Sakarya’da geleneksel olarak üretilen bazı yöresel peynirlerinden izole edilen laktik asit bakterilerinin MALDI-TOF MS Yöntemi ile tanımlanması ve antibiyotik dirençlerinin belirlenmesi

Year 2018, , 1055 - 1062, 01.06.2018

Eda Kılıç Kanak Suzan Öztürk Yılmaz

https://doi.org/10.16984/saufenbilder.346212

Abstract

Son yıllarda yöresel peynirler
tüketici tarafından daha fazla talep edilmektedir. Ülkemizde lezzetli birçok
yöresel peynir vardır. Fermantasyon süreçlerinde dikkatle seçilmiş suşların
starter kültür olarak uygulanması, doğal ve sağlıklı bir ürün elde edilmesini
sağlar. Bu çalışmada amaç çeşitli yöresel peynirlerin üretiminde ürüne tat,
koku, yapı ve görünüm bakımından istenilen nitelikleri kazandıran farklı laktik
asit bakterilerini (LAB) tespit etmektir. Bu amaçla Sakarya’da geleneksel
peynirlerden LAB’leri izole edilip MALDI-TOF MS yöntemi ile tanımlanmıştır. Bu
çalışmada geleneksel yöntemle üretilmiş 3 adet peynir örneği ile çalışılmıştır.
MALDI-TOF MS analizi ile de 16 suş tür düzeyinde tanımlanarak; izolatlardan 5
tanesi Enterococcus faecalis, 4
tanesi Enterococcus faecium, 1 tanesi
Lactobacillus paracasei ve 6 tanesi Leuconostoc mesenteroides olarak bulunmuştur.

Keywords

Laktik asit bakterileri, MALDI-TOF MS, Yöresel peynirler

Identification of lactic acid bacteria isolated from traditionally produced local cheese by MALDI-TOF MS anddetermination of antibiotic resistants

Abstract

In recent years, local cheeses have been demanded more
by consumers. There is a delicious variety of regional cheeses in Turkey. The
compounds that produce lactic acid bacteria improve the texture in cheese and
contribute to the pleasant sensory profile of the final product. The purpose of
this study is to determine the different lactic acid bacteria and their
antibiotic resistance  that give the
desired qualities in terms of taste, odor, structure and appearance of the
product in the production of various regional cheeses. For this purpose lactic
acid bacteria were isolated from traditional cheeses in Sakarya and identified
by MALDI-TOF MS method. In this study, 3 cheese samples produced by traditional
methods were used. The 15 strains were identified atspecies levels as E.
faecalis (5), E. faecium (4), Lb. paracasei (1)
and Leu. mesenteroides (6) by MALDI-TOF MS analysis. Antibiotic
susceptibility of these 15 strains was investigated. Strains which related to
23 lactic acid bacteria have been found resistant despite of 40% vancomycin and
nitrofurantoine, 33% gentamycin, 20% erythromycin and tetracycline, 13%
rifampicin and chloramphenicol.

Keywords

Lactic acid bacteria 1, MALDI-TOF MS 2, local cheeses 3, antibiotic resistance 4

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