Isolation of Lactobacilli from a commercial Polish kefir grain

Kefirin mikrobiyolojisi bir çok araştırmacı için ilgi odağı olmuştur. Bununla beraber, şimdiye kadar tanelerden bütün bakterilerin izolasyonu için sistematik bir metod bulunmadığından kefir tanesinin kompozisyonu tamamen belirlenmiş değildir. Bu çalışmada, Polonya kefir tanesinden izole edilen beş laktobasil susunun tanımlanması fizyolojik ve biokimyasal testlerle yapıldı ve suşlar Lb. kefir, Lb. confusus (heterofermehtatif), Lb. delbrueckii subsp. bulgaricus, Lb.kefiranofaciens, Lb. paracasei subsp. casei (homofermentatif) olarak tanımlandı. Tanımlar belki DNA profili veya protein analizleri gibi ileri teknikler kullanılarak ve ulusal kültür koleksiyonlarında depolanmış sus tipleri ile karşılaştırılarak kontrol edilebilir. Bununla beraber, tanımlar diğer araştırmacılar, tarafından kefir tanelerinden izole edilen mikroorganizmaların tipleri ile uyum göstermektedir.

Anahtar Kelimeler:

izolasyon, tanı, kültüre edilmiş süt, Lactobacillus, biyokimyasal teknikler, kefir

Bir ticari Polonya kefir tanesinden laktobasillerin izolasyonu

The microflora of kefir grains have been the focus of research interest for many investigators. However, the composition of kefir grains microflora remains undetermined since no systemetic method for isolations of all the bacteria from the grains has so far been established. In this study, identities of five strains of lactobacilli from a Polish kefir grain were determined by physiological and biochemical tests and were identified as Lb. kefir, Lb. confusus (heterofermentative), Lb. delbrueckii subsp. bulgaricus, Lb.kefiranofaciens, Lb. paracasei subsp. casei (homofermentative). Identities may require future conformation by using advanced techniques such as DNA profiling or protein analysis and comparisons made with the type strains that have been deposited in National Culture collections. The identities, however are consistent with the types of organisms isolated from kefir grains by other workers.

Keywords:

isolation, identification, cultured milks, Lactobacillus, biochemical techniques, kefir,

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