@article{article_635397, title={CHARACTERIZATION OF SOME PROBIOTIC PROPERTIES OF LACTOBACILLUS GASSERI MA-1 FROM HUMAN MILK}, journal={Eskişehir Teknik Üniversitesi Bilim ve Teknoloji Dergisi - C Yaşam Bilimleri Ve Biyoteknoloji}, volume={9}, pages={211–218}, year={2020}, DOI={10.18036/estubtdc.635397}, author={Aşan Özüsağlam, Meltem and Günyaktı, Ayşe}, keywords={human breast milk, tolerance to gastrointestinal condition, auto-aggregation, co-aggregation}, abstract={<p class="MsoNormal" style="text-align:justify;"> </p> <p class="MsoNormal" style="text-align:justify;"> <span style="font-size:9pt;line-height:107%;font-family:’Times New Roman’, serif;" lang="en-us" xml:lang="en-us">Human milk is a source of various lactic acid bacteria
with the potential of probiotics. The aim of this study was to screen in vitro
some probiotic properties of <i>Lactobacillus
gasseri </i> MA-1 originated from human milk. The strain showed γ-hemolytic
activity (no hemolytic activity) and susceptibility to Chloramphenicol, Cloxacillin
and Penicillin G antibiotics. MA-1 with safety properties also exhibited a good
tolerance to pH 2 and </span> <span style="font-size:9pt;line-height:107%;font-family:’Times New Roman’, serif;" lang="en-us" xml:lang="en-us">0.3% bile conditions. <i>L. gasseri </i> MA-1 showed high ability of
auto-aggregation (97%). </span> <em> <span style="font-size:9pt;line-height:107%;color:#000000;" lang="en-us" xml:lang="en-us">The
co-aggregation activities the strain with five human ( </span> </em> <i> <span style="font-size:9pt;line-height:107%;font-family:’Times New Roman’, serif;" lang="en-us" xml:lang="en-us">Listeria monocytogenes </span> </i> <span style="font-size:9pt;line-height:107%;font-family:’Times New Roman’, serif;" lang="en-us" xml:lang="en-us">ATCC 7644, <i> E </i>scherichia <i> coli </i> ATCC 35218, <i>Salmonella enteritidis </i>ATCC 13076, <i> E </i>scherichia <i>coli </i>O157:H7 and <i> Salmonella enteritidis </i>RSKK 171 </span> <em> <span style="font-size:9pt;line-height:107%;color:#000000;" lang="en-us" xml:lang="en-us">) and two fish ( </span> </em> <i> <span style="font-size:9pt;line-height:107%;font-family:’Times New Roman’, serif;" lang="en-us" xml:lang="en-us">Streptococcus
agalactiae </span> </i> <span style="font-size:9pt;line-height:107%;font-family:’Times New Roman’, serif;" lang="en-us" xml:lang="en-us">and <i> Vibrio alginolyticus </i>) </span> <em> <span style="font-size:9pt;line-height:107%;color:#000000;" lang="en-us" xml:lang="en-us"> originated bacteria varied from </span> </em> <span style="font-size:9pt;line-height:107%;font-family:’Times New Roman’, serif;" lang="en-us" xml:lang="en-us">45% to 57%. The results indicated that, <i>L. gasseri </i> MA-1 strain could be a
promising candidate for probiotic products. </span> <span style="font-size:9pt;line-height:107%;" lang="en-us" xml:lang="en-us"> </span> </p> <p class="MsoNormal" style="text-align:justify;"> <span style="font-size:9pt;line-height:107%;font-family:’Times New Roman’, serif;" xml:lang="en-us" lang="en-us"> </span> <span style="font-size:9pt;line-height:107%;" xml:lang="en-us" lang="en-us"> </span> </p>}, number={2}, publisher={Eskişehir Teknik Üniversitesi}