Bozadan izole edilmiş laktik asit bakterilerinin bazı teknolojik ve fonksiyonel özellikleri
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Dosyalar
Tarih
2021
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Yayıncı
Tekirdağ Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, Trakya Bölgesi Velimeşe Beldesi'nde geleneksel olarak üretilen 5 farklı Bozadan izole edilmiş PZR yöntemi ile tanımlanmış Limosilactobacillus fermentum (M3F), Levilactobacillus brevis (M18F), Leuconostoc citreum (M26F), Lactobacillus pentosus (M7F), Lactiplantibacillus plantarum (M15F), Leuconostoc lactis (M31F), Lactococcus lactis (M2F) ve Lacticaseibacillus paracasei (M32F) izolatlarının bazı teknolojik ve fonksiyonel özellikleri belirlenmiştir. İzolatların, antibakteriyal aktivite, antibiyotik direnci, safra tuzuna dayanıklılık, hidrofobisite, hidrojen sülfür, hidrojen peroksit, diasetil ve asit üretme yetenekleri belirlenmiş ve ayrıca farklı sıcaklık, NaCl, pH ve alkolde gelişimi, otoliz ve Ekzopolisakkarit (EPS) üretme özellikleri incelenmiştir. İzolatlardan L.pentosus, patojen olan test bakterileri Staphylococcus aureus (ATCC 2393), Escherichia coli (ATCC 25922), Escherichia coli O157:H7 (ATCC 33150), Salmonella Enteritidis (ATCC 13076), Vibrio parahaemolyticus (ATCC 17802), Listeria monocytogenes (ATCC 7644) üzerine antibakteriyal etki ederken, L.plantarum, L. monocytogenes hariç diğer patojenler üzerine oldukça etkili olduğu, tüm izolatların en fazla V.parahaemolyticus olmak üzere E.coli, E.coli O157:H7, S.Enteritidis üzerinde antibakteriyal etki gösterdiği görülmüştür. İzolatların, Amoxicilline (AML), Ampicillin (AMP) antibiyotiğine karşı duyarlı olduğu, Streptomycine(S) antibiyotiğine karşı direnç gösterdikleri tespit edilmiştir. %0,30 safra tuzuna karşı dayanıklılıkları 4 saat sonrasında canlılık oranı 102%-110% arasında, 24 saat sonrasında 87%-121,6% arasında olduğu tespit edilmiştir. Hidrofobisite değerleri en yüksek izolatlar L.plantarum, L.pentosus, L.fermentum, L.brevis olduğu belirlenirken, 24 saatlik inkübasyon sonunda ortamın pH ları 3,78 ile 5,76 arasında değişmiştir. İzolatların hiçbirinin hidrojen sülfür üretmediği, 1,21-5,92 µg/mL arasında hidrojen peroksit ürettiği, sadece L.plantarum hariç diasetil üretemedikleri tespit edilmiştir. Tüm izolatların 4ºC-45ºC arasında gelişirken, L.plantarum, L.pentosus, L.fermentum, L.brevis izolatlarının 2-9,6 pH da ve %2- %10 NaCl varlığında geliştiği, Ln.lactis izolatının ise %15 alkol oranında dahi canlılığını sürdürdüğü belirlenirken izolatların, düşük pH, yüksek safra tuzu ve NaCl konsantrasyonlarını tolere edebildiği görülmüştür. Otoliz özelliği en yüksek izolat L.brevis olarak belirlenirken, izolatların EPS üretim miktarları 1,78-5,75 mg/L arasında değişmiştir. İzolatlardan bazılarının probiyotik özelliğe sahip olduğu belirlenmiş olup gıdalarda kullanılma potansiyelinin olduğu sonucuna varılmıştır.
In this research, Limosilactobacillus fermentum (M3F), Levilactobacillus brevis (M18F), Leuconostoc citreum (M26F), Lactobacillus pentosus (M7F), Lactiplantibacillus plantarum (M15F), Leuconostoc lactis (M31F), Lactococcus lactis (M2F), and Lacticaseibacillus paracasei (M32F isolated from 5 different Boza traditionally produced in Velimeşe Town of Thrace Region and identified by PCR method, were examined to determine their some technological and functional properties. Antibacterial activity, antibiotic resistance, bile salt resistance, hydrophobicity, acid, hydrogen sulfide, hydrogen peroxide, diacetyl production abilities of isolates were analyzed. In addition, the growth, autolysis, and Exopolysaccharide (EPS) production properties of isolates were investigated at different temperatures, % NaCl, pH, and alcohol levels. While L. pentosus indicated antibacterial activity on all pathogenic test bacteria [Staphylococcus aureus (ATCC 2393), Escherichia coli (ATCC 25922), Escherichia coli O157:H7 (ATCC 33150), Salmonella Enteritidis (ATCC 13076), Vibrio parahaemolyticus (ATCC 17802), Listeria monocytogenes (ATCC 7644)], it was determined that L.plantarum was also efficient on pathogens except L. monocytogenes. All isolates exhibited an antibacterial activity on E.coli, E.coli O157: H7, S. Enteritidis , and all isolates were most effective on V.parahaemolyticus. It was detected that all isolates were sensitive to Amoxicilline (AML), Ampicillin (AMP) antibiotic, and resistant to Streptomycin (S) antibiotic. Their resistance to 0,30% bile salt was stated to be between 102% -110% after 4 hours and 87% -121,6% of viability rate after 24 hours. Isolates with the highest hydrophobicity values were specified as L.plantarum, L.pentosus, L.fermentum, and L.brevis. The pH values of the isolates were established between 3.78 and 5.76 after 24 hours of incubation. It was presented that none of the isolates produced hydrogen sulfide, but hydrogen peroxide at the level between 1.21-5.92 µg / mL. Of the isolates, only L. plantarum produced diacetyl. It was detected that all isolates developed between 4ºC-45ºC, and L.plantarum, L.pentosus, L.fermentum, L.brevis developed at pH 2-9.6 and in the presence of 2-10% NaCl. While Ln. lactis was found to grow even at the rate of 15% alcohol, L.brevis had the highest autolysis property. EPS production amounts of the isolates varied between 1.78-5,75 mg/L. It has been determined that some of the isolates have probiotic properties and it has been concluded that they have potential for use in foods.
In this research, Limosilactobacillus fermentum (M3F), Levilactobacillus brevis (M18F), Leuconostoc citreum (M26F), Lactobacillus pentosus (M7F), Lactiplantibacillus plantarum (M15F), Leuconostoc lactis (M31F), Lactococcus lactis (M2F), and Lacticaseibacillus paracasei (M32F isolated from 5 different Boza traditionally produced in Velimeşe Town of Thrace Region and identified by PCR method, were examined to determine their some technological and functional properties. Antibacterial activity, antibiotic resistance, bile salt resistance, hydrophobicity, acid, hydrogen sulfide, hydrogen peroxide, diacetyl production abilities of isolates were analyzed. In addition, the growth, autolysis, and Exopolysaccharide (EPS) production properties of isolates were investigated at different temperatures, % NaCl, pH, and alcohol levels. While L. pentosus indicated antibacterial activity on all pathogenic test bacteria [Staphylococcus aureus (ATCC 2393), Escherichia coli (ATCC 25922), Escherichia coli O157:H7 (ATCC 33150), Salmonella Enteritidis (ATCC 13076), Vibrio parahaemolyticus (ATCC 17802), Listeria monocytogenes (ATCC 7644)], it was determined that L.plantarum was also efficient on pathogens except L. monocytogenes. All isolates exhibited an antibacterial activity on E.coli, E.coli O157: H7, S. Enteritidis , and all isolates were most effective on V.parahaemolyticus. It was detected that all isolates were sensitive to Amoxicilline (AML), Ampicillin (AMP) antibiotic, and resistant to Streptomycin (S) antibiotic. Their resistance to 0,30% bile salt was stated to be between 102% -110% after 4 hours and 87% -121,6% of viability rate after 24 hours. Isolates with the highest hydrophobicity values were specified as L.plantarum, L.pentosus, L.fermentum, and L.brevis. The pH values of the isolates were established between 3.78 and 5.76 after 24 hours of incubation. It was presented that none of the isolates produced hydrogen sulfide, but hydrogen peroxide at the level between 1.21-5.92 µg / mL. Of the isolates, only L. plantarum produced diacetyl. It was detected that all isolates developed between 4ºC-45ºC, and L.plantarum, L.pentosus, L.fermentum, L.brevis developed at pH 2-9.6 and in the presence of 2-10% NaCl. While Ln. lactis was found to grow even at the rate of 15% alcohol, L.brevis had the highest autolysis property. EPS production amounts of the isolates varied between 1.78-5,75 mg/L. It has been determined that some of the isolates have probiotic properties and it has been concluded that they have potential for use in foods.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
