Assessment of potential probiotic properties of lactobacillus spp., lactococcus spp., and pediococcus spp. strains isolated from kefir

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dc.contributor.authorSabir, Fırat
dc.contributor.authorBeyatlı, Yavuz
dc.contributor.authorÇökmüş, Cumhur
dc.contributor.authorÖnal Darılmaz, Derya
dc.date.accessioned13.07.201910:50:10
dc.date.accessioned2019-07-29T19:26:26Z
dc.date.available13.07.201910:50:10
dc.date.available2019-07-29T19:26:26Z
dc.date.issued2010
dc.departmentSabire Yazıcı Fen Edebiyat Fakültesi
dc.description.abstractIn this study, the metabolic activities (in terms of quantities of the produced lactic acid, hydrogen peroxide, and exopolysaccharides) of 8 strains of Lactobacillus spp., Lactococcus spp., and Pediococcus spp., were determined. Lactic acid levels produced by strains were 8.1 to 17.4 mg/L. The L. acidophilus Z1L strain produced the maximum amount (3.18 mu g/mL) of hydrogen peroxide. The exopolysaccharides (EPS) production by the strains was ranged between 173 and 378 mg/L. The susceptibility of 7 different antibiotics against these strains was also tested. All strains were found to be sensitive to ampicillin. The tolerance of the strains to low pH, their resistance to bile salts of strains, and their abilities to autoaggregate and coaggregate with Escherichia coli ATCC 11229 were also evaluated. High EPS-producing strains showed significant autoaggregation and coaggregation ability with test bacteria (P < 0.01). A correlation also was determined between EPS production and acid-bile tolerance (P < 0.05). EPS production possibly affects or is involved in acid-bile tolerance and aggregation of Lactobacillus spp., Lactococcus spp., and Pediococcus spp. strains and supports the potential of L. acidophilus Z1L strain as new probiotic.
dc.identifier.doi10.1111/j.1750-3841.2010.01855.x
dc.identifier.endpageM573en_US
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.issue9en_US
dc.identifier.pmid21535612
dc.identifier.scopusqualityQ1
dc.identifier.startpageM568en_US
dc.identifier.urihttps://doi.org/10.1111/j.1750-3841.2010.01855.x
dc.identifier.urihttps://hdl.handle.net/20.500.12451/5589
dc.identifier.volume75en_US
dc.identifier.wosWOS:000283949300029
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAggregation
dc.subjectBile and Acid Tolerance
dc.subjectExopolysaccharide
dc.subjectLactic Acid Bacteria
dc.subjectProbiotic
dc.titleAssessment of potential probiotic properties of lactobacillus spp., lactococcus spp., and pediococcus spp. strains isolated from kefir
dc.typeArticle

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