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Laktik asit bakterileri (LAB), heksoz şekerlerinin laktik aside fermantasyonu sürecinde önemli bir rol oynayan ticari olarak önemli bir organizma grubudur ve “genel olarak güvenli kabul edilen” olarak tanımlandıkları için endüstriyel uygulamalarda ve probiyotik olarak yaygın olarak kullanılan organizmalardır. Laktik asit bakterilerini (LAB) izole etmek için farklı gıda örnekleri toplanmış ve bu örneklerden 14 bakteri suşu saflaştırılmıştır. Morfolojik tanımlama için gram boyama, katalaz testi, metilen mavisi boyama, moleküler tanımlama için RAPD-PZR ve 16S rRNA gen dizileme yöntemleri kullanılmıştır. Ayrıca izolatlar, antibiyotik duyarlılığı, pepsin, pankreatin, safra tuzları, düşük pH, bakteriyosin üretimi ve hemolitik aktivite altında hayatta kalma açısından karakterize edilmiştir. 16S rRNA gen dizileme sonuçlarına göre izolatlar Lactobacillus sakei MH1, Lactococcus garvieae MH3, Enterococcus faeceium MH5, Pediococcus acidilactici MH10, Pediococcus acidilactici MH11, Pediococcus acidilactici MH12, Pediococcus acidilactici MH13 olarak belirlendi. Disk difüzyon testi sonuçları, izolatların tamamının kanamisine, çoğunun ise gentamisine dirençli olduğunu göstermektedir. MİK test sonuçları izolatların tamamının streptomisine dirençli olduğunu göstermektedir. Tüm suşlar bakteriyosin üretim testine göre indikatör mikroorganizmalara karşı antimikrobiyal etki göstermemiştir. Tüm suşların, pankreatin ve farklı safra tuzu (%0.3, %0.5, %1) konsantrasyonunda hayatta kalabildiği tespit edilmiştir. Bu sonuçlara göre izolatlarımız gıda ve ilaç endüstrilerinde uygulama için probiyotik potansiyel adaylardır, ancak izolatların diğer probiyotik seçim kriterleri açısından taranması gerekmektedir.
Lactic acid bacteria (LABs) are a commercially important group of organisms that play an important role in the process of lactic acid fermentation and are the organisms widely used in industrial applications and as probiotics because they are defined as "generally considered safe". Different food samples were collected to isolate lactic acid bacteria (LABs) and 14 bacterial juices were purified from these samples. For morphological identification, gram painting, catalase test, methylene blue painting, molecular identification, RAPD-PZR and 16S rRNA gene classification methods were used. It is also characterized by isolates, antibiotic sensitivity, pepsin, pancreatine, yellow salts, low pH, bacteriosis production and survival under hemolytic activity. According to the 16S rRNA gene classification results, the isolates were identified as Lactobacillus sakei MH1, Lactococcus garvieae MH3, Enterococcus faeceium MH5, Pediococcus acidilactici MH10, Pediococcus acidilactici MH11, Pediococcus acidilactici MH12, Pediococcus acidilactici MH13. Disc diffusion test results show that all the isolates are resistant to bleeding, and most of them resistant to gentamism. The results of the MIC test show that all the insulates are streptomy-resistant. According to the production test of bacteriosis, the indicator has not shown an antimicrobial effect against microorganisms. It has been found that all juices can survive in pancreatine and different concentrations of yellow salt (0.3%, 0.5%, 1). According to these findings, our isolates are potential probiotic candidates for application in the food and pharmaceutical industries, but the isolates need to be scanned in terms of other probiotic selection criteria.
Lactic acid bacteria (LAB) are a group of commercially important organisms that play an important role in the fermentation process of hexose sugars into lactic acid and widely used in industrial applications and as probiotics since they were designated as “generally recognized as safe” organisms. In order to isolate lactic acid bacteria (LAB), different food samples were collected and 14 bacterial strains were purified from those samples. Gram staining, catalase test, methylene blue staining was used for morphologic identification, RAPD-PCR, and 16S rRNA gene sequencing methods were used for molecular identification. The isolates were characterized for antibiotic susceptibility, survival under pepsin, pancreatin, bile salts, low pH, bacteriocin production, and hemolytic activity. According to the 16s rRNA gene sequence analysis isolates were designated as Lactobacillus sakei MH1, Lactococcus garvieae MH3, Enterococcus faeceium MH5, Pediococcus acidilactici MH10, Pediococcus acidilactici MH11, Pediococcus acidilactici MH12, Pediococcus acidilactici MH13. Disc diffusion test results show that all of the isolates were resistant to kanamycin, and most of resistant to gentamicin. MIC test results show that all of the isolates were resistant to streptomycin. No strains showed antimicrobial effect against indicator microorganisms according to the bacteriocin production test. All strains were able to survive in pancreatin and different bile salt (%0.3, %0.5, %1) concentrations. According to these results, our isolates are probiotic potential candidates for the application in the food and pharmaceutical industries, however, isolates should be screened for furtherprobiotic selection criteria.
Alan : Fen Bilimleri ve Matematik; Mühendislik
Dergi Türü : Uluslararası
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