SavedAdd your journal

Journals / İstanbul Üniversitesi Veteriner Fakültesi Dergisi / 2002 / Cilt: 28 - Sayı: 1

Studies on etabolic and antimicrobial activities of some Pediococcus pentosaceus isolated from fermented sausage

Fermente sucuklardan izole edilen Pediococcus pentosaceus suşlarının bazı metabolik ve antimikrobiyal aktiviteleri üzerine çalışmalar

Turgay Özlem ERDOĞRUL
Özer ERGÜN
Ömer ÇETİN
Pages
249–254
Publication Date
2022-10-18
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)

Total of 34 Pediococci were isolated from 7 different sausage samples from different retailers in Kahramanmaraş and the identification results showed that 4 (11.7%) isolates were Pediococcus pentosaceus.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Total of 34 Pediococci were isolated from 7 different sausage samples from different retailers in Kahramanmaraş and the identification results showed that 4 (11.7%) isolates were Pediococcus pentosaceus.
📊
Key Findings & Data:Total of 34 Pediococci were isolated from 7 different sausage samples from different retailers in Kahramanmaraş and the identification results showed that 4 (11.7%) isolates were Pediococcus pentosaceus.
💡
Conclusion & Impact:The amounts of lactic acid and $H_2O_2$ produced by the strains were in ranges 0.11-0.32% and 0.41-0.81 ug/ml.The inhibitory effects of the bacteriocins and /or bactericin-like substances in the Pediococcus pentosaceus strains were determined on Bacillus brevis FMC 3, Bacillus megaterium DSM 32, Bacillus subtilis IMG 22, Micrococcus luteus LA 2971, Mycobacterium smegmatus RUT, Staphylococcus aureus ATCC 25923, Yersinia enterocolitica O:3 P 41797, using the agar diffusion method.The results showed that strains produced different amounts of metabolic compounds and showed inhibition effect against Staphylococcus aureus ATCC 25923.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Total of 34 Pediococci were isolated from 7 different sausage samples from different retailers in Kahramanmaraş and the identification results showed that 4 (11.7%) isolates were Pediococcus pentosaceus. The amounts of lactic acid and $H_2O_2$ produced by the strains were in ranges 0.11-0.32% and 0.41-0.81 ug/ml.The inhibitory effects of the bacteriocins and /or bactericin-like substances in the Pediococcus pentosaceus strains were determined on Bacillus brevis FMC 3, Bacillus megaterium DSM 32, Bacillus subtilis IMG 22, Micrococcus luteus LA 2971, Mycobacterium smegmatus RUT, Staphylococcus aureus ATCC 25923, Yersinia enterocolitica O:3 P 41797, using the agar diffusion method.The results showed that strains produced different amounts of metabolic compounds and showed inhibition effect against Staphylococcus aureus ATCC 25923.

Özet

Kahramanmaraş piyasasında satılan 7 adet değişik marka sucuk örneğinden Pediococcus cinsi-ne ait toplam 34 tür bakteri izole edilmiştir ve identifıkasyon sonuçları bunlardan 4 tanesinin (%ll.7) Pediococcus pentosaceus olduğunu göstermiştir. İdentifiye edilen suşların oluşturdukları laktik asit miktarları % 0.11-0.32 düzeyinde belirlenirken, $H_2O_2$ miktarları 0.41-0.81 mg/ mi arasında tespit edilmiştir.Suşların genel inhibisyon etkileri ile bakteriyosin veya bakteriyosin benzeri maddelerden kaynaklanan inhibisyon etkileri bazı gıda kaynaklı bakterilerin üzerinde Bacillus brevis FMC 3, Bacillus megaterium DSM 32, Bacillus subtilis IMG 22, Micrococcus luteus LA 2971, Mycobacterium smegmatus RUT, Staphylococcus aureus ATCC 25923, Yersinia enterocolitica O:3 P 41797 suşları üzerinde agar difüzyon yöntemi ile belirlenmiştir.

🔖

Cite This Article

ERDOĞRUL, T. Ö., ERGÜN, Ö., ÇETİN, Ö. (2022). Studies on etabolic and antimicrobial activities of some Pediococcus pentosaceus isolated from fermented sausage. İstanbul Üniversitesi Veteriner Fakültesi Dergisi, Cilt: 28 - Sayı: 1, 249–254. https://ajindex.com/articles/555423

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (1)

  1. Anonim. (1991): Türkiye’de üretilen et ürünleri miktarı. 1990 yılı üretimi: SETBİR Haber Bülteni, 3,25. 2- Aşkar, M., Aslım, B., Beyatlı, Y.(1999): Et ürünlerinden izole edilen Pediococcus acidilactici suşlarının bazı metabolik ve antimikrobiyal aktivitelerinin incelenmesi. Tr. J. Veterinary and Animal Sciences, 23, (3): 467-474. 3-Barrow, G. I., Feltham, R. K. A.(1993): Cowan and Steel’s Manual for the identification of medical bacteria. Third Edition, Printed in Great Britain at the Unv. Press Cambridge ISBN 0 521 32611, 7, 331 pages. 4-Berry, E. D., Lieven, R. W., Mandigo, R. W., Hutkins, R. W.(1990): Inhibition of Listeria monocytogenes by bacterocin producing Pediococcus during the manufacture of fermented semi-dry sausage. J. Food Protect. 54: 194-197. 5-Bhunia, A. K., Johnson, M. C., Ray B.(1988): Purification characterisation and antimicrobial spectrum of a bacteriocin produced by Pediococcus acidilactici. J. Appl. Bacteriol. 65: 261-268. 6-Erdoğrul, Ö. T.(1998): Et ve süt ürünlerinde kullanılan starter kültürler. Celal Bayar Ünv. Fen-Edebiyat Fak. Dergisi. ISSN 1301-2428 s.127-130. 7-Fernandes, C. F., Shahani, K. M., Amer, M. A.(1987): Therapeutic role of dietary Lactobacilli and Lactobacillic fermented dairy products. FEMS Microbiology Reviews, 46: 343-356. 8-Geisen, R., Lücke, F. K, Krockel L. (1992): Starter and protective cultures for meat and meat products. Fleischwirtsch, 72: 894-895. 9-Gökalp, H. Y., Kaya, M., Zorba, Ö.(1994): Et Ürünleri İşleme Mühendisliği Atatürk Ünv. Ziraat Fak. Yayınları. No. 320, s:561. 10-Harlender, S. K., Spelhaug, S. R.(1989): Inhibition of food-borne bacterial pathogens by bacteriocins form Lactococcus lactis and Pediococcus pentosaceus. J. Food Protect. 52: 856-862. 11-Johanson, R. Y., Ray, B.(1992): Novel method to extract large amount of bacteriocins from lactic acid bacteria. Appl. Envirion. Microbiol., 58: 3355-3359. 12-Juven, B. J., Meinersmann, R.J., Stern, N. J.(1991): Antagonistic effects of lactobacilli and pediococci to control intestinal colonisation by human enteropathogenes in live poultry. J. Appl. Bacteriol., 70: 95-103. 13-Klaenhammer, T. R.(1988): Bacteriocins of lactic acid bacteria. Biochem. 70: 337- 349. 14-Lewus, C. B., Kaiser, A., Montville, T.J.(1991): Inhibition of food-borne bacterial pathogens by lactic acid bacteria isolated from meat. Appl. Env. Microbiol., 57: 1683- 1687. 15-Lücke, F. K.(1986): Microbiological process in the manufacture of dry sausage and raw ham. Fleischwirtsch., 6