Acid-bile, antibiotic resistance and inhibitory properties of propionibacteria isolated from Turkish traditional home-made cheeses

In this study, a total of 29 Propionibacterium spp. were isolated from traditional home-made Turkish cheese samples. As a result of the identification, isolates were identified as Propionibacterium freudenreichii subsp. freudenreichii (15 strains), Propionibacterium jensenii (12), and Propionibacter...

Full description

Saved in:
Bibliographic Details
Published in:Anaerobe 2012-02, Vol.18 (1), p.122-127
Main Authors: Darilmaz, Derya Onal, Beyatli, Yavuz
Format: Article
Language:English
Subjects:
Anti-Bacterial Agents - pharmacology
Antibacterial activity
antibacterial properties
Antibiosis
antibiotic resistance
Antibiotics
Bifidobacterium
Bile Acids and Salts - pharmacology
bile resistance
bile salts
Cheese - microbiology
cheeses
Drug Resistance, Microbial
Escherichia coli
Food Microbiology
growth retardation
Hydrogen-Ion Concentration
Lactobacillus
Low pH and bile salts resistance
Microbial Sensitivity Tests
Probiotics
Propionibacteria
Propionibacterium
Propionibacterium - drug effects
Propionibacterium - isolation & purification
Propionibacterium freudenreichii
Propionibacterium freudenreichii subsp. freudenreichii
Propionibacterium jensenii
Propionibacterium thoenii
Shigella sonnei
spoilage bacteria
Turkey
Turkish cheeses
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:In this study, a total of 29 Propionibacterium spp. were isolated from traditional home-made Turkish cheese samples. As a result of the identification, isolates were identified as Propionibacterium freudenreichii subsp. freudenreichii (15 strains), Propionibacterium jensenii (12), and Propionibacterium thoenii (2). All isolates and 5 reference strains were examined for their abilities to survive at pH 2.0, 3.0, 4.0, 5.0 and in the presence of 0.06, 0.15 and 0.30% bile salts, their influence on the growth of food-borne and spoilage bacteria, as well as their sensitivity against 11 selected antibiotics. Only seven propionibacteria strains survived in both the acidic and bile salt environments. Propionibacterium spp. strains strongly inhibited growth of the Escherichia coli ATCC 11229 and Shigella sonnei Mu:57 strains (91%). All propionibacteria strains were sensitive to a majority of the antibiotics used in the investigations. Overall, dairy propionibacteria showed high antibacterial activity, resistance to pH 4.0, 5.0, high resistance to bile salts and will provide an alternative source to Lactobacillus and Bifidobacterium as probiotic culture.
ISSN:1075-9964
1095-8274
DOI:10.1016/j.anaerobe.2011.10.002