Exopolysaccharide Producer Streptococcus Thermophilus ST8.01 Strain; A Potential Probiotic Culture (In English)

Yıl 2014, Cilt: 39 Sayı: 4, - , 01.08.2014

Banu Özden Tuncer Yasin Tuncer

Öz

The aim of this study was to determine the probiotic potential of exopolysaccharide (EPS) producer Streptococcus thermophilus ST8.01 strain. This strain was able to survive at pH 3 and 1% bile salt. Viable counts were enumerated as 4.80±0.04 and 2.11±0.06 log cfu/mL after exposure to 0.4% phenol and gastric juice at pH 3, respectively. Strep. thermophilus ST8.01 was able to grow at 100 mg/L lysozyme and showed to have high autoaggregation (49.55±6.24%) and hydrophobicity abilities (67.23±7.16%). The ST8.01 strain was also found sensitive to most clinically important antibiotics. Results obtained in this study suggest that Strep. thermophilus ST8.01 strain may be used as a probiotic starter culture to produce dairy products.

Anahtar Kelimeler

Streptococcus thermophilus, exopolysachharide, probiotic properties, antibiotic susceptibility,

Ekzopolisakkarit Üreticisi Streptococcus Thermophilus ST8.01 Suşu; Potansiyel Probiyotik Kültür (İngilizce)

Öz

Bu çalışmanın amacı, ekzopolisakkarit (EPS) üreticisi Streptococcus thermophilus ST8.01 suşunun probiyotik potansiyelinin belirlenmesidir. Bu suş pH 3 ve %1 safra tuzunda hayatta kalma yeteneğine sahiptir. %0.4 fenol ve pH’sı 3’e ayarlanmış mide suyu uygulaması sonrası canlı hücre sayısı sırasıyla 4.80±0.04 ve 2.11±0.06 log kob/mL olarak ölçülmüştür. Strep. thermophilus ST8.01, 100 mg/L lizozim konsantrasyonunda gelişebilme ve yüksek otoagregasyon (%49.55±6.24) ve hidrofobisite (%67.23±7.16) yeteneğine sahiptir. ST8.01 suşu aynı zamanda klinik olarak önemli olan antibiyotiklere karşı duyarlı bulunmuştur. Bu araştırmadan elde edilen sonuçlar, Strep. thermophilus ST8.01 suşunun süt ürünleri üretiminde probiyotik starter kültür olarak kullanılabileceğini düşündürmektedir.

Anahtar Kelimeler

Streptococcus thermophilus, ekzopolisakkarit, probiyotik özellikler, antibiyotik duyarlılı

Kaynakça

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