Identification of lactic acid bacteria found in traditional Shalgam juice using 16S rRNA sequencing and evaluation of their probiotic potential in vitro
Küçük Resim Yok
Tarih
2024
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This research focuses on the identification of lactic acid bacteria (LAB) isolated from traditionally produced Shalgam juices collected from different locations in T & uuml;rkiye and the characterization of their probiotic potential in vitro . LAB isolates were identified by 16 S rRNA gene sequencing. The most common strains belonged to Pediococcus acidilactici (54.2%), Lacticaseibacillus sp. (18.8%), L. paracasei (8.3%) and Enterococcus faecalis (6.3%). According to the test results, LAB isolates survived after exposure to low pH (2.0) except Levilactobacillus brevis TS9 and P. acidilactici TS10. All isolates showed tolerance to bile salts (69.78%-147.84%), pepsin (50.10%-159.43%), pancreatin (46.64%-120.12%) and phenol (58.19%-121.84%) at various levels. The isolates E. faecalis TS2 and Lacticaseibacillus sp. TS3 were more resistant to the target microorganisms. The isolates E. faecalis TS2, L. paracasei TS7, P. acidilactici TS41, and P. acidilactici TS43 were highly resistant to the antibiotics. The hydrophobicity of the isolates toward xylene ranged from 2.32% to 58.56% and P. acidilactici TS42 showed a high hydrophobicity of 58.56%. The ability of auto -aggregation and co -aggregation varied from 3.59% to 23.67% and 0.85-29.37%, respectively. The isolates showing the best probiotic properties ( Lacticaseibacillus sp. TS3, Lacticaseibacillus sp. TS11, and L. paracasei TS33) were tested for their ability to produce short -chain fatty acids. The acetate, butyrate and propionate production of the isolates varied between 4040 and 8135, 1025-1255 and 14620-17225 mu g/mL, respectively. Butyrate production of the isolates were higher than the control group. These results indicated that LAB originated from Shalgam juice could be proposed as probiotic candidates for use in fermented foods.
Açıklama
Anahtar Kelimeler
Lactic Acid Bacteria, Probiotic, Fermented Beverages, Turnip Juice
Kaynak
Food Bioscience
WoS Q Değeri
N/A
Scopus Q Değeri
Q1
Cilt
60
