DETERMINATION OF PROBIOTIC POTENTIAL OF LACTIC ACID BACTERIA ISOLATED FROM PICKLES PRODUCED TRADITIONALLY
Project no. 20141 · Status: Kapanmış · 2018
Summary
The aim of the present study was to examine the probiotic properties of lactic acid bacteria (LAB) isolated from traditionally produced pickles. Total eleven different samples [pickled turnips (A), mixed pickles (B, D, E), salt pickled red peppers (C), pickled tomatoes (F), sauerkraut (G, H), pickled beans (I), pickled okras (J)] produced at homes by traditional methods were collected around Izmir city for the isolation of probiotic LAB strains and 114 LAB isolate were isolated from these samples. Development of different pH, temperature and salt values, tolerance to bile salt, antimicrobial activity, resistance to 0.4% (h/h) phenol, development in the presence of pepsin and pancreatin, resistance to antibiotics, hemolytic activity, proteolytic activity and ß-Galactosidase activity analyzes were applied to the isolates for determining probiotic properties. As a result of all these analyzes; a total of 15 isolates, representing the isolates that might be probiotic properties, were identified as Lactobacillus plantarum, Lactobacillus brevis, Pediococcus parvulus and Lactobacillus parabuchneri at molecular level.