Naim Deniz AYAZ, Gizem ÇUFAOĞLU, Aşkın Nur DERİNÖZ

Pastırmada Escherichia coli O157:H7’nin bakteriyofaj kokteyli ile biyokontrolünün araştırılması

Bu çalışmada, ısıl işlem görmeden üretilen ve tüketilen geleneksel bir Türk et ürünü olan pastırmada Escherichia coli O157:H7'nin bakteriyofajlarla biyokontrolünün araştırılması amaçlanmıştır. Bu amaçla, sığır mezbaha atık sularından izole edilen ve E. coli O157:H7'ye karşı litik etkinliğe sahip olduğu önceden belirlenmiş iki bakteriyofajdan oluşan bir faj kokteyli hazırlandı. 109 pob/ml konsantrasyondaki faj kokteyli, deneysel olarak 6,9 x 103 kob/ml düzeyinde kontamine edilen pastırma dilimlerine uygulandı ve bir hafta süresince oda sıcaklığında (22-24ºC) inkübasyona bırakıldı. İnkübasyon süresince, belirli saat ve günlerde yapılan E. coli O157:H7 sayımları ile fajların bakteri sayısında meydana getirdikleri redüksiyon değerleri belirlendi. Sonuç olarak, bakteriyofaj uygulanan grupta faj kokteylinin bakteri sayısını yaklaşık 2 log kob/g azalttığı, bu nedenle de deney süresince faj uygulanan grupta E. coli O157:H7 sayısının tespit sınırının (< 10 kob/g) altında kaldığı tespit edildi. Bu çalışma neticesinde, M8AEC16 ve M12BEC16'dan oluşan faj kokteylinin, pastırmada E. coli O157:H7'nin biyokontrolü amacıyla etkin bir şekilde kullanılabilir olduğu ortaya konuldu.

An investigation on biocontrol of Escherichia coli O157:H7 by a bacteriophage cocktail in pastirma

In this study, it was aimed to investigate the biocontrol of Escherichia coli O157:H7 in pastirma (a traditional Turkish meat product produced and consumed without heat treatment) by bacteriophages. A cocktail was prepared from two pre-characterized phages which were isolated from cattle slaughterhouse wastewaters and were found to have lytic activity against E. coli O157:H7. The phage cocktail at a concentration of 109 pfu/ml was applied to pastirma slices which experimentally contaminated at 6,9 x 103 cfu/ml and incubated for one week at room temperature (22-24ºC). During the incubation period, reduction effects of bacteriophages on E. coli O157:H7 were investigated on certain times and days. As a result, the phage cocktail was able to reduce the bacterial count approximately 2 log cfu/g in the bacteriophage applied group, therefore the number of E. coli O157:H7 decreased and remained below the detection limit (< 10 cfu/g) during the experiment. The bacteriophage cocktail consisting of phage M8AEC16 and phage M12BEC16 has been found to be effectively usable for biocontrol of E. coli O157:H7 in pastirma.

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