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Dergiler / Gıda / 2026 / Cilt: 50 Sayı: 2

FARKLI KÜLTÜR BESİYERİ, BAŞLANGIÇ PH’SI, İNKÜBASYON SICAKLIĞI VE KARBON KARNAKLARININ ENTEROCOCCUS MUNDTII YB6.30’UN GELİŞİMİ VE BAKTERİYOSİN ÜRETİMİ ÜZERİNE ETKİSİ

EFFECT OF DIFFERENT CULTURE MEDIA, INITIAL pH, INCUBATION TEMPERATURE, AND CARBON SOURCES ON GROWTH AND BACTERIOCIN PRODUCTION OF ENTEROCOCCUS MUNDTII YB6.30

Selma Küçükçiftci0000-0002-5429-2585
Burak Geniş0000-0002-7204-2176
Yasin Tuncer(SÜLEYMAN DEMİREL ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ, GIDA MÜHENDİSLİĞİ PR.)0000-0002-2075-5027
Dergi
Gıda
Sayfa
245–259
Yayın Tarihi
2025-04-14
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

İstatistiksel analiz, E. mundtii YB6.30 tarafından optimal mundtisin-KS üretiminin, 1% (w/v) sakkaroz eklenmiş başlangıç pH'ı 6.2’ye ayarlanmış modifiye MRS broth besiyerinde 30°C'de 6 ve 8 saatlik inkübasyon sonrası elde edildiğini ortaya koymuştur.

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Amaç & Hipotez:Bu çalışma, daha önce kuru fermente sucuklardan izole edilen Enterococcus mundtii YB6.30 suşunda mundtisin-KS üretimi üzerine çeşitli faktörlerin etkilerini incelemiştir.
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Temel Bulgular & Veri:İncelenen faktörler arasında kültür ortamı (de Man, Rogosa ve Sharpe broth; Brain Heart Infusion broth; M17; Luria-Bertani broth; ve Tryptic Soy broth), başlangıç pH'ı (4.5, 5.5, 6.2, 7.4 ve 8.5), inkübasyon sıcaklığı (25°C, 30°C, 37°C ve 40°C), karbon kaynağı (glikoz, fruktoz, laktoz veya sakkaroz) ve sakkaroz konsantrasyonu (%1, %2, %3, %4, %5, %7.5 ve %10) yer almaktadır.
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Sonuç & Katkı:İstatistiksel analiz, E. mundtii YB6.30 tarafından optimal mundtisin-KS üretiminin, 1% (w/v) sakkaroz eklenmiş başlangıç pH'ı 6.2’ye ayarlanmış modifiye MRS broth besiyerinde 30°C'de 6 ve 8 saatlik inkübasyon sonrası elde edildiğini ortaya koymuştur.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Enterococcus mundtii · mundtisin-KS · bacteriosin üretimi

Özet

Bu çalışma, daha önce kuru fermente sucuklardan izole edilen Enterococcus mundtii YB6.30 suşunda mundtisin-KS üretimi üzerine çeşitli faktörlerin etkilerini incelemiştir. İncelenen faktörler arasında kültür ortamı (de Man, Rogosa ve Sharpe broth; Brain Heart Infusion broth; M17; Luria-Bertani broth; ve Tryptic Soy broth), başlangıç pH'ı (4.5, 5.5, 6.2, 7.4 ve 8.5), inkübasyon sıcaklığı (25°C, 30°C, 37°C ve 40°C), karbon kaynağı (glikoz, fruktoz, laktoz veya sakkaroz) ve sakkaroz konsantrasyonu (%1, %2, %3, %4, %5, %7.5 ve %10) yer almaktadır. Bakteriyosin üretimini etkileyen faktörleri belirlemek için one-factor-at-a-time (OFAT) yaklaşımı kullanılmıştır. İstatistiksel analiz, E. mundtii YB6.30 tarafından optimal mundtisin-KS üretiminin, 1% (w/v) sakkaroz eklenmiş başlangıç pH'ı 6.2’ye ayarlanmış modifiye MRS broth besiyerinde 30°C'de 6 ve 8 saatlik inkübasyon sonrası elde edildiğini ortaya koymuştur. Bu koşullar altında bakteriyosin aktivitesi 6. saatte 1495.62±29.93 AU/mL ve 8. saatte 1567.21±26.27 AU/mL olarak ölçülmüştür (P>0.05).

Abstract

This study investigated the effects of various factors on the production of mundticin-KS in the Enterococcus mundtii YB6.30 strain, previously isolated from Sucuk, a dry-fermented sausage. The examined factors included the culture medium (de Man, Rogosa, and Sharpe broth; Brain Heart Infusion broth; M17 broth; Luria-Bertani broth; and Trypticase Soy Broth), initial medium pH (4.5, 5.5, 6.2, 7.4, and 8.5), incubation temperature (25°C, 30°C, 37°C, and 40°C), carbon source (glucose, fructose, lactose, or sucrose), and sucrose concentration (1%, 2%, 3%, 4%, 5%, 7.5%, and 10%). A one-factor-at-a-time (OFAT) approach was employed to determine the factors influencing bacteriocin production. Statistical analysis revealed that optimal mundticin-KS production by E. mundtii YB6.30 was achieved after 6 and 8 hours of incubation at 30°C in modified MRS broth medium, adjusted to an initial pH of 6.2 with the addition of 1% (w/v) sucrose. The bacteriocin activity under these conditions was measured at 1495.62±29.93 AU/mL at the 6th hour and 1567.21±26.27 AU/mL at the 8th hour (P>0.05).

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Bu Makaleye Atıf Yap

Küçükçiftci, S., Geniş, B., Tuncer, Y. (2025). FARKLI KÜLTÜR BESİYERİ, BAŞLANGIÇ PH’SI, İNKÜBASYON SICAKLIĞI VE KARBON KARNAKLARININ ENTEROCOCCUS MUNDTII YB6.30’UN GELİŞİMİ VE BAKTERİYOSİN ÜRETİMİ ÜZERİNE ETKİSİ. Gıda, Cilt: 50 Sayı: 2, 245–259. https://doi.org/10.15237/gida.GD25029

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