Isolation, technological characterization and in vitro probiotic evaluation of Lactococcus strains from traditional Turkish skin bag Tulum cheeses

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dc.authorid0000-0001-8334-0403
dc.contributor.authorKazancıgil, Erhan
dc.contributor.authorDemirci, Talha
dc.contributor.authorNegiş, Hale İnci Öztürk
dc.contributor.authorAkın, Nihat
dc.date.accessioned2020-03-26T20:14:59Z
dc.date.available2020-03-26T20:14:59Z
dc.date.issued2019
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractPurpose The present study was undertaken to evaluate in vitro prerequisite probiotic and technological characteristics of ten Lactococcus strains isolated from traditional goat skin bags of Tulum cheeses from the Central Taurus mountain range in Turkey. Methods All isolates were identified based on the nucleotide sequences of the 16S rRNA gene. Eight isolates belonged to Lactococcus lactis and two belonged to Lactococcus garvieae. Probiotic potential was determined from resistance to acid and bile salt, resistance to gastric and pancreatic juices, resistance to antibiotic, auto-aggregation, co-aggregation, diacetyl, hydrogen peroxide and exopolysaccharide productions. Technological properties were verified by alcohol, NaCl and hydrogen peroxide resistance and temperature tests. Results L. lactis NTH7 displayed high growth at all alcohol concentrations while L. lactis NTH4 grew very well even at NaCl concentrations of 10%. All strains showed to some extent resistance to acid and bile. Five strains exhibited desirable survival in gastric juice (pH 2.0), while three strains survived in pancreatic juice (pH 8.0). All Lactococcus isolates were sensitive to ampicillin, chloramphenicol, erythromycin, vancomycin, kanamycin, gentamycin and tetracycline. Also, only L. lactis NTH7 from among the isolates showed resistance against penicillin. L. lactis NTH10 and L. lactis NTH7 had higher auto-aggregation values in comparison with all other strains. All the strains demonstrated a co-aggregation ability against model food pathogens, particularly, L. lactis NTH10 which showed a superior ability with L. monocytogenes. All the ten strains produced H2O2 and exopolysaccharide (EPS); however, diacetyl production was detected for only four strains including L. lactis NTH10. Conclusion These results demonstrate that the L. lactis NTH10 isolate could be regarded as a favorable probiotic candidate for future in vivo studies.en_US
dc.identifier.citationKazancıgil, E., Demirci, T., Öztürk-Negiş, H. İ., Akın, N. (2019). Isolation, Technological Characterization And in vitro Probiotic Evaluation of Lactococcus Strains from Traditional Turkish Skin Bag Tulum Cheeses. Annals of Microbiology, 69(12), 1275-1287.
dc.identifier.doi10.1007/s13213-019-01512-4en_US
dc.identifier.endpage1287en_US
dc.identifier.issn1590-4261en_US
dc.identifier.issn1869-2044en_US
dc.identifier.issue12en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1275en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s13213-019-01512-4
dc.identifier.urihttps://hdl.handle.net/20.500.12395/37967
dc.identifier.volume69en_US
dc.identifier.wosWOS:000495813100007en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKazancıgil, Erhan.
dc.institutionauthorDemirci, Talha.
dc.institutionauthorAkın, Nihat.
dc.language.isoenen_US
dc.publisherSPRINGERen_US
dc.relation.ispartofANNALS OF MICROBIOLOGYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectProbioticen_US
dc.subjectTechnological characteristicsen_US
dc.subjectLactococcusen_US
dc.subjectTulum cheeseen_US
dc.titleIsolation, technological characterization and in vitro probiotic evaluation of Lactococcus strains from traditional Turkish skin bag Tulum cheesesen_US
dc.typeArticleen_US

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