Food Safety and Functional Characterization of Enterococci Strains Isolated   from Sourdough Collected from Bursa Region

Ozen Sokmen; Gamze Düven; Mustafa Ay; Sine Özmen Toğay

Makale detayları

Food Safety and Functional Characterization of Enterococci Strains Isolated from Sourdough Collected from Bursa Region

Yazarlar:

Ozen Sokmen | Gamze Düven | Mustafa Ay | Sine Özmen Toğay

Yayıncı:

Bursa Uludağ University

Ana Başlıklar:

Fermantasyon Teknolojisi | Gıda Biyoteknolojisi | Gıda Mikrobiyolojisi

Dergi:

Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi Vol.38 Issue 2, pp.341-355

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001333691

pISSN:

2651-4044

Anahtar kelimeler:

Özet:

 In this study, the antibiotic resistance and antimicrobial activity of isolates obtained from 30 sourdough samples collected from the Bursa region were examined to determine the food safety and functional characteristics of the enterococci isolated from these samples. Additionally, the presence of virulence genes and antibiotic resistance genes, as well as resistance to low pH and bile, were investigated. A total of 178 lactic acid bacterial strains were isolated from the sourdough samples, and seven of these were identified as belonging to the Enterococcus genus. These strains exhibited antimicrobial activity against test bacteria Salmonella typhimurium ATCC 14028, Escherichia coli ATCC 25922, Streptococcus mutans, Streptococcus aureus 6538, Enterococcus faecalis ATCC 29212, Enterococcus faecium M74, Streptococcus pyogenes ATCC 6538, Listeria innocua ATCC 33090, Listeria monocytogenes ATCC 19111  and were found to be safe in terms of carrying virulence agg, gelE, cylM, cylB, cylA and antibiotic resistance genes vanA, vanB, tetM, ermB, aac6aph2-la. When the isolates resistance to low pH and bile was examined, it was found that they remained viable at pH 4 after 3 hours, but did not survive at pH 2 and pH 3 after 3 hours. When examining their resistance to 0.5 wv bile concentration, it was determined that they remained viable at levels of 6.2-7.4 log CFUg after 24 hours.

 In this study, the antibiotic resistance and antimicrobial activity of isolates obtained from 30 sourdough samples collected from the Bursa region were examined to determine the food safety and functional characteristics of the enterococci isolated from these samples. Additionally, the presence of virulence genes and antibiotic resistance genes, as well as resistance to low pH and bile, were investigated. A total of 178 lactic acid bacterial strains were isolated from the sourdough samples, and seven of these were identified as belonging to the Enterococcus genus. These strains exhibited antimicrobial activity against test bacteria Salmonella typhimurium ATCC 14028, Escherichia coli ATCC 25922, Streptococcus mutans, Streptococcus aureus 6538, Enterococcus faecalis ATCC 29212, Enterococcus faecium M74, Streptococcus pyogenes ATCC 6538, Listeria innocua ATCC 33090, Listeria monocytogenes ATCC 19111  and were found to be safe in terms of carrying virulence agg, gelE, cylM, cylB, cylA and antibiotic resistance genes vanA, vanB, tetM, ermB, aac6aph2-la. When the isolates resistance to low pH and bile was examined, it was found that they remained viable at pH 4 after 3 hours, but did not survive at pH 2 and pH 3 after 3 hours. When examining their resistance to 0.5 wv bile concentration, it was determined that they remained viable at levels of 6.2-7.4 log CFUg after 24 hours.

 In this study, the antibiotic resistance and antimicrobial activity of isolates obtained from 30 sourdough samples collected from the Bursa region were examined to determine the food safety and functional characteristics of the enterococci isolated from these samples. Additionally, the presence of virulence genes and antibiotic resistance genes, as well as resistance to low pH and bile, were investigated. A total of 178 lactic acid bacterial strains were isolated from the sourdough samples, and seven of these were identified as belonging to the Enterococcus genus. These strains exhibited antimicrobial activity against test bacteria Salmonella typhimurium ATCC 14028, Escherichia coli ATCC 25922, Streptococcus mutans, Streptococcus aureus 6538, Enterococcus faecalis ATCC 29212, Enterococcus faecium M74, Streptococcus pyogenes ATCC 6538, Listeria innocua ATCC 33090, Listeria monocytogenes ATCC 19111  and were found to be safe in terms of carrying virulence agg, gelE, cylM, cylB, cylA and antibiotic resistance genes vanA, vanB, tetM, ermB, aac6aph2-la. When the isolates resistance to low pH and bile was examined, it was found that they remained viable at pH 4 after 3 hours, but did not survive at pH 2 and pH 3 after 3 hours. When examining their resistance to 0.5 wv bile concentration, it was determined that they remained viable at levels of 6.2-7.4 log CFUg after 24 hours.

 Bu çalışmada Bursa bölgesinden toplanan 30 adet ekşi mayadan izole edilen enterokokların gıda güvenliği ve fonksiyonel karakteristiğinin belirlemesi amacıyla örneklerden elde edilen izolatların antibiyotik direnç ve antimikrobiyal aktivitesinin tespiti, virülens gen ve antibiyotik direnç genlerinin aranması, düşük pH ve safraya karşı direnç özelliklerinin belirlenmesi çalışmaları yapılmıştır. Çalışmada, ekşi maya örneklerinden toplam 178 adet laktik asit bakteri suşu izole edilmiş ve bunların 7 tanesinin enterekok cinsine ait olduğu tespit edimiştir. Bu suşların test bakterilerine Salmonella typhimurium ATCC 14028, Escherichia coli ATCC 25922, Streptococcus mutans, Streptococcus aureus 6538, Enterococcus faecalis ATCC 29212, Enterococcus faecium M74, Streptococcus pyogenes ATCC 6538, Listeria innocua ATCC 33090, Listeria monocytogenes ATCC 19111  karşı antimikrobiyal aktiviteye sahip olduğu tespit edilmiş ve virülans agg, gelE, cylM, cylB, cylA ve antibiyotik direnç genlerini vanA, vanB, tetM, ermB, aac6-aph2-la taşıma açısından güvenli bulunmuştur. İzolatların düşük pH ve safra direnç özelliklerinin incelendiğinde, pH 4de 3. saatin sonunda canlılıklarını koruduklarını fakat pH 2 ve pH 3 de 3. saatin sonunda enterokokların canlı kalamadığı tespit edilmiştir. 0.5 wv safra derişimine direnç özelliklerini gösteren sayım sonuçları incelendiğinde 24. saatin sonunda 6.2-7.4 log-kobg düzeylerinde canlı kaldıkları belirlenmiştir.

Makale detayları

Food Safety and Functional Characterization of Enterococci Strains Isolated from Sourdough Collected from Bursa Region

Yazarlar:

Ozen Sokmen | Gamze Düven | Mustafa Ay | Sine Özmen Toğay

Yayıncı:

Bursa Uludağ University

Ana Başlıklar:

Fermantasyon Teknolojisi | Gıda Biyoteknolojisi | Gıda Mikrobiyolojisi

Dergi:

Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi Vol.38 Issue 2, pp.341-355

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001333691

pISSN:

2651-4044

Sourdough

enterococcus

antibiotic resistance

virulence genes

antimicrobial activity

survival at pH and bile saltEkşi maya

enterokok

antibiyotik direnç

virülens gen

antimikrobiyal aktivite

pH ve safra direnci

Sayı

Makale detayları

Yazarlar: Ozen Sokmen | Gamze Düven | Mustafa Ay | Sine Özmen Toğay

Yayıncı: Bursa Uludağ University

Ana Başlıklar: Fermantasyon Teknolojisi | Gıda Biyoteknolojisi | Gıda Mikrobiyolojisi

Dergi: Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi Vol.38 Issue 2, pp.341-355

Belge Tipi: Makale

Yayın Tarihi: 12/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001333691

pISSN: 2651-4044

Sayı

Yazarlar:

Ozen Sokmen | Gamze Düven | Mustafa Ay | Sine Özmen Toğay

Yayıncı:

Bursa Uludağ University

Ana Başlıklar:

Fermantasyon Teknolojisi | Gıda Biyoteknolojisi | Gıda Mikrobiyolojisi

Dergi:

Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi Vol.38 Issue 2, pp.341-355

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001333691

pISSN:

2651-4044