Akademik Veri Yönetim Sistemi
Microbial pathogenesis, cilt.212, ss.108306, 2026 (SCI-Expanded, Scopus)
Plants can be used for different purposes, such as food, tea, and spices or for healing against various diseases. In this study, two different Kımı pickles, such as fermented with vinegar (SKT) and fermented with whey (PASKT), were produced. The antibacterial properties of both Kımı pickles were determined by MIC, MBC, and MTC and antibiofilm activity was determined by the crystal violet method. The bacterial microbiota of the Kımı pickle samples were determined by 16S metagenom analysis and the fungal microbiota by ITS metagenom analysis. As a result, the plant known as Kımı was systematically determined as Bunium cylindricum (Boiss. & Hohem.) Drude. PASKT exhibited the highest antibacterial activity against Bacillus licheniformis ATCC 14580, Klebsiella pneumoniae ATCC 33495, and Staphylococcus aureus ATCC 6538, while Staphylococcus aureus ATCC 6538 was the most sensitive to SKT. PASKT inhibited biofilm formation at a higher rate against Escherichia coli ATCC 8739 and Bacillus licheniformis ATCC 14580, while SKT exhibited higher antibiofilm activity against Klebsiella pneumoniae ATCC 33495 and Bacillus licheniformis ATCC 14580. The dominant bacterial genus in the PASKT was Bacteroides, whereas in the SKT it was Latilactobacillus. Dipodascus was the dominant genus in the PASKT fungal microbiota, while Penicillium was the dominant genus in the SKT fungal microbiota. In this study, whey was used as the fermentation medium for PASKT production. This has the potential to create an alternative for the utilization of whey, which is rich in nutrient content but is considered waste and can cause environmental pollution.