Ahmet KOLUMAN, Mehmet ÖZKAN, Belkis LEVENT, Revasiye GÜLEŞEN, Bülent BAŞ, Abdullah DİKİCİ, Zeynep T. BURKAN, E. Nazan AKÇELİK

Asitle Pastörize Edilmiş Sarımsak Macunundan İzole Edilen Salmonella Typhimurium’un Asit Adaptasyonu ve Alliin Direnci

Sarımsak genellikle taze ve işlenmeden pazarlanmaktadır ancak, sarımsak macunu lezzetini ve taze kokusunu muhafaza etme açısından potansiyel bir alternatif oluşturmaktadır. Allicin sarımsağın en önemli antibakteriyel bileşenlerinden birisidir. Salmonella, ISO 6579 yöntemi kullanılarak ticari sarımsaktan izole edilmiş ve Kauffman-White Şeması kullanılarak yapılan serotipleme ile belirlenmiştir. Disk difüzyon yöntemi kullanılarak antibiyotik direnç modelleri değerlendirilmiştir. Suş Salmonella Typhimurium olarak belirlenmiştir. Suşun, sitrik ve asetik asitte asit adaptasyonu, pH 3’te sağ kalımı ve Alliin direnci değerlendirilmiştir. Suşun daha düşük pH’larda önemli derecede dirençli olduğu bulunmuş ve suş sayısında artış kaydedilmiştir. Suş ayrıca Alliin’e de direç göstermektedir. Bu da suşun asitle pastörize edilmiş sarımsak macununda yaşayabileceği anlamına gelmektedir. Bu çalışmada aside adapte olmuş ve Alliin direncine sahip aşırı Salmonella Typhimurium suşu rapor edilmesi amaçlanmıştır. Çalışma halk sağlığını riske atabilecek doğal antibiyotiklere direnç kazanma konusunun altını çizmektedir

Anahtar Kelimeler:

Salmonella, Alliin, Asit adaptasyonu, Sarımsak macunu

Acid Adaptation and Alliin Resistance of Salmonella Typhimurium Isolated from Acid Pasteurized Garlic Paste

Garlic is often marketed fresh and without processing but, paste is a potential alternative that would retain the delicate and fresh odor of garlic. Allicin is one of the major antibacterial components of garlic. Salmonella was isolated from commercial type garlic paste using ISO 6579 method and identified by serotyping using Kauffman-White Scheme and antibiotic resistance patterns were evaluated using disk diffusion method. The strain was identified as Salmonella Typhimurium. Acid adaptation in citric and acetic acids, survival at pH 3 and Alliin resistance of the strain were evaluated. The strain was significantly resistant to lower pH and an increase in numbers of the strain was recorded. The strain was also resistant to Alliin, which may show that this strain would be the survivor of acid pasteurized garlic paste. This study aims to report an extreme Salmonella Typhimurium strain which adopts to acid and have Alliin resistance. The study underlines the resistance to natural antimicrobials that may cause a risk in public health.

Keywords:

Salmonella, Alliin, Acid adaptation, Garlic paste,

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