Mehmet Sait EKİNCİ, İsmail AKYOL, Ahmed Karem RAMADAN, Ferit Can YAZDIÇ, Emin ÖZKÖSE

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Geleneksel Yöntemlerle Yapılmış Peynirlerden Leuconostoc sp ve Pediococcus sp.’lerin İzolasyonu, Moleküler Tanımlanması ve Kısmi Karakterizasyonu

Laktik asit bakterileri heksoz şekerlerin laktik asite fermentasyon prosesinde önemli rol oynayan ticari bakterilerdir ve “güvenli mikroorganizmalar” olmaları nedeniyle süt endüstrisinde yaygın olarak kullanılırlar. Laktik asit bakterilerinin izolasyonu amacıyla 40 adet fermente gıda örneklenmiş ve bu örneklerden 160 bakteri izolatı saflaştırılarak tanımlanmıştır. Morfolojik karakterlerine göre 62 izolat (38.75%) cocci olarak sınıflandırılmış, bunların MRS agarda iyi yetişdiği ve tamamının katalaz-negatif olduğu belirlenmiştir. Coccobacilli ve bacilli formlar sırasıyla 66 (41.25%) ve 19 (11.875%) adet olarak gözlemlenmiş, 13 izolat ise morfolojik özelliklerine göre “diğerleri” şeklinde tanımlanmış ve deneme dışı bırakılmıştır. Pediococcus ve Leuconostoc suşlarının moleküler tanımlaması sırasıyla 23S ve 16S rDNA’larının PZR yardımıyla amplifiye edilmesiyle yapılmış ve 34 izolat Pediococcus olarak tanımlanırken 4 izolatın Leuconostoc suşu olduğu tespit edilmiştir. Yeni izole edilen bu suşların antimikrobiyal aktiviteleri test edilmiş ve birden fazla izolatın S. paratyphi ve E. faecali’ye karşı antimikrobiyal aktivitelerinin olduğu belirlenmiştir. Tüm test edilen izolatların P. mirabilis, E. coli ve C. jejuni’a karşı göreceli olarak düşük antimikrobiyal etki gösterirken P. aeruginosa’nın izolatların sentezlediği tüm bakteriyosinlere karşı dirençlilik gösterdiği belirlenmiştir. Sonuçlar test edilmiş izolatların (n=20) erythromycin, chloramphenicol ve rifampine karşı dirençlilik gösterdiğini ortaya koymuştur. Tüm izolatların plasmid içerikleri araştırılmış ve 10 izolatın en az 1 adet plasmid vektör içerdiği bulunmuştur.
Anahtar Kelimeler:

Antibiyotik dirençlilik, Laktik asit bakterileri, Leuconostoc, Moleküler tanımlama, Pediococcus

Molecular Identification and Partial Characterization of Pediococcus sp. and Leuconostoc sp. Isolated from Traditionally Made Dairy Products

Lactic acid bacteria (LAB) are group of commercially important organisms that play an important role in the fermentation process of hexose sugars into lactic acid and they are videly used in dairy industrial applications since they were designated as “generally recognised as safe” organisms. In order to isolate laktic acid bacteria (LAB), forty fermented food samples were collected and 160 bacterial strains were purified and identified from those samples. According to morphological characteristics, 62 isolates (38.75%) were classified as cocci and all these cocci were found to be as catalase negative and grown well on MRS agar plates. Coccobacilli and bacilli forms were observed in 66 (41.25%) and 19 (11.875%) isolates respectively. Total of 13 isolates (8.125%) were classified as “others” (according to morphological characteristics) and excluded from rest of experimental process. For molecular identification of Leuconostoc sp. and Pediococcus sp., 16S and 23S rDNAs (respectively) were amplified with the aid of PCR and 34 of them were classified as Pediococcus whilst 4 of them were designated as Leuconostoc. These newly isolated strains were tested for their antimicrobial activity and more than one strains exhibited antimicrobial activity against to S. paratyphi and E. faecali. All tested strains showed relatively lower (≤ 10mm in diameter) antimicrobial effect against P. mirabilis, E. coli and C. jejuni while P. aeruginosa showed resistancy against all bacteriocins produced tested isolates. Result of this study revealed that majority of the tested (n=20) isolates were resistant to erythromycin, chloramphenicol and rifampin. All isolates were investigated for the presence of plasmid vectors and 10 of them found having at least 1 plasmid vector.
Keywords:

Antibiotic resistance, molecular identification, Leuconostoc, Pediococcus,

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Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi-Cover
  • Başlangıç: 1997
  • Yayıncı: Kahramanmaraş Sütçü İmam Üniv.
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