Investigation of Probiotic Features of Bacteria Isolated from Some Food Products

Probiyotikler, çesitli hastalıkların tedavisi ve sağlık için doğal takviyeler olarak kullanılırlar. Probiyotikler gastrointestinal sistemde yaptıkları faaliyetler sonucunda sağlığı olumlu yönde etkilemektedirler. Günümüzde hastalıklara karşı koruyucu etkileri ve sağlıklı gıdaların tüketimine yönelik yoğun ilginin ortaya çıkışına bağlı olarak probiyotik bakterilere ilgi artmıştır. Bu araştırmada probiyotik özellikleri olduğu bilinen ve doğal özellikleri korunmuş bazı gıdalardan probiyotik özelliklere sahip türlerin ortaya çıkartılması amaçlanmıştır. Araştırmamızda 10 boza, 40 peynir, 20 kefir ve 60 çiğ süt olmak üzere toplam 130 gıda örneği mikrobiyolojik bakımdan incelenmiştir. Sonuçta; 127 Enterococcus faecium, 7 Lactobacillus plantarum, 5 Lactobacillus para-plantarum ve 5 Lactobacillus brevis olmak üzere toplam 144 probiyotik etkisi gösterebilecek bakteri kütle spektofotometre (MALDI-TOF MS) ile karakterize edilerek tiplendirilmiştir. Daha sonra bu bakterilerin probiyotik özelliklere uygunluğu konusunda gerekli olan tüm testler sırasıyla uygulanmıştır. Karakterize edilen 144 izolattan sadece 35 'inin mide pH'sına dayanıklı olduğu saptanmıştır. Bir sonraki basamakta ise yine 35 izolatdan sadece 8'i safra tuzu koşullarında canlılıklarını devam ettirebilmiştir. Safra tuzuna dayanıklı izolatlardan sadece 6'sının hidrofobisite yeteneğine sahip olduğu belirlenmiştir. Kalan 6 izolatın antimikrobiyel direnç durumları incelenmiş dirençliliğe ve ESBL varlığına rastlanmamıştır. İncelemeler sonunda 144 izolattan sadece 6 (4.1%) sının probiyotik özelliklere sahip olduğu görülmüştür. Bunlardan; 3'ü Lactobacillus brevis bozadan ve 3'ü Lactobacillus plantarum kefirden izole edilmişlerdir. Kefir ve bozadan probiyotik özellik gösteren bakteri izole edilirken diğer gıda örnekleri olan süt ve peynirden probiyotik özellik gösteren bakteri izole edilememiştir. Sonuç olarak, kefir ve boza gibi doğal gıda ürünlerinden izole edilen transgenetik olmayan mikroorganizmalar içinden probiyotik bakterilerin endüstriyel probiyotiklere alternatif olarak üretilebileceği bu araştırmada saptanmıştır

Bazı Gıda Ürünlerinden İzole Edilen Bakterilerin Probiyotik Özelliklerinin Araştırılması

Probiotics are used as natural supplements for good health and treatment of various diseases. Probiotics affect health in a positive way due to their activities in the gastrointestinal tract. There is a growing interest in using probiotic bacteria for their protective effects against diseases and an emerging trend towards consuming healthy foods. The aim of the present study was to reveal species with alternative probiotic properties from some food products, which are already known to have probiotic properties and whose natural properties are preserved. Probiotic characteristics of isolated bacteria strains from 130 food samples which include 10 boza, 40 cheese, 20 kefir and 60 raw milk samples were microbiologically analyzed in the present study.A total 144 strains including 127 Enterococcus faecium, 7 Lactobacillus plantarum, 5 Lactobacillus para-plantarum and 5 Lactobacillus brevis were typed with characterizing by mass spectroscopy (MALDI-TOF MS) to have probiotic effects.Then, all the tests required to comply with the probiotic properties of these bacteria were applied sequentially. Of the 144 bacterial strains identified, only 35 were resistant to gastric pH. In the next step, only 8 isolates from 35 isolates were able to survive under bile salt conditions. It has been determined that only 6 of bile salt-resistant isolates have the hydrophobicity ability. The remaining 6 isolates were examined for antimicrobial resistance and the presence of extended-spectrum beta-lactamases (ESBL) resistance and ESBL were not detected. At the end of analysis, only 6 (4.1%) bacteria of 144 isolates were found to have probiotic properties. Three of them were Lactobacillus brevis isolated from boza and 3 of them were Lactobacillus plantarum species isolated from kefir. However, no probiotics could be isolated from other food samples such as milk and cheese. Therefore, the present study demonstrated that probiotic bacteria could be produced as an alternative to industrial probiotics through non-transgenic microorganisms isolated from natural food products such as kefir and boza

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