{ "article_id": 1119, "public_id": "1fd8e391-ddb9-4eef-abe5-52fcc5d7e847", "internal_identifier": null, "source_identifier": "42:124", "status": "published", "type": "research_article", "title": "Çiğ Süt ve Peynir Örneklerinden İzole Edilen Lactobacillus Tür’lerinin Slime ve Biyofilm Oluşumları ile Antibiyotik Dirençliliklerinin İncelenmesi", "title_secondary": null, "abstract": "Lactobacillus’lar; gram pozitif, çubuk şeklinde, patojenik olmayan bakterilerdir. Bazı Lactobacillus türleri\r\nyoğurt, peynir, bira, şarap, turşu ve konserve gibi yiyeceklerde starter kültürü veya probiyotik olarak\r\nkullanılmaktadırlar. Genellikle güvenli (GRAS) olarak tanınırlar. Bununla birlikte, bazı çalışmalar bazı laktik asit\r\nbakteri (LAB) suşlarının slime/biyofilm oluşturabildiklerini, antibiyotik direnç genleri taşıyabildiklerini ve\r\nantibiyotiklere dirençli olduklarını göstermiştir. Biyofilm oluşturma yeteneği fermentasyon ve gıdaların korunması\r\ngibi işlemlerde kullanılan bakteriler için önemli bir özelliktir. Bu çalışmada Ankara’da tüketime sunulan peynir ve çiğ\r\nsüt örneklerinden izole edilen toplam 33 Lactobacillus izolatının slime ve biyofilm oluşumları ile antibiyotik\r\ndirençlilikleri incelenmiştir. Lactobacillus türlerinin tanımlanmalarında morfolojik, kültürel ve biyokimyasal testler\r\nve MALDI-TOF MS bakteri tanımlama yöntemi kullanılmıştır. Toplam 33 Lactobacillus spp. izolatının 12’si (%36,4)\r\nL. plantarum, 7’si (%21,2) L. fermentum, 8’i (%24,2) L. brevis, 3’ü (%9,1) L. paracasei, 2’si (%6,1) L. zeae, 1’i (%3,0)\r\nL. amylolyticus, olarak tanımlanmıştır. Araştırma sonuçlarımıza göre, Lactobacillus izolatlarının %39,4'ünün slime\r\nve %93,9'unun biyofilm ürettiği görülmüştür. Antimikrobiyal duyarlılık testinde izolatların ampisiline (%73,5) karşı\r\noldukça dirençli, ancak tetrasiklin (% 14,7), penisilin (%8,8), kloramfenikol (%5,8) ve eritromisine (%2,9) duyarlı\r\nolduğu görülmüştür.  ", "language": "tr", "english_title": "Slime and Biofilm Formation and Antibiotic Resistance of Lactobacillus spp. İsolates İsolated From Raw Milk and Cheese Samples", "english_abstract": "Lactobacillus spp. are gram-positive rod-shaped non-pathogenic bacteria. Most of the Lactobacillus spp. are widely used as starter cultures or probiotics in yoghurt, cheese, beer, wine, pickles and canned foods. They are generally recognized as safe (GRAS). However, studies have shown that some lactic acid bacteria (LAB) strains are able to form slime/biofilm and carry antibiotic resistance genes and are resistant to antibiotics. The ability to form a biofilm is an important feature for bacteria used in fermentation and food preservation. The present study was carried out to identify slime and biofilm formation, and antibiotic resistance of 33 Lactobacillus spp. isolates isolated from raw milk and cheese samples which were consumed in Ankara. The isolates characterized by morphological, cultural and biochemical tests and confirmed by MALDI-TOF MS. Out of the 33 Lactobacillus spp. isolates, 12 were identified as (36.4%) L. plantarum, 7 as (21.2%) L. fermentum, 8 as (24.2%) L. brevis, 3 as (9.1%) L. paracasei, 2 as (6.1%) L. zeae, and 1 as (3.0%) L. amylolyticus. According to our results, 39.4% and 93.9% of the Lactobacillus spp. isolates produced slime and biofilm, respectively. In the antimicrobial susceptibility test, the isolates were highly resistant to ampicillin (73.5%), but sensitive to tetracycline (14.7%), penicillin (8.8%), chloramphenicol (5.8%), and erythromycin (2.9%).", "doi": null, "doi_url": null, "resource_url": "https://www.set-science.com/a/1fd8e391-ddb9-4eef-abe5-52fcc5d7e847", "pdf_url": "https://www.set-science.com/a/1fd8e391-ddb9-4eef-abe5-52fcc5d7e847/pdf", "og_image": "https://www.set-science.com/assets/img/og-card-v2.png", "authors": [ { "public_id": "6819c74e-d86f-4084-a5fc-176111098e90", "given": "Derya   ", "family": "Akçay", "full": "Derya    Akçay", "literal": null, "orcid": null, "orcid_url": null, "email": "akcy.derya@gmail.com", "corresponding": true, "sequence": "first", "affiliations": [ { "name": "Gazi University", "department": null, "country": null, "country_code": null, "ror": null, "ror_url": null } ] }, { "public_id": "49bb1dab-3fba-4e3d-b972-e71707670446", "given": "Neslihan   ", "family": "Gündoğan", "full": "Neslihan    Gündoğan", "literal": null, "orcid": null, "orcid_url": null, "email": "akcy.derya@gmail.com", "corresponding": false, "sequence": "additional", "affiliations": [ { "name": "Gazi University", "department": null, "country": null, "country_code": null, "ror": null, "ror_url": null } ] } ], "keywords": [], "translations": [ { "language": "en", "title": "Slime and Biofilm Formation and Antibiotic Resistance of Lactobacillus spp. İsolates İsolated From Raw Milk and Cheese Samples", "abstract": "Lactobacillus spp. are gram-positive rod-shaped non-pathogenic bacteria. Most of the Lactobacillus spp. are widely used as starter cultures or probiotics in yoghurt, cheese, beer, wine, pickles and canned foods. They are generally recognized as safe (GRAS). However, studies have shown that some lactic acid bacteria (LAB) strains are able to form slime/biofilm and carry antibiotic resistance genes and are resistant to antibiotics. The ability to form a biofilm is an important feature for bacteria used in fermentation and food preservation. The present study was carried out to identify slime and biofilm formation, and antibiotic resistance of 33 Lactobacillus spp. isolates isolated from raw milk and cheese samples which were consumed in Ankara. The isolates characterized by morphological, cultural and biochemical tests and confirmed by MALDI-TOF MS. Out of the 33 Lactobacillus spp. isolates, 12 were identified as (36.4%) L. plantarum, 7 as (21.2%) L. fermentum, 8 as (24.2%) L. brevis, 3 as (9.1%) L. paracasei, 2 as (6.1%) L. zeae, and 1 as (3.0%) L. amylolyticus. According to our results, 39.4% and 93.9% of the Lactobacillus spp. isolates produced slime and biofilm, respectively. In the antimicrobial susceptibility test, the isolates were highly resistant to ampicillin (73.5%), but sensitive to tetracycline (14.7%), penicillin (8.8%), chloramphenicol (5.8%), and erythromycin (2.9%).", "keywords": [ "Peynir, Çiğ süt, Lactobacillus spp., Biyofilm, Slime, Antibiyotik direnci" ] } ], "subjects": [], "subject_names": [], "published_date": "2019-06-01", "published_year": "2019", "received_date": null, "accepted_date": null, "volume": "4", "issue": null, "page_first": "634", "page_last": "639", "article_number": null, "conference": { "short_name": "ISAS2019-ENS", "full_title": "3rd International Symposium on Innovative Approaches in Scientific Studies (Engineering and Natural Sciences)", "name": "3rd International Symposium on Innovative Approaches in Scientific Studies (Engineering and Natural Sciences)", "acronym": "ISAS2019-ENS", "location": "Ankara, Türkiye", "start_date": "2019-04-19", "end_date": null, "public_id": "ed3b36e9-38cf-4aeb-a135-833c969cc89f" }, "proceedings": { "title": "3rd International Symposium on Innovative Approaches in Scientific Studies (Engineering and Natural Sciences)", "series_title": "Setsci conference indexing system", "publisher": "SET Technology", "isbn": null, "eisbn": null, "issn": "2618-6446", "eissn": null, "doi": null, "doi_prefix": null, "slug": "setsci-volume-4-2019-legacy-42", "public_id": "24d215ef-a545-4351-9725-6e9bdb167b3c", "url": "https://www.set-science.com/p/setsci-volume-4-2019-legacy-42" }, "license": { "name": "CC BY 4.0", "url": "https://creativecommons.org/licenses/by/4.0/", "code": "CC-BY-4.0", "open_access": true }, "copyright": { "holder": "SET Technology", "year": "2019" }, "funding_statement": null, "funders": [], "references": [ { "order": 1, "raw": "Wood B.J.B. , Warner P. J. Genetics of Lactic Acid Bacteria New York: Kluwer Academic/Plenum Publishers, 2003, vol. 3.", "doi": null, "title": null, "authors": null, "source": null, "year": null, "volume": null, "pages": null }, { "order": 2, "raw": "Çon A. H. Gökalp H. Y. Laktik Asit Bakterilerinin Antimikrobiyal Aktiviteleri. Türk Mikrobiyol Cem Derg 30: 180-190.", "doi": null, "title": null, "authors": null, "source": null, "year": null, "volume": null, "pages": null }, { "order": 3, "raw": "Dinçer E. , Kıvanç M. , Karaca H. , Biyokoruyucu olarak laktik asit bakterileri ve bakteriyosinler. GD08059, Derleme, 2009.", "doi": null, "title": null, "authors": null, "source": null, "year": null, "volume": null, "pages": null }, { "order": 4, "raw": "Meral H. , Korukluoğlu M. Laktik Asit Bakterilerinin Antibiyotik Direnç Kazanımları. U.Ü. Ziraat Fakiltesi Dergisi, 2014, Cilt 28, Sayı 2, 71-82.", "doi": null, "title": null, "authors": null, "source": null, "year": null, "volume": null, "pages": null }, { "order": 5, "raw": "Shousha A, Awaiwanont N, Sofka D, Smulders FJM, Paulsen P, Szostak MP, Humphrey T, Hilbert F. Bacteriophages isolated from chicken meat and the horizontal transfer of antimicrobial resistance genes. Appl Environ Microbiol 81: 4600 –4606, 2015, vol 81 N0: 14.", "doi": null, "title": null, "authors": null, "source": null, "year": null, "volume": null, "pages": null }, { "order": 6, "raw": "Ghannoum M. , O’Toole G. A. Microbial Biofilms Washington, DC 20036-2904, USA , ASM, 2004.", "doi": null, "title": null, "authors": null, "source": null, "year": null, "volume": null, "pages": null }, { "order": 7, "raw": "Gündoğan N. , Ataol Ö. Et örneklerinden izole edilen Staphylococcus aureus ve koagülaz negatif Stafilokok’ların biyofilm üretimi ve DNaz aktivitelerinin belirlenmesi. Turk Hij Den BiyolDerg: 2012; 69(3): 135 – 142.", "doi": null, "title": null, "authors": null, "source": null, "year": null, "volume": null, "pages": null }, { "order": 8, "raw": "Adetunji V. O. , Adedeji A. O. , Kwaga J. Assesment of contamination potential of some foodborne bacteria in biofilms for food products. Asian Pac J Trop Med 2014; 7(Suppl 1) S232-S237.", "doi": null, "title": null, "authors": null, "source": null, "year": null, "volume": null, "pages": null }, { "order": 9, "raw": "İset Ş. Çeşitli gıda örneklerinden izole edilen Salmonella ve Listeria monocytogenes suşlarının biyofilm oluşturma yeteneklerinin araştırılması ve Elektron Mikroskobik tekniklerle değerlendirilmesi. Yüksek lisans Tezi /Biyoteknoloji ve BiyogüvenlikAnabilim Dalı, Aralık, 2016.", "doi": null, "title": null, "authors": null, "source": null, "year": null, "volume": null, "pages": null }, { "order": 10, "raw": "Enginkaya Z. , Turhan E.Ü. Probiyotik gıdalardan izole edilen laktik asit bakterilerinin antibiyotik dirençliliklerinin belirlenmesi. Pamukkale Üniv. Müh Bilim Derg, 22(7), 620-624, 2016.", "doi": null, "title": null, "authors": null, "source": null, "year": null, "volume": null, "pages": null }, { "order": 11, "raw": "Stiles, M.E., Holzapfel, W.H., “Lactic acid bacteria of foods and their current taxonomy”, Int. J. Food Microbiol., 36, 1-29, (1997).", "doi": null, "title": null, "authors": null, "source": null, "year": null, "volume": null, "pages": null }, { "order": 12, "raw": "Bamidele T. A. Adeniyi B. A., Fowora M. J. Antibiotic resistance patterns of lactic acid bacteria isolated from Nigerian grown salad vegetables. AJMR, 2017, vol. 11(11), pp. 433-439.", "doi": null, "title": null, "authors": null, "source": null, "year": null, "volume": null, "pages": null }, { "order": 13, "raw": "Duskova M., Krpiskova R. Antimicrobial resistance of Lactobacilli isolated from food. Czech J. Food Sci, vol. 31, 2013, No. 1: 27–32.", "doi": null, "title": null, "authors": null, "source": null, "year": null, "volume": null, "pages": null } ], "statements": { "acknowledgements": null, "conflict_of_interest": null, "data_availability": null, "ai_disclosure": null }, "credit": [], "history": { "published": "2019-06-01" } }