Identification of Propionibacterium spp. Isolated from Mihaliç Cheeses by MALDI-TOF MS
Propionic acid bacteria (PAB) are responsible for characteristic properties of Mihaliç cheese, which is one of the prevalent traditional cheese produced in Turkey. Recently, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) has been reliable and rapid method...
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| Veröffentlicht in: | Tekirdağ Ziraat Fakültesi dergisi 2019-01, Vol.16 (2), p.244-250 |
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| creator | TIRPANCI SİVRİ, Göksel ÖKSÜZ, Ömer |
| description | Propionic acid bacteria (PAB) are responsible for characteristic properties of Mihaliç cheese, which is one of the prevalent traditional cheese produced in Turkey. Recently, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) has been reliable and rapid method for identifying bacterial isolates. The aim of this study was to evaluate the PAB profile of Mihaliç cheese by their identification by MALDI-TOF MS system. In this study, a total of 25 cheese samples were analyzed and 95 isolates were determined as probable PAB based on their morphological characteristics, gram staining, catalase activity and pigment production. All isolates were analyzed by MALDI-TOF MS and 21 of them were belong to PAB. Isolates were identified as Propionibacterium freudenreichii ssp. freudenreichii (57%), Propionibacterium freudenreichii ssp. shermanii (33%) and Propionibacterium thoenii (10%). This study indicates that the diversity of PAB found in Mihaliç cheese can be determined rapidly and economically by MALDI-TOF MS.
Türkiye’de üretilen önemli geleneksel peynirlerden biri olan Mihaliç peyniri, karakteristik özelliklerini Propiyonik asit bakterileri (PAB) sayesinde kazanmaktadır. Matris destekli lazer desorpsiyon / iyonizasyon uçuş süresi kütle spektrometresi (MALDI-TOF MS), son yıllarda bakteriyel izolatları tanımlamak için güvenilir ve hızlı bir yöntem olarak popüler olmuştur. Bu çalışmanın amacı Mihaliç peynirinde bulunan propiyonik asit bakterilerini MALDI-TOF MS sistemi ile tanımlamaktır. Bu çalışmada toplam 25 adet geleneksel Mihaliç peynir örnekleri incelenmiş ve morfolojik özelliklerine, gram boyamaya, katalaz aktivitesine ve pigment üretimlerine dayanarak 95 adet izolat elde edilmiştir. Bu izolatlar MALDI-TOF MS ile tanımlanmış ve 21 tanesi PAB olarak belirlenmiştir. Tanımlanan izolatlar; Propionibacterium freudenreichii ssp. freudenreichii (% 57), Propionibacterium freudenreichii ssp. shermanii (% 33) ve Propionibacterium thoenii (% 10) dir. Bu çalışma, Mihaliç peynirinde bulunan PAB çeşitliliğinin ilk kez MALDI-TOF-MS tarafından hızlı ve ekonomik olarak belirlenebileceğini göstermiştir. |
| doi_str_mv | 10.33462/jotaf.526431 |
| format | Article |
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Türkiye’de üretilen önemli geleneksel peynirlerden biri olan Mihaliç peyniri, karakteristik özelliklerini Propiyonik asit bakterileri (PAB) sayesinde kazanmaktadır. Matris destekli lazer desorpsiyon / iyonizasyon uçuş süresi kütle spektrometresi (MALDI-TOF MS), son yıllarda bakteriyel izolatları tanımlamak için güvenilir ve hızlı bir yöntem olarak popüler olmuştur. Bu çalışmanın amacı Mihaliç peynirinde bulunan propiyonik asit bakterilerini MALDI-TOF MS sistemi ile tanımlamaktır. Bu çalışmada toplam 25 adet geleneksel Mihaliç peynir örnekleri incelenmiş ve morfolojik özelliklerine, gram boyamaya, katalaz aktivitesine ve pigment üretimlerine dayanarak 95 adet izolat elde edilmiştir. Bu izolatlar MALDI-TOF MS ile tanımlanmış ve 21 tanesi PAB olarak belirlenmiştir. Tanımlanan izolatlar; Propionibacterium freudenreichii ssp. freudenreichii (% 57), Propionibacterium freudenreichii ssp. shermanii (% 33) ve Propionibacterium thoenii (% 10) dir. Bu çalışma, Mihaliç peynirinde bulunan PAB çeşitliliğinin ilk kez MALDI-TOF-MS tarafından hızlı ve ekonomik olarak belirlenebileceğini göstermiştir.</description><identifier>ISSN: 1302-7050</identifier><identifier>EISSN: 1302-7050</identifier><identifier>DOI: 10.33462/jotaf.526431</identifier><language>eng</language><publisher>Tekirdag: Namık Kemal Üniversitesi</publisher><subject>Acids ; Bacteria ; Cheese ; Dairy products ; Fermentation ; Flavor ; Food ; Inoculum ; Integrated software ; Ions ; Lactic acid ; Mass spectrometry ; Metabolism ; Microorganisms ; Morphology ; Mühendislik ; Probiotics ; Propionibacterium ; Propionic acid ; Propionic acid bacteria ; Proteins ; Scientific imaging ; Species ; Species classification ; Texture ; Ziraat</subject><ispartof>Tekirdağ Ziraat Fakültesi dergisi, 2019-01, Vol.16 (2), p.244-250</ispartof><rights>Copyright Namik Kemal University 2019</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c297t-3aa8c4f94d5f4c449d15519a2181d3cea10d66b4a1b357b1e5f3637ff19c105b3</citedby><cites>FETCH-LOGICAL-c297t-3aa8c4f94d5f4c449d15519a2181d3cea10d66b4a1b357b1e5f3637ff19c105b3</cites><orcidid>0000-0001-9192-2825</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids></links><search><contributor>Aktaş,Türkan</contributor><creatorcontrib>TIRPANCI SİVRİ, Göksel</creatorcontrib><creatorcontrib>ÖKSÜZ, Ömer</creatorcontrib><title>Identification of Propionibacterium spp. Isolated from Mihaliç Cheeses by MALDI-TOF MS</title><title>Tekirdağ Ziraat Fakültesi dergisi</title><description>Propionic acid bacteria (PAB) are responsible for characteristic properties of Mihaliç cheese, which is one of the prevalent traditional cheese produced in Turkey. Recently, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) has been reliable and rapid method for identifying bacterial isolates. The aim of this study was to evaluate the PAB profile of Mihaliç cheese by their identification by MALDI-TOF MS system. In this study, a total of 25 cheese samples were analyzed and 95 isolates were determined as probable PAB based on their morphological characteristics, gram staining, catalase activity and pigment production. All isolates were analyzed by MALDI-TOF MS and 21 of them were belong to PAB. Isolates were identified as Propionibacterium freudenreichii ssp. freudenreichii (57%), Propionibacterium freudenreichii ssp. shermanii (33%) and Propionibacterium thoenii (10%). This study indicates that the diversity of PAB found in Mihaliç cheese can be determined rapidly and economically by MALDI-TOF MS.
Türkiye’de üretilen önemli geleneksel peynirlerden biri olan Mihaliç peyniri, karakteristik özelliklerini Propiyonik asit bakterileri (PAB) sayesinde kazanmaktadır. Matris destekli lazer desorpsiyon / iyonizasyon uçuş süresi kütle spektrometresi (MALDI-TOF MS), son yıllarda bakteriyel izolatları tanımlamak için güvenilir ve hızlı bir yöntem olarak popüler olmuştur. Bu çalışmanın amacı Mihaliç peynirinde bulunan propiyonik asit bakterilerini MALDI-TOF MS sistemi ile tanımlamaktır. Bu çalışmada toplam 25 adet geleneksel Mihaliç peynir örnekleri incelenmiş ve morfolojik özelliklerine, gram boyamaya, katalaz aktivitesine ve pigment üretimlerine dayanarak 95 adet izolat elde edilmiştir. Bu izolatlar MALDI-TOF MS ile tanımlanmış ve 21 tanesi PAB olarak belirlenmiştir. Tanımlanan izolatlar; Propionibacterium freudenreichii ssp. freudenreichii (% 57), Propionibacterium freudenreichii ssp. shermanii (% 33) ve Propionibacterium thoenii (% 10) dir. Bu çalışma, Mihaliç peynirinde bulunan PAB çeşitliliğinin ilk kez MALDI-TOF-MS tarafından hızlı ve ekonomik olarak belirlenebileceğini göstermiştir.</description><subject>Acids</subject><subject>Bacteria</subject><subject>Cheese</subject><subject>Dairy products</subject><subject>Fermentation</subject><subject>Flavor</subject><subject>Food</subject><subject>Inoculum</subject><subject>Integrated software</subject><subject>Ions</subject><subject>Lactic acid</subject><subject>Mass spectrometry</subject><subject>Metabolism</subject><subject>Microorganisms</subject><subject>Morphology</subject><subject>Mühendislik</subject><subject>Probiotics</subject><subject>Propionibacterium</subject><subject>Propionic acid</subject><subject>Propionic acid bacteria</subject><subject>Proteins</subject><subject>Scientific imaging</subject><subject>Species</subject><subject>Species classification</subject><subject>Texture</subject><subject>Ziraat</subject><issn>1302-7050</issn><issn>1302-7050</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNpN0E1LwzAcBvAgCs7p0XvAg6fOpHnpehx70ULHBCceQ5omLKNrapId9on8IH4xyyro6f8cfjx_eAC4x2hCCOXp095FaSYs5ZTgCzDCBKVJhhi6_JevwU0Ie4RYhigbgY-i1m20xioZrWuhM_DVu66PtpIqam-PBxi6bgKL4BoZdQ2Ndwe4tjvZ2O8vON9pHXSA1QmuZ-WiSLabFVy_3YIrI5ug737vGLyvltv5S1Junov5rExUmmcxIVJOFTU5rZmhitK8xozhXKZ4imuitMSo5ryiEleEZRXWzBBOMmNwrjBiFRmDh6G38-7zqEMUe3f0bf9SpJQRzLOe9epxULbWsnFtY1v9B4vFclaKnKOc9zIZpPIuBK-N6Lw9SH8SGInzyuK8shhWJj9u-W9w</recordid><startdate>20190101</startdate><enddate>20190101</enddate><creator>TIRPANCI SİVRİ, Göksel</creator><creator>ÖKSÜZ, Ömer</creator><general>Namık Kemal Üniversitesi</general><general>Namik Kemal University</general><scope>AAYXX</scope><scope>CITATION</scope><scope>IEBAR</scope><scope>3V.</scope><scope>7SN</scope><scope>7ST</scope><scope>7X2</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>EDSIH</scope><scope>HCIFZ</scope><scope>M0K</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0001-9192-2825</orcidid></search><sort><creationdate>20190101</creationdate><title>Identification of Propionibacterium spp. Isolated from Mihaliç Cheeses by MALDI-TOF MS</title><author>TIRPANCI SİVRİ, Göksel ; 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Recently, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) has been reliable and rapid method for identifying bacterial isolates. The aim of this study was to evaluate the PAB profile of Mihaliç cheese by their identification by MALDI-TOF MS system. In this study, a total of 25 cheese samples were analyzed and 95 isolates were determined as probable PAB based on their morphological characteristics, gram staining, catalase activity and pigment production. All isolates were analyzed by MALDI-TOF MS and 21 of them were belong to PAB. Isolates were identified as Propionibacterium freudenreichii ssp. freudenreichii (57%), Propionibacterium freudenreichii ssp. shermanii (33%) and Propionibacterium thoenii (10%). This study indicates that the diversity of PAB found in Mihaliç cheese can be determined rapidly and economically by MALDI-TOF MS.
Türkiye’de üretilen önemli geleneksel peynirlerden biri olan Mihaliç peyniri, karakteristik özelliklerini Propiyonik asit bakterileri (PAB) sayesinde kazanmaktadır. Matris destekli lazer desorpsiyon / iyonizasyon uçuş süresi kütle spektrometresi (MALDI-TOF MS), son yıllarda bakteriyel izolatları tanımlamak için güvenilir ve hızlı bir yöntem olarak popüler olmuştur. Bu çalışmanın amacı Mihaliç peynirinde bulunan propiyonik asit bakterilerini MALDI-TOF MS sistemi ile tanımlamaktır. Bu çalışmada toplam 25 adet geleneksel Mihaliç peynir örnekleri incelenmiş ve morfolojik özelliklerine, gram boyamaya, katalaz aktivitesine ve pigment üretimlerine dayanarak 95 adet izolat elde edilmiştir. Bu izolatlar MALDI-TOF MS ile tanımlanmış ve 21 tanesi PAB olarak belirlenmiştir. Tanımlanan izolatlar; Propionibacterium freudenreichii ssp. freudenreichii (% 57), Propionibacterium freudenreichii ssp. shermanii (% 33) ve Propionibacterium thoenii (% 10) dir. Bu çalışma, Mihaliç peynirinde bulunan PAB çeşitliliğinin ilk kez MALDI-TOF-MS tarafından hızlı ve ekonomik olarak belirlenebileceğini göstermiştir.</abstract><cop>Tekirdag</cop><pub>Namık Kemal Üniversitesi</pub><doi>10.33462/jotaf.526431</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0001-9192-2825</orcidid></addata></record> |
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| subjects | Acids Bacteria Cheese Dairy products Fermentation Flavor Food Inoculum Integrated software Ions Lactic acid Mass spectrometry Metabolism Microorganisms Morphology Mühendislik Probiotics Propionibacterium Propionic acid Propionic acid bacteria Proteins Scientific imaging Species Species classification Texture Ziraat |
| title | Identification of Propionibacterium spp. Isolated from Mihaliç Cheeses by MALDI-TOF MS |
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