Research Article
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Year 2023, Volume: 7 Issue: 2, 326 - 334, 29.06.2023

Nazan Tokatlı Demirok Mehmet Alpaslan Seydi Yıkmış

https://doi.org/10.31015/jaefs.2023.2.10

Abstract

Supporting Institution

Tekirdağ Namık Kemal Üniversitesi

Project Number

NKUBAP.23.GA.16.082

References

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Some lactobacillus, leuconostoc and acetobacter strains in traditional turkish yoghurt, cheese, kefir samples as a probiotic candidate

Year 2023, Volume: 7 Issue: 2, 326 - 334, 29.06.2023

Nazan Tokatlı Demirok Mehmet Alpaslan Seydi Yıkmış

https://doi.org/10.31015/jaefs.2023.2.10

Abstract

Lactic acid bacteria which are important for production of fermented milk products contain may strains called Lactobacillus, Streptococcus, Lactococcus and Leuconostoccus. As a result, lactic acid bacteria are called ‘milk-souring (fermenting)’ organisms. In addition to the fermentation abilities of Lactobacillus spp., it is important for aroma, texture and acid formation and comprises the most important group of lactic acid bacteria. Their critical importance comes from their metabolic capacity and probiotic features. In this research, yogurt, cheese and kefir samples were collected from cities in Turkey and used to isolate. Isolates were identified phenotypically and genotypically characterized. The probiotic features antibacterial activity against Staphylococcus aureus ATCC6538, Listeria monocytogenes DSM12464, Escherichia coli ATCC 25922, Enterococcus faecalis ATCC51299, and Salmonella Enteritidis ATCC 130762; bile and acid salt tolerance, susceptibility to chloramphenicol, erythromycin, penicillin G, gentamicin, vancomycin, streptomycin, kanamycin, and tetracycline of isolates were determined. Isolates, were identified as Lactobacillus paracasei subspecies (subsp.) paracasei, Lactobacillus delbrueckii subsp. bulgaricus, Acetobacter ghanensis, Acetobacter fabarum, Acetobacter subsp., Leuconostoc pseudomesenteroides, and Leuconostoc mesenteroides subsp. mesenteroides. Some isolates were tolerant of acid and bile salt, some strains were resistant to antibiotics, and some could inhibit pathogens. In this study, isolates were determined to have probiotic features. As a result of the study, it was determined that some isolates showed probiotic properties and had strong antibacterial activity. Isolates can be use as natural alternative in infections.

Keywords

lactobacillus leuconostoc ecetobacter probiotic properties

Project Number

NKUBAP.23.GA.16.082

References

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  • Akpinar, A., & Yerlikaya, O. (2021). Some potential beneficial properties of Lacticaseibacillus paracasei subsp. paracasei and Leuconostoc mesenteroides strains originating from raw milk and kefir grains. Journal of Food Processing and Preservation, 45(12), e15986. https://doi.org/10.1111/jfpp.15986
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  • Allameh, S. K., Daud, H., Yusoff, F. M., Saad, C. R., & Ideris, A. (2012). Isolation, identification and characterization of Leuconostoc mesenteroides as a new probiotic from intestine of snakehead fish (Channa striatus). Afr J Biotechnol 11:3810–3816. https://doi.org/10.5897/AJB11.1871
  • Arici, M., Bilgin, B., Sagdic, O., & Ozdemir, C. (2004). Some characteristics of Lactobacillus isolates from infant faeces. Food Microbiology, 21(1), 19-24. https://doi.org/10.1016/S0740-0020(03)00044-3
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  • Beasley, S. S., & Saris, P. E. J. (2004). Nisin-producing Lactococcus lactis strains from human milk. Appl. Environ. Microbiol., 70: 5051- 5053. https://doi.org/10.1128/AEM.70.8.5051-5053.2004
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  • Demirok, N. T., Durak, M. Z., & Arıcı, M. (2021). Probiotic Lactobacilli İn Faeces Of Breastfed Babies. Food Science And Technology. https://doi.org/10.1590/fst.24821
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  • Erginkaya, Z., Turhan, E. U., & Tatlı, D. (2018). Determination of antibiotic resistance of lactic acid bacteria isolated from traditional Turkish fermented dairy products. Iranian journal of veterinary research, 19(1), 53. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5960774/pdf/ijvr-19-053.pdf
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  • Haghshenas, B., Nami, Y., Abdullah, N., Radiah, D., Rosli, R., & Khosroushahi, A. Y. (2015). Anticancer impacts of potentially probiotic acetic acid bacteria isolated from traditional dairy microbiota. LWT-food Science and Technology, 60(2), 690-697. https://doi.org/10.1016/j.lwt.2014.09.058
  • Irigoyen, A., Ortigosa, M., Juansaras, I., Oneca, M., & Torre, P. (2007). Influence of an adjunct culture of Lactobacillus on the free amino acids and volatile compounds in a Roncal-type ewe’s-milk cheese. Food chemistry, 100(1), 71-80. https://doi.org/10.1016/j.foodchem.2005.09.011
  • Katla, A. K., Kruse, H., Johnsen, G., & Herikstad, H. (2001). Antimicrobial susceptibility of starter culture bacteria used in Norwegian dairy products. International journal of food microbiology, 67(1), 147-152. https://doi.org/10.1016/S0168-1605(00)00522-5
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  • Kotsou, M. G., Mitsou, E. K., Oikonomou, I. G., & Kyriacou, A. A. (2008). In vitro assessment of probiotic properties of Lactobacillus strains from infant gut microflora. Food Biotechnology, 22(1), 1-17. https://doi.org/10.1080/08905430701707844
  • Manolopoulou, E., Sarantinopoulos, P., Zoidou, E., Aktypis, A., Moschopoulou, E., Kandarakis, I. G., & Anifantakis, E. M. (2003). Evolution of microbial populations during traditional Feta cheese manufacture and ripening. International Journal of Food Microbiology, 82(2), 153-161. https://doi.org/10.1016/S0168-1605(02)00258-1
  • Maragkoudakis, P. A., Zoumpopoulou, G., Miaris, C., Kalantzopoulos, G., Pot, B., & Tsakalidou, E. (2006). Probiotic potential of Lactobacillus strains isolated from dairy products. Int. Dairy J, 16: 189-199. https://doi.org/10.1016/j.idairyj.2005.02.009
  • Minelli, E. B., Benini, A., Marzotto, M., Sbarbati, A., Ruzzenente, O., Ferrario, R., & Dellaglio, F. (2004). Assessment of novel probiotic Lactobacillus casei strains for the production of functional dairy foods. International Dairy Journal, 14(8), 723-736. https://doi.org/10.1016/j.idairyj.2004.01.007
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  • PereaVelez, M., Hermans, K., Verhoeven, T. L., Lebeer, S. E., Vanderleyden, J., De Keersmaecker S. C. (2007). Identification and characterization of starter lactic acid bacteria and probiotics from Columbian dairy products. J. Appl. Microbiol. , 103, 666–674. https://doi.org/10.1111/j.1365-2672.2007.03294.x
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Details

Primary Language English
Subjects Food Engineering, Food Biotechnology
Journal Section Research Articles
Authors

Nazan Tokatlı Demirok 0000-0003-1936-9337

Mehmet Alpaslan 0000-0002-8360-6088

Seydi Yıkmış 0000-0001-8694-0658

Project Number NKUBAP.23.GA.16.082
Publication Date June 29, 2023
Submission Date March 23, 2023
Acceptance Date April 27, 2023
Published in Issue Year 2023 Volume: 7 Issue: 2

Cite

APA Tokatlı Demirok, N., Alpaslan, M., & Yıkmış, S. (2023). Some lactobacillus, leuconostoc and acetobacter strains in traditional turkish yoghurt, cheese, kefir samples as a probiotic candidate. International Journal of Agriculture Environment and Food Sciences, 7(2), 326-334. https://doi.org/10.31015/jaefs.2023.2.10
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