TULUM PEYNİRİNDEN Lactobacillus plantarum VE Lactobacillus paracasei İZOLASYONU, TANIMLANMASI VE ANTİBİYOTİK DİRENÇLİLİK ÖZELLİKLERİNİN BELİRLENMESİ
Öz
Laktik asit bakterileri (LAB); doğada fermentatif, fakültatif, anaerob ve aerotolerant özelliklere sahip geniş bir mikroorganizma grubudur. LAB’ların çeşitli fermentasyonlar açısından önemli bir yere sahip oldukları bilinmektedir. LAB’ lar antibiyotiklere maruz kalma durumlarında gıda tüketimi ile tüketicilerde antibiyotik direnç belirleyicilerin yayılımı açısından önem arz etmektedirler. Bu çalışmada Tulum peynirlerinden izole edilen ve Lactobacillus plantarum (9) ve Lactobacillus paracasei (6) olarak PCR yöntemi ile tanımlanan izolatların antibiyotik dirençlilikleri fenotipik yöntemlerle belirlenmiştir. LAB izolatlarının göstermiş olduğu en yüksek direncin (%100) kanamisin, streptomisin ve ampisilin antibiyotiklerine karşı olduğu tespit edilmiştir. Ayrıca eritromisin (% 86,6), rifampisin ve tetrasiklin (%73,3), gentamisin ve vankomisin (% 80), kloramfenikol (% 60), penisilin (% 53,3) antibiyotiklerine karşı da önemli oranlarda dirençlilik tespit edilmiştir.
Anahtar Kelimeler
PCR antibiyotik dirençlilik laktik asit bakterisi Lb. plantarum Lb. paracasei
Destekleyen Kurum
Kahramanmaraş Sütçü İmam Üniversitesi, Bilimsel Araştırma Projeleri Başkanlığı, Türkiye Bilimsel Araştırma Kurumu (TÜBİTAK) 2014/3
Proje Numarası
2016/6-24YLS
Kaynakça
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Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Konular | Gıda Mühendisliği |
| Bölüm | Gıda Mühendisliği |
| Yazarlar | |
| Proje Numarası | 2016/6-24YLS |
| Yayımlanma Tarihi | 13 Aralık 2022 |
| Gönderilme Tarihi | 9 Ağustos 2022 |
| Yayımlandığı Sayı | Yıl 2022 |