Çiğ sütlerde non-fermentatif gram (-) bakterilerin tanımlanmasında kullanılan biokimyasal testler

Bu derlemede,non-fermentatif Gram-negatif bakterileri[(Pseudomonas , Acinetobacter calcoaceticus, Alcaligenes faecalis) tanımlamak amacı ile yirmi bir farklı test kullanılmıştır. Çiğ süt materyallerinden izole edilen bu bakterilerin tanımlanmasında kullanılan biokimyasal testler iki ana grubta toplanmaktadır, birinci grubta bakterilerin birbirinden ön ayırımı için kullanılan testler; koloni morfolojisi, oksidaz, katalaz, hareket, gram boyama ve oksidayon fermentasyon (O/F-Glikoz)'dur. İkinci grubtaki testler ise pigment oluşumu, denitrifıkasyon, arjinin dihidrolaz, lizin ve ornithin dekarboksilaz, jelatin hidrolizi 22°C, nişasta hidrolizi, simmons sitrat,,glukonat oksidasyonu,sukrozdan levan oluşumu, penisillin hassasiyeti, glikoz ve laktoz fermentasyon testleridir. Özellikle soğukta depolama süresi ve sıcaklığının yetersiz olduğu ülkelerde tüketime sunulan süt ve süt mamullerinde problem yaratan bu bakterilerin tanımlanabilmesi için uygulanan bu testlerin yöntemleri ile ileride yapılabilecek çalışmalara yararlı olabileceği gözlenmiştir.

The biochemical tests for the ıdentification of non fermentative gram- negative bacteria in raw milk

In this review, twenty one different biochemical tests were used for the identification of non-fermentative granî negative bacteria (Pseudomonas, Acinetobacter calcoaceticus, Alcaligenes faecalis). These biochemical tests used the identification of non-fermentative bacteria isolated from raw milk samples were separated, two main groups. The tests of the first group are morphology, oxidase, catalase, motility, gram stain, oxidation or fermentative of Glucose. The tests of the second group are production of pigment, denitrification, arginine dihydrolase, lysine and ornithine decarboxylase, gelatine liquefaction 22°C, starch hydrolysis, simmon's citrate, gluconate oxidation, laevan production of sucrose, penicilline sensitive, glucose and lactose fermentation. These bacteria cause problems on the milk and milk products, especially at the countries which the temperature and period of refrigeration store are not suitable. It was observed that these biochemical test methods to the identification of these bacteria will be helpful to the other studies which can be make in the future on this subject.

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