Some lactobacillus, leuconostoc and acetobacter strains in traditional turkish yoghurt, cheese, kefir samples as a probiotic candidate

Nazan Tokatlı Demirok; Mehmet Alpaslan; Seydi Yıkmış

doi:10.31015/jaefs.2023.2.10

EN

Some lactobacillus, leuconostoc and acetobacter strains in traditional turkish yoghurt, cheese, kefir samples as a probiotic candidate

Abstract

Lactic acid bacteria which are important for production of fermented milk products contain may strains called Lactobacillus, Streptococcus, Lactococcus and Leuconostoccus. As a result, lactic acid bacteria are called ‘milk-souring (fermenting)’ organisms. In addition to the fermentation abilities of Lactobacillus spp., it is important for aroma, texture and acid formation and comprises the most important group of lactic acid bacteria. Their critical importance comes from their metabolic capacity and probiotic features. In this research, yogurt, cheese and kefir samples were collected from cities in Turkey and used to isolate. Isolates were identified phenotypically and genotypically characterized. The probiotic features antibacterial activity against Staphylococcus aureus ATCC6538, Listeria monocytogenes DSM12464, Escherichia coli ATCC 25922, Enterococcus faecalis ATCC51299, and Salmonella Enteritidis ATCC 130762; bile and acid salt tolerance, susceptibility to chloramphenicol, erythromycin, penicillin G, gentamicin, vancomycin, streptomycin, kanamycin, and tetracycline of isolates were determined. Isolates, were identified as Lactobacillus paracasei subspecies (subsp.) paracasei, Lactobacillus delbrueckii subsp. bulgaricus, Acetobacter ghanensis, Acetobacter fabarum, Acetobacter subsp., Leuconostoc pseudomesenteroides, and Leuconostoc mesenteroides subsp. mesenteroides. Some isolates were tolerant of acid and bile salt, some strains were resistant to antibiotics, and some could inhibit pathogens. In this study, isolates were determined to have probiotic features. As a result of the study, it was determined that some isolates showed probiotic properties and had strong antibacterial activity. Isolates can be use as natural alternative in infections.

Keywords

lactobacillus, leuconostoc, ecetobacter, probiotic properties

Supporting Institution

Tekirdağ Namık Kemal Üniversitesi

Project Number

NKUBAP.23.GA.16.082

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Details

Primary Language

English

Subjects

Food Engineering, Food Biotechnology

Journal Section

Research Article

Authors

Nazan Tokatlı Demirok ^*
0000-0003-1936-9337
Türkiye

Mehmet Alpaslan
0000-0002-8360-6088
Türkiye

Seydi Yıkmış
0000-0001-8694-0658
Türkiye

Publication Date

June 29, 2023

Submission Date

March 23, 2023

Acceptance Date

April 27, 2023

Published in Issue

Year 2023 Volume: 7 Number: 2

DOI

https://doi.org/10.31015/jaefs.2023.2.10

IZ

https://izlik.org/JA49UT62TE

APA

Tokatlı Demirok, N., Alpaslan, M., & Yıkmış, S. (2023). Some lactobacillus, leuconostoc and acetobacter strains in traditional turkish yoghurt, cheese, kefir samples as a probiotic candidate. International Journal of Agriculture Environment and Food Sciences, 7(2), 326-334. https://doi.org/10.31015/jaefs.2023.2.10

AMA

1.Tokatlı Demirok N, Alpaslan M, Yıkmış S. Some lactobacillus, leuconostoc and acetobacter strains in traditional turkish yoghurt, cheese, kefir samples as a probiotic candidate. int. j. agric. environ. food sci. 2023;7(2):326-334. doi:10.31015/jaefs.2023.2.10

Chicago

Tokatlı Demirok, Nazan, Mehmet Alpaslan, and Seydi Yıkmış. 2023. “Some Lactobacillus, Leuconostoc and Acetobacter Strains in Traditional Turkish Yoghurt, Cheese, Kefir Samples As a Probiotic Candidate”. International Journal of Agriculture Environment and Food Sciences 7 (2): 326-34. https://doi.org/10.31015/jaefs.2023.2.10.

EndNote

Tokatlı Demirok N, Alpaslan M, Yıkmış S (June 1, 2023) Some lactobacillus, leuconostoc and acetobacter strains in traditional turkish yoghurt, cheese, kefir samples as a probiotic candidate. International Journal of Agriculture Environment and Food Sciences 7 2 326–334.

IEEE

[1]N. Tokatlı Demirok, M. Alpaslan, and S. Yıkmış, “Some lactobacillus, leuconostoc and acetobacter strains in traditional turkish yoghurt, cheese, kefir samples as a probiotic candidate”, int. j. agric. environ. food sci., vol. 7, no. 2, pp. 326–334, June 2023, doi: 10.31015/jaefs.2023.2.10.

ISNAD

Tokatlı Demirok, Nazan - Alpaslan, Mehmet - Yıkmış, Seydi. “Some Lactobacillus, Leuconostoc and Acetobacter Strains in Traditional Turkish Yoghurt, Cheese, Kefir Samples As a Probiotic Candidate”. International Journal of Agriculture Environment and Food Sciences 7/2 (June 1, 2023): 326-334. https://doi.org/10.31015/jaefs.2023.2.10.

JAMA

1.Tokatlı Demirok N, Alpaslan M, Yıkmış S. Some lactobacillus, leuconostoc and acetobacter strains in traditional turkish yoghurt, cheese, kefir samples as a probiotic candidate. int. j. agric. environ. food sci. 2023;7:326–334.

MLA

Tokatlı Demirok, Nazan, et al. “Some Lactobacillus, Leuconostoc and Acetobacter Strains in Traditional Turkish Yoghurt, Cheese, Kefir Samples As a Probiotic Candidate”. International Journal of Agriculture Environment and Food Sciences, vol. 7, no. 2, June 2023, pp. 326-34, doi:10.31015/jaefs.2023.2.10.

Vancouver

1.Nazan Tokatlı Demirok, Mehmet Alpaslan, Seydi Yıkmış. Some lactobacillus, leuconostoc and acetobacter strains in traditional turkish yoghurt, cheese, kefir samples as a probiotic candidate. int. j. agric. environ. food sci. 2023 Jun. 1;7(2):326-34. doi:10.31015/jaefs.2023.2.10

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Abstract

Some lactobacillus, leuconostoc and acetobacter strains in traditional turkish yoghurt, cheese, kefir samples as a probiotic candidate

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Isolation and molecular characterization of Lactobacillus delbrueckii subsp based on bulgaricus strain 1 from kefir shows probiotic and antimicrobial properties: Linking probiotics to UNSDG (United Nations Sustainable Development Goals) agenda: 2030

Antibiotic Resistance, Antibacterial Activity and Exopolysaccharide Determination of Lactiplantibacillus plantarum Obtained from Traditional Yogurts from Muş Region

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