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GELENEKSEL YOĞURTLARDAN İZOLE EDİLEN LAKTİK ASİT BAKTERİLERİNİN MALDI TOF MS BİOTYPER SİSTEMİ İLE TANIMLANMASI VE BAZI STARTER KÜLTÜR ÖZELLİKLERİNİN BELİRLENMESİ
2022
Journal:  
Gıda
Author:  
Abstract:

Bu çalışmada Batı Karadeniz Bölgesi’nde, beş ilden toplanan, geleneksel yöntemlerle üretilmiş yoğurtlardan laktik asit bakterilerinin izolasyonu, tanımlanması, bazı starter kültür özelliklerinin belirlenmesi amaçlanmıştır. Suşların tanımlanması MALDI-TOF MS Biotyper sistemi ile gerçekleştirilmiştir. İzole edilen 84 izolattan 2’si Lactobacillus helveticus, 2’si Lactiplantibacillus plantarum, 3’ü Limosilactobacillus fermentum, 1’i Enterococcus faecalis ve 76’sı Lactobacillus delbrueckii olarak tanımlanmıştır. İzolatların eritromisin, teikoplanin, streptomisin, rifampisin, amfisilin, klindamisin, sefotaksim, kloramfenikol, tetrasiklin ve vankomisine karşı duyarlı, nalidiksik asit, siprofloksasin, ofloksasin, gentamisin ve trimethoprim sülfametoksazole karşı dirençli oldukları tespit edilmiştir. İzolatların Salmonella Typhimurium ve E. coli O157:H7’ye karşı antimikrobiyal etki gösterdiği ancak Bacillus cereus, Listeria monocytogenes ve Staphylococcus aureus’a karşı antimikrobiyal etkisinin düşük olduğu tespit edilmiştir. İzolatlardan 8’inin ürettiği asitliğin %0.9 ve 0.95 arasında olduğu bulunmuştur. Ayrıca 74 izolatın diasetil üretimi gerçekleştirdiği belirlenmiştir. Starter olma potansiyeli yüksek 26 suşun proteinaz aktivitesi ve fajlara karşı direnç durumu incelenmiştir. Suşlardan 5’inin proteolitik aktivite göstermediği ve faj direnci testi sonuçlarına göre izolatlardan 8 tanesi Ф709-X1 fajına karşı duyarlı olup, 12 adet Lactobacillus delbrueckii izolatının ise çalışmada kullanılan 15 farklı bakteriyofaja karşı dirençli oldukları belirlenmiştir. Çalışma sonuçlarına göre izole edilen kültürlerin incelenen özellikler açısından starter kültür olarak kullanılabilme potansiyeline sahip oldukları belirlenmiştir.

Keywords:

Isolation Of Lactic Acid Bacteria From Traditional Yoghurts, Identification By Maldi Tof Ms Biotyper System and Determination Of Some Starter Culture Properties
2022
Journal:  
Gıda
Author:  
Abstract:

In this study, it was aimed to isolate, identify, and determine some starter culture characteristics of lactic acid bacteria from yoghurts produced by traditional methods, collected from five provinces in the Western Black Sea Region. Identification of strains was performed with the MALDI-TOF MS Biotyper system. Of the 84 isolates isolated, 2 were identified as Lactobacillus helveticus, 2 as Lactiplantibacillus plantarum, 3 as Limosilactobacillus fermentum, 1 as Enterococcus faecalis and 76 as Lactobacillus delbrueckii. The isolates were found to be susceptible to erythromycin, teicoplanin, streptomycin, rifampicin, ampicillin, clindamycin, cefotaxime, chloramphenicol, tetracycline, and vancomycin, and resistant to nalidixic acid, ciprofloxacin, ofloxacin, gentamicin and trimethoprim sulfamethoxazole. It was determined that the isolates showed antimicrobial activity against Salmonella Typhimurium and E. coli O157:H7, but the antimicrobial effect was low against Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus. The acidity produced by 8 of the isolates was found to be between 0.9 and 0.95 %. In addition, it was determined that 74 isolates produced diacetyl. Proteinase activity and resistance to phages of 26 strains with high starter potential were investigated. It was determined that 5 of the strains did not show proteinase activity and according to the phage resistance test results, 8 of the isolates were sensitive to Ф709-X1 phage, and 12 Lactobacillus delbrueckii isolates were resistant to 15 different bacteriophages used in the study. According to the results of the study, it was determined that the isolated cultures have the potential to be used as a starter culture in terms of the investigated characteristics.

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Field :   Fen Bilimleri ve Matematik; Ziraat, Orman ve Su Ürünleri

Journal Type :   Ulusal

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