Identification and Multifunctional Properties of Lactic Acid Bacteria Isolated From Fermented Turnip Juice
Makaleler > Tam Makale · 2025
Yazarlar: İlkin ŞENGÜN, Hüsniye Tansel YALÇIN, Berna Ozturk, Ayşegül KIRMIZIGÜL PEKER, Gulden Kilic, Yigit Terzi, Yunus Yahsi
FOOD SCIENCE & NUTRITION, SCI İndekslerine Giren Dergi, Uluslararası, Wos, 2025, cilt 13, ss 1-14
DOI: 10.1002/fsn3.70272
Özet
The current study was meant to examine the probiotic characteristics of lactic acid bacteria (LAB) derived from commercially produced fermented black carrot (Shalgam) juices. The 48 LAB isolates were derived from samples and identified by 16S rDNA sequencing. The most prevalent strain belonged to Pediococcus acidilactici (56.25%), followed by Lacticaseibacillus sp. (20.83%), Lentilactobacillus buchneri (6.25%), and L. paracasei (6.25%). All strains demonstrated viability at low pH values except Enterococcus faecalis SL8. Besides, all of them exhibited resistance to bile salts (63.71%-123.46%), pepsin (42.99%-133.46%), pancreatin (63.41%-155.55%) and phenol (53.43%-177.49%) at varying levels. The hydrophobicity of the strains toward xylene varied from 1.20% to 92.61%, while the values of auto-aggregation and co-aggregation were in the range of 2.74%-24.91% and 1.39%-27.40%, respectively. The strains with the best probiotic characteristics (P. acidilactici SL7 and SL12, L. paracasei SL27) were selected to be analyzed for short-chain fatty acids production. The acetate, butyrate, and propionate production of the strains ranged from 4480 to 6480 mu g/mL, 845 to 1190 mu g/mL, and 15,355 to 17,450 mu g/mL, respectively. These results suggest that Shalgam juice originated LAB strains could be utilized as potential probiotics in the production of fermented foods and also in pharmaceutical products.