FERMENTE TÜRK SUCUKLARINDAN ELDE EDİLEN ASİDE DİRENÇLİ LİMOSİLACTOBACİLLUS FERMENTUM: PROBİYOTİK KARAKTERİZASYONU VE FİLOGENİNİN TARANMASI

Abstract

Bu çalışmada, geleneksel fermente Türk sucuğundaki aside dirençli laktik asit bakterilerini identifiye etmek, filogenetik afinitelerini ve probiyotik/biyoteknolojik profillerini tespit etmek amaçlanmaktadır. Örnekler (n:20) Kayseri'deki popüler fermente et perakende satış yerlerinden toplanmıştır. Seçilen laktobasiller farklı pH ortamlarına maruz bırakılmıştır. pH2'ye dirençli izolatlar, 16s rRNA gen amplifikasyonunu takiben dizileme yapılarak tanımlanmış ve GenBank’a kaydedilmiştir. Laktobasillerin çoğu (%61.9) inhibe edildiği için pH2, laktobasiller için ayırt edici bir ortamdır (P <0.05). pH2'de hayatta kalan izolatların Limosilactobacillus fermentum olduğu belirlenmiştir. L. fermentum izolatları arasında safra tuzu, simüle edilmiş gastrointestinal ortamlarında hayatta kalma oranları (%97.13-106.60) ve otoagregasyon, hidrofobiklik ve koagregasyon düzeyleri istatistiksel olarak anlamlı bulunmuştur (P <0.05). L. fermentum S19, ekzopolisakkarit üretme yeteneğine sahip tek izolat olduğu belirlenmiştir Ayrıca, S19 yüksek otoagregasyona sahip olup %70'in üzerinde hidrofobisite göstermiştir. Geleneksel Türk fermente sucuğu, biyoteknolojik/probiyotik özellikleriyle öne çıkan, yeni izole edilen yabani tip L. fermentum'u içeren, önemli potansiyele sahip bir üründür.

Keywords

• Limosilactobacillus fermentum
• Sucuk
• probiyotik
• Asit direnç

ACID-RESISTANT LIMOSILACTOBACILLUS FERMENTUM ISOLATES RECOVERED FROM FERMENTED TURKISH SUCUK: SCREENING OF PROBIOTIC CHARACTERIZATION AND PHYLOGENY

Abstract

The present study was conducted to identify acid-resistant lactic acid bacteria from fermented Turkish sucuk, detect phylogenetic affinities, and probiotic/biotechnological profiles. Samples were collected from popular fermented meat retail stores in Kayseri (n:20). The selected lactobacilli were exposed to different pH. Isolates resistant to pH2 were identified by sequencing following the 16s rRNA gene amplification and recorded in GenBank. The pH2 is distinctive for lactobacilli, as most (61.9%) of lactobacilli were inhibited (P <0.05). Isolates surviving at pH2 were determined to be Limosilactobacillus fermentum. The survival rates in bile salt, simulated gastrointestinal juices (between 97.13-106.60%), and autoaggregation, hydrophobicity, and coaggregation of isolates were statistically significant (P <0.05). L. fermentum S19 was the only isolate capable of producing exopolysaccharide; S19 had a high autoaggregation and hydrophobicity over 70%. Traditional Turkish fermented sucuk is a product with enormous potential, containing the newly isolated wild-type L. fermentum, which stands out for biotechnological/probiotic properties.

Keywords

• Acid-resistant
• Limosilactobacillus fermentum
• Sucuk

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