Yenilebilir mantarın bazı lactobacillus türlerinin gelişmesi üzerine etkisi
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Date
2020-01-20
Authors
Omak Keskin, Gizem
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Publisher
Bursa Uludağ Üniversitesi
Abstract
Bu çalışmamızda, in vitro gelişme ortamında Cordyceps militaris ekstraktının Lactobacillus acidophilus ve Lactobacillus casei türlerinin gelişmesi üzerine etkisi belirlenmiştir. Çalışmada kullanılan Lactobacillus acidophilus ve Lactobacillus casei türleri MRS besiyeri kullanılarak aktif hale getirilmiştir ve mantar ekstraktının %2,5’luk solüsyonları hazırlanarak filtre sterilizasyon işlemi uygulanmıştır. Steril substrat solüsyonları son konsantrasyonu %0,5, %1, %2 olacak şekilde ve Lactobacillus türlerinin oranı %2 olacak şekilde MRS sıvı besiyerine ilave edilmiştir. Kontrol numunesi olarak karbonhidrat içermeyen, %1 glikoz ve inulin içeren örnekler kullanılmıştır. 37°C’de fermantasyonun 0., 12., 24., 36. ve 48. saatlerinde hücre yoğunluğu (OD600), pH, mikroorganizma sayısı, gelişme oranı, prebiyotik aktivite sayısı (PAS), laktik asit ve kısa zincirli yağ asitleri (KZYA) miktarı (g/L) tespit edilmiştir. Sonuçlara bakıldığında, mantar ekstraktının Lactobacillus acidophilus ve Lactobacillus casei türlerinin gelişmesini olumlu yönde etkilediği, fermantasyon süresince pH değerlerinin düştüğü saptanmıştır. Bunun yanında besi ortamındaki hücre yoğunluğunda artış olduğu gözlemlenmiştir. Fermantasyon süresince farklı substrat kaynağı içeren besi ortamlarındaki Lb. casei’ye ait ortalama OD değerleri 0,452 ile 1,454; Lb. acidophilus’a ait OD değerleri ise 0,383 ile 1,193 arasında değişmiştir. Fermantasyonun 0., 24. ve 48. saatlerindeki Lb. casei’ye ait ortalama mikroorganizma sayıları 7,80 ile 8,22 log10 kob/mL ve Lb. acidophilus’a ait ortalama mikroorganizma sayıları 7,78 ile 7,82 log10 kob/mL arasında değişmiştir. Fermantasyon süresince mantar ekstraktı içeren örneklerde OD değerlerinin ve mikroorganizma sayısının arttığı saptanmıştır. Fermantasyon süresince büyük oranda laktik asit ve asetik asit oluşurken; bu asitleri propiyonik ve bütirik asit izlemiştir. Fermentasyon sonucunda üretilen toplam kısa zincirli yağ asidi miktarı incelendiğinde Lb. casei içeren besi ortamlarında en yüksek değerler belirlenmiştir (p<0.01). Sonuç olarak, farklı çalışmalar ile desteklenerek mantar ekstraktının Lactobacillus türlerinin gelişmesi üzerine olumlu etkiler gösterdiği ve prebiyotik potansiyele sahip bileşen olarak kullanılabileceği saptanmıştır.
In this study, the effect of Cordyceps militaris extract on the development of Lactobacillus acidophilus and Lactobacillus casei species was determined in vitro. Lactobacillus acidophilus and Lactobacillus casei species used in the study were activated using MRS and 2.5% solutions of mushroom extract were prepared and filter sterilization process was applied. Sterile substrate solutions were added to the MRS at a final concentration of 0,5%, 1%, 2% and Lactobacillus spp. As a control sample; carbohydrate-free samples, containing 1% glucose and inulin were used. The samples were then incubated at 37°C for 48 hours. During fermentation (at 0, 12, 24, 36 and 48 hours), cell density (OD600), pH, number of microorganisms, growth rate, prebiotic activity score (PAS), lactic acid and short chain fatty acids (SCFA) amount (g/L) were determined. According to the results of this study, it was found that mushroom extract positively affected the development of Lactobacillus acidophilus and Lactobacillus casei species and pH values decreased during fermentation. In addition, an increase in cell density was observed in the medium. The average OD values for Lb. casei in the medium containing different substrate sources during fermentation were ranged from 0,452 to 1,454; for Lb. acidophilus the OD values ranged from 0,383 to 1,193. The average Lb. casei counts during fermentation ranged from 7,80 to 8,22 log10 cfu/mL and the average Lb. acidophilus counts ranged from 7,78 to 7,82 log10 cfu/mL. During fermentation, OD values and average number of microorganisms increased in the samples containing mushroom extract. Lactic acid and acetic acid were mostly formed by acids produced during fermentation. These acids were followed by propionic and butyric acid. When the total amount of SCFA produced as a result of fermentation was examined, the highest values were determined in fattening media containing Lb. casei. As a result, it has been determined that mushroom extract has positive effects on the development of Lactobacillus species and can be used as a component with prebiotic potential, supported by different studies.
In this study, the effect of Cordyceps militaris extract on the development of Lactobacillus acidophilus and Lactobacillus casei species was determined in vitro. Lactobacillus acidophilus and Lactobacillus casei species used in the study were activated using MRS and 2.5% solutions of mushroom extract were prepared and filter sterilization process was applied. Sterile substrate solutions were added to the MRS at a final concentration of 0,5%, 1%, 2% and Lactobacillus spp. As a control sample; carbohydrate-free samples, containing 1% glucose and inulin were used. The samples were then incubated at 37°C for 48 hours. During fermentation (at 0, 12, 24, 36 and 48 hours), cell density (OD600), pH, number of microorganisms, growth rate, prebiotic activity score (PAS), lactic acid and short chain fatty acids (SCFA) amount (g/L) were determined. According to the results of this study, it was found that mushroom extract positively affected the development of Lactobacillus acidophilus and Lactobacillus casei species and pH values decreased during fermentation. In addition, an increase in cell density was observed in the medium. The average OD values for Lb. casei in the medium containing different substrate sources during fermentation were ranged from 0,452 to 1,454; for Lb. acidophilus the OD values ranged from 0,383 to 1,193. The average Lb. casei counts during fermentation ranged from 7,80 to 8,22 log10 cfu/mL and the average Lb. acidophilus counts ranged from 7,78 to 7,82 log10 cfu/mL. During fermentation, OD values and average number of microorganisms increased in the samples containing mushroom extract. Lactic acid and acetic acid were mostly formed by acids produced during fermentation. These acids were followed by propionic and butyric acid. When the total amount of SCFA produced as a result of fermentation was examined, the highest values were determined in fattening media containing Lb. casei. As a result, it has been determined that mushroom extract has positive effects on the development of Lactobacillus species and can be used as a component with prebiotic potential, supported by different studies.
Description
Keywords
Lactobacillus acidophilus, Lactobacillus casei, Yenilebilir mantar, Edible mushroom
Citation
Omak, K.G. (2020). Yenilebilir mantarın bazı Lactobacillus türlerinin gelişmesi üzerine etkisi. Yayınlanmamış yüksek lisans tezi. Bursa Uludağ Üniversitesi Fen Bilimleri Enstitüsü.