Piliç Baget Örneklerinde Pseudomonas Türlerinin Araştırılması

Bu çalışmada, soğukta muhafaza edilen kanatlı etlerinin Pseudomonas türleri gibi psikrotrofik bakterilerle kontaminasyonunun belirlenmesi amaçlandı. Pseudomonas’lar soğuk muhafaza şartlarında (4 °C’de) kanatlı etindeki karbonhidratlar ile amino asitleri kullanarak deri ve kasta kolaylıkla gelişebilir. Enzimatik aktiviteleri ile kanatlı etlerinin bozulmasından esas olarak sorumludurlar. Bu amaçla, toplam 107 adet tavuk baget örneğinde Pseudomonas türlerinin (Pseudomonas fragi, Pseudomonas fluorescens, Pseudomonas putida, Pseudomonas lundensis, Pseudomonas aeruginosa) varlığı analiz edildi. Örneklerin % 92.5'inin Pseudomonas spp. ile kontamine olduğu bulundu. Toplam 99 izolat, 16S rDNA geni hedef alınarak Pseudomonas spp. yönünden PCR ile doğrulandı. Çalışmada 99 izolatın %78,7'si P. fluorescens olarak identifiye edilirken, P. fragi, P. putida, P. lundensis ve P. aeruginosa tespit edilemedi. Bulgular, soğukta muhafaza edilen kanatlı etlerinde P. fluorescens'in en yaygın tür olduğunu ve dolayısıyla, kanatlı etinin bozulması için potansiyel bir risk oluşturduğunu göstermektedir.

Anahtar Kelimeler:

PCR, Pseudomonas, kanatlı eti, bozulma

Investigation of Pseudomonas Species in Chicken Drumstick Samples

This study aimed to detect the contamination of refrigerated poultry meat with psychrotrophic bacteria, such as Pseudomonas species. Pseudomonas spp. can grow well in the skin and muscle of poultry meat by using carbonhydrates and amino acids at refrigeration temperature (4 °C). They are mainly responsible for the spoilage of poultry meat with their enzymatic activiy. For this purpose, a total of 107 chicken drumstick samples were analyzed for the presence of Pseudomonas species (Pseudomonas fragi, Pseudomonas fluorescens, Pseudomonas putida, Pseudomonas lundensis, Pseudomonas aeruginosa). Of the samples, 92.5% found to be contaminated with Pseudomonas spp. A total of 99 isolates were confirmed as Pseudomonas spp. by PCR, targeting the 16S rDNA gene. Among the 99 isolates, 78.7% were identified as P. fluorescens, whereas P. fragi, P. putida, P. lundensis, and P. aeruginosa were not detected in the study. The findings show that P. fluorescens is the most prevalent species in refrigerated poultry meat, thus posing a potential risk for the spoilage of poultry meat.

Keywords:

PCR, Poultry Meat, Pseudomonas, Spoilage,

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