Yıl 2018, Cilt 9, Sayı 2, Sayfalar 197 - 204 2018-07-11

Antibiotic Resistance Profiles of Lactic Acid Bacteria Isolated from Different Foods
Farklı Gıdalardan İzole Edilen Laktik Asit Bakterileri’nin Antibiyotik Direnç Profilleri

Ebru DEMİR [1] , Gülden BAŞYİĞİT KILIÇ [2] , Eyüp UŞAN [3]

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Lactic acid bacteria (LAB) represent a heterogeneous group of microorganisms that are naturally present in a wide range of ecological niches such as foods and the gastrointestinal tract of humans and animals. Antibiotics may inhibit bacteria or stop their proliferation. It is known that certain diseases can be treated with antibiotics used at certain doses and certain periods, however, it is also known that antibiotics may inactivate beneficial microorganisms for human metabolism and destroy the balance of intestinal microflora. The increasing trend in the unconscious and overuse of antibiotics resulted in the development of resistance in bacteria against antibiotics. As a result of increased bacterial resistance, the duration of disease treatment, economic losses and mortality rates are increasing. For this reason, studies on antibiotic resistance in LAB have gained importance in recent years. In this study, the mechanisms of antibiotic action are described and the studies done to determine antibiotic resistance profiles of LAB isolated from different fermented foods are presented.

Laktik asit bakterileri (LAB), insanlar ve hayvanların gastrointestinal sistemleri ve gıdalar gibi geniş bir ekolojik yelpazede doğal olarak bulunan, heterojen bir mikroorganizma grubunu temsil eder. Antibiyotikler, bakterileri inhibe edebilir veya çoğalmasını durdurabilirler. Antibiyotiklerin belirli periyotlarda ve belli dozlardaki kullanımı neticesinde hastalıkların tedavi edildiği, ancak insan metabolizmasında yararlı faaliyetleri olan mikroorganizmaları da inaktive ettiği ve normal florayı bozduğu bilinmektedir. Hızla artan aşırı ve bilinçsiz antibiyotik kullanımı bakterilerin antibiyotiklere karşı direnç geliştirmelerine sebep olmuştur. Antibiyotik direnci sonucu hastalıkların tedavi süreleri uzamakta, ekonomik kayıplar ve mortalite oranı artmaktadır. Bu sebeple LAB’ de antibiyotik direnciyle ilgili çalışmalar son yıllarda önem kazanmıştır. Bu çalışmada, antibiyotiklerin etki mekanizmalarından bahsedilmiş ve farklı fermente gıdalardan izole edilmiş LAB’nin antibiyotik direnç profillerinin belirlenmesi amacıyla yapılan çalışmalardan örnekler sunulmuştur.

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Yazar: Ebru DEMİR
Kurum: Mehmet Akif Ersoy Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı Bölümü, Burdur, Türkiye
Ülke: Turkey


Yazar: Gülden BAŞYİĞİT KILIÇ (Sorumlu Yazar)
Kurum: Mehmet Akif Ersoy Üniversitesi, Mühendislik-Mimarlık Fakültesi, Gıda Mühendisliği Bölümü, Burdur,
Ülke: Turkey


Yazar: Eyüp UŞAN
Kurum: Mehmet Akif Ersoy Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı Bölümü, Burdur
Ülke: Turkey


Bibtex @derleme { makufebed387035, journal = {Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü Dergisi}, issn = {}, eissn = {1309-2243}, address = {Mehmet Akif Ersoy Üniversitesi}, year = {2018}, volume = {9}, pages = {197 - 204}, doi = {10.29048/makufebed.387035}, title = {Farklı Gıdalardan İzole Edilen Laktik Asit Bakterileri’nin Antibiyotik Direnç Profilleri}, key = {cite}, author = {BAŞYİĞİT KILIÇ, Gülden and UŞAN, Eyüp and DEMİR, Ebru} }
APA DEMİR, E , BAŞYİĞİT KILIÇ, G , UŞAN, E . (2018). Farklı Gıdalardan İzole Edilen Laktik Asit Bakterileri’nin Antibiyotik Direnç Profilleri. Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 9 (2), 197-204. DOI: 10.29048/makufebed.387035
MLA DEMİR, E , BAŞYİĞİT KILIÇ, G , UŞAN, E . "Farklı Gıdalardan İzole Edilen Laktik Asit Bakterileri’nin Antibiyotik Direnç Profilleri". Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü Dergisi 9 (2018): 197-204 <http://dergipark.gov.tr/makufebed/issue/35999/387035>
Chicago DEMİR, E , BAŞYİĞİT KILIÇ, G , UŞAN, E . "Farklı Gıdalardan İzole Edilen Laktik Asit Bakterileri’nin Antibiyotik Direnç Profilleri". Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü Dergisi 9 (2018): 197-204
RIS TY - JOUR T1 - Farklı Gıdalardan İzole Edilen Laktik Asit Bakterileri’nin Antibiyotik Direnç Profilleri AU - Ebru DEMİR , Gülden BAŞYİĞİT KILIÇ , Eyüp UŞAN Y1 - 2018 PY - 2018 N1 - doi: 10.29048/makufebed.387035 DO - 10.29048/makufebed.387035 T2 - Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü Dergisi JF - Journal JO - JOR SP - 197 EP - 204 VL - 9 IS - 2 SN - -1309-2243 M3 - doi: 10.29048/makufebed.387035 UR - http://dx.doi.org/10.29048/makufebed.387035 Y2 - 2018 ER -
EndNote %0 Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü Dergisi Farklı Gıdalardan İzole Edilen Laktik Asit Bakterileri’nin Antibiyotik Direnç Profilleri %A Ebru DEMİR , Gülden BAŞYİĞİT KILIÇ , Eyüp UŞAN %T Farklı Gıdalardan İzole Edilen Laktik Asit Bakterileri’nin Antibiyotik Direnç Profilleri %D 2018 %J Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü Dergisi %P -1309-2243 %V 9 %N 2 %R doi: 10.29048/makufebed.387035 %U 10.29048/makufebed.387035
ISNAD DEMİR, Ebru , BAŞYİĞİT KILIÇ, Gülden , UŞAN, Eyüp . "Farklı Gıdalardan İzole Edilen Laktik Asit Bakterileri’nin Antibiyotik Direnç Profilleri". Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü Dergisi 9 / 2 (Temmuz 2018): 197-204. http://dx.doi.org/10.29048/makufebed.387035