tailieunhanh - Isolation and characterization of lactobacillus bulgaricus and lactobacillus casei from various foods

The aim of this study was to determine Lactobacillus bulgaricus and Lactobacillus casei isolated from yoghurt, different kinds of cheese and a traditional food named ‘tarhana’ (a fermented food made of a mixture of cereal, yoghurt and thyme), and to determine the antimicrobial activity and antibiotic resistance of these isolates. | Turk J Biol 30 (2006) 39-44 © TÜB‹TAK Isolation and Characterization of Lactobacillus bulgaricus and Lactobacillus casei from Various Foods 1 2 Özlem ERDO⁄RUL , Feryal ERB‹L‹R 1 Department of Food Engineering, Faculty of Agriculture, Kahramanmarafl Sütçü ‹mam University, 46100 Kahramanmarafl - TURKEY 2 Department of Biology, Faculty of Arts and Science, Kahramanmarafl Sütçü ‹mam University, 46100 Kahramanmarafl - TURKEY Received: Abstract: The aim of this study was to determine Lactobacillus bulgaricus and Lactobacillus casei isolated from yoghurt, different kinds of cheese and a traditional food named ‘tarhana’ (a fermented food made of a mixture of cereal, yoghurt and thyme), and to determine the antimicrobial activity and antibiotic resistance of these isolates. The identity of the culture was based on characteristics of the strains of Lactobacillus spp. as presented in Bergey’s Manual of Determinative Bacteriology, carrying out microscopy (morphology), Gram straining, growth at 15 and 45 °C, and fermentation of different carbon sources and growth in NaCl. On the basis of all of the identification tests one strain isolated from the cheese was identified as Lactobacillus casei, and the other strain isolated from the probiotic dairy product was identified as L. bulgaricus. The L. casei isolate was resistant to all of the antibiotic discs used in this study. Culture supernatants obtained from the 2 isolates of Lactobacillus spp. exhibited varying degrees of inhibitory activity against strains of Escherichia coli, Staphylococcus aureus, Pseudomonas aeroginosa, Bacillus subtilis, Klebsiella pneumonia, Salmonella typhimurium, and Enterobacter cloacae. Key Words: Lactobacillus bulgaricus, Lactobacillus casei, antimicrobial effect, antibiotic resistance, isolation and identification Çeflitli G›dalardan ‹zole Edilen Lactobacillus bulgaricus ve Lactobacillus casei’nin ‹zolasyon ve Karakterizasyonu Özet: Çal›flmada yo¤urt, de¤iflik tür peynirlerden

• Sinh học
• Lactobacillus bulgaricus
• Lactobacillus casei
• Antimicrobial effect
• Antibiotic resistance
• Isolation and identification
• Nghiên cứu kĩ thuật cố định vi khuẩn
• Đề tài vi sinh vật
• Nghiên cứu sinh vật học
• Vi khuẩn Streptococcus thermophillus
• Vi khuẩn Lactobacillus bulgaricus
• Vi khuẩn Acetobacter xylinum
• Khảo sát hiệu quả vi gói
• Nâng cao hoạt tính Probiotic
• Hoạt tính Probiotic
• 4 kích thước hạt vi gói
• Hạt vi gói
• Probiotic chocolate
• Lactobacillus acidophilus
• Sensory evaluation
• Process standardization
• Streptococcus thermophilus
• Lactobacillus delbrueckii ssp bulgaricus
• Molecular docking
• Moldock energy
• Foxtail millet
• Non dairy probiotic beverage prepared
• Finger millet
• Yogurt fortification
• Noni juice
• Product while pH
• Flavored lassi
• Lactic acid bacteria
• Streptococcus lactis
• Streptococcus diacetylactis
• Bael Fruit Extract
• Aegle Marmelos
• Quy trình chế biến sữa chua
• Tiêu chuẩn quy định về sữa chua
• Tăng cường hoạt động hệ tiêu hóa