BIOFILM FORMATION AND VIRULENCE-ASSOCIATED TRAITS OF BACTERIAL ISOLATES FROM ARTISANAL ARDAHAN DERİ CHEESE

Pınar Şekerci Keleş; Yusuf Esen

TR EN

ARDAHAN DERİ PEYNİRİNDEN İZOLE EDİLEN BAKTERİLERDE BİYOFİLM OLUŞUMU VE VİRÜLANS ÖZELLİKLERİ

Öz

Standart olmayan koşullar altında üretilen geleneksel peynirler, rutin kalite göstergeleriyle tam olarak yakalanamayan bakteriyel kalıcılık özelliklerini destekleyebilir. Bu çalışma, geleneksel Ardahan Deri peynirinden elde edilen altı bakteri izolatının (P1-P6) biyofilm oluşumunu ve fenotipik ve genotipik virülansla ilişkili özelliklerini karakterize etmiştir. Biyofilm oluşumu, kristal viyole mikrotiter plak testi ile değerlendirilmiş ve OD tabanlı kesme kriterleri kullanılarak kategorize edilmiştir. Tüm izolatlar ölçülebilir biyofilm oluşumu göstermiştir; Enterococcus faecalis (P1) ve Proteus vulgaris (P2) orta düzeyde biyofilm üreticisi olarak sınıflandırılırken, diğer suşlar zayıf üretici olarak belirlenmiştir. Fenotipik virülans taraması, tüm izolatların %5 koyun kanlı agar üzerinde hemolitik aktivite gösterdiğini ortaya koymuştur. DNaz ve jelatinaz aktiviteleri tespit edilmemiş, proteaz aktivitesi ise sadece P. vulgaris'te (P2) gözlemlenmiştir. Enterokok virülans belirleyicilerini hedefleyen PCR taraması, E. faecalis'te (P1) ace ve gelE genlerinin varlığını gösterirken, fenotipik jelatinaz negatif bulunmuş; bu da uygulanan analiz koşulları altında potansiyel genotip-fenotip uyumsuzluk olduğunu göstermiştir. İzolatların gösterdiği heterojen kalıcılık ve virülansla ilişkili özellikler, geleneksel peynir üretim sistemlerinde risk odaklı izleme ve hijyen takviyesinin önemini ortaya koymuştur.

Anahtar Kelimeler

BIOFILM FORMATION AND VIRULENCE-ASSOCIATED TRAITS OF BACTERIAL ISOLATES FROM ARTISANAL ARDAHAN DERİ CHEESE

Öz

Artisanal cheeses produced under non-standardized conditions can support bacterial persistence traits that are not fully captured by routine quality indicators. This study characterized biofilm formation and selected phenotypic and genotypic virulence-associated traits of six bacterial isolates (P1–P6) recovered from artisanal Ardahan Deri cheese. Biofilm formation was assessed by a crystal violet microtiter plate assay and categorized using OD-based cut-off criteria. All isolates showed measurable biofilm formation; Enterococcus faecalis (P1) and Proteus vulgaris (P2) were classified as moderate biofilm producers, whereas the other strains were weak producers. Phenotypic virulence screening revealed hemolytic activity in all isolates on 5% sheep blood agar. DNase and gelatinase activities were not detected, and protease activity was observed only in P. vulgaris (P2). PCR screening targeting enterococcal virulence determinants indicated the presence of ace and gelE in E. faecalis (P1), while phenotypic gelatinase remained negative, supporting potential genotype–phenotype discordance under the applied assay conditions. The isolates displayed heterogeneous persistence- and virulence-associated traits, highlighting the value of risk-oriented monitoring and hygiene reinforcement in artisanal cheese systems.

Anahtar Kelimeler

Destekleyen Kurum

Bu çalışma için bir finansal destek alınmamıştır.

Etik Beyan

Çalışmamızda etik kurul izni gerektiren bir unsur bulunmamaktadır.

Teşekkür

Yazarlar, Ardahan Üniversitesi Teknik Bilimler Meslek Yüksekokulu'na, İleri Teknolojiler Laboratuvarı'nı kullanmalarına izin verildiği için teşekkürlerini sunarlar.

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Gıda Mühendisliği

Bölüm

Araştırma Makalesi

Yazarlar

Pınar Şekerci Keleş
0000-0002-6225-4781
Türkiye

Yusuf Esen ^*
0000-0003-1173-0677
Türkiye

Yayımlanma Tarihi

3 Haziran 2026

Gönderilme Tarihi

30 Ocak 2026

Kabul Tarihi

25 Şubat 2026

Yayımlandığı Sayı

Yıl 2026 Cilt: 29 Sayı: 2

IZ

https://izlik.org/JA67MD63ZK

Kaynak Göster

RIS / Bibtex

APA

Şekerci Keleş, P., & Esen, Y. (2026). BIOFILM FORMATION AND VIRULENCE-ASSOCIATED TRAITS OF BACTERIAL ISOLATES FROM ARTISANAL ARDAHAN DERİ CHEESE. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi, 29(2), 797-805. https://izlik.org/JA67MD63ZK

AMA

1.Şekerci Keleş P, Esen Y. BIOFILM FORMATION AND VIRULENCE-ASSOCIATED TRAITS OF BACTERIAL ISOLATES FROM ARTISANAL ARDAHAN DERİ CHEESE. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi. 2026;29(2):797-805. https://izlik.org/JA67MD63ZK

Chicago

Şekerci Keleş, Pınar, ve Yusuf Esen. 2026. “BIOFILM FORMATION AND VIRULENCE-ASSOCIATED TRAITS OF BACTERIAL ISOLATES FROM ARTISANAL ARDAHAN DERİ CHEESE”. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi 29 (2): 797-805. https://izlik.org/JA67MD63ZK.

EndNote

Şekerci Keleş P, Esen Y (01 Haziran 2026) BIOFILM FORMATION AND VIRULENCE-ASSOCIATED TRAITS OF BACTERIAL ISOLATES FROM ARTISANAL ARDAHAN DERİ CHEESE. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi 29 2 797–805.

IEEE

[1]P. Şekerci Keleş ve Y. Esen, “BIOFILM FORMATION AND VIRULENCE-ASSOCIATED TRAITS OF BACTERIAL ISOLATES FROM ARTISANAL ARDAHAN DERİ CHEESE”, Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi, c. 29, sy 2, ss. 797–805, Haz. 2026, [çevrimiçi]. Erişim adresi: https://izlik.org/JA67MD63ZK

ISNAD

Şekerci Keleş, Pınar - Esen, Yusuf. “BIOFILM FORMATION AND VIRULENCE-ASSOCIATED TRAITS OF BACTERIAL ISOLATES FROM ARTISANAL ARDAHAN DERİ CHEESE”. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi 29/2 (01 Haziran 2026): 797-805. https://izlik.org/JA67MD63ZK.

JAMA

1.Şekerci Keleş P, Esen Y. BIOFILM FORMATION AND VIRULENCE-ASSOCIATED TRAITS OF BACTERIAL ISOLATES FROM ARTISANAL ARDAHAN DERİ CHEESE. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi. 2026;29:797–805.

MLA

Şekerci Keleş, Pınar, ve Yusuf Esen. “BIOFILM FORMATION AND VIRULENCE-ASSOCIATED TRAITS OF BACTERIAL ISOLATES FROM ARTISANAL ARDAHAN DERİ CHEESE”. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi, c. 29, sy 2, Haziran 2026, ss. 797-05, https://izlik.org/JA67MD63ZK.

Vancouver

1.Pınar Şekerci Keleş, Yusuf Esen. BIOFILM FORMATION AND VIRULENCE-ASSOCIATED TRAITS OF BACTERIAL ISOLATES FROM ARTISANAL ARDAHAN DERİ CHEESE. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi [Internet]. 01 Haziran 2026;29(2):797-805. Erişim adresi: https://izlik.org/JA67MD63ZK