Bacteriocinogenic bacteria isolated from Civil, Kashar and White cheeses in Erzurum, Turkey

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dc.contributor.authorÖzlü, Hayrunnisa
dc.contributor.authorAtasever, Mustafa
dc.contributor.departmentVeteriner Fakültesitr_TR
dc.date.accessioned2020-02-07T07:26:59Z
dc.date.available2020-02-07T07:26:59Z
dc.date.issued2019
dc.description.abstractThis study was carried out in order to identify the bacteriocinogenic lactic acid bacteria (LAB) isolated from civil, kashar and white cheeses produced by traditional methods in Erzurum, Turkey. LAB were isolated from 80 samples of cheese collected from the markets of Erzurum. Antimicrobial activities of the isolates were determined using agar spot and well diffusion methods. LAB that showing antimicrobial activity were characterized phenotypically and genotypically, and the bacteriocin-producing strains were determined. The susceptibilities of bacteriocins to different temperatures, pH and enzymes were tested. While 48.29% of the 381 LAB isolated from cheese samples had antimicrobial activity, only 4.35% of them were determined producing bacteriocin. While 168 of 184 isolates which were showing antimicrobial activity were identified by phenotypical methods at a genus level, and 11 of were at a species level, 135 of 184 isolates were identified by genotypical methods at a genus level, and 26 of were at a species level. Lb. plantarum (24.36%) and Lb. brevis (23.08%) in lactobacilli, E. faecium (38.89%) and E. durans (20.37%) in enterococci, and Lc. lactis subsp. lactis (100%) in lactococci were identified as the dominant species. All bacteriocin producing exhibited antimicrobial activity against Micrococcus luteus. It has been determined that bacteriocin producing Lc. lactis subsp. lactis and Lb. pentosus strains have inhibition impact on Staphylococcus aureus and Listeria monocytogenes. It has been concluded that the bacteriocin-producing isolates, due to not losing their activities in a wide range of pH and different temperature-time values, could be used as a bio-protective culture in food production and storage. Bu çalışma, Erzurum ilinde geleneksel yöntemlerle üretilen beyaz, civil ve kaşar peynirlerinden izole edilen bakteriyosinogenik laktik asit bakterilerinin (LAB) belirlemesi amacıyla yapıldı. Erzurum piyasasından toplanan 80 peynir örneğinden LAB izole edildi. İzolatların antimikrobiyal aktiviteleri agar spot ve kuyu difüzyon yöntemleri kullanılarak belirlendi. Antimikrobiyel aktivite gösteren LAB fenotipik ve genotipik olarak tanımlandı ve bakteriyosin üreten suşlar tespit edildi. Bakteriyosinlerin farklı sıcaklık, pH ve enzimlere karşı duyarlılıkları test edildi. Peynir örneklerinden izole edilen 381 izolatın %48.29’u antimikrobiyal etkiye sahipken bunlardan yanlızca %4.35’inin bakteriyosin ürettiği tespit edildi. Antimikrobiyal aktivite gösteren 184 izolattan 168 tanesi cins ve 11 tanesi tür düzeyinde fenotipik yöntemlerle tanımlanırken, 184 izolattan 135 tanesi cins ve 26 tanesi tür düzeyinde genotipik yöntemle belirlenmiştir. Laktobasillerde Lb. plantarum (%24.36) ve Lb. brevis (%23.08), enterokoklarda E. faecium (%38.89) ve E. durans (%20.37), laktokoklarda ise Lc. lactis subsp. lactis (%100) baskın türler olarak tespit edildi. Bakteriyosin üreten izolatların tamamı M. luteus’a karşı antimikrobiyel aktivite gösterdi. Bakteriyosin üreten Lc. lactis subsp. lactis ve Lb. pentosus suşlarının S. aureus ve L. monocytogenes üzerine inhibe edici etkisinin olduğu belirlendi. Bakteriyosin üreten izolatların geniş bir pH aralığında ve farklı ısı-zaman değerlerinde aktivtr_TR
dc.description.indexTrdizin
dc.description.indexScopus
dc.identifier.endpage153tr_TR
dc.identifier.issue2tr_TR
dc.identifier.startpage147tr_TR
dc.identifier.urihttps://doi.org/10.33988/auvfd.547483
dc.identifier.urihttp://hdl.handle.net/20.500.12575/69434
dc.identifier.volume66tr_TR
dc.language.isoentr_TR
dc.publisherAnkara : Ankara Üniversitesi Veteriner Fakültesitr_TR
dc.relation.journalAnkara Üniversitesi Veteriner Fakültesi Dergisitr_TR
dc.relation.publicationcategoryMakale - Ulusal - Editör Denetimli Dergitr_TR
dc.rightsCC0 1.0 Universal*
dc.rights.urihttp://creativecommons.org/publicdomain/zero/1.0/*
dc.subjectCivil cheesetr_TR
dc.subjectKashar cheesetr_TR
dc.subjectCivil peynirtr_TR
dc.subjectKaşar peyniritr_TR
dc.titleBacteriocinogenic bacteria isolated from Civil, Kashar and White cheeses in Erzurum, Turkeytr_TR
dc.title.alternativeErzurum ilindeki Civil, Kaşar ve Beyaz peynirlerden izole edilen bakteriyosinogenik bakterilertr_TR
dc.typeArticletr_TR

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