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Journals / Akademik Gıda / 2023 / Cilt: 21 Sayı: 4

Presence of Carotenoid Gene in Lactic Acid Bacteria Isolated from White Cheese

Beyaz Peynirden İzole Edilen Laktik Asit Bakterilerinde Karotenoid Gen Varlığı

Aslı Polat(Yıldız Technical University, Institute of Science, Department of Food Engineering)0009-0002-0664-9364
Ceren Özbağcı(Yıldız Technical University, Institute of Science, Department of Food Engineering)0009-0005-4653-2402
Dicle Dilara Akpınar(Yıldız Technical University, Institute of Science, Department of Food Engineering)0000-0002-8318-169X
Ömer Şimşek(Yıldız Technical University, Faculty of Chemistry and Metallurgy, Department of Food Engineering)0000-0003-0624-9352
Pages
361–366
Publication Date
2023-12-31
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AI Summary & Key Takeaways

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

In addition to genotypic identification, Gram-staining was performed to determine the phenotypic characteristics of bacteria carrying the carotenoid gene, and it was found that six bacteria had Gram-positive and bacilli morphology.

📌 3 Key Takeaways

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Objective & Hypothesis:Carotenoids are organic pigments with antioxidant properties that are commonly found in nature.
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Key Findings & Data:In this study, we aimed to determine the microorganisms with potential carotenoid production and yellow-orange pigment production during the storage of white cheese below 10°C.
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Conclusion & Impact:In addition to genotypic identification, Gram-staining was performed to determine the phenotypic characteristics of bacteria carrying the carotenoid gene, and it was found that six bacteria had Gram-positive and bacilli morphology.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Beyaz peynir · Karotenoid · Lactococcus lactis

Abstract

Carotenoids are organic pigments with antioxidant properties that are commonly found in nature. Various types of carotenoids are produced by microorganisms. In this study, we aimed to determine the microorganisms with potential carotenoid production and yellow-orange pigment production during the storage of white cheese below 10°C. Five different white cheeses with pigmentation problems were obtained from the provinces of Istanbul and Kocaeli. Colonies with a typical yellow-orange color and morphological differences were selected on MRS and M17 media. The presence of carotenoid genes in 136 selected colonies was determined by agarose gel electrophoresis using colony PCR, and carotenoid genes were detected in 6 colonies. According to the 16S rRNA sequence results, one of the 6 bacterial colonies carrying the carotenoid gene was Lactococcus lactis, another was Enterococcus faecium, and the rest was Lactobacillus plantarum. In addition to genotypic identification, Gram-staining was performed to determine the phenotypic characteristics of bacteria carrying the carotenoid gene, and it was found that six bacteria had Gram-positive and bacilli morphology. These results showed that some carotenoid producer strains existed in the microbioata of cheeses during cold storage.

Özet

Karotenoidler antioksidan özellik gösteren ve doğada yaygın olarak bulunan organik pigmentler olarak bilinmektedir. Çeşitli karotenoid türleri mikroorganizmalar tarafından üretilmektedir. Bu çalışmada, beyaz peynirin 10°C’nin altında depolanması sonucu ortaya çıkan, potansiyel karotenoid üreticisi olup sarı-turuncu pigment oluşturan mikroorganizmaların belirlenmesi amaçlanmıştır. İstanbul ve Kocaeli illerinden toplamda 5 farklı sari pigmentasyon olan beyaz peynir temin edilmiştir. Peynirlerden MRS ve M17 besiyerleri üzerinden tipik sarı-turuncu renkli ve morfolojik bakımdan farklılık gösteren koloniler seçilmiştir. Seçilen 136 adet kolonide karotenoid geni varlığı koloni PZR yapılarak agaroz jel elektroforezde incelenmiş ve sonuca göre 6 adet kolonide karotenoid geni bulunduğu belirlenmiştir. Karotenoid geni varlığı tespit edilen kolonilerin 16S rRNA gen bölgesi PZR ile çoğaltılarak sekansa gönderilmiştir. 16S rRNA sekans sonucuna göre karotenoid geni taşıyan 6 adet bakteri kolonisinden bir tanesinin Lactococcus lactis, diğerinin Enterococcus faecium ve kalan diğerlerinin ise Lactobacillus plantarum olduğu tespit edilmiştir. Genotipik tanımlamanın yanında, karotenoid geni taşıyan bakterilerin fenotipik özelliklerinin belirlenmesi için gram boyama yapılmış ve 6 adet bakterinin Gram-pozitif ve çubuk hücre yapısında olduğu belirlenmiştir. Tüm bu sonuçlar peynirin soğuk muhafazasında muhtemel karatenoid üreticisi suşların varlığını göstermiştir.

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Cite This Article

Polat, A., Özbağcı, C., Akpınar, D. D., Şimşek, Ö. (2023). Presence of Carotenoid Gene in Lactic Acid Bacteria Isolated from White Cheese. Akademik Gıda, Cilt: 21 Sayı: 4, 361–366. https://doi.org/10.24323/akademik-gida.1423436

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