In this study,isolation,characterization and antibiotic resistance of lactic acid bacteria(LAB)strains from seafood,milk and cheese were investigated.128 LAB selected from approximately 1000 LAB isolated from food sam...In this study,isolation,characterization and antibiotic resistance of lactic acid bacteria(LAB)strains from seafood,milk and cheese were investigated.128 LAB selected from approximately 1000 LAB isolated from food samples,were identified through phenotypic,morphological,genetic,and biochemical examinations.The identified LAB genera included lactobacilli,enterococci,lactococci,streptococci,leuconostoc,pediococci,and weisella.Raw goat’s milk was dominated by lactobacilli and enterococci,with a notable presence of lactococci and weissella.Cheese samples were mainly dominated by lactobacilli,while fish samples predominated enterococci and leuconostoc.Weissella was the least abundant genus,mainly found in dairy products.Notably,the genera of Lactobacilli contained Lactobacillus rhamnosus,L.paracasei subsp.paracasei,L.brevis,L.sunkii,L.zeae,and L.casei;enterococci contained E.hirae,E.faecalis,E.lactis,E.faecium,E.gallinarum,E.durans,and E.casseliflavus;weisella contained W.cibaria and W.confusa;lactococci contained Lactococcus lactis subs.Lactis and L.lactis subs.cremoris;and leuconostoc contained L.mesenteroides subsp.mesenteroides.The result showed that significant resistance among LAB strains was observed in antibiotic susceptibility testing against 11 standard antibiotics.The weisella were the most resistant to vancomycin,tetracycline,rifampicin,penicillin,ampicillin and gentamycin.All enterococci showed resistance to all antibiotics.Leuconostoc were resistant to ampicillin,streptomycin,gentamicin and kanamycin.In particular,all lactobacilli became resistant to ampicillin followed by streptomycin.These results highlighted the antimicrobial resistance,diversity and distribution of LAB in different food matrices,highlighting their impact on food safety,public health and functional properties.展开更多
Turkish artisanal Tulum cheese is a traditional raw milk cheese and starter cultures are not used for ripening process.In this study,16S rRNA amplicon-based sequencing approach was used for determining bacterial diver...Turkish artisanal Tulum cheese is a traditional raw milk cheese and starter cultures are not used for ripening process.In this study,16S rRNA amplicon-based sequencing approach was used for determining bacterial diversity in Tulum cheeses.The volatile organic compound(VOC)profile which contributes to sensory properties of the cheeses was determined via solid-phase microextraction combined with gas chromatography-mass spectrometry(GC-MS/SPME)and correlated with the microbiota.In Tulum cheese samples,Lactobacillaceae(30,71%)phylum widely varied but Streptococcaceae(59,86%)was dominant.It mainly belongs to the four dominant genera of lactic acid bacteria(LAB)and includes Lactobacillus,Lactococcus,Streptococcus and Pediococcus.The bacterial diversity of TC5 sample was much higher than that of other samples.Moreover,several species of non-starter LAB were frequently detected.A total of 36 volatile compounds were identified including hydrocarbons(3),acids(13),alcohols(5),ketones(3),aldehydes(3),esters(8)and miscellaneous compound(1).Pentadecanoic acid,octadecanoic acid,tetradecanoic acid,octanoic acid,hexanoic acid were determined to be dominant in all cheese samples and to be related to microbial flora.Also,the sensory profiles of the samples were examined.The most popular TC6 did not contain 2-butanone and hexanal from the volatile organic compound(VOC)values,while in the most unpopular TC3,2-butanone(7.73%)and hexanal(5.95%)were found to be the highest.The outcome of this study will contribute to literature on bacterial diversity and aromatic profile of Tulum cheese which should be investigated in order to improve quality and safety.展开更多
基金funded by Cukurova University with the PhD project number SÜF2012D7.
文摘In this study,isolation,characterization and antibiotic resistance of lactic acid bacteria(LAB)strains from seafood,milk and cheese were investigated.128 LAB selected from approximately 1000 LAB isolated from food samples,were identified through phenotypic,morphological,genetic,and biochemical examinations.The identified LAB genera included lactobacilli,enterococci,lactococci,streptococci,leuconostoc,pediococci,and weisella.Raw goat’s milk was dominated by lactobacilli and enterococci,with a notable presence of lactococci and weissella.Cheese samples were mainly dominated by lactobacilli,while fish samples predominated enterococci and leuconostoc.Weissella was the least abundant genus,mainly found in dairy products.Notably,the genera of Lactobacilli contained Lactobacillus rhamnosus,L.paracasei subsp.paracasei,L.brevis,L.sunkii,L.zeae,and L.casei;enterococci contained E.hirae,E.faecalis,E.lactis,E.faecium,E.gallinarum,E.durans,and E.casseliflavus;weisella contained W.cibaria and W.confusa;lactococci contained Lactococcus lactis subs.Lactis and L.lactis subs.cremoris;and leuconostoc contained L.mesenteroides subsp.mesenteroides.The result showed that significant resistance among LAB strains was observed in antibiotic susceptibility testing against 11 standard antibiotics.The weisella were the most resistant to vancomycin,tetracycline,rifampicin,penicillin,ampicillin and gentamycin.All enterococci showed resistance to all antibiotics.Leuconostoc were resistant to ampicillin,streptomycin,gentamicin and kanamycin.In particular,all lactobacilli became resistant to ampicillin followed by streptomycin.These results highlighted the antimicrobial resistance,diversity and distribution of LAB in different food matrices,highlighting their impact on food safety,public health and functional properties.
文摘Turkish artisanal Tulum cheese is a traditional raw milk cheese and starter cultures are not used for ripening process.In this study,16S rRNA amplicon-based sequencing approach was used for determining bacterial diversity in Tulum cheeses.The volatile organic compound(VOC)profile which contributes to sensory properties of the cheeses was determined via solid-phase microextraction combined with gas chromatography-mass spectrometry(GC-MS/SPME)and correlated with the microbiota.In Tulum cheese samples,Lactobacillaceae(30,71%)phylum widely varied but Streptococcaceae(59,86%)was dominant.It mainly belongs to the four dominant genera of lactic acid bacteria(LAB)and includes Lactobacillus,Lactococcus,Streptococcus and Pediococcus.The bacterial diversity of TC5 sample was much higher than that of other samples.Moreover,several species of non-starter LAB were frequently detected.A total of 36 volatile compounds were identified including hydrocarbons(3),acids(13),alcohols(5),ketones(3),aldehydes(3),esters(8)and miscellaneous compound(1).Pentadecanoic acid,octadecanoic acid,tetradecanoic acid,octanoic acid,hexanoic acid were determined to be dominant in all cheese samples and to be related to microbial flora.Also,the sensory profiles of the samples were examined.The most popular TC6 did not contain 2-butanone and hexanal from the volatile organic compound(VOC)values,while in the most unpopular TC3,2-butanone(7.73%)and hexanal(5.95%)were found to be the highest.The outcome of this study will contribute to literature on bacterial diversity and aromatic profile of Tulum cheese which should be investigated in order to improve quality and safety.
