Salmonella Typhimurium ve Escherichia coli O157:H7'nin sütte gelişimi üzerine bakteriyofajların etkisi
Yükleniyor...
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Niğde Ömer Halisdemir Üniversitesi / Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bakteriyofajlar, bakterileri enfekte eden viral ajanlardır. Bu projenin amacı 4 farklı STyph- ve 5 farklı Eco-fajlarının Salmonella Typhimurium ve Escherichia coli O157:H7'ye karşı tek tek ve kombine olarak virülant etkilerini hem brain hearth infusion (BHI) besiyeri hem de UHT sütte saptamaktır. S. Typhimurium ve E. coli O157:H7 (103 ve 106 kob/ml düzeyinde) ile kontamine edilen BHI besiyeri ve UHT süt örnekleri 109 pob/ml düzeyinde STyph-fajları ve Eco fajları ile muamele edildikten sonra buzdolabı ve oda sıcaklığında depolama işlemine tabi tutulmuşlardır. Araştırma sonucunda Eco- ve STyph-fajları E. coli O157:H7 ve S.Typhimurium'u 103 kob/ml düzeyinde içeren BHI ve süt örneklerine 109 pob/ml seviyesinde uygulandığında buzdolabı ve oda sıcaklığında konakçı bakteri sayısını belirlenemeyecek seviyenin altına düşürdükleri, 106 kob/ml S. Typhimurium ve E. coli O157:H7 içeren BHI ve süt örneklerinde ise Eco- ve STyph-fajlarının konak bakteri sayısını etkili şekilde azalttığı belirlenmiştir. Eco- ve STyph-fajlarının depolama süresince hem buzdolabı hem de oda sıcaklığında stabilitelerini korudukları gözlenmiştir. Çalışma sonucunda STyph- ve Eco-fajlarının UHT sütte konak hücreleri olan S. Typhimurium ve E. coli O157:H7'e karşı biyokoruyucu ajan olarak kullanılma potansiyeline sahip oldukları saptanmıştır.
Bacteriophages are viral agents that infect bacteria. The objective of this study was to determine virulant effects of 4 different STyph- or 5 different Eco-phages against Salmonella Typhimurium and Esherichia coli O157:H7 in the form of individual and coctail in BHI broth and UHT milk during storage at either refrigerator or room temperatures. BHI broth and UHT milk samples contaminated with S. Typhimurium and E. coli O157:H7 at the level of 103 ve 106 CFU/ml were treated with STyph- and Eco phages at 109 pob/ml level and then stored at refrigerator or room temperature. As a result of the study, when the Eco- and STyph-phages were applied at the level of 109 PFU/ml in the form of individual and cocktail to BHI and UHT milk samples contaminated with E. coli O157:H7 and S. Typhimurium at the level of 103 CFU/ml, the viable cells number of their host bacteria in all samples kept at refrigerated or room temperatures decreased to undetectable level during storage. STyph- and Eco-Phages decreased very effectively the number of S. Typhimurium and E. coli O157:H7 in BHI and UHT milk containing high level (106 CFU/ml). Eco- and STyph-phages maintained their stability during storage under either refrigerator or room temperature. The bacterial cell number of the control samples containing only S. Typhimurium or E. coli O157:H7 were not changed significantly during refrigerator storage, but increased in the samples stored at room temperature. As a result of this study, Eco- and STyph-phages have potential usage against S. Typhimurium or E. coli O157:H7 in milk as biopreservatives.
Bacteriophages are viral agents that infect bacteria. The objective of this study was to determine virulant effects of 4 different STyph- or 5 different Eco-phages against Salmonella Typhimurium and Esherichia coli O157:H7 in the form of individual and coctail in BHI broth and UHT milk during storage at either refrigerator or room temperatures. BHI broth and UHT milk samples contaminated with S. Typhimurium and E. coli O157:H7 at the level of 103 ve 106 CFU/ml were treated with STyph- and Eco phages at 109 pob/ml level and then stored at refrigerator or room temperature. As a result of the study, when the Eco- and STyph-phages were applied at the level of 109 PFU/ml in the form of individual and cocktail to BHI and UHT milk samples contaminated with E. coli O157:H7 and S. Typhimurium at the level of 103 CFU/ml, the viable cells number of their host bacteria in all samples kept at refrigerated or room temperatures decreased to undetectable level during storage. STyph- and Eco-Phages decreased very effectively the number of S. Typhimurium and E. coli O157:H7 in BHI and UHT milk containing high level (106 CFU/ml). Eco- and STyph-phages maintained their stability during storage under either refrigerator or room temperature. The bacterial cell number of the control samples containing only S. Typhimurium or E. coli O157:H7 were not changed significantly during refrigerator storage, but increased in the samples stored at room temperature. As a result of this study, Eco- and STyph-phages have potential usage against S. Typhimurium or E. coli O157:H7 in milk as biopreservatives.
Açıklama
Anahtar Kelimeler
Bakteriyofaj, Salmonella Typhimurium, Escherichia Coli O157:H7, Süt, Biyokoruyucu, Bacteriophage, Salmonella Typhimurium, Escherichia Coli O157:H7, Milk, Biopreservation
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Taş, B. (2018). Salmonella Typhimurium ve Escherichia coli O157:H7'nin sütte gelişimi üzerine bakteriyofajların etkisi. (Yüksek Lisans Tezi) Niğde Ömer Halisdemir Üniversitesi, Fen Bilimleri Enstitüsü, Niğde
