Acid-bile, antibiotic resistance and inhibitory properties of propionibacteria isolated from Turkish traditional home-made cheeses

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dc.contributor.authorÖnal Darılmaz, Derya
dc.contributor.authorBeyatlı, Yavuz
dc.date.accessioned13.07.201910:50:10
dc.date.accessioned2019-07-29T19:26:59Z
dc.date.available13.07.201910:50:10
dc.date.available2019-07-29T19:26:59Z
dc.date.issued2012
dc.departmentSabire Yazıcı Fen Edebiyat Fakültesi
dc.description.abstractIn this study, a total of 29 Propionibacterium spp. were isolated from traditional home-made Turkish cheese samples. As a result of the identification, isolates were identified as Propionibacterium freudenreichii subsp. freudenreichii (15 strains), Propionibacterium jensenii (12), and Propionibacterium thoenii (2). All isolates and 5 reference strains were examined for their abilities to survive at pH 2.0, 3.0, 4.0, 5.0 and in the presence of 0.06, 0.15 and 0.30% bile salts, their influence on the growth of food-borne and spoilage bacteria, as well as their sensitivity against 11 selected antibiotics. Only seven propionibacteria strains survived in both the acidic and bile salt environments. Propionibacterium spp. strains strongly inhibited growth of the Escherichia coli ATCC 11229 and Shigella sonnei Mu:57 strains (91%). All propionibacteria strains were sensitive to a majority of the antibiotics used in the investigations. Overall, dairy propionibacteria showed high antibacterial activity, resistance to pH 4.0, 5.0, high resistance to bile salts and will provide an alternative source to Lactobacillus and Bifidobacterium as probiotic culture. (C) 2011 Elsevier Ltd. All rights reserved.
dc.description.sponsorshipTUBITAK [TBAG-(107T486)]; FEF Gazi University BAP [05/2006-31]
dc.description.sponsorshipThis research has been supported by TUBITAK through project no: TBAG-(107T486) and FEF Gazi University BAP project no: 05/2006-31. This study a part of Ph.D thesis which titled with "Determination of Propionic Acid Bacterial Species in Traditional Turkish Cheeses and Searching Some of Their Probiotic Properties".
dc.identifier.doi10.1016/j.anaerobe.2011.10.002
dc.identifier.endpage127en_US
dc.identifier.issn1075-9964
dc.identifier.issue1en_US
dc.identifier.pmid22019987
dc.identifier.scopusqualityQ2
dc.identifier.startpage122en_US
dc.identifier.urihttps://doi.org/10.1016/j.anaerobe.2011.10.002
dc.identifier.urihttps://hdl.handle.net/20.500.12451/5761
dc.identifier.volume18en_US
dc.identifier.wosWOS:000301826700020
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Ltd.
dc.relation.ispartofAnaerobe
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.subjectPropionibacteria
dc.subjectProbiotics
dc.subjectAntibiotics
dc.subjectAntibacterial Activity
dc.subjectTurkish Cheeses
dc.subjectLow PH and Bile Salts Resistance
dc.titleAcid-bile, antibiotic resistance and inhibitory properties of propionibacteria isolated from Turkish traditional home-made cheeses
dc.typeArticle

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