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Dergiler / Gıda / 2026 / Cilt: 48 Sayı: 5

MAYALARDA SAFRA TUZU TOLERANSININ BELİRLENMESİNDE FARKLI SICAKLIK VE BESİYERİ KULLANIMININ ETKİSİ

THE EFFECT OF DIFFERENT TEMPERATURE AND MEDIA USAGE ON DETERMINING BILE SALT TOLERANCE IN YEASTS

Bülent Çetin(ATATÜRK ÜNİVERSİTESİ)0000-0002-4679-2555
Burcu Bazu Çırpıcı(Atatürk Üniversitesi)0000-0001-6353-4438
Dergi
Gıda
Sayfa
1004–1020
Yayın Tarihi
2023-10-15
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Yapay Zeka Hızlı Bakış & Çıkarımlar

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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

YPD ve SDB besiyerleri maya gelişimi açısından karşılaştırıldığında, YPD'nin farklı sıcaklık ve safra oranlarında daha fazla suşun gelişimini destekleyebildiği tespit edilmiştir.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Mikrobiyel karakterizasyonda deney şartları, sonuca etki eden önemli bir parametre olarak karşımıza çıkmaktadır.
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Temel Bulgular & Veri:Bu çalışmada 50 maya izolatının, safra tuzuna toleransları 3 farklı sıcaklık (26°C, 30°C ve 37°C) ve 2 farklı besiyeri (Sabouraud-2% dekstroz broth, SDB ve Yeast Peptone Dextrose Broth, YPD) koşullarında araştırılmıştır.
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Sonuç & Katkı:YPD ve SDB besiyerleri maya gelişimi açısından karşılaştırıldığında, YPD'nin farklı sıcaklık ve safra oranlarında daha fazla suşun gelişimini destekleyebildiği tespit edilmiştir.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Maya · safra tuzu · sıcaklık

Özet

Mikrobiyel karakterizasyonda deney şartları, sonuca etki eden önemli bir parametre olarak karşımıza çıkmaktadır. Bu çalışmada 50 maya izolatının, safra tuzuna toleransları 3 farklı sıcaklık (26°C, 30°C ve 37°C) ve 2 farklı besiyeri (Sabouraud-2% dekstroz broth, SDB ve Yeast Peptone Dextrose Broth, YPD) koşullarında araştırılmıştır. Genel olarak 26 ve 30 °C’de her iki besiyerinde de benzer gelişim gözlenmiştir. Fakat 37 °C’de suşların gelişimlerinde SDB besiyerinde %0.3, %0.5 ve %1 safra tuzunda sırasıyla dört, üç ve üç suş gelişirken, YPD besiyerinde dokuzar suşun geliştiği belirlenmiştir. YPD ve SDB besiyerleri maya gelişimi açısından karşılaştırıldığında, YPD'nin farklı sıcaklık ve safra oranlarında daha fazla suşun gelişimini destekleyebildiği tespit edilmiştir. Çalışmada Kazachstania unispora’nın deney koşullarından en çok etkilenen tür olduğu belirlenmiştir.

Abstract

In microbiological characterisation, experimental conditions emerge as a significant parameter affecting the result. In this study, the tolerance of 50 yeast isolates to bile salts was investigated under three different temperature conditions (26°C, 30°C, and 37°C) and two different media (Sabouraud-2% dextrose broth and Yeast Peptone Dextrose Broth, YPD). In general, similar growth was observed in both media at 26°C and 30°C. However, at 37°C, it was determined that four, three, and three strains developed in SDB medium with 0.3%, 0.5%, and 1% bile salt, respectively, while nine strains developed in YPD medium. When YPD and SDB media were compared in terms of yeast growth, it was observed that YPD supported the growth of a greater number of strains at different temperatures and bile ratios. The study determined that Kazachstania unispora was the species most affected by the experimental conditions.

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Bu Makaleye Atıf Yap

Çetin, B., Çırpıcı, B. B. (2023). MAYALARDA SAFRA TUZU TOLERANSININ BELİRLENMESİNDE FARKLI SICAKLIK VE BESİYERİ KULLANIMININ ETKİSİ. Gıda, Cilt: 48 Sayı: 5, 1004–1020. https://doi.org/10.15237/gida.GD23089

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Kaynakça (44)

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  37. Kumura, H., Tanoue, Y., Tsukahara, M., Tanaka, T., Shimazaki, K. (2004). Screening of Dairy Yeast Strains for Probiotic Applications. Journal of Dairy Science, 87(12), 4050-4056. https://doi.org/ 10.3168/jds.S0022-0302(04)73546-8
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  39. Pedersen, L. L., Owusu-Kwarteng, J., Thorsen, L., Jespersen, L. (2012). Biodiversity and probiotic potential of yeasts isolated from Fura, a West African spontaneously fermented cereal. International Journal of Food Microbiology, 159(2), 144-51. https://doi.org/10.1016/ j.ijfoodmicro.2012.08.016
  40. Psomas, E. I., Fletouris, D. J., Litopoulou-Tzanetaki, E., Tzanetakis, N. (2003). Assimilation of cholesterol by yeast strains isolated from infant feces and Feta cheese. Journal of Dairy Science, 86(11), 3416-3422. https://doi.org/10.3168/ jds.S0022-0302(03)73945-9
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  44. Tamang, J. P., Lama, S. (2022). Probiotic properties of yeasts in traditional fermented foods and beverages. Journal of Applied Microbiology, 132(5), 3533-3542. https://doi.org/10.1111/ jam.15467