AI Summary & Key Takeaways
AI InsightIn the 187 of 286 beta-lactamase positive bacteria; the presence of enzyme has been controlled additionally by using chromogenic cephalosporin test (Nitrocephin) method. 128 (44.75%) of 286 beta-lactamase positive bacteria are named as Escherichia coli; where 40 (13.99%) as Klebsiella; 36 (12.59%) Enterobacter; 46(16.08%) Staphylococcus aureus; 2(0.70%) Staphylococcus epidermidis; 1(0,35%) Pseudomonas; 1(0.35%) Serratia; 30(10.49%) Bacillus and 2(0.70%).
📌 3 Key Takeaways
Abstract
In the investigation; 197 samples from several different milk companies have been worked between the periods of October 1993 March 1994. Among 197 samples; 103 was raw; 52 was pasteurized milk and 42 was white chese. A bacterial production has been seen in the 190 samples of totally 197 raw, pasteurized milk and cheese samples where no production has been seen in 7 of them. 597 bacteria have been isolated from 190 samples which shows production. In our investigation; the presence of beta-lactamase enzyme of totally 597 isolated bacteria from raw and pasteurized milk and white cheese has been tested by using iodometric test 311 (52.10%) have negative beta-lactamase enzyme. Among 286 beta-lactamase positive bacteria; 142 are isolated from raw milk, 74 from pasteurized milk and 70 from white cheese. In the 187 of 286 beta-lactamase positive bacteria; the presence of enzyme has been controlled additionally by using chromogenic cephalosporin test (Nitrocephin) method. 128 (44.75%) of 286 beta-lactamase positive bacteria are named as Escherichia coli; where 40 (13.99%) as Klebsiella; 36 (12.59%) Enterobacter; 46(16.08%) Staphylococcus aureus; 2(0.70%) Staphylococcus epidermidis; 1(0,35%) Pseudomonas; 1(0.35%) Serratia; 30(10.49%) Bacillus and 2(0.70%).
Özet
Araştırmada Ekim 1993-Mart 1994 tarihleri arasında 197 örnek çeşitli süt işletmelerinden alınarak çalışılmıştır. 197 örneğin, 103'ü çiğ, 52'si pastörize süt ve 42'si beyaz peynirdir. Araştırmada çalışılan toplam 197 örneğin 190'nında bakteri üremiş, 7'sinde üreme görülmemiştir. 190 bakteri üreyen örnekten, izole edilen bakteri sayısı toplam 597'dir. Araştırmamızda çiğ süt, pastörize süt ve beyaz peynir örneklerinden İzole edilen toplam 597 bakterinin lodometrik Test yöntemiyle beta-laktamaz enzim varlığı test edilmiştir. 286'sı (%47,90) beta-laktamaz enzimi pozitif olarak bulunmuştur. Geriye kalan 311'i (%52,10) beta-laktamaz enzimi negatiftir. 286 beta-laktamaz pozitif bakterinin, 142'si çiğ süt, 74'ü pastörize süt ve 70'i beyaz peynir örneklerinden izole edilmiştir. Ayrıca 286 beta-laktamaz pozitif bakterinin 187'si Kromojenik Sefalosporin Test (Nitrocefin) yentemiyle de çalışılarak enzim varlıkları kontrol edilmiştir. 286 beta-laktamaz pozitif bakterinin, 128'i (%44,75) Escherichia. coli, 4O'ı (%13,99) Klebsiella, 36'sı (%12,59) Enterobacter, 46'sı (%16,08) Staphylococcus aureus, 2'si (%0,70) Staph-ylococcus epidermldis, 11 (%0,35) Pseudomonas, 1'i (%0,35) Serratia, 30'u (%10,49) Bacillus ve 2'si (%0,70) Lactobacillus olarak adlandırılmıştır.