Geleneksel olarak üretilen turşulardan izole edilen laktik asit bakterilerinin probiyotik potansiyelinin belirlenmesi
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Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege üniversitesi, Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, farklı formülasyonlarla geleneksel olarak üretilen turşulardan izole edilen laktik asit bakterilerinin (LAB) probiyotik özelliklerinin belirlenmesi amaçlanmıştır. Probiyotik LAB suşlarının izolasyonu için İzmir ili çevresinde evlerde geleneksel yöntemlerle üretilen toplam on bir örnek [şalgam turşusu (A), karışık turşu (B, D, E), kırmızı biber turşusu (C), domates turşusu (F), lahana turşusu (G, H), fasulye turşusu (I) ve bamya turşusu (J)] toplanmış ve bu örneklerden toplam 114 adet LAB izole edilmiştir. İzolatlara probiyotik özelliklerinin belirlenmesi amacıyla farklı pH, sıcaklık ve tuz değerlerinde gelişim, safra tuzuna tolerans, antimikrobiyal aktivite, %0.4 (h/h) fenole dayanıklılık, pepsin ve pankreatin varlığında gelişim, antibiyotiklere karşı direnç, hemolitik aktivite, proteolitik aktivite ve β-Galaktosidaz aktivitesi analizleri uygulanmıştır. Tüm bu analizler sonucunda probiyotik özellikte olabileceği düşünülen izolatları temsilen toplam 15 izolat moleküler düzeyde Lactobacillus plantarum, Lactobacillus brevis, Pediococcus parvulus ve Lactobacillus parabuchneri olarak tanımlanmıştır.
The aim of the present study was to examine the probiotic properties of lactic acid bacteria (LAB) isolated from traditionally produced pickles. Total eleven different samples [pickled turnips (A), mixed pickles (B, D, E), salt pickled red peppers (C), pickled tomatoes (F), sauerkraut (G, H), pickled beans (I), pickled okras (J)] produced at homes by traditional methods were collected around Izmir city for the isolation of probiotic LAB strains and 114 LAB isolate were isolated from these samples. Development of different pH, temperature and salt values, tolerance to bile salt, antimicrobial activity, resistance to 0.4% (h/h) phenol, development in the presence of pepsin and pancreatin, resistance to antibiotics, hemolytic activity, proteolytic activity and β-Galactosidase activity analyzes were applied to the isolates for determining probiotic properties. As a result of all these analyzes; a total of 15 isolates, representing the isolates that might be probiotic properties, were identified as Lactobacillus plantarum, Lactobacillus brevis, Pediococcus parvulus and Lactobacillus parabuchneri at molecular level.
The aim of the present study was to examine the probiotic properties of lactic acid bacteria (LAB) isolated from traditionally produced pickles. Total eleven different samples [pickled turnips (A), mixed pickles (B, D, E), salt pickled red peppers (C), pickled tomatoes (F), sauerkraut (G, H), pickled beans (I), pickled okras (J)] produced at homes by traditional methods were collected around Izmir city for the isolation of probiotic LAB strains and 114 LAB isolate were isolated from these samples. Development of different pH, temperature and salt values, tolerance to bile salt, antimicrobial activity, resistance to 0.4% (h/h) phenol, development in the presence of pepsin and pancreatin, resistance to antibiotics, hemolytic activity, proteolytic activity and β-Galactosidase activity analyzes were applied to the isolates for determining probiotic properties. As a result of all these analyzes; a total of 15 isolates, representing the isolates that might be probiotic properties, were identified as Lactobacillus plantarum, Lactobacillus brevis, Pediococcus parvulus and Lactobacillus parabuchneri at molecular level.
Açıklama
Anahtar Kelimeler
Turşu, Probiyotik, Laktik Asit Bakterisi, Fermente Sebze, Pickle, Probiotic, Lactic Acid Bacteria, Fermented Vegetable
