Eda KILIÇ KANAK, SUZAN ÖZTÜRK YILMAZ, İpek MUMCUOĞLU

Sakarya’da geleneksel olarak üretilen bazı yöresel peynirlerinden izole edilen laktik asit bakterilerinin MALDI-TOF MS Yöntemi ile tanımlanması ve antibiyotik dirençlerinin belirlenmesi

Son yıllarda yöresel peynirler tüketici tarafından daha fazla talep edilmektedir. Ülkemizde lezzetli birçok yöresel peynir vardır. Laktik asit bakterilerinin ürettikleri bileşikler, peynirlerde dokuyu geliştirir ve nihai ürünün hoş duyusal profiline katkıda bulunurlar. Bu çalışmada amaç çeşitli yöresel peynirlerin üretiminde ürüne tat, koku, yapı ve görünüm bakımından istenilen nitelikleri kazandıran farklı laktik asit bakterilerini (LAB) ve antibiyotik dirençlerini tespit etmektir. Bu amaçla Sakarya’da üretilen geleneksel peynirlerden LAB’leri izole edilip, MALDI-TOF MS yöntemi ile tanımlanmıştır. Bu çalışmada geleneksel yöntemle üretilmiş 3 adet peynir örneği ile çalışılmıştır. MALDI-TOF MS analizi ile de 15 suş tür düzeyinde tanımlanarak; izolatlardan 5 tanesi Enterococcus faecalis, 4 tanesi Enterococcus faecium, 1 tanesi Lactobacillus paracasei ve 6 tanesi Leuconostoc mesenteroides olarak belirlenmiştir. Tespit edilen bu 15 suşun antibiyotik duyarlılığı incelendiğinde; bu suşların %40’ü vankomisine ve nitrofurantoine, %33’ü gentamisine, %20’si eritromisine ve tetrasikline, %13’ü rifampisine ve kloromfenikole dirençli olarak tespit edilmiştir.

Identification of lactic acid bacteria isolated from traditionally produced local cheese by MALDI-TOF MS anddetermination of antibiotic resistants

In recent years, local cheeses have been demanded more by consumers. There is a delicious variety of regional cheeses in Turkey. The compounds that produce lactic acid bacteria improve the texture in cheese and contribute to the pleasant sensory profile of the final product. The purpose of this study is to determine the different lactic acid bacteria and their antibiotic resistance that give the desired qualities in terms of taste, odor, structure and appearance of the product in the production of various regional cheeses. For this purpose lactic acid bacteria were isolated from traditional cheeses in Sakarya and identified by MALDITOF MS method. In this study, 3 cheese samples produced by traditional methods were used. The 15 strains were identified atspecies levels as E. faecalis (5), E. faecium (4), Lb. paracasei (1) and Leu. mesenteroides (6) by MALDI-TOF MS analysis. Antibiotic susceptibility of these 15 strains was investigated. Strains which related to 23 lactic acid bacteria have been found resistant despite of 40% vancomycin and nitrofurantoine, 33% gentamycin, 20% erythromycin and tetracycline, 13% rifampicin and chloramphenicol.

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