Antibacterial effects against some pathogen food- borne bacteria of carotenoids extracted from Rhodotorula glutinis

There are many studies about, antioxidant and vitamin effects of pigments extracted from yeasts but there are limeted studies about ther antibacterial effects which was realized very recently. In this study 10 different extracts of carotenoids (M24, M28, M29, M30, M35, M37, M39, M40, M42, M47), as a pigment, which were extracted from the yeast that had a high carotenoid production yield was used in the studied. In order to determine the antibacterial effects of Rhodotorula glutinis on 5 different pathojen bacteria (Staphylacoccus aureus (B5), Bacillus subtilis (B9), Bacillus cerues (B41), Salmonella Enteritidis (B42) and Escherichia coli (B43)) was used agar diffusion and minimal inhibition concentration (MIC) method were applied in this study.The result of this study showed that 10 different carotenoid extracts, in the event of 103 kob/ml bacteria concentration; number M24 (84,4mg/ml) carotenoids extracted from yeast which is isolated from grape, has more antibacterial effect on S. aureus, number M35 (94,2mg/ml)which is isolated from parsley, has more antibacterial effect on B. subtilis and B. cereus, number M47 (93,07mg/ml) isolated from soil, has more antibacterial effect on S. Enteritidis, number M29 (107mg/ml) isolated from tree leaf, has more antibacterial effect on E. coli were established. When 106 kob/ml bacteria concentration was in cread to 106 kob/ml antibacterial effect, so decreased on, in the event of 108 kob/ml bacteria concentration antibacterial effect and caroteoid extracts of antibacterial effective MIC values were found as 85 and 95 % respectively.Keywords: Carotenoid, Antibacterial Effect, Rhodotorula glutinis