Identification and Izolation of Lactic Acid Bacterium Having Antimicrobial Activity From Traditionaly Produced Cheese
Journal Name:
- Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi
Keywords (Original Language):
| Author Name | University of Author | Faculty of Author |
|---|---|---|
Abstract (2. Language):
In this study, a bacterium having antimicrobial activity was isolated from a traditionally produced
cheese, and it was identified and characterized by using general microbiological analysis, carbohydrate
fermentation and fatty acid profile identification systems. The isolated bacterium was Gram positive, coccus,
non-motile, endospor, catalase, hemolyse, gelatinase, indol and Voges-Proskauer negative and able to grow
in the presence of 3.0-6.5 % NaCl, and at pH 4.0 to 9.6 and 10-45oC. Carbohydrate fermantation and fatty
acid profile identification systems showed that this bacterium was Enterococcus faecalis. The antimicrobial
substance produced by this bacteria had an inhibitory activity against Lactobacillus plantarum, Enterococcus
faecalis, Enterococcus faecium and Listeria monocytogenes, but not to Escherichia coli, Staphylococcus
aureus and Bacillus cereus. Antimicrobial activity was not due to acidity and hydrogen peroxide.
Antimicrobial substance is a proteinaceouse nature since it lost its activity when treated with papain.
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Abstract (Original Language):
Bu çalısmada yöresel bir peynirden antimikrobiyal aktiviteye sahip bir bakteri izole edilmis ve genel
mikrobiyolojik analizler, karbonhidrat fermantasyon ve yag asidi profili testleri kullanılarak karakterize
edilmis ve tanımlanmıstır. İzole edilen bakterinin Gram pozitif, kok seklinde, hareketsiz, endospor, katalaz,
hemoliz, jelatinaz, indol ve Voges Proskauer negatif, % 3,0-6,5 NaCl konsantrasyonunda, pH 4,5-9,6 ve 10-
45oC’de gelisebildigi tespit edilmistir. Yapılan karbonhidrat fermantasyonu ile yag asidi profili testleri
sonucunda bakterinin Enterococcus faecalis oldugu belirlenmistir. Bu bakteri tarafından üretilen
antimikrobiyal maddenin Lactobacillus plantarum, Enterococcus faecalis, Enterococcus faecium ve Listeria
monocytogenes’a karsı inhibitör aktiviteye sahip oldugu, ancak Escherichia coli, Staphylococcus aureus ve
Bacillus cereus’a karsı etkili olmadıgı gözlenmistir. Antimikrobiyal aktivitenin asitlik ve hidrojen peroksitten
kaynaklanmadıgı belirlenmistir. Papainle muamele sonucu aktivitesini kaybetmesi antimikrobiyal bilesigin
protein tabiatında oldugunu ortaya koymustur.
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