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Yöresel Peynirden Antimikrobiyal Aktiviteye Sahip Laktik Asit Bakterisinin İzolasyonu ve Tanısı

Identification and Izolation of Lactic Acid Bacterium Having Antimicrobial Activity From Traditionaly Produced Cheese

Journal Name:

  • Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi

Publication Year:

  • 2008

Key Words:

Keywords (Original Language):

Author NameUniversity of AuthorFaculty 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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