Geleneksel kefir danelerinden izole edilen laktik asit bakterileri ve mayaların tanımlanması ile bu mikroorganizmaların bazı fonksiyonel özelliklerinin belirlenmesi
Küçük Resim Yok
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Bayburt Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada Türkiyenin çeşitli illerinden (İstanbul, İzmir, Bursa, Erzurum, Erzincan) temin edilen altı adet geleneksel kefir daneleri aktifleştirildikten sonra Laktik Asit Bakterileri ve mayaların izolasyonu, tanımlanması ve LAB türlerinin fonksiyonel özelliklerinin açığa çıkarılması işlemleri gerçekleştirilmiştir. Kefir danelerinden LAB ve maya türleri izole edilerek öncelikle farklı türlerin ortaya konması açısından RAPD (Rastgele arttırılmış polimorfik DNA) PCR işlemi uygulanmıştır. Takiben kefir danelerinde yer alan bakteriyel türler Lactobacillus kefiri, Lactobacillus kefiranofaciens subsp, kefirgranum, Lactobacillus diolivorans, Lactobacillus kefiranofaciens, Lactobacillus otakiensis, Lactococcus lactis subsp. cremoris, Lactococcus lactis, Lactococcus lactis subsp. hordniae, Acetobacter fabarum, Enterococcus durans, Acetobacter okinawensis, Lactobacillus paracasei subsp. tolerans, Lactobacillus paracasei ve Acetobacter orientalis olarak tanımlanmıştır. Kefir örneklerinden izole edilen maya türleri ise Pichia kudriavzevii, Kazachstania unispora, Saccharomyces cerevisiae ve Kluyveromyces marxianus olarak ortaya çıkmıştır. Ayrıca tanımlanan Laktik asit bakterilerinin antifungal, antimikrobiyal özellikleri, antibiyotik dirençleri ve ürettikleri eps miktarı ve eps karakteristikleri belirlenmiştir. Kefir izolatlarının (L. diolivorans, L. lactis, L. kefiranofaciens, L. otakiensis, L. paracasei, L.kefiri) önemli düzeyde antibakteriyel ve antifungal aktiviteye sahip olduğu ortaya konulmuş ve bu fonksiyonlarda tayin edilen suşa özgü özellikler gözlenmiştir. Test edilen tüm laktik asit bakterilerinin glukoz ve galaktoz içeren ekzopolisakkarit (EPS) ürettiği ve diğer taraftan bazı suşlarının homopolimerik fruktan tipi EPS ürettiği belirlenmiştir. Kefir izolatları arasında EPS üretim miktarının benzer olduğu ortaya konmuştur (p>0.05). Sonuç olarak; bu çalışma ile kefir danelerinin zengin mikroflorası ortaya konulmuş, kefire fonksiyonel özellik kazandıran türler ve bunların fonksiyonel etkileri ortaya konulmaya çalışılmıştır.
In this study, Lactic Acid Bacteria (LAB) and yeast species were isolated and identified from Kefir grains following the activation of the kefir grains collected from different regions of Turkey (İstanbul, İzmir, Bursa, Erzurum, Erzincan) and the functional characteristics of kefir isolate LAB species were determined. For the discrimation of LAB and yeast isolates RAPD-PCR analysis was applied followed by the genotypic identification of the distinct isolates and in this study Lactobacillus kefiri, Lactobacillus kefiranofaciens subsp, kefirgranum, Lactobacillus diolivorans, Lactobacillus kefiranofaciens, Lactobacillus otakiensis, Lactococcus lactis subsp. cremoris, Lactococcus lactis, Lactococcus lactis subsp. hordniae, Acetobacter fabarum, Enterococcus durans, Acetobacter okinawensis, Lactobacillus paracasei subsp. tolerans, Lactobacillus paracasei and Acetobacter orientalis were isolated as bacterial species and Pichia kudriavzevii, Kazachstania unispora, Saccharomyces cerevisiae ve Kluyveromyces marxianus were the yeast isolates. The functional characteristics of LAB species in terms of antifungal and antibacterial activity, antibiotic resistances and the level of exopolysaccharide (EPS) production and the EPS production characteristics were determined. Important levels of antibacterial and antifungal activities were observed in kefir isolates (L. diolivorans, L. lactis, L. kefiranofaciens, L. otakiensis, L. paracasei, L.kefiri) and these functions were altered depending on strain specific conditions. All LAB species tested produced a heteropolymeric EPS containing glucose and galactose and some strains produced a fructan type EPS. The level of EPS production among the kefir isolates were observed to be similar (p>0.05). In conclusion, this study revealed the rich microflora of kefir grains and the functional characteristics of the isolates in which theri presence results in the functional roles of kefir.
In this study, Lactic Acid Bacteria (LAB) and yeast species were isolated and identified from Kefir grains following the activation of the kefir grains collected from different regions of Turkey (İstanbul, İzmir, Bursa, Erzurum, Erzincan) and the functional characteristics of kefir isolate LAB species were determined. For the discrimation of LAB and yeast isolates RAPD-PCR analysis was applied followed by the genotypic identification of the distinct isolates and in this study Lactobacillus kefiri, Lactobacillus kefiranofaciens subsp, kefirgranum, Lactobacillus diolivorans, Lactobacillus kefiranofaciens, Lactobacillus otakiensis, Lactococcus lactis subsp. cremoris, Lactococcus lactis, Lactococcus lactis subsp. hordniae, Acetobacter fabarum, Enterococcus durans, Acetobacter okinawensis, Lactobacillus paracasei subsp. tolerans, Lactobacillus paracasei and Acetobacter orientalis were isolated as bacterial species and Pichia kudriavzevii, Kazachstania unispora, Saccharomyces cerevisiae ve Kluyveromyces marxianus were the yeast isolates. The functional characteristics of LAB species in terms of antifungal and antibacterial activity, antibiotic resistances and the level of exopolysaccharide (EPS) production and the EPS production characteristics were determined. Important levels of antibacterial and antifungal activities were observed in kefir isolates (L. diolivorans, L. lactis, L. kefiranofaciens, L. otakiensis, L. paracasei, L.kefiri) and these functions were altered depending on strain specific conditions. All LAB species tested produced a heteropolymeric EPS containing glucose and galactose and some strains produced a fructan type EPS. The level of EPS production among the kefir isolates were observed to be similar (p>0.05). In conclusion, this study revealed the rich microflora of kefir grains and the functional characteristics of the isolates in which theri presence results in the functional roles of kefir.
Açıklama
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering