Aggregation and hydrophobicity properties of 6 dairy Propionibacteria strains isolated from homemade Turkish cheeses

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dc.contributor.authorDarılmaz, Derya Önal
dc.contributor.authorBeyatlı, Yavuz
dc.contributor.authorYüksekdağ, Zehra Nur
dc.date.accessioned13.07.201910:50:10
dc.date.accessioned2019-07-16T08:23:30Z
dc.date.available13.07.201910:50:10
dc.date.available2019-07-16T08:23:30Z
dc.date.issued2012
dc.departmentSabire Yazıcı Fen-Edebiyat Fakültesi
dc.descriptionPubMed ID: 22260114
dc.description.abstractIn the present study, 6 dairy Propionibacterium strains were assessed with regard to their hydrophobic characteristics and their autoaggregation and coaggregation abilities since these traits have been shown to be indicative of adherence in other microorganisms. Aggregation assays and bacterial adhesion to hydrocarbons demonstrated significant differences in cell surface properties among the tested propionibacteria strains. Almost all strains appeared relatively hydrophilic, which showed low affinity for p-xylene. Four of the tested strains showed the strong adhesion to ethyl acetate, a basic solvent, in comparison with microbial adhesion to chloroform, an acidic solvent, which demonstrated the particularity of propionibacteria to have an important electron donor and acidic character. Also, these strains simultaneously showed affinity to 3 hydrocarbons, suggesting a high complexity of the cell surface. All propionibacteria strains tested showed autoaggregation and coaggregation ability with the Escherichia coli ATTC 11229, but the results were strain-specific and dependent on incubation conditions. Anaerobic incubation conditions were determined as the best condition for aggregation abilities of propionibacteria strains. A relationship was obtained between aggregation abilities (auto- and coaggregation) and a correlation between adhesion to hydrocarbon (chloroform) and autoaggregation was possible. Our results indicate that the ability to autoaggregation together with cell surface hydrophobicity and coaggregation abilities with E. coli strain can be used for preliminary screening in order to identify potentially probiotic bacteria suitable for human or animal use. © 2011 Institute of Food Technologists ®.
dc.identifier.doi10.1111/j.1750-3841.2011.02438.x
dc.identifier.endpageM24en_US
dc.identifier.issn0022-1147
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ1
dc.identifier.startpageM20en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1750-3841.2011.02438.x
dc.identifier.urihttps://hdl.handle.net/20.500.12451/2775
dc.identifier.volume77en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.relation.ispartofJournal of Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAutoaggregation
dc.subjectCoaggregation
dc.subjectHydrophobicity
dc.subjectPropionibacteria
dc.titleAggregation and hydrophobicity properties of 6 dairy Propionibacteria strains isolated from homemade Turkish cheeses
dc.typeArticle

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