Determination of probiotic and some technological properties of lactic acid bacteria isolated from cheeses sold in the Kilis region, Turkey

Abstract

Aims: The purpose of this study is to evaluate technological properties and probiotics potential of lactic acid bacteria (LAB) isolated from 15 raw milk Turkish Beyaz fresh cheese made in the Kilis region, Turkey.

Methods and Results: 287 colonies from 15 cheese samples were selected and 91 of them were analyzed as Gram-positive and catalase-negative. 19 strains of 91 colonies were accepted as potential probiotics since they stayed alive in pH 3.5 and 0.3% bile salt. They were identified as Lactobacillus sp. (11 strains), Leuconostoc sp. (3 strains), Streptococcus sp. (2 strains), Lactococcus sp. (2 strains), and Enterococcus sp. (1 strain) by biochemical tests and API test kit. It was determined that 19 strains with high acidification rate, 15 strains demonstrated weak proteolytic activity, 3 ones moderate, and 1 strong proteolytic activity. It was determined that 1 of the strains were resistant to chloramphenicol, 2 to tetracycline, and 6 to vancomycin. No strains resistant to penicillin and erythromycin could be detected. In the artificial gastric juice resistance test, although no viability was detected at pH 2.0. But it was determined that the viability values varied between 89.49-111.79% at pH 3.0. Also, these strains showed growth at bile salt. According to plasmid profiles of strains, 13 of 19 potential probiotic strains were determined to have plasmid DNA in the range of 1-5, while other strains were determined to not have plasmid DNA. The molecular sizes of the plasmid DNA of the isolated strains ranged from 2-16 kb.

Conclusions: In the research, it was determined that LABs isolated from Turkish white fresh cheese produced in Kilis have probiotic potential and can be used as starters in various fermented foods.

Significance and Impact of the Study: According to the results obtained, it was concluded that some strains can be used as probiotic starter culture in cheese production and others can be used for ripening of cheese.

Keywords

• Lactic acid bacteria
• starter culture
• technological properties
• probiotic properties
• Turkish beyaz fresh cheese

Kilis bölgesinde satılan peynirlerden izole edilen laktik asit bakterilerinin probiyotik ve bazı teknolojik özelliklerinin belirlenmesi

Öz

Amaç: Bu çalışmanın amacı Kilis yöresinde çiğ sütten üretilen 15 adet Türk Beyaz taze peynirinden izole edilen laktik asit bakterilerinin (LAB) teknolojik özellikleri ve probiyotik potansiyellerini değerlendirmektir.

Yöntem ve Bulgular: 15 peynir örneğinden 287 koloni seçilmiş ve bunlardan 91'i Gram pozitif ve katalaz negatif olarak analiz edilmiştir. 91 koloninin 19 suşu pH 3.5 ve %0.3 safra tuzunda canlı kaldıkları için potansiyel probiyotik olarak kabul edilmiştir. Biyokimyasal testler ve API test kiti kullanılarak yapılan tanımlama sonucunda Lactobacillus sp. (11 suş), Leuconostoc sp. (3 suş), Streptococcus sp. (2 suş), Lactococcus sp. (2 suş) ve Enterococcus sp. (1 suş) belirlenmiştir. Asidifikasyon hızı bakımından 19 suşun yüksek; proteolitik olarak 15 suşun zayıf, 3'ünün orta ve 1'inin güçlü aktivite gösterdiği belirlenmiştir. Antibiyotik dirençlilik açısından bakıldığında, suşlardan 1'inin kloramfenikole, 2'sinin tetrasikline ve 6'sının vankomisine dirençli olduğu belirlenmiştir. Penisilin ve eritromisine dirençli suş tespit edilememiştir. Yapay mide özsuyu direnç testinde pH 2,0'da canlılık saptanmamasına rağmen, pH 3.0'da canlılık değerlerinin %89,49-111,79 arasında değiştiği tespit edilmiştir. Suşların plazmit profillerine göre 19 potansiyel probiyotik suşun 13'ünün 1-5 aralığında plazmit DNA'sına sahip olduğu, diğer suşların plazmit DNA'sına sahip olmadığı belirlendi. İzole edilen suşların plazmit DNA'sının moleküler boyutları 2-16 kb arasında değişmekteydi.

Genel Yorum: Araştırmada, Kilis’te üretilen Türk beyaz taze peynirlerden izole edilen LAB’ların probiyotik potansiyelleri olduğu ve çeşitli fermente gıdalarda starter olarak da kullanılabilecekleri belirlenmiştir.

Çalışmanın Önemi ve Etkisi: Elde edilen sonuçlara göre bazı suşların peynir üretiminde probiyotik starter kültür olarak, bazılarının ise peynirin olgunlaşmasında kullanılabileceği sonucuna varılmıştır.

Anahtar Kelimeler

• Laktik asit bakterileri
• başlatıcı kültür
• teknolojik özellikler
• probiyotik özellikler
• Türk beyaz taze peynir

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