Bazı Ticari ve Ev Yapımı Yoğurtlardan İzole Edilen Laktik Asit Bakterilerinin Antibiyotik Duyarlılıkları
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Dosyalar
Tarih
2016
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Fen Fakültesi Fen Dergisi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, ticari ve ev yapımı yoğurt örneklerinden izole edilen laktik asit bakterilerinin çeşitli antibiyotiklere karşı duyarlılıklarının araştırılması amaçlandı. İlk olarak suşların izolasyonu ve identifikasyonu yapıldı. Yoğurt kültürü bakterilerinden Streptococcus salivarius subsp. thermophilus’un izolasyonunda M17 agar (Merck) kullanıldı. İnoküle edilen plaklar 37°C’de 48-72 saat inkübe edildi. Lactobacillus delbrueckii subsp. bulgaricus’un izolasyonunda ise de Man Rogosa Sharp Agar (MRS agar, Merck) kullanıldı. Plaklar 37°C’de 48-72 saat inkübe edildi. İzole edilen kolonilerin mikroskobik ve makroskobik incelemeleri yapıldı. Elde edilen 19 laktobasil ve 19 streptokok suşunun antibiyotik duyarlılık ve dirençliliklerinin belirlenmesi için Clinical and Laboratory Standards Institute tarafından önerilen disk difüzyon metodu uygulandı. Bu amaçla ticari olarak temin edilen 10 farklı antibiyotik diski kullanıldı. İnkübasyon süresi sonunda inhibisyon zon çapları ölçüldü. Streptokok suşlarının en fazla trimetoprim-sülfometaksazol (%84.21), sefotaksim (%31.57) ve gentamisin'e (%26.35) karşı dirençli olduğu belirlendi. Bu suşların tamamının kloramfenikol, vankomisin, ampisilin, eritromisin ve ofloksasin'e duyarlı oldukları gözlendi (%100). Laktobasil suşları trimetoprimsülfometaksazol ve ofloksasin'e karşı %100, gentamisine karşı ise %52.6 oranında dirençli görüldü. Laktobasil suşlarının yedi antibiyotiğe karşı (kloramfenikol, vankomisin, rifampin, sefotaksim, ampisilin, tetrasiklin ve eritromisin) %100 oranında duyarlı oldukları belirlendi. Her iki suş grubu kıyaslandığında, vankomisin, eritromisin ve ampisilin'in bu suşlara karşı en etkili antimikrobik ajanlar oldukları gözlendi. Laktobasil suşlarının, gentamisin'e karşı direnç oranı, Streptokok suşlarına göre daha yüksek görüldü.
In this study, investigation of antibiotic susceptibilities of lactic acid bacteria isolated from commercial and homemade yoghurt samples against antibiotics was aimed. Firstly, isolation and identification of the strains were done. M17 agar (Merck) was used to isolation of Streptococcus salivarius subsp. thermophilus yoghurt culture bacteria. Inoculated plates were incubated at 37°C for 48-72 hours (h). Also de Man Rogosa Sharp Agar (MRS agar, Merck) was used for isolation of Lactobacillus delbrueckii subsp. bulgaricus. Plates were incubated at 37°C for 48-72 h. Microscopic and macroscopic investigations of colonies which were isolated were done. For the determination of antibiotic susceptibility and resistance of 19 lactobacilli and 19 streptococci strains, the disc diffusion method recommended by Clinical and Laboratory Standards Institute was performed. For this purpose commercially purchased 10 different antibiotic discs were used. After incubation periods inhibition zone diameters were measured. It was determined that streptococci strains were the most resistant against trimethoprim-sulphometaxazole (84.21%), cefotaxime (31.57%) and gentamicin (26.35%). It was observed that all of the streptococci strains were susceptible to chloramphenicol, vancomycin, ampicilline, erythromycin and ofloxacine. It was seen that lactobacilli strains were resistant against trimethoprim sulphometaxazole and ofloxacine with a rate of 100% and were resistant against gentamicin at a rate of 52.6%. However it was determined that lactobacilli strains were susceptible against seven antibiotics (chloramphenicol, vancomycin, rifampine, cefotaxime, ampicilline, tetracycline and erythromycine) with a rate of 100%. When two groups of bacteria were compared, it can be concluded that vancomycin, erythromycine, and ampicilline were the most effective antimicrobial agents against these strains. It was seen that gentamicin resistance rate of lactobacilli strains were higher than Streptococci strains
In this study, investigation of antibiotic susceptibilities of lactic acid bacteria isolated from commercial and homemade yoghurt samples against antibiotics was aimed. Firstly, isolation and identification of the strains were done. M17 agar (Merck) was used to isolation of Streptococcus salivarius subsp. thermophilus yoghurt culture bacteria. Inoculated plates were incubated at 37°C for 48-72 hours (h). Also de Man Rogosa Sharp Agar (MRS agar, Merck) was used for isolation of Lactobacillus delbrueckii subsp. bulgaricus. Plates were incubated at 37°C for 48-72 h. Microscopic and macroscopic investigations of colonies which were isolated were done. For the determination of antibiotic susceptibility and resistance of 19 lactobacilli and 19 streptococci strains, the disc diffusion method recommended by Clinical and Laboratory Standards Institute was performed. For this purpose commercially purchased 10 different antibiotic discs were used. After incubation periods inhibition zone diameters were measured. It was determined that streptococci strains were the most resistant against trimethoprim-sulphometaxazole (84.21%), cefotaxime (31.57%) and gentamicin (26.35%). It was observed that all of the streptococci strains were susceptible to chloramphenicol, vancomycin, ampicilline, erythromycin and ofloxacine. It was seen that lactobacilli strains were resistant against trimethoprim sulphometaxazole and ofloxacine with a rate of 100% and were resistant against gentamicin at a rate of 52.6%. However it was determined that lactobacilli strains were susceptible against seven antibiotics (chloramphenicol, vancomycin, rifampine, cefotaxime, ampicilline, tetracycline and erythromycine) with a rate of 100%. When two groups of bacteria were compared, it can be concluded that vancomycin, erythromycine, and ampicilline were the most effective antimicrobial agents against these strains. It was seen that gentamicin resistance rate of lactobacilli strains were higher than Streptococci strains
Açıklama
Anahtar Kelimeler
Yoğurt, Streptococcus salivarius subsp, Thermophilus, Lactobacillus delbrueckii subsp, Bulgaricus, Laktik asit bakterileri, Antibiyotik duyarlılık, Yoghurt, Streptococcus salivarius subsp, Thermophilus, Lactobacillus delbrueckii subsp, Lactic acid bacteria, Antibiotic susceptibility.
Kaynak
Fen Fakültesi Fen Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
42
Sayı
2
Künye
Çelik, H., Durak, Y., Uysal, A. (2016). Bazı ticari ve ev yapımı yoğurtlardan izole edilen laktik asit bakterilerinin antibiyotik duyarlılıkları. Selçuk Üniversitesi Fen Fakültesi Fen Dergisi, 42, (2), 149-160.
