In vitro properties of potential probiotic indigenous lactic acid bacteria originating from traditional pickles

Basit Öğe Kaydı
dc.authorid0000-0001-6264-9102en_US
dc.authorid0000-0002-8138-5744en_US
dc.authorid0000-0002-6098-3809
dc.authorid0000-0002-0506-8931
dc.authorid0000-0002-8991-4057
dc.contributor.authorTokatlı, Mehmet
dc.contributor.authorGülgör, Gökşen
dc.contributor.authorElmacı, Simel Bağder
dc.contributor.authorİşleyen, Nurdan Arslankoz
dc.contributor.authorÖzçelik, Filiz
dc.date.accessioned2021-06-23T19:42:32Z
dc.date.available2021-06-23T19:42:32Z
dc.date.issued2015
dc.departmentBAİBÜ, Yeniçağa Yaşar Çelik Meslek Yüksekokulu, Gıda Kalite Kontrolü ve Analizi Bölümüen_US
dc.description.abstractThe suitable properties of potential probiotic lactic acid bacteria (LAB) strains (preselected among 153 strains on the basis of their potential technological properties) isolated from traditional Cubuk pickles were examined in vitro. For this purpose, these strains (21 Lactobacillus plantarum, 11 Pediococcus ethanolidurans, and 7 Lactobacillus brevis) were tested for the ability to survive at pH2.5, resistance to bile salts, viability in the presence of pepsin-pancreatin, ability to deconjugate bile salts, cholesterol assimilation, and surface hydrophobicity properties. Most of the properties tested could be assumed to be strain-dependent. However, Lactobacillus plantarum and Lactobacillus brevis species were found to possess desirable probiotic properties to a greater extent compared to Pediococcus ethanolidurans. In contrast to Pediococcus ethanolidurans strains, the tested Lactobacillus plantarum and Lactobacillus brevis strains exhibited bile salt tolerance, albeit to different extent. All tested strains showed less resistance to intestinal conditions than gastric juice environment. Based on the survival under gastrointestinal conditions, 22 of the 39 strains were selected for further characterization. The eight strains having the highest cholesterol assimilation and surface hydrophobicity ratios could be taken as promising probiotic candidates for further in vivo studies, because of the strongest variations found among the tested strains with regard to these properties.en_US
dc.identifier.doi10.1155/2015/315819
dc.identifier.issn2314-6133
dc.identifier.issn2314-6141
dc.identifier.pmid26101771en_US
dc.identifier.scopus2-s2.0-84935827124en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1155/2015/315819
dc.identifier.urihttps://hdl.handle.net/20.500.12491/8522
dc.identifier.volume2015en_US
dc.identifier.wosWOS:000355806200001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorİşleyen, Nurdan Arslankoz
dc.language.isoenen_US
dc.publisherHindawi Ltden_US
dc.relation.ispartofBiomed Research Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectIn Vitro Propertiesen_US
dc.subjectTraditional Pickles
dc.subjectProbiotic Indigenous Lactic Acid Bacteria
dc.titleIn vitro properties of potential probiotic indigenous lactic acid bacteria originating from traditional picklesen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
mehmet-tokatli.pdf
Boyut:
1.14 MB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin/Full Text
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Gıda İşleme Bölümü
PubMed İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu