Beruflich Dokumente
Kultur Dokumente
AKIR
Turk J Biol
35 (2011) 313-324
TBTAK
doi:10.3906/biy-0906-67
Received: 30.06.2009
Abstract: A total of 45 lactic acid bacteria were isolated from 10 different boza samples consumed in Turkey. The
isolates were identified with respect to colonial, cellular morphology, and biochemical characters based on API CHL50
(Biomrieux) kit and also automated riboprinting was used to identify of the isolates. These isolates were tested for
inhibitory activity against food-borne bacterial pathogens. Antimicrobial effects of these lactic acid bacteria were
determined by the agar spot test and also agar diffusion method. As a result of the RiboPrinter Microbial Characterization
System (DuPont Qualicon) lactic acid bacteria isolates having antimicrobial activity (45 isolates) were identified as
Lactococcus lactis subsp. lactis (2 isolates), Leuconostoc citreum (5 isolates), Lactobacillus brevis (4 isolates), Lactobacillus
plantarum (24 isolates), Lactobacillus paraplantarum (1 isolate), Enterococcus faecium (1 isolate), Lactobacillus graminis
(4 isolates), Pediococcus species (1 isolate), and Lactobacillus paracasei subsp. paracasei (3 isolates). In addition, the
amount of lactic acid produced by lactic acid bacteria was minimum 0.16 mg/mL with Y-12 isolate and maximum 7.79
mg/mL with KB13 isolate, hydrogen peroxide minimum 0.69 g/mL with Z-12 isolate and maximum 2.18 g/mL with
X-13 isolate, and proteolytic activity 0.04 mg/mL with Y-12 isolate and maximum 2.57 mg/mL with KB13 isolate.
Key words: Antimicrobial activity, API ZYM, boza, lactic acid bacteria, proteolytic activity, riboprinter
313
Isolation and identification of lactic acid bacteria from boza, and their microbial activity against several reporter strains
Introduction
Boza is a Turkish traditional drink based on
cereals widely consumed by people of all ages in
Turkey. It is also consumed in some areas in Bulgaria,
Albania, and Romania (1). Boza is a viscous nonalcoholic beverage, produced from different cereals
and slightly fermented. These kinds of product have
many advantages. They are superior in digestibility
and nutritive value compared to their unfermented
counterparts. Fermentation improves organoleptic
qualities of the products. Natural mixtures of yeast
and lactic acid bacteria cause fermentation. Little
information is available about its microflora (2,3).
Boza has a mixed microflora of lactic acid bacteria
and yeasts. The most common fermenting bacteria are
Pediococcus cerevisia, Leuconostoc paramesenteroides,
and Lactobacillus plantarum (3-5). Several studies
conducted on boza and bacteriocin-producing lactic
acid bacteria with possible probiotic properties
have been described (4,5). Probiotic strains have to
survive harsh conditions in the gastrointestinal tract
and adhere to intestinal epithelial cells. Probiotic
strains also have some defence mechanisms against
pathogenic microorganisms and in case of some
stress conditions, the number of lactic acid bacteria
decreases and, therefore, pathogenic bacteria cause
some clinical diseases (6-8).
Increasing consumer demand for natural and
additive-free products has led to greater interest in
the application of natural inhibitory substances as
food preservatives, which could replace or reduce
the use of chemical additives (9). The antimicrobial
compounds produced by lactic acid bacteria are
natural preservatives as such and could be used as
preparations for increasing the shelf-life and safety
of minimally processed foods. Bacteriocins of lactic
acid bacteria are biologically active proteins or
protein complexes that act as bactericidal against
gram-positive bacteria usually closely related to the
producer strain.
In this work, the antagonistic activity of lactic
acid strains isolated from boza was investigated and
determined for their spectrum of activity against
spoilage and food-borne pathogens. These isolates
having antimicrobial activity were identified based
on phenotypic and genotypic characteristics. In
addition, their ability to produce lactic acids,
314
315
Isolation and identification of lactic acid bacteria from boza, and their microbial activity against several reporter strains
Additionally,
RiboPrinter
Microbial
Characterization System (DuPont Qualicon) results
are shown in the Figure. Leuconostoc citreum,
Lactobacillus brevis, Lactobacillus plantarum,
Lactobacillus paraplantarum, Lactococcus lactis
subsp. lactis, Lactobacillus paracasei subsp. paracasei,
Enterococcus faecium, and Pediococcus sp. were
detected with RiboPrinter system. As seen in the
Figure, most of the isolates belong to Lactobacillus
plantarum (Y-3, Y-7, Y-11, Y-12, X-1, X-3, X-4, X-8,
X-9, X-10, X-13, X-14, X-11, X-15, Q-1, Q-5, Q-6,
Q-7, Q-8, Z-2, Z-4, Z-7, Z-9, KB13). The smallest
group was Enterococcus faecium and Pediococcus
species represented with one member KB4 and
An 1.4A respectively. Although these genotypic
identification results were approximately found to
be compatible with those of API CHL50 results,
RiboPrinter has more reliable identification results
than API CHL50.
316
Figure. Ribotyping profiles of isolates and some standards were shown with DUP numbers
(first layer represents riboprinter marker).
317
Isolation and identification of lactic acid bacteria from boza, and their microbial activity against several reporter strains
B. subtilis
S. aureus
Y. enterocolitica
E. faecalis
E. coli
P. vulgaris
P. aeruginosa
S. typhimurium
K. pneumoniae
A. hydrophila
Leuconostoc citreum
KB2
Lactobacillus brevis
KB12 (1)
Lactobacillus plantarum
Y-3
Y-7
Y-11
Y-12
Z-2
Z-4
Z-9
X-1
X-3
X-4
X-8
X-9
X-10
X-11
X-13
X-14
X-15
KB13
Q-1
Q-5
Q-6
Q-7
Q-8
Z-7
Lactococcus lactis
Z-10
Z-12
Lactobacillus graminis
X-7
KB9
Q-2
Enterococcus faecium
KB4
Lactobacillus paraplantarum
Y-8
B. cereus
Isolates
L. monocytogenes
Table 1. Antagonistic activity of lactic acid bacteria against tested bacteria by the well diffusion assay (mm).
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319
Isolation and identification of lactic acid bacteria from boza, and their microbial activity against several reporter strains
A. hydrophila
K. pneumoniae
S. typhimurium
P. aeruginosa
P. vulgaris
E. coli
E. faecalis
Y. enterocolitica
S. aureus
B. subtilis
B. cereus
Treatment
L. monocytogenes
Table 2. Antagonistic activity of supernatant with different treatments (neutralized supernatant, treated with catalase and protease K)
against tested bacteria by the well diffusion test (mm).
Catalase
Protease K
Neutralized
Catalase
Protease K
Neutralized
Catalase
Protease K
Neutralized
Catalase
Protease K
Neutralized
Catalase
Proteinase K
Neutralized
Catalase
Proteinase K
Neutralized
Catalase
Proteinase K
Neutralized
Catalase
Proteinase K
321
Isolation and identification of lactic acid bacteria from boza, and their microbial activity against several reporter strains
Table 3. Amount of lactic acid, proteolytic activity, and hydrogen peroxide produced by lactic acid bacteria showing antimicrobial
effect by well diffusion assay.
pH
Lactic Acid
(mg/mL)
Proteolytic Activity
(mg/mL)
H2O2
(mg/mL)
4.0
1.01
1.02
0.89
4.5
2.69
1.76
0.94
Y-3
4.6
0.80
0.70
1.63
Y-7
4.8
0.91
0.66
1.18
Y-11
5.1
0.61
0.51
2.03
Y-12
5.9
0.16
0.04
1.35
Z-2
5.6
0.48
0.09
1.49
Z-4
4.6
0.88
0.71
1.59
Z-7
5.2
0.89
0.76
0.75
Isolates
Leuconostoc citreum
KB2
Lactobacillus brevis
KB12 (1)
Lactobacillus plantarum
Z-9
4.2
0.94
0.76
1.04
X-1
4.9
0.73
0.63
1.92
X-3
4.8
0.96
0.77
1.29
X-4
5.2
0.78
0.69
1.78
X-8
5.3
0.57
0.11
1.58
X-9
5.4
0.39
0.06
1.46
X-10
5.2
0.43
0.26
1.02
X-11
5.1
1.15
0.54
1.21
X-13
5.3
0.58
0.46
2.18
X-14
4.6
0.84
0.69
1.71
X-15
6.0
0.82
0.66
0.73
KB13
4.0
7.79
2.50
0.55
Q-1
4.4
0.76
0.64
1.83
Q-5
4.9
1.21
0.63
1.18
Q-6
4.9
0.63
0.49
1.99
Q-7
4.6
0.89
0.72
1.86
Q-8
4.7
0.90
0.75
1.32
5.9
1.07
0.47
0.97
Lactobacillus graminis
X-7
KB9
5.4
0.72
0.58
0.51
Q-2
5.6
1.06
0.52
0.91
5.1
0.47
0.67
0.90
Z-10
5.8
0.95
0.83
0.88
Z-12
5.3
0.86
0.69
0.69
4.3
0.82
0.87
1.76
Enterococcus faecium
KB4
Lactococcus lactis
Lactobacillus paraplantarum
Y-8
322
Acknowledgement
The financial support of the Research Foundation
of Anadolu University is gratefully acknowledged.
Corresponding author:
Merih KIVAN
Anadolu University,
Faculty of Sciences,
Department of Biology,
TR-26470 Eskiehir - Turkey
E-mail: mkivanc@anadolu.edu.tr
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Isolation and identification of lactic acid bacteria from boza, and their microbial activity against several reporter strains
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