Metin YILDIRIM, Yaselin İLK, Zeliha YILDIRIM

Bazı Gıda ve Besiyeri Bileşenlerinin Enterosin KP’nin İnhibitör Aktivitesi Üzerine Etkisi

Bu çalışmada, Enterococcus faecalis KP tarafından üretilen enterosin KP'nin inhibitör aktivitesi ve spektrumu üzerine bazı gıda ve besiyeri bileşenlerin etkisi belirlenmiştir. İndikatör mikroorganizma olarak Lactobacillus plantarum, Listeria monocytogenes, Escherichia coli O157:H7 ve Salmonella typhimurium kullanılmıştır. Lesitin, kazein ve divalant katyonlar sırasıyla %1, %10 ve 100 mM düzeyinde kullanıldıklarında enterosin KP'nin aktivitesi üzerinde antagonistik bir etkiye sahip olduğu belirlenmiştir. EDTA 0,5-1,5 mM konsantrasyonlarda enterosin KP ile birlikte kullanıldığında aktivitesini artırdığı, ancak gliserin monooleat varlığında, asidik ve nötral pH değerlerinde ise enterosin KP'nin aktivitesinin değişmediği saptanmıştır. Ayrıca, EDTA varlığında Gram-negatif bakterilerin enterosin KP'ye karşı duyarlı hale geçtikleri de belirlenmiştir. Sonuç olarak, gıda bileşenleri ancak anormal düzeyde kullanıldıkları zaman enterosin KP aktivitesini belirli düzeyde olumsuz yönde etkiledikleri, ancak enterosin KP, EDTA ile birlikte kullanıldığı zaman E. coli O157:H7 ve Salmonella typhimurium gibi Gram-negatif bakterilere karşı etkili bir şekilde kullanılabileceği gözlenmiştir

Effects of Some Food and Medium Components on Inhibitory Activity of Enterocin KP

In this study, the effect of food and medium components on the inhibitory activity and spectrum of enterocin KP produced by Enterococcus faecalis KP was determined. Lactobacillus plantarum, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella typhimurium were used as target organisms. Lecithin, casein, and divalent cations were antagonists on activity of enterocin KP at 1%, 10% and 100 mM, respectively. The activity of enterocin KP was increased in the presence of EDTA at concentrations of 0.5-1.5 mM. However, glycerin-monooleate , acidic and neutral pH did not affect its activity. Also, in the presence of EDTA, Gram-negative target organisms became sensitive to enterocin KP. In conclusion, food components when used high levels caused a decrease in enterocin KP activity, but Gram-negative bacteria such as E. coli O157:H7 and Salmonella typhimurium became sensitive to enterocin KP when used in combination with EDTA

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