Yasin TUNCER, Banu ÖZDEN, Mürşide AVŞAROĞLU

Bozanın Bazı Mikrobiyolojik Özelliklerinin ve Laktik Asit Bakterisi İzolatlarının Antibakteriyel Aktivitelerinin Belirlenmesi

Bu çalısmanın amacı geleneksel fermente Türk içecegi olan bozanın bazı mikrobiyolojik özelliklerinin belirlenmesi ve izole edilen laktik asit bakterilerinin antibakteriyel aktivite özelliklerinin tespitidir. Bu amaçla Türkiye'nin dört farklı ilinden (Isparta, Antalya, İstanbul ve Ankara) toplanan 15 boza örneginin mikrobiyolojik özellikleri analiz edildi. Boza örneklerinin toplam aerofilik mezofilik bakteri (TAMB) sayısı 2.4 x 107 ile 3.2 x 108 kob/mL arasında ve ortalama 1.2x108 kob/mL; laktik asit bakterisi (LAB) sayısı 2.1 x 107 ile 2.9 x 108 kob/mL arasında ve ortalama 9.3x107 kob/mL; maya-küf sayısı 4.7 x 105 ile 5.4 x 106 kob/mL arasında ve ortalama 1.9x106 kob/mL olarak tespit edildi. Boza örneklerinin yalnız bir tanesinde 1.1x102 kob/mL seviyesinde koliform grup bakteri bulundugu belirlendi. Boza örneklerinden izole edilen toplam 30 adet laktik asit bakterisi içerisinden, 6 adedi antibakteriyel madde üretme yeteneginde bulundu. Proteolitik enzim uygulaması sonucunda bu 6 izolattan bir adedinin bakteriyosin üreticisi oldugu tespit edildi. Biyokimyasal, kültürel testler ve API sistemi ile bakteriyosin üreticisi YBD 11 izolatı L. lactis subsp. lactis YBD11 olarak tanımlandı.

Anahtar Kelimeler:

Boza, Laktik Asit Bakterisi, Antibakteriyel Aktivite, Bakteriyosin, L. lactis subsp. lactis

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