ANTIMICROBIAL ACTIVITY OF FOOD-BORNE Lactobacillus paracasei subsp. paracasei

It is known that the

microflora of LAB generally consists of milk and dairy products, plants, plant

wastes, human and animal intestinal mucous membranes. Lactic acid bacteria

found especially in dairy products (cheese, yoghurt, butter, kefir, kumiss,

etc.); Since they produce antimicrobial substances such as lactic acid,

diacetyl, hydrogen peroxide and bacteriocin, they have been used as a

preservative culture (GRAS) in food production for many years. Therefore, these

bacteria are of great importance for the food industry. The most powerful way

to obtain beneficial strains for the food industry and to produce medically

important products is the isolation and screening of LAB from these foods. In

our present study; 26 isolates were obtained from 8 feta cheese samples

obtained from Erzurum province and its districts and these isolates were

phenotypically characterized at the first stage. Isolates, whose morphological

and physiological analyzes were made, were then distinguished from each other

on the basis of species by genomic fingerprint analysis [rep-PCR (GTG5 and BOX

PCR)]. As a result of the analysis; antimicrobial properties of 6 isolates,

which are thought to be different, were tested against Salmonella typhi,

Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Escherichia

coli, Yersinia enterocolitica and Candida albicans. The isolate showing strong

antimicrobial effect was first analyzed biochemically with API 50 CHL System

(bioMérieux, France) and then genomically identified by 16S rRNA sequence

analysis.