SavedAdd your journal

Journals / Gıda / 2005 / Cilt: 30 - Sayı: 3

Determination of the antibacterial activities of Lactobacillus strains isolated from sourdoughs produces in Turkey

Türkiyede üretilen ekşi hamurlardan izole edilen lactobacillus suşlarının antibakteriyel aktivitelerinin belirlenmesi

Özay MENTEŞ
Recai ERCAN
Mustafa AKÇELİK
Journal
Gıda
Pages
155–164
Publication Date
2022-10-17
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)

Lb. collinoides LMO33 showed the lowest antibacterial activity spectrum against 14 different indicator bacteria.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, the ability of 150 Lactobacillus strains identified from the samples of sourdough collected from three different cities in Turkey (Trabzon, Bursa, Ankara) to produce bacteriocin and antibacterial activities of these strains against different indicator bacteria have been investigated. 21 out of the 150 Lactobacillus strains were found as bacteriocin producers.
📊
Key Findings & Data:It has been determined that Lb. alimentarius LMO6, LMO7, Lb. plantarum LM023, LMO25 and LMO28, having antibacterial activity against all indicator bacteria (including Gram negative bacteria; E. coli CFAI, S. enterica subsp. enterica serovar.
💡
Conclusion & Impact:Lb. collinoides LMO33 showed the lowest antibacterial activity spectrum against 14 different indicator bacteria.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

In this study, the ability of 150 Lactobacillus strains identified from the samples of sourdough collected from three different cities in Turkey (Trabzon, Bursa, Ankara) to produce bacteriocin and antibacterial activities of these strains against different indicator bacteria have been investigated. 21 out of the 150 Lactobacillus strains were found as bacteriocin producers. It has been determined that Lb. alimentarius LMO6, LMO7, Lb. plantarum LM023, LMO25 and LMO28, having antibacterial activity against all indicator bacteria (including Gram negative bacteria; E. coli CFAI, S. enterica subsp. enterica serovar. Typhimurium and P. fluorescens), showed the broadest antibacterial activity spectrum. These strains have also showed maximum inhibition zone against Bacillus subtilis and Bacillus licheniformis which cause rope in breads. Lb. collinoides LMO33 showed the lowest antibacterial activity spectrum against 14 different indicator bacteria.

Özet

Bu çalışmada, Türkiyenin 3 farklı şehrinden (Ankara, Bursa ve Trabzon) alınan ekşi hamur örneklerinden tanımlanan 150 adet Laktobacillus susunun bakteriyosin üretme yetenekleri ve bu suşların değişik indikatör bakterilere karşı antibakteriyel etkileri araştırılmıştır. Tanımlanan 150 adet Lactobacillus susu içerisinden, 21 adetinin bakteriyosin üretme yeteneğinde olduğu belirlenmiştir. Bu suşların içerisinde antibakteriyel etki spektrumu en geniş olanlar; denenen tüm indikatör suşlara (Gram negatif bakteriler; E. co//CFAI, S. enterica subsp. enterica serovar. Typhimurium ve P. fluorescens de dahil) karşı etkinlik gösteren Lb. alimentarius LMO6, LMO7 ve Lb. plantarum LM023, LMO25 ve LMO28 suşları olarak tanımlanmıştır. Bu suşlar, aynı zamanda, ekmeklerde rope etmeni olan B. subtilis ve B. licheniformis'e karşı da en yüksek inhibitor etki zonunu oluşturmuştur. Lb. collinoides LMO33 susu, 14 farklı indikatör bakteriye karşı en düşük antibakteriyel etki spektrumuna sahip sus olarak belirlenmiştir.

🔖

Cite This Article

MENTEŞ, Ö., ERCAN, R., AKÇELİK, M. (2022). Determination of the antibacterial activities of Lactobacillus strains isolated from sourdoughs produces in Turkey. Gıda, Cilt: 30 - Sayı: 3, 155–164. https://ajindex.com/articles/525494

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (11)

  1. Anderson, D.G. and McKay, L.L. 1983. A simple and rapid method for isolating large plasmid DNA from lactic streptococci. Appl. Env. Microbiol., 46: 549-552.
  2. Biet, F., Berjeaud, J.M., Worobo, R.W., Enatiempo, Y. and Fremaux C.1998. Heterologous expression of the bacteriocin mesentericin Y 105 using the dedicated transport system and the general secretion pathway. Microbiology, 144: 2845-2854.
  3. Bonade, A., Murelli, F., Vescovo, M. and Scolari, G. 2001. Partial characterization of a bacteriocin produced by Lactobacillus helveticus. Letters in Applied Microbiology, 33:153-158.
  4. Boris, S., Jimenez-Diaz, R., Caso, J.L. and Barbes, C. 2001. Partial characterization of a bacteriocin produced by Lactobacillus delbrueckii subsp. lactis UO004, an intestinal isolate with probiotic potential. J. Appl. Microbiol., 91: 328-333.
  5. Caplice, E. and Fitzgerald, G.F. 1999. Food fermentations: role of microorganisms in food production and preservation. Int. J. Food Microbiol. 50: 131-149.
  6. Chen, H. and Hoover, D.G. 2003. Bacteriocins and their food applications. Comprehensive Reviews in Food Science and Food Safety, 2:82-100.
  7. De Angelis, M., Gallo, G., Corbo, M.R., McSweeney, P.L.H., Facia, M., Giovine, M. and Gobbetti, M. 2003. Phytase activity in sourdough lactic acid bacteria: purification and characterizatin of phytase from Lactobacillus sanfranciscensis CB1. International Journal of Food Science, 87: 259-270.
  8. De Vuyst, L. and Vandamme, E.J. 1994. Bacteriocins of Lactic Acid Bacteria; Microbiology Genetics and Applications. Blackie Academic and Professional, 536 p., London. De Vuyst, L., Avonts, L., Neysens, P., Hoste, B., Vancanneyt, M., Swings, J. and Callewaert, R. 2004. The lactobin A and amylovorin L471 encoding genes are identical and their distribution seems to be restricted to the species Lactobacillus amylovorus that is interestfor cereal fermentations. Int. J. Food Microbiol., 90: 93-106.
  9. Dicks, L.M. T., Mellett, F.D. and Hoffman, L. C. 2004. Use of bacteriocin-producing starters cultures of Lactobacillus plantarum and Lactobacillus curvatus in production of ostrich meat salami. Meat Science, 66: 703-708.
  10. Diep, D.B. and Nes, I.F. 2002. Ribosomally synthesized antibacterial peptides in gram positive bacteria. Current Drug Targets, 3: 107-122.
  11. Elegado, F. B., Guerra, M.A.R.V., Mayacan, R.A., Mendoza, H. A. and Lirazan, M.B. 2004. Int. J. Food Microbiol., (In Press). Franz, C.M.A.P., Du Toit, A., Von Holy, U. and Holzapfel, W.H. 1997. Production of nisin-like bacterioci