Research Article
BibTex RIS Cite

Inhibitory Effect of Propolis (Bee Gum) Against Staphylococcus aureus Bacteria Isolated From Instant Soups

Year 2018, Volume: 15 Issue: 1, 67 - 75, 09.02.2018

Abstract

In this study,
microbiological quality of instant soups sold in markets and the antibiotic
susceptibility of pathogenic bacteria isolated from instant soups were
examined. Total aerobic mesophilic bacteria and Staphylococcus
aureus
counts of 6
different types of instant soups were analyzed. Microbiological analysis was

carried out in a total of 72 packages of soups, including three replicates.
Total aerobic mesophilic bacteria counts and S.
aureus
counts
were determined to be 3.51–4.53 log cfu/g
and
0.93–1.71 log cfu/g, respectively. Coliform bacteria were not
detected in any of the tomato soups analyzed.
The highest number of coliform bacteria (2.10 log cfu/g) was detected in Ezogelin
soups.
Escherichia coli was not
detected in any of the samples analyzed.
In addition, the inhibitory effects of five different antibiotics and
three different propolis extracts supplied from three different regions of
Turkey (Corlu, Kirklareli and Ordu) were examined against S. aureus isolated from the instant soups. All of the S. aureus bacteria isolated were
sensitive to the antibiotic Amoxicillin. Propolis extracts were inhibitory
towards S. aureus isolated from
instant soups, but propolis samples obtained from different geographical
regions showed varying antimicrobial effects. 

References

  • Anonymous, 1998. New bacteria in the news. Food Technol. 8, 16–26.
  • Anonymous 1999. SPSS for Windows.Statistical Program Package.(version 10.0)
  • Anonymous 2014. EUCAST Breakpoint tables for interpretation of MICs and zone diameters. (version 4.0)
  • AOAC, 1998. Official method 971.14 trimethyl aminenitrogen in seafood colori- metric method .In:Hungerford,J.M.(Ed.),Fish and Other Marine Products,p.7. (Chapter 35)In:P.Cunniff(Ed.),Official Methods of Analysis of AOAC. International, ISBN0- 935584 54-4 and ISSN1080-0344.
  • Balaban, N and A. Rasooly, 2000. Staphylococcal enterotoxins. International Journal of Food Microbiology, 61, 1–10.
  • Bauer AW, WMM. Kirby, JC. Serris and M. Turck, 1966. Antibiotic susceptibility testing by a standardized single disc method. American Journal of Clinical Pathology 45: 493-496.
  • Burdock GA, 1998. Review of the Biological Properties and Toxicity of Bee Propolis (Propolis). Food and Chemical Toxicology 36 347-363
  • Cirasino L, A. Pisati and F. Fasani, 1987. Contact dermatitis from propolis. Contact Dermatitis 16, 110±111.
  • Çoksaygılı N, F. Başoğlu, 2011. Bursa Piyasasında Satılan Hazır Toz Soupların Mikrobiyolojik ve Bazı Kimyasal Özellikleri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi , Cilt 25, Sayı 1, 87-95
  • Demirci, M. and R. Sezer, 1995. Hazır Kuru Çorbaların Kimyasal ve Mikrobiyolojik Özellikleri ile Standartlara Uygunluğu Üzerine Bir Araştırma, No: 664 . 54 s. Ankara.
  • Downes F, Ito K. Pand, 2001. Compendium of methods for the microbiological examination of food (4th ed.).Washington, DC: American Public Health Association.
  • Erkekoğlu P, H. Sipahi and T. Baydar, 2009. Evaluation of nitrite in ready-made soups. Food Analytical Methods, 2, 61–65.
  • Kahlmeter G, DF. Brown, FW. Goldstein, AP. MacGowan, JW. Mouton, I. Odenholt, A. Rodloff, CJ. Soussy, M. Steinbakk, F. Soriano, O. Stetsiouk, 2006. European Committee on antimicrobial susceptibility testing (EUCAST) technical notes on antimicrobial susceptibility testing. Clin Microbiol Infect 12: 501-503.
  • Korkmaz MY, 2012. Bazı Hazır Yemek İşletmelerinin Üretim Zincirinde Staphylococcus aureus Ve Toksininin Aranması. (Y.Lisans Tezi), Atatürk Üniversitesi Sağlık Bilimleri Enstitüsü , Erzurum.
  • Kujumgiev A, I. Tsvetkova, Y. Serkedjieva, V. Bankova, R. Christov, S. Popov, 1999. Antibacterial, antifungal and antiviral activity of propolis of different geographic origin. J. Ethnopharmacol. 64, 235–240.
  • Lambert AD, JP. Smith, KL. Dodds, R. Charbonneaux, 1992. Microbiological changes and shelf-life of map, irradiated fresh porc. Food Microbiol. 9, 231–244.
  • Seven İ, T. Aksu, PT. Seven, 2007. Propolis ve Hayvan Beslemede Kullanımı. Yüzüncü Yıl Üniversitesi Veteriner Fakültesi Dergisi., 18 (2): 79-84 s.
  • Mirzoeva OK, RN, Grishanin, PC, Calder 1997. Antimicrobial action of propolis and some of its components: the effects on growth, membrane potential and motility of bacteria. Microbiol. Res. 152,239-246
  • Nedji N, W. Loucif-Ayad, 2014. Antimicrobial activity of Algerian propolis in foodborne pathogens and its quantitative chemical composition. Asian Pac J Trop Dis 4(6): 433-437
  • Onogur TA and Y. Elmaci, 2014. Gıdalarda Duyusal Değerlendirme, Sidas puplication, İzmir, p.42-44.
  • Oomes SJCM, ACM. van Zuijlen, JO. Hehenkamp, H. Witsenboer, JMBM. van der Vossen and S. Brul, 2007. The characterisation of Bacillus spores occurring in the manufacturing of (low acid) canned products. International Journal of Food Microbiology, 120, 85–94.
  • Park YK, MH. Koo, JA. Abreu, M. Ikegaki, JA. Cury, PL. Rosalen, 1998. Antimicrobial activity of propolis on oral microorganisms. Curr. Microbiol. 36, 24–28.

Hazır Çorbalardan İzole Edilen Staphylococcus aureus Bakterisine Karşı Propolisin İntibitör Etkisi

Year 2018, Volume: 15 Issue: 1, 67 - 75, 09.02.2018

Abstract

Bu çalışmada, marketlerden alınan hazır çorbalarının
mikrobiyolojik kalitesi ve izole edilen patojen bakterilerin antibiyotiğe
duyarlılığı incelenmiştir. Hazır çaorbaların 6 çeşidinde 72 pakette 3 tekrar
olmak üzere toplam mezofil bakteri ve Staphylococcus
aureus
sayısı
belirlenmiştir. Toplam mezofil bakteri sayısı ve S.aureus sayısıyı sırasıyla
3,51–4,53 log kob/g and 0,93–1,71 log kob/g
bulunmuştur. Domates çorbasında koliform bakteri bulunmazken, en yüksek
koliform bakteri ezogelin çorbasında tespit edilmiştir (2,10 log kob/g). Escherichia
coli
bakterisi hiçbir örnekte
belirlenmemiştir. Çorlu, kırklareli ve Ordu’dan alınmış 3 farklı propolis
ektraktları ve 5 farklı antibiyotik hazır çorbadan izole edilmiş S.aureus
üzerine inhibitor etkisi incelenmiştir. Izole edilen S.aureus bakterilerinin
tamamı Amoxicillin’e karşı duyarlı olduğu, propolis örneklerinin ise toplandığı
bölgelere göre farklı antimikrobiyal etki gösterdiği tespit edilmiştir.

References

  • Anonymous, 1998. New bacteria in the news. Food Technol. 8, 16–26.
  • Anonymous 1999. SPSS for Windows.Statistical Program Package.(version 10.0)
  • Anonymous 2014. EUCAST Breakpoint tables for interpretation of MICs and zone diameters. (version 4.0)
  • AOAC, 1998. Official method 971.14 trimethyl aminenitrogen in seafood colori- metric method .In:Hungerford,J.M.(Ed.),Fish and Other Marine Products,p.7. (Chapter 35)In:P.Cunniff(Ed.),Official Methods of Analysis of AOAC. International, ISBN0- 935584 54-4 and ISSN1080-0344.
  • Balaban, N and A. Rasooly, 2000. Staphylococcal enterotoxins. International Journal of Food Microbiology, 61, 1–10.
  • Bauer AW, WMM. Kirby, JC. Serris and M. Turck, 1966. Antibiotic susceptibility testing by a standardized single disc method. American Journal of Clinical Pathology 45: 493-496.
  • Burdock GA, 1998. Review of the Biological Properties and Toxicity of Bee Propolis (Propolis). Food and Chemical Toxicology 36 347-363
  • Cirasino L, A. Pisati and F. Fasani, 1987. Contact dermatitis from propolis. Contact Dermatitis 16, 110±111.
  • Çoksaygılı N, F. Başoğlu, 2011. Bursa Piyasasında Satılan Hazır Toz Soupların Mikrobiyolojik ve Bazı Kimyasal Özellikleri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi , Cilt 25, Sayı 1, 87-95
  • Demirci, M. and R. Sezer, 1995. Hazır Kuru Çorbaların Kimyasal ve Mikrobiyolojik Özellikleri ile Standartlara Uygunluğu Üzerine Bir Araştırma, No: 664 . 54 s. Ankara.
  • Downes F, Ito K. Pand, 2001. Compendium of methods for the microbiological examination of food (4th ed.).Washington, DC: American Public Health Association.
  • Erkekoğlu P, H. Sipahi and T. Baydar, 2009. Evaluation of nitrite in ready-made soups. Food Analytical Methods, 2, 61–65.
  • Kahlmeter G, DF. Brown, FW. Goldstein, AP. MacGowan, JW. Mouton, I. Odenholt, A. Rodloff, CJ. Soussy, M. Steinbakk, F. Soriano, O. Stetsiouk, 2006. European Committee on antimicrobial susceptibility testing (EUCAST) technical notes on antimicrobial susceptibility testing. Clin Microbiol Infect 12: 501-503.
  • Korkmaz MY, 2012. Bazı Hazır Yemek İşletmelerinin Üretim Zincirinde Staphylococcus aureus Ve Toksininin Aranması. (Y.Lisans Tezi), Atatürk Üniversitesi Sağlık Bilimleri Enstitüsü , Erzurum.
  • Kujumgiev A, I. Tsvetkova, Y. Serkedjieva, V. Bankova, R. Christov, S. Popov, 1999. Antibacterial, antifungal and antiviral activity of propolis of different geographic origin. J. Ethnopharmacol. 64, 235–240.
  • Lambert AD, JP. Smith, KL. Dodds, R. Charbonneaux, 1992. Microbiological changes and shelf-life of map, irradiated fresh porc. Food Microbiol. 9, 231–244.
  • Seven İ, T. Aksu, PT. Seven, 2007. Propolis ve Hayvan Beslemede Kullanımı. Yüzüncü Yıl Üniversitesi Veteriner Fakültesi Dergisi., 18 (2): 79-84 s.
  • Mirzoeva OK, RN, Grishanin, PC, Calder 1997. Antimicrobial action of propolis and some of its components: the effects on growth, membrane potential and motility of bacteria. Microbiol. Res. 152,239-246
  • Nedji N, W. Loucif-Ayad, 2014. Antimicrobial activity of Algerian propolis in foodborne pathogens and its quantitative chemical composition. Asian Pac J Trop Dis 4(6): 433-437
  • Onogur TA and Y. Elmaci, 2014. Gıdalarda Duyusal Değerlendirme, Sidas puplication, İzmir, p.42-44.
  • Oomes SJCM, ACM. van Zuijlen, JO. Hehenkamp, H. Witsenboer, JMBM. van der Vossen and S. Brul, 2007. The characterisation of Bacillus spores occurring in the manufacturing of (low acid) canned products. International Journal of Food Microbiology, 120, 85–94.
  • Park YK, MH. Koo, JA. Abreu, M. Ikegaki, JA. Cury, PL. Rosalen, 1998. Antimicrobial activity of propolis on oral microorganisms. Curr. Microbiol. 36, 24–28.
There are 22 citations in total.

Details

Journal Section Articles
Authors

Tuncay Gümüş 0000-0001-7635-5519

Hakan Apaydın This is me

Publication Date February 9, 2018
Submission Date February 10, 2017
Acceptance Date November 7, 2017
Published in Issue Year 2018 Volume: 15 Issue: 1

Cite

APA Gümüş, T., & Apaydın, H. (2018). Hazır Çorbalardan İzole Edilen Staphylococcus aureus Bakterisine Karşı Propolisin İntibitör Etkisi. Tekirdağ Ziraat Fakültesi Dergisi, 15(1), 67-75.
AMA Gümüş T, Apaydın H. Hazır Çorbalardan İzole Edilen Staphylococcus aureus Bakterisine Karşı Propolisin İntibitör Etkisi. JOTAF. February 2018;15(1):67-75.
Chicago Gümüş, Tuncay, and Hakan Apaydın. “Hazır Çorbalardan İzole Edilen Staphylococcus Aureus Bakterisine Karşı Propolisin İntibitör Etkisi”. Tekirdağ Ziraat Fakültesi Dergisi 15, no. 1 (February 2018): 67-75.
EndNote Gümüş T, Apaydın H (February 1, 2018) Hazır Çorbalardan İzole Edilen Staphylococcus aureus Bakterisine Karşı Propolisin İntibitör Etkisi. Tekirdağ Ziraat Fakültesi Dergisi 15 1 67–75.
IEEE T. Gümüş and H. Apaydın, “Hazır Çorbalardan İzole Edilen Staphylococcus aureus Bakterisine Karşı Propolisin İntibitör Etkisi”, JOTAF, vol. 15, no. 1, pp. 67–75, 2018.
ISNAD Gümüş, Tuncay - Apaydın, Hakan. “Hazır Çorbalardan İzole Edilen Staphylococcus Aureus Bakterisine Karşı Propolisin İntibitör Etkisi”. Tekirdağ Ziraat Fakültesi Dergisi 15/1 (February 2018), 67-75.
JAMA Gümüş T, Apaydın H. Hazır Çorbalardan İzole Edilen Staphylococcus aureus Bakterisine Karşı Propolisin İntibitör Etkisi. JOTAF. 2018;15:67–75.
MLA Gümüş, Tuncay and Hakan Apaydın. “Hazır Çorbalardan İzole Edilen Staphylococcus Aureus Bakterisine Karşı Propolisin İntibitör Etkisi”. Tekirdağ Ziraat Fakültesi Dergisi, vol. 15, no. 1, 2018, pp. 67-75.
Vancouver Gümüş T, Apaydın H. Hazır Çorbalardan İzole Edilen Staphylococcus aureus Bakterisine Karşı Propolisin İntibitör Etkisi. JOTAF. 2018;15(1):67-75.