Investigation of bacteriocin production capability of lactic acid bacteria ısolated from foods

Bu çalışmada, gıdalardan bakteriyosinojenik laktik asit bakterilerinin (LAB) izolasyonu amaçlanmıştır. Gıdalardan izole edilen toplam 12700 LAB’nin antimikrobiyel etkisi test edilmiştir. Bu izolatlardan sadece 601 adedi çalışmada kullanılan indikatör suşlara karşı antimikrobiyel etki göstermiştir. LAB’nin ürettiği laktik asitin ve hidrojen peroksitin güçlü antimikrobiyel etkisi göz önüne alındığında bu etkinin ortadan kaldırılması için katalaz ilavesiyle birlikte ortam nötrlendiğinde antimikrobiyel etkisini sürdüren sadece 35 izolat olduğu belirlenmiştir. İzolatların etkisi proteolitik enzimlerin varlığında kaybolmuştur. Üretilen antimikrobiyel etkili metabolitlerin gıda üretim ve muhafaza sıcaklıklarında ve geniş pH (pH 2-12) aralığında aktivitelerini sürdürdükleri gözlenmiştir. Kaşar peynirinden izole edilen Lactococcus lactis ssp. lactis suşunun ürettiği bakteriyosin kısmi olarak saflaştırılarak tanımlanmaya çalışılmıştır. İzole edilen bakteriyosinojenik suşların Gram-negatif ve Gram-pozitif indikator mikroorganizmalara karşı oldukça güçlü antimikrobiyel etkiye sahip olduğu belirlenmiştir. Bakteriyosinojenik LAB ve/veya onların bakteriyosinleri gıda kaynaklı patojenlerden özellikle Listeria monocytogenes’in inhibisyonu için doğal bir katkı maddesi olarak kullanılabilir.

Anahtar Kelimeler:

katalaz, antimikrobiyal özellikler, bakteriyosin, laktik asit bakterileri, Listeria monocytogenes

Gıdalardan izole edilen laktik asit bakterilerilerinin bakteriyosin üretme yeteneklerinin araştırılması

The aim of this study was to isolate bacteriocin-producing lactic acid bacteria (LAB) from foods. A total of 12700 LAB were isolated from foods and screened for their bacteriocin production. Among them, 601 isolate showed a clear antimicrobial activity against indicator strains. After neutralization 35 of the cultures retained active. The antimicrobial activities of strains were lost after treatment with proteases. The antimicrobial metabolites were heat stable and were active pH range of 2-12. The bacteriocin which produced by Lactococcus lactis ssp. lactis isolated from kashar samples was partially purified by ammonium sulphate precipitation, dialysis, following ion-exchange chromatography. It was also found that this bacteriocin was cationic. The apparent molecular mass of partially purified bacteriocin, as indicated by activity detection after Tricine-SDS-PAGE, was 2.4 kDa, 4 kDa or 15 kDa. In this study antimicrobial substance of LAB from food showed strong antibacterial activity against Gram-negative and Gram-positive indicator microorganisms. Those were also found that these bacteriocins were stable at temperatures used in food manufacturing and storage. Bacteriosinogenic LAB or bacteriocins might be useful as a natural preservative for inhibiting food-borne pathogens in particular Listeria monocytogenes in foods.

Keywords:

catalase, antimicrobial properties, bacteriocins, lactic acid bacteria, Listeria monocytogenes,

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