Mengen peynirinden laktik asit bakterilerinin izolasyonu, moleküler tanımlanması ve bazı starter kültür özelliklerinin belirlenmesi
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Dosyalar
Tarih
2017
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Çalışmada 50 adet Mengen peyniri örneğinden toplam 117 adet laktik asit bakterisi izole edilmiş ve laktik asit bakteri florası % 44.5 Enterococcus spp., % 29.9 Lactobacillus spp., % 25.6 Lactococcus spp. olarak belirlenmiştir. Elde edilen izolatların asidifikasyon kapasiteleri ile proteolitik aktiviteleri tespit edilmiş, en iyi asidifikasyona ve proteolitik aktiviteye sahip 22 adet suş 16S rDNA dizi analizi ile tanımlanmıştır. Tanımlaması yapılan suşların 15’i (% 63) Enterococcus spp., 5’i (% 21), Lactococcus spp., 1’i (% 4) Lactobacillus spp. ve 1’i (% 4) Weissella spp. olarak belirlenmiştir. 15 adet Enterococcus spp. izolatından; 9’u (% 60) Enterococcus faecium, 4’ü (% 26.7) Enterococcus faecalis ve 2’si (% 13.3) Enterococcus durans olarak; 5 adet Lactococcus spp. izolatından, 3’ü (% 60) Lactococcus lactis subsp. lactis, 2’si (% 40) Lactococcus garvieae olarak tanımlanmıştır. Lactobacillus spp. ve Weissella spp. olarak tanımlanan suşların ise sırasıyla Lactobacillus casei ve Weissella viridescens olduğu tespit edilmiştir. Tanımlanan suşlar içerisinden aynı anda hem düşük proteolitik aktivite hem de yüksek asidifikasyon aktivitesi özelliği gösteren bir adet Lactococcus lactis subsp. lactis suşu, Enterokoklar arasından bir adet Enterococcus faecalis, bir adet Enterococcus faecium ve iki adet Enterococcus durans suşu en iyi starter kültür özelliklerine sahip suşlar olarak belirlenmiştir.
In the study 117 colonies were isolated from 50 Mengen cheese samples and they were determined as 44.5% Enterococcus spp., 29.9%, Lactobacillus spp., 25.6% Lactococcus spp. Among strains, 22 pieces having the most appropriate acidification capability and proteolitic activity were selected and identified by 16S rDNA sequencing. 15 pieces of these strains (63%) were identified as Enterococcus spp., 5 pieces (21%) were identifed as Lactococcus spp., 1 piece (4%) as Lactobacillus spp. and 1 piece (4%) as Weissella spp. The Enterococcus strains were identified (15 pieces) as the following; 60% were Enterococcus faecium, 26.7% Enterococcus faecalis, 13.3% Enterococcus durans. The Lactococcus strains were identified (5 pieces) as the following; 60% Lactococcus lactis subsp. lactis, 40% Lactococcus garvieae and the others were determined as Lactobacillus casei and Weissella viridescens. One of the defined strains were identified as Lactococcus lactis subsp. lactis, one of them were identified as Enterococcus faecalis, two of them were identified as Enterococcus durans, one of the stains Enterococcus faecium were identified as potential starter culture due to high acidification characteristics and low proteolytic activity.
In the study 117 colonies were isolated from 50 Mengen cheese samples and they were determined as 44.5% Enterococcus spp., 29.9%, Lactobacillus spp., 25.6% Lactococcus spp. Among strains, 22 pieces having the most appropriate acidification capability and proteolitic activity were selected and identified by 16S rDNA sequencing. 15 pieces of these strains (63%) were identified as Enterococcus spp., 5 pieces (21%) were identifed as Lactococcus spp., 1 piece (4%) as Lactobacillus spp. and 1 piece (4%) as Weissella spp. The Enterococcus strains were identified (15 pieces) as the following; 60% were Enterococcus faecium, 26.7% Enterococcus faecalis, 13.3% Enterococcus durans. The Lactococcus strains were identified (5 pieces) as the following; 60% Lactococcus lactis subsp. lactis, 40% Lactococcus garvieae and the others were determined as Lactobacillus casei and Weissella viridescens. One of the defined strains were identified as Lactococcus lactis subsp. lactis, one of them were identified as Enterococcus faecalis, two of them were identified as Enterococcus durans, one of the stains Enterococcus faecium were identified as potential starter culture due to high acidification characteristics and low proteolytic activity.
Açıklama
Anahtar Kelimeler
Mengen Peyniri, Starter Kültür, Laktik Asit Bakterisi, Moleküler Tanımlama, Yöresel Gıda, Mengen Cheese, Starter Culture, Lactic Acid Bacteria, Molecular İdentification, Local Food
Kaynak
Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
21
Sayı
2
