Gülden BAŞYİĞİT KILIÇ, Hacer KAÇAR, Samet ÖZKAN, Seher BALLI, Enes SÖNMEZ, Ozan ERFİLİBELİ

Tereyağı Örneklerinden Laktik Asit Bakterilerinin İzolasyonu, Karakterizasyonu ve Bazı Endüstriyel Özelliklerinin Belirlenmesi

Bu araştırmada Burdur, Afyon ve Antalya illerinde halk pazarlarından toplanan 20 adet tereyağı örneğinden izole edilen laktik asit bakterilerinin, endüstriyel tereyağı üretimi için bazı teknolojik özellikleri incelenmiştir. Araştırmada 101 adet laktik asit bakterisi izole edilmiş ve bu izolatların; sütü koagüle etme, optimum sıcaklık ve NaCl konsantrasyonunda gelişme özellikleri, diasetil üretimi, sitrat kullanımı, amilolitik ve lipolitik aktiviteleri incelenmiş, en iyi teknolojik özelliğe sahip olan suşların genetik tanısı yapılmıştır.Yapılan analizler sonucunda izolatların 70 adedi hızlı koagülasyon özelliğine sahipken, kalan 31 adet bakteri zayıf koagülasyon özellik göstermiştir.Optimum sıcaklık ve NaCl konsantrasyonu deneyleri sonucunda; izolatların %10 tuz konsantrasyonunda ve 4°C’de gelişiminin zayıf olduğu gözlemlenmiştir.İzolatların 36 adedinde diasetil üretimi belirlenmiştir.İncelenen izolatların 38 adedinde sitrat kullanımı tespit edilirken, 57 adedinde amilolitik ve19 adetinde ise lipolitik aktivite tespit edilmiştir. Teknolojik özellikler değerlendirilerek 7 adet bakteri seçilmiş ve genetik tanı testi yapılmıştır. Sonuçlara göre 1 adet Enterococcus faecalis (TY5-B), 2 adet Enterococcus faecium (TY3-3 ve TY5-1), 2 adet Lactobacillus casei (TY9-I ve TY18-4) ve 2 adet Pediococcus acidilactici (TY11-1A ve TY15-2) tanımlanmıştır.

Anahtar Kelimeler:

Lactobacillus casei, teknolojik özellikler, Tereyağı

Isolation and Characterization of Lactic Acid Bacteria from Butter Samples and Determination of their Some Technological Properties

In this study, some technological properties of lactic acid bacteria isolated from 20 butter samples collected from the public markets in Burdur, Afyon and Antalya provinces were investigated for industrial butter production In the research, 101 lactic acid bacteria were isolated and these isolates were examined for milk coagulation, viability at optimum temperature and NaCl concentration, diacetyl production, utilization of citrate, amylolytic and lipolytic activity. The isolates with the best technological properties were genetically identified. As a result of the analysis, 70 of the isolates had fast coagulation properties while the remaining 31 bacteria showed weak coagulation properties. As a result of viability experiments at optimum temperature and NaCl concentration, weak growth of the isolates was observed at 10% salt concentration and at 4 C°. Diacetyl production was determined in 36 of the isolates. While the citrate utilization was observed in 38 of the isolates examined, amylolytic activitiy was determined in 57 and lipolytic activity was determined in 19 strains. According to the technological properties, 7 isolates were selected and genetically identified. In this respect, 1 strain ofEnterococcus faecalis (TY5-B), 2 strains of Enterococcus faecium(TY3-3 and TY5-1), 2 strains of Lactobacillus casei (TY9-I and TY18-4) and 2 strains of Pediococcus acidilactici (TY11-1A and TY15 -2) were identified.

Keywords:

Lactic acid bacteria, technological properties, butter,

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