Industrial and Probiotic Characteristics of Lactic Acid Bacteria Isolated from Fermented Foods

Year 2014, Volume: 12 Issue: 4, 6 - 16, 01.12.2014

Özlem Ertekin Ahmet Hilmi Çon

Abstract

Lactic acid bacteria are important in fermented meat, dairy, vegetable, fruit and cereal industry for their starter and probiotic properties. The market ratio of functional foods produced with probiotic strains of lactic acid bacteria have been considerably developed in recent years due to demand towards on natural and healthy products of consumers. Accordingly, 26 isolates previously isolated from different foods and having probiotics characteristics were examined for their industrial and probiotic properties together with 6 standard type cultures comparatively. Acid production abilities of relevant isolates were found between 1.07-2.47% and averagely 1.81%, where the pH values were found between 3.30-4.41 and averagely 3.85. The hydrophobicity values were in between 0 and 50.82%. L. plantarum and P. pentosaceus isolates were found more tolerant due to their resistance to high salt and bile and for growing in 3.5 and 9.6 pH. All of the isolates showed sufficient resistance to gastric water, alcohol, heavy metals, antibiotics and H2O2 as well as had antimicrobial activity, β-galactosidase activity and proteolytic activity for to be assigned a starter culture

Keywords

Food, Lactic acid bacteria, Starter culture, Probiotic

Farklı Gıdalardan İzole Edilen Laktik Asit Bakterilerinin Endüstriyel ve Probiyotik Özellikleri

Abstract

Laktik asit bakterileri, fermente et, süt, sebze, meyve ve tahıl ürünleri endüstrisinde starter ve probiyotik özellikleriyle büyük önem taşımaktadır. Tüketicilerin doğal ve sağlıklı ürünlere gösterdikleri talep artışı dolayısıyla probiyotik laktik asit bakteri suşlarıyla üretilen fonksiyonel gıdaların satışında son yıllarda dikkate değer bir gelişme olmuştur. Bu durum dikkate alınarak farklı gıdalardan izole edilmiş ve muhtemel probiyotik olabilecek 26 izolat, 6 tip izolatı ile karşılaştırmalı olarak endüstriyel ve probiyotik özellikleri açısından test edilmiştir. İzolatların asit üretim yetenekleri % laktik asit cinsinden %1.07-2.47 ortalama %1.81 ; pH cinsinden de 3.30-4.41 pH ortalama 3.85 pH arasında saptanmıştır. Hidrofobisite değerleri %0-50.82 arasında değişmiştir. L.plantarum ve P.pentosaceus izolatları yüksek tuz ve safra tuzuna dayanıklılık, 3.5 ve 9.6 pH’da gelişebilme açısından diğerlerinden daha toleranslı bulunmuşlardır. Gastrik suya, alkole, ağır metallere, antibiyotiklere ve H2O2’ye dayanıklılık, antimikrobiyal aktivite, β-galaktosidaz aktivitesi ve proteolitik aktivite gösterme açısından starter kültür için aranan değerlere izolatların tamamının yeterli düzeyde sahip bulunduğu ortaya konulmuştur

Keywords

Gıda, Laktik asit bakterisi, Starter kültür, Probiyotik

References

• Sharpe, M.E., Fryer, T.F., Smith, D.G., 1966. Identification of the Lactic Acid Bacteria. In Identification Methods for Microbiologist” Part A., Edited by Gibbs, M.M. and Skinner, F.A., Academic Press, New York. p. 245
• Şahin, İ. (1990) Mikrobiyolojiye Giriş. Eser Matbaası, Samsun.
• Çon, A.H., Gökalp, H.Y., 2001. Laktik asit bakterilerinin antimikrobiyal metabolitleri ve etki şekilleri. Türk Mikrobiyoloji Cemiyeti Dergisi 30: 180-190.
• Salminen, S.,von Wright, A.,Ouwehand, A. 2006. Lactic acid bacteria. Internatioal Dairy Journal 16: 940-941.
• Leroy, F., De Vuyst, L., 2004. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends in Food Science & Technology 15: 67-78.
• Çon, A.H., 1995. Sucuktan Bakterosin- Benzeri Antimikrobiyal Metabolit Üreten Laktik Asit Bakterilerinin İzolasyon ve İdentifikasyonu ve Çeşitli Gıda Zararlısı ve/veya Gıda Kaynaklı Patojen Bakterilere Karşı Antogonistik Aktivite Araştırılması. Doktora Tezi, Atatürk Üniversitesi Fen Bilimleri Enstitüsü, Erzurum.
• Schillinger, U., Lucke, F.K., 1989. Identification of Lactobacilli from meat and meat products. Appl. Environ. Microbiol. 4: 199-209.
• Şimşek, Ö., 2003. Uşak ve Yöresi Ekşi Hamurlarından İzole Edilen Antimkrobiyal Aktiviteye Sahip Laktik Asit Bakterilerinin Tanımlanması ve Bazı Metabolik Özelliklerinin Belirlenmesi. Yüksek Lisans Tezi. Pamukkale Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Denizli.
• Kostinek, M., Specht, I., Edward, V.A., Pinto, C., Egounlety, M., Sossa, C., Mbugua,S., Dortu, C., Thonart, P., Taljaard, L., Mengu, M., Franz, C.M.A.P., Holzapfel, W.H., 2007. Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures. Int. Journal of Food Microbiology 114: 342-351.
• Kim, S.W., Perl, L., Park, H. J., Tandianus, E.J., Dunn, W.N., 2001. Assesment of stress responce of the probiotic Lactobacillus acidophilus. Current Microbiology 43: 346-350.
• Şimşek, Ö., Çon, A.H., Tulumoğlu, Ş., 2006. Isolating Lactic starter cultures with antimicrobial activity for sourdough processes. Food Control 17: 263-270.
• Sánchez, I., Sesena, S.,Poveda, J.M., Cabezas, L., Palop, L., 2005. Phenotypic and genotypic characterization of Lactobacilli isolated from Spanish goat cheeses. Int. Journal of Food Microbiology 102: 355- 362.
• G-Allegria, E., Lopez, I., Ruiz, I.J., Saenz, J., Fernandez, E., Zarazaga, M., Dizy, M.,Torres, C., Ruiz- Larrea, F., 2004. High tolerance of wild Lactobacillus plantarum and Oenococcus oeni strains to lyophilisation and stress environmental conditions of acid ph and ethanol. FEMS Microbiology Letters 230: 53-61.
• Kask, S., Adamberg, K., Orlowski, A., Vogensen, F.K., Moller, P.L., Ardö, Y., Paalme, T., 2003. Physiological properties of Lactobacillus paracasei, L.danicus and L.curvatus strains isolated from Estonian semi-hard cheese. Food Research Int. 36: 1037-1046
• Randazzo, C.L., Restuccia, C., Daniele Romano, A., Caggia, C., 2004. Lactobacillus casei, dominant species in naturally fermented Scillian green olives. Int. Journal of Food Microbiology 90: 9-14.
• Hébert, E. M., Raya, R.R., Tailliez, P., De Giori, G.S., 2000. Characterization of natural isolates of Lactobacillus strains to be used as starter cultures in dairy fermentation. Int. Journal of Food Microbiology 59: 19-27. [17] Anonim, 2005. Merck Gıda Mikrobiyolojisi
• Uygulamaları. Ed: A. K. Halkman. Başak
• Matbaacılık Ltd.Şti., Ankara.
• Cebeci, A., Gürakan, C., 2003. Properties of potential probiotic Lactobacillus plantarum strains. Food Microbiology 20: 511-518.
• Papamanoli, E., Tzanetakis, N., Litopoulou- Tzanetaki, Characterization of lactic acid bacteria ısolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties. Meat Science 65: 859-867. P., 2003.
• Yüksekdağ, Z.N., Beyatlı, Y., Aslım, B., 2004. Determination of some characteristics coccoid forms of lactic acid bacteria ısolated from Turkish kefirs Wissenschaft und-Technologie 37(6): 663-667.
• Buriti, F.C.A., da Rocha, J.S., Assis, E.G., Saad, S.M.I., 2005. Probiotic potential of minas fresh cheese prepared with the addition of Lactobacillus paracasei. Lebensm.-Wiss.u.-Technol. 38: 173-180.
• Elez-Martínez, P., Escolà-Hernández, J., Soliva- Fortuny, R.C., Martín-Belloso O., 2005. Inactivation of Lactobacillus brevis in Orange Juice By High- Intensity Pulsed Electric Fields. Food Microbiology 22: 311-319.
• Evren, M., 1991. Turşudan Laktik Asit Bakterilerinin İzolasyonu ve Bunlardan Starter Kültür Üretiminin Araştırılması., Yüksek Lisans Tezi, Ondokuz Mayıs Üniversitesi Fen Bilimleri Enstitüsü, Samsun.
• Vinderola, C.G., Reinheimer, J.A., 2003. Lactic acid starter and probiotic bacteria:a comperative “in vitro” study of probiotic characteristics and biological barrier resistance. Food Research Int. 36: 895-904.
• Gardiner, G., Stanton, C., Lynch, P.B., Collins, J.K., Fitzgerald, G., Ross, R.P., 1999. Evaluation of Cheddar cheese as a food carrier for delivery of a probiotic strain to the gastrointestinal tract. Journal Dairy Science 82: 1379-1387.
• Anderson, D.G., McKay, L.L., 1983. Simple and rapid method for isolating large plasmid DNA from lactic streptococci. Appl. and Environ. Microbiology 46: 549-552.
• Charteris, P.W., Kelly, M.P., Morelli, L., Collins, K.J., 1998. Antibiotic susceptibility of potentially probiotic Lactobacillus species. Journal of Food Protection 61(12): 1636-1643.
• Hassen, A., Saidi, N., Cherif, M., Boudabous, A., 1998. Resistance of environmental bacteria to heavy metals. Bioresource Technology 64: 7-15.
• Gülcan, S., 2006. Çeşitli Kaynaklardan İzole Edilen Pseudomonas Cinsi Bakterilerin Ağır Metal ve Naftalin Toleransı, Yüksek Lisans Tezi, Pamukkale Üniversitesi Fen Bilimleri Enstitüsü, Denizli.
• Tamang, J.P., Tamang, B., Schillinger, U., Franz, C.M.A.P., Gores, M., Holzapfel,W.H., 2005. Identification of predominant lactic acid bacteria ısolated from traditionally fermented vegetable products of the Eastern Himalayas. Int. Journal of Food Microbiology 105: 347-356.
• Karasu, N., 2006. Turşu ve Zeytinden Antagonistik ve Probiyotik Özellikte Laktik Starter Kültür Eldesi, Yüksek Lisans Tezi, Pamukkale Üniversitesi Fen Bilimleri Enstitüsü, Denizli.
• McKay, L.L., 1983. Functional properties of plasmids in lactic Streptococci. Antonie Van Leeuwenhoek 49: 259-274.
• Pouwels, H.P,.Leer, R. J., 1993. Genetics of lactobacilli; plasmid and gene expression. Antonie Van Leeuwenhook 64: 85-107.
• Venema, G., 1993. Molecular biology and genetic modificaton of Lactococci. Journal of Dairy Science 76(8): 2133-2144.
• Kılıç, S., 2001. Süt Endüstrisinde Laktik Asit Bakterileri, Ege Üniversitesi Ziraat Fakültesi Yayınları, No: 542, İzmir.
• Reinheimer, J.A., Quiberoni, A., Tailliez, P., Binetti, A.G., Suarez, V.B., 1996. The lactic acid microflora of natural whey starters used in argentina for hard cheese production. Int. Dairy Journal 8: 869-879.
• Çon, A.H., Gökalp, H.Y., 2000. Production of bacteriosin like metobolites by lactic acid cultures ısolated from sucuk samples. Meat Science 55: 89- 96.
• Klingberg, T.D., Axelsson, L., Naterstad, K., Elsser, D., Budde, B.B., 2005. Identificaton of potential probiotic starter cultures for Scandinavian-type fermented sausages. Int. Journal of Food Microbiology 105: 419-431.
• Santos, A., San Mauro, M., Sánchez, A., Torres, J.M., Marquina, D., 2003. The antimicrobial properties of different strains of Lactobacillus spp. isolated from kefir. Systematic and Applied Microbiology 26: 434-437.
• García Fontán, M.C., Lorenzo, J.M., Martínez, S., Franco, I., Carballo, J., 2007. Microbiological characteristics of botillo, a Spanish traditional pork sausage. LWT-Food Science and Technology 40(9): 1610-1622.
• McDonald, L.C., Fleming, H.P., Hassan, H.M., 1990. Acid tolerance of L.mesenteroides and
• Appl Environ Microbiol. 56(7): 2120- 2124.
• Badis, A., Guetarni, D., Moussa-Boudjemâ, B., Henni, D.E., Tornadijo, M.E., Kihal, M. ,2004. Identification of cultivable lactic acid bacteria ısolated from algerian raw goat’s milk and evaluation of their technological properties. Food Microbiology 21: 343-349.
• Özkalp, B., 2006. Doğal Tip Lactococcus lactis Suşlarının Potansiyellerinin Belirlenmesi, Yüksek Lisans Tezi, Ankara Üniversitesi Biyoteknoloji Enstitüsü, Ankara.
• Tolonen, M., Rajaniemi, S., Pihlava, J-M., Johansson, T., Saris, P.E.J., Ryhänen, E-L., 2004. Formation of nisin, plant-derived biomolecules and antimicrobial activity in starter culture fermentations of sauerkraut. Food Microbiology 21: 167-179.
• Yaman,A., Gökalp, H.Y., Çon, A.H., 1998. Some characteristics of lactic acid bacteria present in commercial sucuk samples. Meat Science 49 (4): 387-397.
• Yoon, K.Y., Woodams, E.E., Hang, Y.D., 2006. Production of probiotic cabbage juice by lactic acid bacteria. Bioresource Technology 97: 1427-1430.
• Shimamura, S., Abe, F., Ishıbashı, N., Miyakawa, H., Yaeshima, T., Araya, T., Tomita, M., 1992. Relationship between oxygen sensitivity and oxygen metabolism of Bifidobacterium species. Journal of Dairy Science 75(12): 3296-3306.
• Zhou, J.S., Pillidge, C.J., Gopal, P.K., Gill, H.S., 2005. Antibiotic susceptibility profiles of new probiotic Lactobacillus and Bifidobacterium strains. Int. Journal of Food Microbiology 98: 211-217.
• Herreros, M.A., Sandoval, H., González, L., Castro, J.M., Fresno, J.M., Tornadijo, M.E., 2005. Antimicrobial activity and antibiotic resistance of lactic acid bacteria isolated from Armada Cheese (a Spanish Goats’ Milk Cheese). Food Microbiology 22: 455-459.
• Temmerman, R., Pot, B., Huys, G., Swings, J., 2003. Identificaton and susceptibility of bacterial isolates probiotic products. Int. Journal of Food Microbiology 81: 1-10.