IN VITRO CHARACTERIZATION OF PROBIOTIC PROPERTIES OF ISOLATED MICROORGANISMS FROM LOCAL KEFIR GRAINS
Bildiriler > Tam Metin Bildiri · 2025
Yazarlar: Müge Akay Yüce, Ataç UZEL
3rd International Conference on Macromolecular Compounds (MacroFrontiers 2025), Azerbaycan, Bakü, Uluslararası, Sözlü Sunum, Tam Metin Bildiri, 2025-2025, ss 675-689
DOI: DOI: 10.32010/PAHTEI30062025-0676
Özet
<p>ABSTRACT</p><p>Objective: This study investigates the in vitro characterization of the potential probiotic properties of lactic acid bacteria (LAB) strains isolated from locally sourced homemade kefir grains.</p><p>Methods: A total of 30 isolates were obtained, 23 of which were bacteria and 7 were yeast. The bacterial isolates underwent Gram staining, catalase, and oxidase tests. Among them, 12 Gram-positive, catalase-negative bacteria were selected for further analysis. These isolates were subjected to pH tolerance, bile salt resistance, antibiotic resistance, antimicrobial activity, proteolytic activity, haemolytic activity, intestinal adhesion (auto aggregation and coaggregation), and heavy metal resistance tests.</p><p>Results: Three isolates demonstrated strong probiotic potential and were identified as Enterococcus durans via 16S rDNA sequencing.</p><p>Conclusion: The study highlights the significance of locally isolated and naturally occurring strains for probiotic applications</p><p>Keywords: Probiotics, kefir, lactic acid bacteria, Enterococcus durans, local isolates.</p>