GENOTYPIC IDENTIFICATION AND CHARACTERISATION OF PROBIOTIC PROPERTIES OF LACTIC ACID BACTERIA FROM NIGDE CHEESE

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dc.authorid0000-0002-5463-8355
dc.contributor.authorIlk, S.
dc.contributor.authorCanpolat, E.
dc.contributor.authorOzgen, M.
dc.contributor.authorSaglam, N.
dc.contributor.authorSultana, N.
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2016
dc.departmentNiğde ÖHÜ
dc.description.abstractProbiotics are live microorganisms having profound health benefit on its host and among them lactic acid bacteria (LAB) are common group found in human food. As this is a very vast group of microorganisms having different strains, therefore genotypic identification has been performed by primers that are specific for 16s ribosomal DNA gene on a total of 24 exopolysaccharides (EPS) producing LAB: those are Lactobacillus, Enterococcus and Pediococcus isolated from Nigde cheese of Turkey. Subsequently, characterization of probiotic properties of LAB was studied by final pH, acidification, and amount of EPS concentration and aggregation properties. EPS productions by the strains were found between 54.1-93.6 mg/l. The highest EPS production was detected in the Pediococcus pentosaceus EC18 and the lowest EPS were estimated in the Enterococcus faecium EC26. All LAB strains showed auto- and coaggregation ability with Escherichia coli (E. coli) ATCC 25923 and Salmonella enterica serotype typhmurium (S. typhmurium) SL 1344. Results showed that the aggregation property is specific for each strain and dependent on EPS production. Our results indicate that the ability to autoaggregate, together with exopolysaccharide and final pH properties and coaggregation abilities with E. coli and S. typhmurium strains, can be used for preliminary screening in order to identify potentially probiotic bacteria suitable for human.
dc.identifier.endpage2432
dc.identifier.issn0209-4541
dc.identifier.issue3
dc.identifier.startpage2423
dc.identifier.urihttps://hdl.handle.net/11480/3772
dc.identifier.volume39
dc.identifier.wosWOS:000386104000021
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherSCIBULCOM LTD
dc.relation.ispartofOXIDATION COMMUNICATIONS
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectprobiotic bacteria
dc.subjectlactic acid bacteria
dc.subjectexopolysaccharides
dc.subjectaggregation
dc.subjectNigde cheeses
dc.titleGENOTYPIC IDENTIFICATION AND CHARACTERISATION OF PROBIOTIC PROPERTIES OF LACTIC ACID BACTERIA FROM NIGDE CHEESE
dc.typeArticle

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