Bacteriocin Producing Bacteria Isolated from Turkish Traditional Sausage Samples

Erkaya, Elif; Genç, Berna; Akbulut, Sumeyya; Adıgüzel, Gülşah; Omeroglu, Mehmet Akif; Özkan, Hakan; Adıgüzel, Ahmet

doi:10.22207/jpam.14.2.55

Cited by 5 publications

(3 citation statements)

References 39 publications

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“…PCR reactions were conducted employing a thermal cycler, with the specified conditions for (GTG)5-PCR as follows: initial denaturation at 94 °C for 7 minutes; 36 cycles at 94 °C for 1 minute, annealing at 53 °C for 1 minute utilizing the (GTG)5 primer, and extension at 65 °C for 8 minutes; followed by a final polymerization at 65 °C for 16 minutes before cooling at 4 °C. In the case of BOX-PCR, the process involves an initial denaturation at 95 °C for 7 minutes, followed by 36 cycles that include 94 °C for 1 minute, annealing at 53 °C for 1 minute using the BOX primer, extension at 65 °C for 8 minutes, and concluding with a final polymerization at 65 °C for 16 minutes in advance of cooling to 4 °C [11][12][13].…”

Section: Genomic Dna Isolation and Molecular Fingerprintingmentioning

confidence: 99%

Isolation Identification and Molecular Characterization of Lactic Acid Bacteria From Raw Milk Samples Collected from Erzurum Region

Doğan,

Çanakçı Adıgüzel

2024

Türk Doğa Ve Fen Dergisi

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Due to its high-water content, milk is an important source of different microbial contents, especially lactic acid bacteria. The aim of this study is to isolate and identify lactic acid bacteria from raw milk samples collected from Erzurum and its surroundings, and to introduce possible new species, or genera, to the taxonomy. For this purpose, DNAs of pure bacterial cultures obtained from 50 raw milk samples collected from producers in Erzurum and its districts were isolated, isolates that differed from each other were selected by rep-PCR, and 11 different species and subspecies [Corynebacterium casei, Enterococcus italicus, E. durans, Lactococcus lactis, Lactococcos lactis subsp. lactis, Lactococcos lactis subsp. hordniae, Lactobacillus paracasei, Leuconostoc lactis, Staphylococcus succinis, Streptococcus parauberis ve S. uberis] in raw milk samples by 16S rRNA sequence analysis. It was concluded that the (GTG)5-PCR method was more successful than BOX-PCR in the identification of lactic acid bacteria isolated from raw milk samples at a species and subspecies level, and the isolate coded TS10, which was 98% similar Streptococcus uberis, may be a new species and should be re-examined with advanced diagnostic techniques.

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Section: Genomic Dna Isolation and Molecular Fingerprintingmentioning

confidence: 99%

Isolation Identification and Molecular Characterization of Lactic Acid Bacteria From Raw Milk Samples Collected from Erzurum Region

Doğan,

Çanakçı Adıgüzel

2024

Türk Doğa Ve Fen Dergisi

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“…Then, the 27F (5′-AGAGTTTGATCCTGGCTCAG-3′) and 1492R (5′-GGTTACCTTGTTACGACTT-3′) primers were used for 16S rRNA gene amplification. 19 The amplified Journal of Pure and Applied Microbiology polymerase chain reaction fragments were cloned into E. coli JM101 strain with the pGEM-T Easy Cloning Vector (Promega, Southampton, UK) according to the manufacturer instructions. 20,21 The sequences were compared with the other standard bacteria in EzTaxon, and the similarity rate was detected.…”

Section: Isolation and Molecular Characterization Of P18 From Hot Spr...mentioning

confidence: 99%

Cloning and Production of Protease Enzyme from Aeribacillus pallidus P18 Strain

Saadati,

Baltaci,

Adiguzel

et al. 2024

J. Pure Appl. Microbiol.

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Proteins are essential for the proper functioning of cells. The techniques of cloning and protein production have facilitated the advancement of various fields and the creation of specific proteins for industrial and therapeutic uses. The bacterium Aeribacillus pallidus, which is able to survive in extreme conditions, is being studied with a view to identifying its robust enzymes. The objective of this study was to clone the protease gene from the A. pallidus P18 strain into the SUMO vector and produce recombinant protein in Escherichia coli BL21 for protein production. The protease enzyme gene from the A. pallidus P18 strain was isolated and amplified by using PCR. The PCR product was transferred into the SUMO expression vector and amplified in One Shot® Mach1TM-T1R bacteria, followed by colony PCR. Plasmid isolation was performed after positive colony selection. Gene integration was confirmed by cross-PCR using the gene forward, and vector reverse primers. For expression, the plasmid was transferred to E. coli BL21 cells. Two cultures were induced with different IPTG concentrations (0.5 mM and 1 mM) to optimize protein production. Bacterial cells were lysed, and SDS-PAGE analysis was conducted. Purification involved cell lysate preparation and purification using a ProbondTM column. SDS-PAGE and Coomassie Brilliant Blue G-250 staining confirmed successful purification. The results of this study indicate that the optimal product for protein production is that derived from a culture induced with 1 mM IPTG. Upon completion of the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) procedure, the weight mass of the produced protein was determined to be 37 kDa, as indicated by the result of the gel stained with Coomassie brilliant blue G-250. This research successfully cloned the protease enzyme gene from the A. pallidus P18 strain using the pET-SUMO vector, performed purification and achieved the targeted result of protein production.

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“…For this purpose, PCR analysis was performed using primers specific to each bacteriocin gene. 43,44 The 16S rRNA PCR program given above was performed except for changing the annealing temperatures of bacteriocin primers.…”

Section: Bacteriocin Gene Detectionmentioning

confidence: 99%

Identification and Potential Biotechnological Characterization of Lactic Acid Bacteria Isolated from White Cheese Samples

Akbulut¹,

Baltaci²,

Adıgüzel³

et al. 2022

J. Pure Appl. Microbiol.

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In this study, the isolation of lactic acid bacteria was carried out from one hundred white cheese samples collected from different regions of Turkey. Subsequently, phenotypic and genotypic characterization of the isolates was performed. Biochemical characteristics of the isolates were determined by API 50CHL. Furthermore, the biotechnological enzyme production potential of the isolates was screened. Genomic fingerprint profiles of the test isolates were detected by using rep-PCR (BOX-PCR), which has been used successfully in the differentiation of microorganisms at the species, subspecies, and even strain levels. The results showed that a total of forty-one bacteria were isolated and seventeen of which are found to be different species. The isolates generally grew at 4-6 pH values, 0-8% NaCl and 30-40°C. Later, isolates thought to be different species were identified by 16S rRNA gene sequence analyses. According to 16S rRNA sequence results, MA56 showed a 96.41% similarity match to Lentilactobacillus buchneri, it is thought to be a new species. In addition, MA19, MA25, MA43, and MA47 were determined to have multi-enzyme production potential. MA43 has a plantaricin gene and it showed a high antagonistic effect on Escherichia coli O157:H7 ATCC 43888 and Pseudomonas aeruginosa ATCC 9027. Inhibition zones were measured at 19 mm and 16 mm respectively.

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Bacteriocin Producing Bacteria Isolated from Turkish Traditional Sausage Samples

Cited by 5 publications

References 39 publications

Isolation Identification and Molecular Characterization of Lactic Acid Bacteria From Raw Milk Samples Collected from Erzurum Region

Isolation Identification and Molecular Characterization of Lactic Acid Bacteria From Raw Milk Samples Collected from Erzurum Region

Cloning and Production of Protease Enzyme from Aeribacillus pallidus P18 Strain

Identification and Potential Biotechnological Characterization of Lactic Acid Bacteria Isolated from White Cheese Samples

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