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

Tuncay Gümüş , Hakan Apaydın

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. 

Keywords

instant soup, propolis, antimicrobial effect

Hazır Çorbalardan İzole Edilen Staphylococcus aureus Bakterisine Karşı Propolisin İntibitör Etkisi

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.

Keywords

Hazır çorba, propolis, antimikrobiyal etki

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