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. Fermantasyon süreçlerinde dikkatle seçilmiş suşların starter kültür olarak uygulanması, doğal ve sağlıklı bir ürün elde edilmesini sağlar. Bu çalışmada amaç çeşitli yöresel peynirlerin üretiminde ürüne tat, koku, yapı ve görünüm bakımından istenilen nitelikleri kazandıran farklı laktik asit bakterilerini (LAB) tespit etmektir. Bu amaçla Sakarya’da 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 16 suş tür düzeyinde tanımlanarak; izolatlardan 5 tanesi Enterococcus faecalis, 4 tanesi Enterococcus faecium, 1 tanesi Lactobacillus paracasei ve 6 tanesi Leuconostoc mesenteroides olarak bulunmuştur.

Anahtar Kelimeler:

Laktik asit bakterileri, MALDI-TOF MS, Yöresel peynirler

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 MALDI-TOF 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.

Keywords:

Lactic acid bacteria 1 MALDI-TOF MS 2, local cheeses 3, antibiotic resistance 4,

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