Enterotoxin Production Potential of Bacillus Species Isolated from Ropy Bread Sünme (Rope) Problemi Olan Ekmeklerden İzole Edilen Bacillus Türlerinin Enterotoksin Üretme Potansiyeli
Akademik Gida, cilt.18, sa.1, ss.64-72, 2020 (Scopus, TRDizin)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 18 Sayı: 1
- Basım Tarihi: 2020
- Doi Numarası: 10.24323/akademik-gida.730168
- Dergi Adı: Akademik Gida
- Derginin Tarandığı İndeksler: Scopus, Academic Search Premier, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, TR DİZİN (ULAKBİM)
- Sayfa Sayıları: ss.64-72
- Anahtar Kelimeler: Bacillus, Enterotoxin, Ropy bread
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Akdeniz Üniversitesi Adresli: Evet
Özet
In this study, Bacillus species isolated from ropy bread crumb in our previous study were investigated for the production of hemolytic (Hbl) and non-hemolytic (Nhe) enterotoxins. Of the 39 isolates, only one produced both Hbl and Nhe enterotoxins, 22 produced only Hbl, 2 produced only Nhe and the remaining 14 isolates were found to produce none of the two enterotoxins. Bacillus cereus 2248, which is known to produce both Hbl and Nhe, was used as the positive control strain for the enterotoxin assays. Toxin assays were also performed for the standard strains Bacillus subtilis PY22, B. subtilis RSK 244 and B. subtilis RSK 246. It was determined that amongst these strains only B. subtilis RSK 246 has the potential of producing the Nhe enterotoxin. Furthermore, the test results of Bacillus cereus 2455/2, which is known as an emetic strain, have shown that the strain was potentially positive in terms of Nhe enterotoxin. The results showed that Bacillus strains that are responsible for rope disease in bread could produce enterotoxins.