Akademik Veri Yönetim Sistemi
3.ULUSLARARASI FEN BİLİMLERİ VE İNOVASYON KONGRESİ , Ankara, Türkiye, 21 - 22 Kasım 2021, ss.42-49
It is known that the
microflora of LAB generally consists of milk and dairy products, plants, plant
wastes, human and animal intestinal mucous membranes. Lactic acid bacteria
found especially in dairy products (cheese, yoghurt, butter, kefir, kumiss,
etc.); Since they produce antimicrobial substances such as lactic acid,
diacetyl, hydrogen peroxide and bacteriocin, they have been used as a
preservative culture (GRAS) in food production for many years. Therefore, these
bacteria are of great importance for the food industry. The most powerful way
to obtain beneficial strains for the food industry and to produce medically
important products is the isolation and screening of LAB from these foods. In
our present study; 26 isolates were obtained from 8 feta cheese samples
obtained from Erzurum province and its districts and these isolates were
phenotypically characterized at the first stage. Isolates, whose morphological
and physiological analyzes were made, were then distinguished from each other
on the basis of species by genomic fingerprint analysis [rep-PCR (GTG5 and BOX
PCR)]. As a result of the analysis; antimicrobial properties of 6 isolates,
which are thought to be different, were tested against Salmonella typhi,
Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Escherichia
coli, Yersinia enterocolitica and Candida albicans. The isolate showing strong
antimicrobial effect was first analyzed biochemically with API 50 CHL System
(bioMérieux, France) and then genomically identified by 16S rRNA sequence
analysis.