Laktik asit bakterilerinin antifungal etkisi
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Date
2019-09-21
Authors
Küçükata, Yasemin Şefika
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Publisher
Bursa Uludağ Üniversitesi
Abstract
İnsan ve hayvan beslenmesinde temel olan gıda ve yem maddelerinin üzerinde oluşan küfler, ekonomik kayıplara neden oldukları gibi oluşturdukları sekonder metabolizma ürünlerinin toksik etkileri ile sağlık açısından da büyük bir tehlike oluşturmaktadırlar. Bu amaçla gıda sanayinde koruyucu madde kullanımı oldukça yaygındır. Bu çalışmada doğal gıda koruyucusu olarak bilinen laktik asit bakterilerinin antifungal etkileri incelenmiştir. Materyal olarak zeytinlerden izole edilip tanısı yapılan iki adet laktik asit bakterisi (Lactobacillus plantarum I ve II) ile Aspergillus niger ATCC 16404 ve Uludağ Üniversitesi Gıda Mühendisliği Bölümünde izole edilip tanısı yapılan Penicillium roqueforti test mikroorganizması olarak kullanılmıştır. Farklı konsantrasyonlardaki NaCl (0, 500, 1000 mg/L) ve K-Sorbat'ın (0, 250, 500, 750, 1000 mg/L) küfler üzerindeki etkileri incelenmiştir. Laktik asit bakterilerinin antifungal etkisinin tespiti ve K-sorbatın ve NaCl'nin küfler üzerindeki etkisinin belirlenmesi disk difüzyon metodu kullanılarak gerçekleştirilmiştir. Test küfleri üzerinde antifungal etkinin belirlenmesi için besiyeri olarak MRS Agar kullanılmıştır. Farklı konsantrasyonlardaki K-Sorbat ve NaCl'nin deneme materyali küfleri engelleme etkilerinin değişiklik gösterdiği saptanmıştır. Laktik asit bakterilerinin P. roqueforti türü üzerinde oluşturduğu inhibisyon oranının A. niger'e oranla daha yüksek miktarda olduğu tespit edilmiştir. Artan K-Sorbat miktarı ile laktik asit bakterilerinin inhibisyon etkisi yükselirken artan NaCl konsantrasyonlarında etkisinin azaldığı incelenmiştir. 1000 mg/L'ye kadar artan K-Sorbat konsantrasyonunda ise L.plantarum suşlarının etkisinin daha düşük orandaki konsantrasyonlara kıyasla arttığı tespit edilmiştir. NaCl'nin denenen konsantrasyonlarında küf türleri üzerinde tek başına engellemede yeterli olmadığı; koruyucu madde ve doğal inhibitör olarak kullanılan laktik asit bakterileri gibi diğer engelleyici faktörlerin de dikkate alınması gerektiği sonucu ortaya çıkmıştır.
Molds contaminated food and feedstuff, which are fundamental substances of human nutrition, not only can cause economic losses but also toxicity of the secondary compounds that molds can form, endanger the human health. For preventing that, the use of preservatives are common in the industry. In this study the antifungal effects of lactic acid bacteria, which are known as natural food preservatives, has been examined. Two strains of lactic acid bacteria (Lactobacillus plantarum I and II), Aspergillus niger ATCC 16404 and Penicillium roqueforti which has been isolated and identified at Uludağ Univercity Food Engineering Depratment, are used as material. Different concentrations of NaCl (0, 500, 1000 mg/L) and K-sorbate (0, 250, 500, 750, 1000 mg/L) impacts on moulds has been examined. Determination of antifungal effects of lactic acid bacteria with K-sorbate and NaCl has been practiced by using disc diffusion method. MRS Agar used as nutrient for stating antifungal action on moulds. Different concentrations of K-sorbat and NaCl have shown distinct inhibition effects on moulds. It is determined that inhibition rate of lactic acid bacteria is higher on P.roqueforti than A.niger. As K-sorbate concentration goes higher, it is found that hinderance quality of lactic acid bacteria elevated, on the other hand high amounts of NaCl caused low inhibition quality. At the 1000 mg/L K-Sorbat concentration, the antifungal effect of L.plantarum strains was found higher compared to lower concentrations of K-sorbate. As a result of that it is obtained that assayed concentrations of NaCl was not enough to suppress mould growth; preservatives and natural inhibition providers, such as lactic acid bacteria, and other spoilage preventing methods should be considered to combine together.
Molds contaminated food and feedstuff, which are fundamental substances of human nutrition, not only can cause economic losses but also toxicity of the secondary compounds that molds can form, endanger the human health. For preventing that, the use of preservatives are common in the industry. In this study the antifungal effects of lactic acid bacteria, which are known as natural food preservatives, has been examined. Two strains of lactic acid bacteria (Lactobacillus plantarum I and II), Aspergillus niger ATCC 16404 and Penicillium roqueforti which has been isolated and identified at Uludağ Univercity Food Engineering Depratment, are used as material. Different concentrations of NaCl (0, 500, 1000 mg/L) and K-sorbate (0, 250, 500, 750, 1000 mg/L) impacts on moulds has been examined. Determination of antifungal effects of lactic acid bacteria with K-sorbate and NaCl has been practiced by using disc diffusion method. MRS Agar used as nutrient for stating antifungal action on moulds. Different concentrations of K-sorbat and NaCl have shown distinct inhibition effects on moulds. It is determined that inhibition rate of lactic acid bacteria is higher on P.roqueforti than A.niger. As K-sorbate concentration goes higher, it is found that hinderance quality of lactic acid bacteria elevated, on the other hand high amounts of NaCl caused low inhibition quality. At the 1000 mg/L K-Sorbat concentration, the antifungal effect of L.plantarum strains was found higher compared to lower concentrations of K-sorbate. As a result of that it is obtained that assayed concentrations of NaCl was not enough to suppress mould growth; preservatives and natural inhibition providers, such as lactic acid bacteria, and other spoilage preventing methods should be considered to combine together.
Description
Keywords
Küf, Antifungal, İnhibisyon, K-sorbat, NaCl, Laktik asit bakterileri, L.plantarum, Moulds, Antifungal, Inhibition, K-sorbate, Lactic acid bacteria
Citation
Küçükata, Y.Ş. (2019). Laktik asit bakterilerinin antifungal etkisi. Yayınlanmamış yüksek lisans tezi. Bursa Uludağ Üniversitesi Fen Bilimleri Enstitüsü.