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Register a new userCharacteristics of Bactriocin produced from Streptococcus thermophiles isolated from native Syrian white cheese
خصائص البكتريوسين المنتج من Streptococcusthermophilus المعزولة من الجبن الأبيض البلدي
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عهد أبو يونس( باحث )
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هدف البحث إلى تعرف البكتريوسين المنتج من سلالة من Thermophilus. Strep المعزولة مـن الجبن الأبيض البلدي السوري و تعرف خصائصه. و قد وجدت الدراسة أن البكتريوسين المنتج قادر علـى تثبيط نمو بكتيريا cereus. B ، إلا أن هذه المقدرة تفقد عند معاملة البكتريوسين بدرجة حـرارة 100 ْ م مدة تزيد على 60 دقيقة، كما أن هذه المقدرة تفقد بوجود أنزيم بروتينـاز k و لا تتـأثر بوجـود أنـزيم الببسين أو التربسين. و قدرت القيمة الاعتباطية (units Arbitrary) بـ 200 ml/AU . و وجدت الدراسة أن وزن البكتريوسين المدروس يقـدر بنحـو KDa 4 ، بعـد الترسـيب بـسلفات الأمونيوم، و الترحيل على PAGE –SDS -Tricine تركيز 15 % و عند استخدام تقنية PCR فـي تعـرف البكتريوسـين و إجـراء تقنيـة السكونـسر وجـد أن البكتريوسـين المنـتج يتوافـق مــع بكتريوسين Thermophilin 13.
This research aimed to identify the bacteriocin produced from a strain of Strep. Thermophiles which were isolated from native Syrian white cheese and to identify its characteristics. The study showed that the produced bacteriocin is able to inhibit the growth of B.cereus bacteria, while this ability is lost when handling the bacteriocin with 100 degree for more than 60 minute, and is lost too in the presence of proteinase enzyme k and was affected by the presence of pepsin or trypsin enzymes. The arbitrary unit was estimated by 200 AU/ml. The study also showed that the weight of the studied bacteriocin was almost 4 KDA and that was after the sedimentation by ammonium sulfate and the deportation of Tricine -SDS –PAGE with 15% concentration. When using the technique of PCR to recognize the bacteriocin and applying the technique of sconsr, it has been found that bacteriocin produce matches with bacteriocine. Thermophilin13.
Artificial intelligence review:
Research summary
تهدف هذه الدراسة إلى التعرف على خصائص البكتريوسين المنتج من سلالة Streptococcus thermophilus المعزولة من الجبن الأبيض البلدي السوري. أظهرت النتائج أن البكتريوسين المنتج قادر على تثبيط نمو بكتيريا Bacillus cereus، إلا أن هذه القدرة تفقد عند تعريض البكتريوسين لدرجة حرارة 100 مئوية لأكثر من 60 دقيقة أو بوجود إنزيم بروتيناز K، بينما لا تتأثر بوجود إنزيمات البيسين أو التربسين. تم تقدير الوزن الجزيئي للبكتريوسين بحوالي 4 كيلو دالتون بعد ترسيبه باستخدام سلفات الأمونيوم وترحيله على جل Tricine-SDS-PAGE بتركيز 15%. باستخدام تقنية PCR، تبين أن البكتريوسين المنتج يتطابق مع بكتريوسين Thermophilin 13. تشير الدراسة إلى إمكانية استخدام هذا البكتريوسين كمادة حافظة طبيعية في الصناعات الغذائية المحلية.
Critical review
دراسة نقدية: تعتبر هذه الدراسة خطوة مهمة في مجال استخدام البكتريوسينات كمضادات ميكروبية طبيعية في الصناعات الغذائية. ومع ذلك، يمكن تحسين الدراسة من خلال توسيع نطاق التجارب لتشمل أنواعًا أخرى من البكتيريا الممرضة، وكذلك دراسة تأثير البكتريوسين في ظروف تخزين مختلفة. كما أن الدراسة لم تتناول بشكل كافٍ الآثار الجانبية المحتملة لاستخدام البكتريوسين في المنتجات الغذائية، وهو جانب مهم يجب أخذه في الاعتبار لضمان سلامة المستهلكين.
Questions related to the research
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ما هو الهدف الرئيسي من الدراسة؟
الهدف الرئيسي من الدراسة هو التعرف على خصائص البكتريوسين المنتج من سلالة Streptococcus thermophilus المعزولة من الجبن الأبيض البلدي السوري.
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ما هي الظروف التي تفقد فيها البكتريوسين قدرته التثبيطية؟
يفقد البكتريوسين قدرته التثبيطية عند تعريضه لدرجة حرارة 100 مئوية لأكثر من 60 دقيقة أو بوجود إنزيم بروتيناز K.
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ما هو الوزن الجزيئي للبكتريوسين المنتج؟
الوزن الجزيئي للبكتريوسين المنتج هو حوالي 4 كيلو دالتون.
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ما هي التقنية المستخدمة لتحديد تطابق البكتريوسين المنتج مع بكتريوسين Thermophilin 13؟
تم استخدام تقنية PCR لتحديد تطابق البكتريوسين المنتج مع بكتريوسين Thermophilin 13.
References used
Bredholt, S., Nesbakken, T. and Holck, A. (2001). Industrial application of an antilisterial strain of Lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats. Int J Food Microbiol 71, 191–196
Cleveland, J., Montville, T. J., Nesr, I.F. and Chikindas, M. L. (2001). "Bacteriocins: safe, natural antimicrobials for food preservation. Int J Food Microbiol 71, 1–20
Daba, H., Pandian, S., Gosselin, J.F., Simard, R.E., Huang, J. and Lacroix, C. (1991). "Detection and activity of a bacteriocin produced by Leuconostocmesenteroides" Appl Environ Microbiol 57, 3450–3455
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