As next-generation probiotics: acetic acid bacteria isolated from Kombucha beverages produced with Anatolian hawthorn leaves

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dc.authoridKilic, Gulden/0000-0001-6125-6219
dc.contributor.authorKilic, Gulden
dc.contributor.authorSengun, Ilkin Yucel
dc.date.accessioned2024-08-31T07:50:11Z
dc.date.available2024-08-31T07:50:11Z
dc.date.issued2024
dc.departmentEge Üniversitesien_US
dc.description.abstractThis research examined acetic acid bacteria (AAB) isolated from Kombucha beverages produced with Anatolian hawthorn (Crataegus orientalis) as next-generation probiotics. Eighty-six AAB were isolated from the samples and investigated in terms of biosafety, viability in vitro gastrointestinal conditions, technological and bioactive properties, and also in vitro adhesion abilities. Seventy-six isolates demonstrating gamma-hemolysis exhibited resistance to erythromycin and ampicillin. Besides, these isolates survived at low pH and in the presence of bile salts. However, the majority of AAB isolates showed tolerance to phenol, pepsin, and pancreatin. Also, twenty-one isolates showed protease enzyme activity, while eight isolates had amylase enzyme activity. Despite most of the isolates showed viability at 1.5% salt, only 19 isolates survived at 10% salt. Most AAB isolates exhibited inhibition zones ranging from 8 to 26 mm against test bacteria, their antioxidant activities were above 80%. Additionally, some isolates exhibited auto-aggregation ability ranging from 0.66 to 23.62% and co-aggregation ability ranging from 1.18 to 71.32%, while hydrophobicity ranged from 1.32 to 69.87% toward xylene. Finally, the indigenous 76 AAB isolates that had remarkable probiotic properties were characterized based on 16S rRNA gene sequencing, and the isolates belonged to Komagateibacter sp. (64.47%), Komagateibacter saccharivorans (15.79%), K. rhaeticus (11.84%), and Gluconobacter sp. (7.90%). As a result, the isolates identified as Gluconobacter sp. A21, Komagataeibacter sp. A139, Gluconobacter sp. A141, and Komagataeibacter sp. A146, which showed high viability under gastrointestinal conditions, safe and acceptable in terms of technological, bioactive, and adhesion properties and could be evaluated as next-generation probiotics.en_US
dc.description.sponsorshipEge University Scientific Research Project Commission [FDK-2021-22943]en_US
dc.description.sponsorshipThis study was supported by Ege University Scientific Research Project Commission for the project entitled Determination of microbiological properties of Kombucha produced from different plant sources and identification of probiotic microorganisms found in the product (Project No. FDK-2021-22943). DAS:Data is provided within the manuscript, and the datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.en_US
dc.identifier.doi10.1007/s10123-024-00568-w
dc.identifier.issn1139-6709
dc.identifier.issn1618-1905
dc.identifier.pmid39134829en_US
dc.identifier.scopus2-s2.0-85201259018en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.urihttps://doi.org/10.1007/s10123-024-00568-w
dc.identifier.urihttps://hdl.handle.net/11454/105132
dc.identifier.wosWOS:001289919200002en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofInternational Microbiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240831_Uen_US
dc.subjectProbioticen_US
dc.subjectAcetic Acid Bacteriaen_US
dc.subjectKombuchaen_US
dc.subjectFermented Beveragesen_US
dc.subjectCrataegus Orientalisen_US
dc.titleAs next-generation probiotics: acetic acid bacteria isolated from Kombucha beverages produced with Anatolian hawthorn leavesen_US
dc.typeArticleen_US

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