SavedAdd your journal

Journals / Gıda / 2020 / Cilt: 45 - Sayı: 4

ANTIBIOTIC RESISTANCE AND HEMOLYTIC ACTIVITY IN ENTEROCOCCI ISOLATED FROM TULUM CHEESE SOLD IN AKSARAY PROVINCE

AKSARAY İLİNDE SATIŞA SUNULAN TULUM PEYNİRLERİNDEN İZOLE EDİLEN ENTEROKOKLARIN ANTİBİYOTİK DİRENÇLİLİKLERİ İLE HEMOLİTİK AKTİVİTELERİNİN BELİRLENMESİ

Şule AYHAN
Halil İbrahim KAHVE
Furkan AYDIN
Mustafa ARDIÇ
Journal
Gıda
Pages
689–698
Publication Date
2020-06-21
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

According to the results, Tulum cheese produced in Aksaray could be a potential vehicle for the transmission of antibiotic resistance via the food chain.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study aimed to evaluate the hemolytic activity and antibiotic susceptibility of enterococci isolated from Tulum cheese samples sold in Aksaray province.
📊
Key Findings & Data:The isolates were identified as E. faecium (n = 30), E. faecalis (n = 25), and E. durans (n = 7) as a result of 16S rRNA gene sequencing.
💡
Conclusion & Impact:According to the results, Tulum cheese produced in Aksaray could be a potential vehicle for the transmission of antibiotic resistance via the food chain.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Tulum peyniri · Enterococcus · hemolitik aktivite

Abstract

This study aimed to evaluate the hemolytic activity and antibiotic susceptibility of enterococci isolated from Tulum cheese samples sold in Aksaray province. The isolates were identified as E. faecium (n = 30), E. faecalis (n = 25), and E. durans (n = 7) as a result of 16S rRNA gene sequencing. Three strains (E. faecalis ATC12, E. faecium ATC49, and E. faecium ATC54) exhibited ß-hemolytic activity, whereas others were non-hemolytic. Enterococci were found to have an intermediary or high resistance to nalidixic acid (%100), oxacillin (92%), and streptomycin (72.6%), respectively. E. faecalis strains had more resistant phenotypes to various clinically significant antibiotics than E. faecium and E. durans. Multi-drug resistance was found in 41.93% of the isolates. According to the results, Tulum cheese produced in Aksaray could be a potential vehicle for the transmission of antibiotic resistance via the food chain.

Özet

Bu çalışmada, Aksaray ilinde satışa sunulan tulum peyniri örneklerinden izole edilen enterokokların hemolitik aktivitesi ile antibiyotik duyarlılığının değerlendirilmesi amaçlanmıştır. İzolatlar, 16S rRNA gen sekanslaması sonucunda E. faecium (n = 30), E. faecalis (n = 25) ve E. durans (n = 7) olarak tanımlanmıştır. Üç izolat (E. faecalis ATC12, E. faecium ATC49 ve E. faecium ATC54) ß-hemolitik aktivite gösterirken, diğerlerinin hemolitik aktivite göstermediği saptanmıştır. İzolatların toplamda nalidiksik aside (%100), oksasiline (%92) ve steptomisine (%72.6) karşı orta veya yüksek derecede direnç gösterdiği saptanmıştır. E. faecalis suşlarının klinik olarak önem arz eden çeşitli antibiyotiklere E. faecium ve E. durans suşlarından daha dirençli fenotipleri olduğu görülmüştür. Çoklu antibiyotik direncinin %41.93 olduğu saptanmıştır. Sonuçlar değerlendirildiğinde Aksaray'da üretilen Tulum peynirinin gıda yolu ile antibiyotik direncinin yayılmasında tehlikeli bir araç olduğu kanısına varılmıştır.

🔖

Cite This Article

AYHAN, Ş., KAHVE, H. İ., AYDIN, F., ARDIÇ, M. (2020). ANTIBIOTIC RESISTANCE AND HEMOLYTIC ACTIVITY IN ENTEROCOCCI ISOLATED FROM TULUM CHEESE SOLD IN AKSARAY PROVINCE. Gıda, Cilt: 45 - Sayı: 4, 689–698. https://ajindex.com/articles/100347

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (1)

  1. Arslaner, A., Turkmen, O. (2020). Erzincan Tulum Cheese. Turkish JAF Sci Tech, 8(4): 932-940, doi: 10.24925/turjaf.v8i4.932-940.3170. Aydin, F., Ardic, M. (2019). Farklı illerden toplanan sıkma peynirlerinin mikrobiyolojik ve kimyasal özellikleri. GIDA 44(5): 826-836, doi: 10.15237/gida.GD19088. Aydin, F., Ozer, G., Alkan, M., Cakir, I. (2020). The utility of iPBS retrotransposons markers to analyze genetic variation in yeast. Int J Food Microbiol, 325: 108647, doi: 10.1016/j.ijfoodmicro.2020.108647. Baker, G.C., Smith, J.J., Cowan, D.A. (2003). Review and re-analysis of domain-specific 16S primers. J Microbiol Methods, 55(3): 541-555, doi: 10.1016/j.mimet.2003.08.009. Bulajić, S., Tambur, Z. Opačić, D., Miljkovic-Semlimovic, B., Doder, R., Cenic-Milosevic, D. (2015) Characterization of antibiotic resistance phenotypes and resistance genes in Enterococcus spp. isolated from cheeses. Arch Biol Sci, 67(1):139–146, doi:10.2298/ABS140426016B. Bulut, C., Gunes, H., Okuklu, B., Harsa, S., Kilic, S., Coban, H.S., Yenidunya, A.F. (2005). Homofermentative lactic acid bacteria of a traditional cheese, Comlek peyniri from Cappadocia region, J Dairy Res, 72, 19-24, doi: 10.1017/S0022029904000536. Cariolato, D., Andrighetto, C., Lombardi, A. (2008). Occurrence of virulence factors and antibiotic resistances in Enterococcus faecalis and Enterococcus faecium collected from dairy and human samples in North Italy. Food Control, 19(9): 886-892, doi: 10.1016/j.foodcont.2007.08.019. Citak, S., Yucel, N., Orhan, S. (2004). Antibiotic resistance and incidence of Enterococcus species in Turkish white cheese. Int J Dairy Technol, 57(1): 27-31, doi: 10.1111/j.1471-0307.2004.00122.x. CLSI (2011) Performance Standards for Antimicrobial Susceptibility Testing 21th Informational Supplement. Document M100-S21. Clinical Laboratuary Standarts Institue. CLSI (2016). Performance Standards for Antimicrobial Susceptibility Testing. 26th Informational Supplement, Document M100-S26. Clinical Laboratuary Standarts Institue. Dagdemir, E., Ozdemir, S. (2008). Technological characterization of the natural lactic acid bacteria of artisanal Turkish White Pickled cheese. Int J Dairy Technol, 61(2) 133-140, doi: 10.1111/j.1471-0307.2008.00394.x. Domingos-Lopes, M.F.P, Stanton, C., Ross, P.R., Dapkevicius, M.L.E., Silva, C.C.G. (2017). Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese. Food Microbiol, 63: 178-190, doi: 10.1016/j.fm.