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The assessment of antibiotic resistance and related genes of foodborne Acinetobacter spp. and the analysis of whether they are genetically related to clinical infection-agent strains are crucial in terms of sustainability of food safety. The study at hand investigated antibiotic resistance, aminoglycoside-modifying enzyme (AME), and colistin resistance (PmrA) genes, clonal relationships while evaluating a possible correlation between antibiotic resistance and related genes between 27 foodborne and 50 clinical Acinetobacter spp. in Turkey. Antimicrobial susceptibilities, (AME), PmrA genes, and clonal relatedness of the strains were performed by disc diffusion, PCR, and Pulsed Field gel Electrophoresis (PFGE) methods, respectively. The aph-AI, aph-6, anth (3’’)-I, aadA1, aadB and PmrA genes were found as (24, 48%), (11, 22%), (7, 14%), (1, 2%), (2, 4%), and (46, 92%) respectively in clinical strains. This rate was found as (14, 51.9%), (16, 59.3%), (19, 70.4%), (2, 7.4%), (0, 0%), and (27, 100%) respectively in foodborne isolates. A positive correlation existed between the number of aph-AI gene positivity and trimethoprim-sulfamethoxazole and gentamycin resistance; anth (3’’)-I gene positivity, and colistin resistance; PmrA gene positivity and piperacillin-tazobactam, ceftazidime, meropenem, amikacin, and imipenem resistance in clinical strains (P

Background: The adeABC efflux pump has a crucial role in the resistance of Acinetobacter baumannii strains to antimicrobial agents; it is encoded by adeABC, adeR, adeS genes. We evaluated antibiotic resistance, efflux pump genes, clonal relationships, and analyzed a probable correlation that can exist between antibiotic resistance and the aforementioned genes. Methods: We conducted this study on 27 food-originated and 50 human clinical Acinetobacter spp. in Southern Türkiye. MALDI-TOF system and disc diffusion/agar dilution (colistin) methods were used for the identification and antibiotic susceptibility. The efflux pump genes and genetic relatedness of the two groups were investigated by (PCR) and (PFGE) methods. Results: Foodborne A. dijkshoorniae strain was multidrug- resistant (MDR), and none of them resistant to colistin. Most of the clinical isolates (92%) were Extensive-Drug Resistant (XDR); highest resistant to ceftazidime, piperacillin-tazobactam, and imipenem (47, 94%), and were lowest to colistin (7, 14%), respectively. adeABC, and adeR, adeS genes were (23, 85.2%), (9, 33.3%), (27, 100%) and (10, 37.3%), (18, 66.7%) in foodborne strains respectively. These rates were (43, 86%), (48, 96%), (50, 100%), and (34, 68%), (48, 96.7%) in clinical strains respectively. A positive correlation existed between adeA gene positivity and piperacillin-tazobactam, ceftazidime, gentamycin, imipenem (P=0.048), amikacin (P=0.007) and trimethoprim-sulfamethoxazole (P=0.029) resistance in clinical strains. A positive correlation of trimethoprim-sulfamethoxazole resistance and adeS gene positivity was seen in foodborne strains (P=0.018). Conclusion: Multiple-efflux pump genes rise in parallel to multidrug-resistance in clinical isolates, while susceptible to diverse antibiotics; food may be a potential provenance for the dissemination of adeABC, adeR and adeS genes.

Bu çalışmada ticari probiyotik kültür kullanılarak probiyotik ev yapımı yoğurt yapılmış ve kalite parametreleri depolamanın 1., 5., 10. ve 15. günlerinde araştırılmıştır. Bu amaçla probiyotik ve probiyotik olmayan ticari yoğurtlar da kontrol grubu olarak araştırılmıştır. Elde edilen sonuçlara göre; toplam laktik asit bakterisi, Lactobacillus acidophilus ve Bifidobacterium animalis ssp. lactis ve pH değerleri, tüm numuneler için saklama süresinde önemli ölçüde değişmemiştir (P >0.05). Tüm örneklerde önemli sayıda koliform, küf ve/veya maya gözlenmemiştir (0.05)., In this study, probiotic homemade yogurt was made by using a commercial probiotic culture and its quality parameters were investigated on the 1st, 5th, 10th and 15th days of storage. For this purpose, probiotic and non-probiotic commercial yogurts were also investigated as control groups. According to the results obtained; level of total lactic acid bacteria, Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis and pH values were not significantly changed in storage time for all samples (P >0.05). Any significant number of coliforms, mould or/and yeast were not observed in all samples (0.05).

In this study, the effect ofmicroencapsulated L. rhamnosus was investigated on biogenic amineamounts in sucuk during the 6 months storage. Traditional and probiotic sucukproduction were occurred with L. plantarum and L. rhamnosus.Probiotic sucuk was produced with free or microencapsulated L. rhamnosus.Microencapsulation protected survival of L. rhamnosus in sucuk. It wasobserved that biogenic amine amounts of sucuk increased with storage.Putrescine, cadaverine, histamine, tyramine and tryptamine were detected as themost abundant biogenic amines in sucuk. It was also determined that addition of L. rhamnosus plus L.plantarum were reduced effectively biogenic amine amounts in sucuksamples. Total biogenic amine amounts insucuk without probiotic L. rhamnosus was found higher than in sucuk withprobiotic L. rhamnosus. In conclusion, short storage period and the useof probiotic culture are recommended for the production of sucuk with lowbiogenic amine level., Bu çalışmada 6 aylık depolama periyodusırasında sucuktaki biyojen amin miktarı üzerinde depolamanın ve mikroenkapsüleL. rhamnosus’un etkisi araştırılmıştır. Geleneksel ve probiyotik sucuküretimi L. plantarum ve L. rhamnosus ile gerçekleştirilmiştir.Probiyotik sucuk, serbest ve mikroenkapsüle L. rhamnosus ileüretilmiştir. Mikroenkapsülasyon işlemi sucuktaki L. rhamnosus’uncanlılığını korumuştur. Sucuktaki biyojen amin miktarının depolamayla birliktearttığı gözlenmiştir. Putresin, kadaverin, histamin, tiramin ve triptamin’insucukta en bol bulunan biyojen aminler olduğu ortaya çıkarılmıştır. Ayrıca L.plantarum’a ilave olarak L. rhamnosus ilavesinin sucukörneklerindeki biyojen amin miktarlarını etkin bir şekilde azalttığıbelirlenmiştir. Probiyotik L.rhamnosus bulunmayan geleneksel sucuklardaki toplam biyojen amin miktarı L.rhamnosus’lu probiyotik sucuklardan daha yüksek bulunmuştur. Sonuç olarak,kısa depolama süresi ve probiyotik kültür kullanımı düşük biyojen amin seviyelisucuk üretimi için tavsiye edilmektedir.

Biyofilm, mikroorganizmaların canlı veya cansız bir yüzeye yapışarak kendi ürettikleri ekzopolimerik yapıda jelsi bir tabaka içine gömülü halde birbirlerine, bir katı yüzeye ya da bir ara yüzeye tutunarak oluşturdukları topluluk olarak tanımlanır. Gıda endüstrisinde biyofilm oluşumu gıdalarda bozulmalara, gıda işleme ekipmanlarında hasarlara ve patojen kontaminasyonları ile hastalıklara neden olduğu için istenmeyen bir durumdur. Biyofilmler antimikrobiyel maddelere karşı planktonik hücrelerden daha dirençlidirler. Biyofilmlerdeki bakterilerin antimikrobiyellere karşı gösterdikleri dirençten birçok olası mekanizma sorumludur. Biyofilmlerdeki direnç mekanizmasını etkileyen başlıca faktörler ekzopolisakkarit matriksi, enzimler, heterojenlik, hücresel persistans, metabolik aktivite, genetik adaptasyon, kitle algılama, stres cevapları, dış membran yapısı ve sızdırma pompaları’dır. Direnç mekanizmalarının tam olarak anlaşılması biyofilm oluşumunun önlenmesi ve kontrol edilmesinde fayda sağlayacaktır. Sonuç olarak etkili bir biyofilm kontrolü için araştırmacılar öncelikle direnç mekanizmaları üzerinde yoğunlaşmalı ve daha sonra koruyucu önlemlerin alınması gerekmektedir. Bu derlemede, gıda endüstrisindeki bakteriyel biyofilmlerin antimikrobiyel maddelere karşı gösterdikleri direnç mekanizması üzerinde durulmuştur.

Bu calismanin amaci bazi geleneksel et urunlerinden laktik asit bakterilerini izole etmek ve bu izolatlarin antibiyotik direncliliklerini belirlemektir. Calismada sucuk ve pastirma orneklerinden Lactobacillus spp., Pediococcus spp., Leuconostoc spp. ve Enterococcus spp. olmak uzere toplam 41 adet laktik asit bakterisi izole edilmistir. Izolatlarin antibiyotik direnclilikleri Kirby-Bauer Disk Difuzyon yontemi kullanilarak saptanmistir. Sucuk ve pastirma orneklerinden elde edilen laktik asit bakterisi izolatlarinin tamami vankomisin ve siprofloksasine direncli bulunurken, kloramfenikol, eritromisin ve ampisiline karsi duyarli bulunmuslardir. Laktik asit bakterisi izolatlarinin bazilarinda ayrica rifampisin, tetrasiklin, ve gentamisin direnci de saptanmistir. Sucuk ve pastirma orneklerinde farkli direnc profillerinin gozlenmesi geleneksel et urunlerindeki antibiyotik direncliligi ile ilgili sistematik bir calisma yapilmasi gerekliligini ortaya koymustur.

In this study, we aimed to determine the possibility of using the edible whey protein isolates coatings containing different antimicrobial agents on the bologna-type sausage slices and the inactivation effects of these coatings against Listeria innocua. For this purpose, edible whey protein isolates (WPI) coatings were prepared to contain essential oils (thyme, coriander, pimento, rosemary, basil), potassium sorbate (PS), sodium benzoate (SB)(4% w/v) and Nisin(10.000 IU). The antimicrobial effect against L. innocua, sensory characteristics (appearance, color, odor, texture, flavor and overall acceptability) and physical (color) and chemical (pH and water activity) properties of bologna slices coated WPI coatings were determined for during the 35-day period in refrigerated conditions (4±1°C). In conclusion, it was determined that the most effective coatings for L. innocua inactivation were PS, SB, and pimento essential oil, approximately 4.69, 4.45 and 4.16 log CFU/g, respectively. The most effective coating on the pH values (5.90-6.04) was established to be WPI coatings containing Nisin. It has been found that WPI coatings containing thyme essential oil provided the lowest water activity values with 0.945. In addition, it was possible to say that the most favored type of coating for sausage samples was Nisin-WPI coatings with 7.63- 8.33 sensory scores.

In this study, antimicrobial activity of partially purified enterocins and crude bacteriocins from Enterococcus isolates with different sources was investigated against Listeria monocytogenes by disk diffusion assay. Totally 70% of enterococcal isolates (Enterococcus faecalis and Enterococcus faecium from food and clinical sources) were found as potential bacteriocinogenic strains. Both of food and clinical enterococcal isolates also exhibited antimicrobial properties against L. monocytogenes. Additionally, the present study detected that inhibitory activity was strain-specific. Both crude bacteriocins and partially purified enterocins from E. faecium isolates showed lower antimicrobial activity against L. monocytogenes than E.faecalis isolates. The inhibition diameters obtained withcrude enterocins and partially purified enterocins were respectively ranging from 12.33 mm to 13.25 mm and from 8.66 mm to 9.25 mm. Crude bacteriocins retained antibacterial activity after heat treatment except 120 o C and also remained functional at pH values between 3 and 11. Asa result, it was considered that enterocins could be benefit in heated and acidic or basic food products as biopreservative.

Four Bacillus coagulans strains were isolated from plant-based sources and screened for heat resistance, in vitro probiotic properties and toxicological characteristics and compared with B. coagulans GBI-30, 6086. These strains survived high temperatures and low pH, were resistant to bile and lysozyme, were able to produce biofilm, had antimicrobial activity, and were antibiotic-sensitive. All strains had the properties of adhesion, auto- and co-aggregation, although the level of each varied and with incubation time. The safety of these strains was confirmed as no enterotoxin genes (bceT, ces, entFM and cytK) were present and enterotoxins (Hbl, and nhe) were not detected. Hemolytic activity and lecithinase production did not occur. These results indicate that isolated B. coagulans strains have potential probiotic characteristics and could be used as candidate probiotics in heat-treated vegan probiotic food products.

In thisresearch, temperature levels and microbiological quality of served mealsproduced in Balcalı Hospital Kitchen from 2015 to 2017 years were evaluated.The temperatures of 7316 dishes (1812 normal and 5504 diet menus) were analyzedstatistical. The recorded temperatures of hot served-normal menu dishes showedriskier holding temperatures (, Bu araştırmada, Balcalı Hastane Mutfağında 2015-2017yılları arasında üretilen ve sunulan yemeklerin sıcaklık dereceleri vemikrobiyolojik kaliteleri değerlendirildi. 7316 çeşit yemeğin (1812 normal ve5504 diyet menüleri) sıcaklıkları istatistiksel olarak analiz edildi. Sıcakservis edilen-normal menü yemeklerinin kaydedilen sıcaklıklarının, diyetyemeklerinden daha riskli servis sıcaklığında (

The purpose of the present research was to obtain enterocins from bacteriocinogenic enterococci (Enterococcus faecalis and Enterococcus faecium) in clinical and food sources, and to determine antibacterial activity of these enterocins against pathogenic bacteria including Escherichia coli, Staphylococcus aureus, Bacillus cereus and Salmonella Enteritidis. Enterocins were partially purified with ammonium sulfate precipitation from E. faecium and E. faecalis. After purification, the antimicrobial activity of enterocin was tested on Mueller Hinton Agar by disk diffusion assay. The 13, 8, 4 and 1 of 20 bacteriocins obtained by Enterococcus strain showed antimicrobial effect against S. Enteritidis, B. cereus, E. coli and S. aureus, respectively. One of food origin Enterococcus (E. faecium) exhibited the antimicrobial effect on all of the pathogen microorganisms used in our study. Enterocins from food and clinical isolates were very effective against Salmonella Enteritidis. The most active enterocins were produced by enterococci isolates from Hatay cow cheese due to their antibacterial spectrum on pathogenic bacteria used in this study. This study concluded the importance of investigating clinical enterococci besides foodborne enterococci to benefit from antibacterial properties.

Bu çalışmanın amacı, probiyotik bitter çikolataüretiminde mikroenkapsüle Lactobacillus rhamnosus kullanımının farklısıcaklıklardaki depolama süresince canlı probiyotik hücre sayısı ve duyusalözellikler üzerindeki etkisini araştırmaktır. Çalışmada probiyotik çikolataüretiminde kullanılan L. rhamnosus ekstrüzyon tekniği ile mikroenkapsüleedilmiş ve probiyotik çikolatalar 2 farklı sıcaklıkta (4oC ve 25oC)60 gün boyunca depolanmıştır. Mikroenkapsülasyon işlemi çikolatanın erimesıcaklıklarında probiyotik kültürlere dayanım kazandırmıştır. 4oC’dedepolamanın canlı hücre sayısını koruma yönünden daha elverişli olduğu tespitedilirken, 25oC’de depolama sonucunda çikolatalardaki probiyotikhücre sayısında ciddi düzeyde düşüş gözlenmiştir. Sonuç olarak bitter çikolataüretiminde mikroenkapsülasyon işlemi ve 4oC’de buzdolabıkoşullarında depolama probiyotik hücre dayanımını arttırdığı için önerilmiştir., The aim of this study was toinvestigate the effects of the use of microencapsulated Lactobacillusrhamnosus in the production of probiotic bitter chocolate on probioticviable cell count and sensory properties during storage at differenttemperatures. L. rhamnosus usedin the production of probiotic chocolate was microencapsulated by extrusiontechnique and probiotic chocolate was stored at two different temperature (4oCand 25oC) throughout 60 days. The microencapsulation providedresistance to probiotic cultures at chocolate melting temperatures. Whilestorage at 4oC was found more convenient to protect the survival ofprobiotic cells, storage at 25oC caused a serious decline inprobiotic viability of tested microorganism in chocolates. As a result, microencapsulationtechnique and storage under refrigerator conditions (at 4oC) hasbeen suggested to ensure the stability of probiotic cells in bitter chocolateproduction.

Several works of literature research for the contribution of Antibiotic-Resistant Enterococci (ARE) and, especially Vancomycin Resistant Enterococci (VRE) which entered into the food chain has gained importance with the increasing significance of VREs in hospital infections. Various studies conducted in Europe, United States of America (USA) and the Middle East were evaluated in terms of prevalence, epidemiology and risk factors of foodborne enterococci in VRE infections. VRE epidemiology has shown some distinctions in Europe and USA. VRE was generally isolated from animals in Europe, which was connected to the extensive/massive use of “avoparcin” as a growth promoter in animal feed in the agriculture sector. Animals fed with this feed act as reservoirs of transferable vanA type resistance. On the other hand, since “avoparcin” was not used in the USA, VRE could not be isolated in animals and healthy humans. However, hospital-acquired VRE infections are more showed in the USA than in European countries. According to numerous studies, since enterococci are used as starter culture and probiotic culture, they have no relationship genetically with the strains which include vancomycin/resistant to antibiotic/or having resistance and virulence genes. In this chapter, important features of enterococci, the role of food chain for ARE especially, VRE infections in community including strategies for future solutions about the problem are summarised.

Biofilm is defined as a community in which microorganisms adhere to a living or inanimate surface, embedded in a gelatinous layer in a self-produced matrix of extra polymeric substances, adhered to each other, to a solid surface or to an interface. Adverse environmental conditions caused biofilm formation by inducing transition of microorganisms from planktonic cell form to sessile cell form and altered metabolism of bacteria in biofilms. Bacteria in biofilm matrix produce the specific secondary metabolites and gain robustness. Although biofilms are often accepted as potentially destructive for clinical and other industrial fields, many biofilms are beneficial and there are several reports related to the positive use of these biofilms. Beneficial biofilms could be used for wide applications (antibacterial, food fermentation, biofertilizer, filtration, biofouling, prevention of corrosion, antimicrobial agents, wastewater treatment, bioremediation and microbial fuel cells) in food, agricultural, medical, environment and other fields. According to previous reports, certain strains including Bacillus spp. (B. subtilis, B. thuringiensis, B. brevis, B. licheniformis, Bacillus polymyxa, Bacillus amyloliquefaciens) Lactobacillus spp. (L. casei, L. paracasei, L. acidophilus, L. plantarum, L. reuteri) Enterococcus spp. (E. casseliflavus, E. faecalis, E. faecium), Pseudomonas spp. (P. fluorescens, P. putida and P. chlororaphis), Acetobacter aceti, some fungi and Pseudoalteromonas sp., etc. led to beneficial biofilm formation. Food and agricultural industry may mostly benefit from biofilms in terms of their biochemical, fermentative, antimicrobial and biotechnological characteristics. Microorganisms in biofilm matrix could positively affect quality characteristics of food products such as texture, biochemical composition and sensorial properties via the production of specific secondary metabolites. Additionally, biofilms have an importance in water and soil safety of agricultural land. The present chapter highlights beneficial biofilm applications in food and agriculture industry.

The aim of this study was to produce biosurfactants from whey waste using Streptococcus thermophilus, Lactobacillus acidophilus, and Lactobacillus rhamnosus as well as to determine oil spreading, emulsification index, surface tension, and antiadhesive properties in these biosurfactants. Additionally, the capability of biosurfactant production from whey waste in the dairy industry was compared with that of MRS broth, a commercial culture medium. The presence of biosurfactants by all lactic acid bacteria was detected using the oil spreading test. Zone diameter due to the surface activity of lactic acid bacteria strains ranged from 1.87 to 5.92 cm. Biosurfactants from both whey medium and MRS broth reduced surface tension. Differences between data from whey medium and MRS broth were statistically insignificant in terms of the biomass, oil spreading, and surface tension of biosurfactants. Emulsification index values recorded after 1 h, 24 h, and 1 week were significantly different and ranged from 19.50% to 58.00%. The highest emulsification activity was exhibited by L. acidophilus from whey medium in the first hours. A 10 mg/mL concentration of biosurfactants was able to prevent S. aureus, P. aeruginosa, and E. coli adhesion 37.25%–52.5%, 10.25%–23.25%, and 5.32%–11.50%, respectively. E. coli was more resistant to the biosurfactants than the other pathogens were. On the other hand, biosurfactants from L. rhamnosus had the lowest antiadhesive effects. In general, biosurfactants from whey medium and MRS broth were similar in terms of antiadhesion properties. The present study showed that dairy wastes could be an appropriate medium for cost-effective biosurfactant production by lactic acid bacteria for the benefit of the food, pharmaceutical, and cosmetic industries. © TÜBİTAK FYL-2015-4390 215O062 Türkiye Bilimsel ve Teknolojik Araştirma Kurumu We would like to thank the Scientific and Technological Research Council of Turkey (TÜBİTAK, Project No: 215O062) and the Çukurova University Research Fund (Project No: FYL-2015-4390) for their financial support.

Probiotics are often referred to as microorganisms (bacteria or yeasts) that generally provide health benefits. There is great interest in probiotics for various medical reasons and millions of people around the world consume probiotic microorganisms daily with the perception that it is beneficial for health. Members of the genus Lactococcus and Lactobacillus, Streptococcus, Enterococcus strains, and some other LAB strains are generally accepted as safe (GRAS) status, although they contain some opportunistic pathogens. In addition, some of the spore forming bacteria have been researched and used as probiotics. However, nowadays theoretical concerns and side effects are discussed with regard to the safety of probiotics. Systemic infections, the risk of harmful metabolic activities, risk of adjuvant side effects, immunomodulation and gene transfer risk are among the theoretical concerns discussed. The most common side effects of probiotic microorganisms include gastrointestinal disorders such as nausea, diarrhea, bloating, abdominal pain and dyspepsia. Other side effects include respiratory tract infections, abscess, allergic reactions and severe medical conditions such as sepsis, endocarditis and fungemia. The safety of probiotics is related to the potential vulnerability of the consumer or the patient, the dose of use, duration of consumption and the frequency of consumption. The significance of negative probiotic effects will be better understood by understanding of the probiotic interaction mechanisms with host and colonizing microbes. In this chapter, the evaluation of the risk associated with the consumption of probiotic products has been discussed, based on epidemiological data and infected cases. © Springer Nature Switzerland AG 2019.

Nowadays, the production of non-dairy and heat-treated probiotic foods has been gaining high interest. With this aim, due to its spore-forming ability Bacillus coagulans has been widely used in research studies. In this study, probiotic pasta production was accomplished with the addition of Bacillus coagulans GBI-30 spores into semolina. Samples were packed in zip-lock bag and stored at room temperature for 6 months. The microbiological characteristics, cooking behavior, texture, color and sensory attributes of pasta samples were investigated at 0 and 6 months of storage. Results showed that B. coagulans GBI-30 count of pasta samples decreased from 7.20 to 6.08 log CFU/g during cooking and storage showed statistically significant effect on B. coagulans GBI-30 count. At the end of the cooking in boiling (100 °C) distilled water for 8 min, B. coagulans GBI-30 did not negatively affect the sensorial quality of pasta according to the sensory panel of 7 experts. Therefore, it was concluded that the pasta can be considered as a probiotic product after 6 months of storage at room temperature due to the fact that B. coagulans GBI-30 count was above 6 log CFU/g.

Bu çalışmada, bazı ticari probiyotik gıdalardan izole edilen laktik asit bakterilerinin antibiyotik dirençlerinin belirlenmesi amaçlanmıştır. Çalışmamızda ticari probiyotik gıda örneklerinden Lactobacillus spp., Lactobacillus acidophilus ve Bifidobacterium spp. türleri izole edilmiş ve Kirby-Bauer Disk Difüzyon yöntemi ile antibiyotik dirençlilikleri analiz edilmiştir. Lactobacillus spp. izolatlarında vankomisin (%20), tetrasiklin (%20), ampisilin (%20), gentamisin (%20) ve siprofloksasine (%80) karşı direnç saptanırken, izolatların eritromisin (%100), kloramfenikol (%100) ve nitrofurantoin'e (%100) ise duyarlı oldukları bulunmuştur. Lactobacillus acidophilus izolatlarının ise gentamisin (%25) ve siprofloksasine (%75) karşı dirençli oldukları saptanırken, tüm L. acidophilus izolatlarının vankomisin, eritromisin, tetrasiklin, ampisilin, kloramfenikol, ripamfisin ve nitrofurantoin'e duyarlı oldukları bulunmuştur. Bifidobacterium spp. izolatının vankomisin, tetrasiklin, ampisilin ve siprofloksasin'e karşı dirençli olduğu, buna karşın eritromisin, gentamisin, kloramfenikol ve nitrofurantoin'e duyarlı olduğu bulunmuştur. The current study aimed at the determination of resistances of lactic acid bacteria against antibiotics, which isolated from some commercial probiotic foods. Lactobacillus spp., Lactobacillus acidophilus and Bifidobacterium spp. were isolated and their antibiotic resistances were analysed by Kirby-Bauer Disc Diffusion method. While Lactobacillus spp. isolates were determined resistant to vancomycin (20%), tetracycline (20%), ampicillin (20%), gentamicin (20%) and ciprofloxacin (80%), these isolates were found susceptible to chloramphenicol (100%), erythromycin (100%) and nitrofurantoin (100%). As regards to L. acidophilus, while resistance to gentamicin (25%) and ciprofloxacin (75%) was determined, all isolates of L. acidophilus were found susceptible to vancomycin, chloramphenicol, rifampicin, tetracycline, erythromycin, nitrofurantoin and ampicillin. Bifidobacterium spp. isolate were found resistant to vancomycin, tetracycline, ampicillin and ciprofloxacin, whereas isolates were sensitive to chloramphenicol, erythromycin, nitrofurantoin and gentamicin.

The present research is aimed isolation of lactic acid bacteria from some traditional meat products and detection of antibiotic resistant strains. In the present study, total 41 lactic acid bacteria including Lactobacillus spp., Pediococcus spp., Leuconostoc spp. and Enterococcus spp. were isolated. Antibiotic resistance of these isolates were detected by Kirby Bauer-Disc Diffusion Method. It was found that all of lactic acid bacteria isolates from sucuk and pastırma had resistance to vancomycin and ciprofloxacin, while they exhibited susceptible to chloramphenicol, erythromycin and ampicillin. Additionally, some of lactic acid bacteria showed resistance against rifampicin, tetracycline and gentamicin. The observation of different resistance profile in sucuk and pastrami samples revealed need of systematic studies dealing with antibiotic resistance in lactic acid bacteria from traditional meat products., Bu çalışmanın amacı bazı geleneksel et ürünlerinden laktik asit bakterilerini izole etmek ve bu izolatların antibiyotik dirençliliklerini belirlemektir. Çalışmada sucuk ve pastırma örneklerinden Lactobacillus spp., Pediococcus spp., Leuconostoc spp. ve Enterococcus spp. olmak üzere toplam 41 adet laktik asit bakterisi izole edilmiştir. İzolatların antibiyotik dirençlilikleri Kirby-Bauer Disk Difüzyon yöntemi kullanılarak saptanmıştır. Sucuk ve pastırma örneklerinden elde edilen laktik asit bakterisi izolatlarının tamamı vankomisin ve siprofloksasine dirençli bulunurken, kloramfenikol, eritromisin ve ampisiline karşı duyarlı bulunmuşlardır. Laktik asit bakterisi izolatlarının bazılarında ayrıca rifampisin, tetrasiklin, ve gentamisin direnci de saptanmıştır. Sucuk ve pastırma örneklerinde farklı direnç profillerinin gözlenmesi geleneksel et ürünlerindeki antibiyotik dirençliliği ile ilgili sistematik bir çalışma yapılması gerekliliğini ortaya koymuştur.

In this study, the antibiotic resistance (AR) of lactic acid bacteria (LAB) isolated from traditional Turkish fermented dairy products was investigated. Yogurt, white cheese, tulum cheese, cokelek, camiz cream and kefir as dairy products were collected from various supermarkets. Lactic acid bacteria such as Lactobacillus spp., Streptococcus spp., Bifidobacterium spp., and Enterecoccus spp. were isolated from these dairy products. Lactobacillus spp. were resistant to vancomycin (58%), erythromycin (10.8%), tetracycline (4.3%), gentamicin (28%), and ciprofloxacin (26%). Streptococcus spp. were resistant to vancomycin (40%), erythromycin (10%), chloramphenicol (10%), gentamicin (20%), and ciprofloxacin (30%). Bifidobacterium spp. were resistant to vancomycin (60%), E 15 (6.6%), gentamicin (20%), and ciprofloxacin (33%). Enterococcus spp. were resistant to vancomycin (100%), erythromycin (100%), rifampin (100%), and ciprofloxacin (100%). As a result, LAB islated from dairy products in this study showed mostly resistance to vancomycin. © 2018, Shiraz University.

Probiyotikler yeterli sayıda alındıklarında, konakçı sağlığı üzerinde olumlu etkiler gösteren canlı mikroorganizmalar olarak tanımlanmaktadır. Probiyotik mikroorganizmalardan beklenen yararlı etkinin görülmesi için üründe raf ömrü sonuna kadar belirli sayıda canlı mikroorganizmanın bulunması ve sindirim sisteminden etkilenmeden bağırsaklara geçmesi gerekmektedir. Probiyotik gıda üretiminde söz konusu mikroorganizmaların canlılığını korumada mikroenkapsülasyon tekniğinin, yeni yöntemlerden biri olduğu bildirilmiştir. Mikroenkapsülasyon işleminde kaplama yöntemi olarak çoğunlukla ekstrüzyon ve emülsiyon teknikleri kullanılmaktadır. Bu derlemede, probiyotik gıda üretiminde kullanılan mikroenkapsülasyon tekniklerinin yanı sıra mikroenkapsülasyonla ilgili geliştirilen alternatif yöntemler ve konu ile ilgili yapılan çalışmalar hakkında bilgi verilmeye çalışılmıştır.

ÖzetEnterococcus faecium ve Enterococcus faecalis bazı gıdalarda organoleptik özellikleri iyileştirmenin yanı sıra lipolitik ve esterolitik aktivite, sitrattan yararlanma ile uçucu aromatik bileşikleri sentezleme gibi özellikleri nedeniyle bazı fermente süt ve et ürünlerinin olgunlaştırılması sırasında diğer laktik asit bakterileri ile birlikte starter kültür olarak kullanılmaktadır. Günümüzde Enterococcus 'ların gıda üretiminde starter kültür ve/veya probiyotik olarak kullanılmaları sorgulanmaktadır. Bazı araştırmacılar Enterococcus cinsi bakterilerin halen GRAS (Generally Recognized As Safe) olarak kabul edilmemiş olmasından dolayı gıda üretiminde kullanılmalarını istememektedir. Antibiyotiğe dirençli bazı suşlarının gıdalardan izole edilmesi, antibiyotik direncin gıda zincirine girebileceği endişesini doğurmaktadır. Ayrıca bu suşların gıda yoluyla insan bağırsak florasında bulunan diğer bakterilerin antibiyotik direnci kazanmasına yol açabileceği düşünülmektedir.

Microbial degradation of foods is defined as a decrease of food safety due to microorganism activity. Organic acids, sulfur dioxide, sulfide, nitrate, nitrite, dimethyl dicarbonate and several preservative gases have been used as chemical preservatives in foods as well as natural preservatives which are indigenous in foods. It is determined that usage of herbal preservatives such as blueberry, dried grape, prune, garlic, mustard, spices inhibited several microorganisms. Moreover, it is determined that animal origin preservatives such as whey, honey, lysosomes of duck egg and chicken egg, chitosan have antimicrobial effect. Other than indigenous antimicrobials in foods, antimicrobial agents produced by microorganisms could be used as natural preservatives. The antimicrobial feature of preservatives depends on the antimicrobial spectrum, chemical and physical features of material, concentration, mode of action, components of food, process conditions, and pH and storage temperature. 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The present study was performed to design sucuk production with microencapsulated and free cells of Lactobacillus rhamnosusand to investigate the effect of this production method on probiotic viability and quality characteristics on the final product. L. rhamnosus was microencapsulated with an optimal coating material combination by using response surface methodology and subsequently used in sucuk production as a probiotic culture. Microencapsulation protected L. rhamnosus against gastric and other stress conditions in sucuk composition. Sucuk production with microencapsulated L. rhamnosus was found to be similar to traditional sucuk in terms of textural, physicochemical, and sensorial properties. Novel sucuk production was developed with the use of free or microencapsulated probiotics. The addition of probiotics to the sucuk promoted the health benefits associated with lactic acid bacteria and contributed to an increase in the consumption of such products. In summary, the results of this study can provide data to the meat industry for the possible utilization of microencapsulated or free probiotics in sucuk processing as demanded by conscientious consumers. The present study was performed to design sucuk production with microencapsulated and free cells of Lactobacillus rhamnosusand to investigate the effect of this production method on probiotic viability and quality characteristics on the final product. L. rhamnosus was microencapsulated with an optimal coating material combination by using response surface methodology and subsequently used in sucuk production as a probiotic culture. Microencapsulation protected L. rhamnosus against gastric and other stress conditions in sucuk composition. Sucuk production with microencapsulated L. rhamnosus was found to be similar to traditional sucuk in terms of textural, physicochemical, and sensorial properties. Novel sucuk production was developed with the use of free or microencapsulated probiotics. The addition of probiotics to the sucuk promoted the health benefits associated with lactic acid bacteria and contributed to an increase in the consumption of such products. In summary, the results of this study can provide data to the meat industry for the possible utilization of microencapsulated or free probiotics in sucuk processing as demanded by conscientious consumers.

The present study was designed to investigate the effect of microencapsulated Lactobacillus rhamnosus (L. rhamnosus) for aroma and other quality characteristics of Turkish dry-fermented sausage (sucuk). L. rhamnosus was microencapsulated with an optimal coating material combination and used in sucuk production as a probiotic culture. The samples were stored for a 2-, 4-, and 6-month period. After each storage period, physicochemical, microbiological, aroma, and sensorial properties of sucuk with microencapsulated L. rhamnosus were compared with the control sample (L. plantarum) and sucuk with free L. rhamnosus. At the end of the 6-month storage, the viability of the probiotic cell showed an approximately 1.0 log cfu/g reduction in sucuk with free L. rhamnosus and 0.20 log cfu/g reduction in sucuk with microencapsulated L. rhamnosus. The sucuk aromatic extracts were obtained by a Likens-Nickerson distillation and extraction system and analyzed by GC-MS. A total of 60 aroma compounds, including six aldehydes, nine acids, five alcohols, four esters, three volatile phenols, two sulphur compounds, and 31 terpenes were identified and quantified in the samples. The concentration of total aroma compounds was found to be between 9964.5 and 45135.3 µg/kg. Except for the 6-month storage treatment, the highest total amounts of aroma compounds were found in sucuk with microencapsulated L. rhamnosus followed by free L. rhamnosus and the control sample. It can be concluded that a novel sucuk production with microencapsulated L. rhamnosus probiotic had better quality in terms of overall aroma properties. © 2017, Springer Science+Business Media, LLC.

Bu çalışmanın amaçları, Türkiye’nin güneyinde gıda kaynaklı 51 adet Enterococcus spp. ile insan kaynaklı 50 adet Enterococcus faecium izolatlarının potansiyel virülans faktörlerinin, vankomisin direnç özelliklerinin prevalansının belirlenmesi ve vankomisin direnci ile virülans faktörler arasında muhtemel ilişkinin değerlendirilmesidir. İzolatlarının identifikasyonu Vitek-II sistemiyle, antimikrobiyel direnç testleri Vitek-II sistemi ve disk difüzyon metodlarıyla çalışıldı. vanA ve vanB ile sitolizin (cylA), agregasyon faktörü (asa1), jelatinaz (gelE), entrokok yüzey proteini (esp), hiyolüronidaz (hyl), genlerinden oluşan enterokokal virülans genler Polimeraz Zincir Reaksiyonu (PCR) metoduyla, hemolizin üretimi fenotipik yöntemle çalışıldı. Bir izolat dışında, gıda izolatlarının hiçbiri vankomisine dirençli değildi ve hiçbiri vanA ve vanB geni taşımamaktaydı. Klinik izolatların tümü vankomisine dirençliydi ve bu izolatların %84’ü vanA, %2’si vanB genlerini taşımakta; %14’ü vanA ve vanB genlerini taşımamaktaydı. cylA geni dışındaki test edilen diğer virülans genler ve vankomisin direnci, klinik izolatlarda daha yüksekti ve çoklu virülans genler ile vankomisin direnci arasında pozitif bir korelasyon gözlendi. Tüm izolatlar arasında esp gen pozitifliği ile vankomisin direnci, E. faecium türlerinde ise esp, hyl gen pozitiflikleri ile vankomisin direnci arasında pozitif bir korelasyon olduğu görüldü. Ayrıca, iki gıda ve bir intestinal enterokok suşunda ‘’sessiz cylA geni’’ bulundu. Bulgularımıza göre, virülans faktörler vankomisin direncine paralel olarak artabilir ve gıda kaynaklı enterokoklar gelE, asa1, hyl virülans genlerinin yayılmasında potansiyel kaynak olabilir. Sonuç olarak, gıda kaynaklı enterokoklarda esp ve hyl gen varlığı dikkatle izlenmelidir. The aims of this research were to study the prevalence of potential virulence factors, vancomycin resistance and also to evaluate a possible correlation that can exist between vancomycin resistance and potential virulence factors between 51 Enterococcus spp. isolated from food and 50 Enterococcus faecium strains from human in southern Turkey. Identification of the isolates was determined by Vitek-II system. Antimicrobial susceptibility tests were performed by Vitek-II system and disc diffusion method. The presence of vanA and vanB as well as enterococcal virulence genes of cytolysin (cylA), the aggregation substance (asa1), gelatinase (gelE), enterococal surface protein (esp), hyaluronidase (hyl) were investigated by Polymerase Chain Reaction (PCR) method. Haemolysin production was also studied phenotypic method. Apart from one isolate, none of the food originated enterococci were resistant to vancomycin, and none carried vanA and vanB resistance genes. All clinical isolates were resistant to vancomycin and 84% of them carried vanA; 2%, vanB; and 14%, neither vanA nor vanB genes. Except for the cylA gene, all other virulence genes and vancomycin resistance were higher in human strains, and a positive correlation was observed between multivirulence genes and hemolytic activity. For all strains, a positive correlation existed between the esp gene positivity and vancomycin resistance, while for only E. faecium, esp, hyl gene positivity and vancomycin resistance a positive correlation could be seen. Furthermore, “silent cylA” genes were found in two food and one intestinal strains. Based on our findings, we can suggest that virulence increases in parallel to vancomycin resistance, and food may be a potential source for dissemination of gelE, asa1 and hyl virulence genes. Finally, esp and hyl genes presence should carefully be monitored in food originated enterococci.

Yurdakul N.E., Erginkaya Z., Unal E. (2013): Antibiotic resistance of enterococci, coagulase negative staphylococci and Staphylococcus aureus isolated from chicken meat. Czech J. Food Sci., 31: 14–19. We determined the antibiotic resistance of enterococci, coagulase negative staphylococci, and Staphylococcus aureus isolated from chicken meat samples. The antibiotic resistance of the isolated strains was estimated by the KirbyBauer disk diffusion method (according to the NCCLS document M2-A9 suggestions). It was found that all strains of Enterococcus spp. were resistant to tetracycline, 75% of them were resistant to ciprofloxacin, and 50% of them were resistant to erythromycin, vancomycin, and chloramphenicol. Also all strains of S. aureus were resistant to tetracycline and 25% of S. aureus strains were resistant to erythromycin and chloramphenicol, whereas all strains of S. aureus were sensitive to teicoplanin and 25% of them were sensitive to vancomycin and ciprofloxacin. As for the isolate of coagulase negative staphylococci (CNS), 68.1% of them were resistant to erythromycin, 77.2% of them were resistant to tetracycline, 59% of them were resistant to vancomycin, 9% of them were resistant to teicoplanin, and 27.2% of them were resistant to both chloramphenicol and ciprofloxacin. As a result, it was found that most of the strains (all of S. aureus and Enterococcus spp., also 77.2% CNS) were resistant to tetracycline.

Bu çalışmanın amacı, iki aşamadan oluşan ve geleneksel üretim yöntemi kullanılan şalgam fermantasyonu sırasında gelişen laktik asit bakterisi ve maya türlerini izole etmek ve tanımlamaktır. İzole edilen türler morfolojik, fizyolojik ve biyokimyasal olarak uygun ticari kitlerin (API 50 CH and API 20C AUX) kullanımıyla tanımlanmıştır. Fermantasyon sırasında laktik asit bakterisi ve maya sayısı artmıştır. Birinci ve ikinci fermantasyon sırasında en baskın laktik asit bakterisi ve maya türünün sırasıyla Lactobacillus plantarum ve Saccharomyces cerevisiae olduğu bulunmuş ve bunun yanı sıra düşük miktarda Lactobacillus pentosus ve Candida krusei oluştuğu saptanmıştır. Araştırmanın sonraki aşamalarında, kalite ve stabilite bakımından daha iyi bir ürün elde etmek için şalgamın mikrobiyolojik ve teknolojik özelliklerinin detaylı olarak belirlenmesi önerilmiştir. Böylece, araştırmacılar starter kültür kullanarak şalgam üretme imkânını düşünecekler ve üreticiler endüstriyel kullanım için bu starter kültürlerden yararlanacaklardır. The aim of this study is to isolate and identify lactic acid bacteria and yeast strains of dominant microflora developed during the fermentation of shalgam produced by the traditional method consisting of two stages. Isolated strains were identified by morphological, physiological and biochemical characterizations using the commercially available system API 50 CH and API 20C AUX. The number of LAB and yeast increased during fermentation. The most dominant LAB and yeast during the first and second fermentation stages were Lactobacillus plantarum and Saccharomyces cerevisiae, respectively. Moreover, low populations of Lactobacillus pentosus and Candida krusei were present during fermentation. Future studies should focus on the microbiological and technological properties of shalgam in details to improve quality and stability properties of this product. Potential use of starter cultures in shalgam production should be studied, and shalgam producers should be encouraged to use these starter cultures for industrial production.

Var I., Erginkaya Z., Kabak B. (2011): Inhibition of ochratoxin A production of Aspergillus carbonarius by yeast species. Czech J. Food Sci., 29: 291–297. A total of 21 yeast strains isolated from wine-grapes of Turkey were screened for their ability to inhibit ochratoxin A (OTA) accumulation by Aspergillus carbonarius in both yeast extract sucrose (YES) broth and grape juice. In monoculture, A. carbonarius produced a mean level of 39.03 μg/l and 21.32 μg/l OTA when grown in YES medium and grape juice, respectively. However, its ability to produce OTA in YES medium was greatly reduced in the presence of yeast strains except for Candida lusitaniae E2, Kloeckera spp. E4, and Rhodotorula glutinis D6. The percentage of inhibition of OTA production in YES medium ranged between 4.67% and 99.87%. Similarly, OTA production was inhibited in grape juice by more than 50% in the presence of yeast strains apart from Candida famata E6, R. glutinis, C. famata O3, Kloeckera spp. B3, and C. lusitaniae D9. The present study highlights the potential use of yeast isolates in the biocontrol of ochratoxin A-producing A. carbonarius.

Probiotic microorganisms are generally considered to beneficially affect host health when used in adequate amounts. Although generally used in dairy products, they are also widely used in various commercial food products such as fermented meats, cereals, baby foods, fruit juices, and ice creams. Among lactic acid bacteria, Lactobacillus and Bifidobacterium are the most commonly used bacteria in probiotic foods, but they are not resistant to heat treatment. Probiotic food diversity is expected to be greater with the use of probiotics, which are resistant to heat treatment and gastrointestinal system conditions. Bacillus coagulans (B. coagulans) has recently attracted the attention of researchers and food manufacturers, as it exhibits characteristics of both the Bacillus and Lactobacillus genera. B. coagulans is a spore-forming bacterium which is resistant to high temperatures with its probiotic activity. In addition, a large number of studies have been carried out on the low-cost microbial production of industrially valuable products such as lactic acid and various enzymes of B. coagulans which have been used in food production. In this review, the importance of B. coagulans in food industry is discussed. Moreover, some studies on B. coagulans products and the use of B. coagulans as a probiotic in food products are summarized.

Araştırmada, 12:8 mg/l ve 24:16 mg/l Tiyosiyanat: Hidrojenperoksit (SCN:H2O2) ilavesi ile laktoperoksidaz sistemi aktive edilen sütler 30°C'de 6 saat süreyle bekletilmişlerdir. Soğutularak 4±1°C'de tutulan, ayrıca kontrol olarak da SCN:H2O2 katılmamış ve 30°C'de tutulan süt örnekleri de aynı süre bekletilmişlerdir. Bekletmenin 0., 3. ve 6. saatlerinde sütün pH değeri, asittik derecesi ve bazı mikroorganizma grubu içeriklerindeki değişimler incelenmiştir. Laktoperoksidaz sisteminin aktivasyonunun, sütlerin toplam aerob mezofil ve psikrotrof bakteri gruplarının, mezofil ve termofil laktik asit bakteri gruplarının, enterobakterlerin ve küf-mayaların gelişimini önemli düzeyde etkilediği görülmüştür (p

Biyojenik aminler, bakteriler tarafından dekarboksilasyon yolu ile amino asitlerden oluşmaktadır. Biyojenik aminlere daha çok fermente gıdalarda ve mikrobiyolojik yolla bozulan, amino asitlerce zengin olan gıdalarda rastlanmaktadır. Etlerde biyojenik aminler üzerine yapılan birçok araştırmalarda, Cadaverin ve Putrescin miktarlarının, etin tazeliğini belirlemede indikatör görevi yaptığı tesbit edilmiştir. Bunun yanı sıra, sucuklardaki Histamin içeriğinin, ürünün kalitesi üzerine olan etkisi henüz açıklanamamıştır.

Bu araştırmada, farklı firmalara ait olan 23 fermente sucuk örneğinde organik asit miktarları ölçülmüştür. Sonuçta, yaş madde üzerinden 11.86 g/kg toplam organik asit, 6.11-36.41 g/kg laktik asit, 1.90-7.48 g/kg glukonik asit, 0.96-5.47 g/kg asetik asit ve sadece 4 örnekte de 0.13-0.25 g/kg oranlarında pürivik asit bulunmuştur.