Screening of Potential Probiotic Properties of Lactobacillus and Lactococcus strains

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dc.authorwosidkocabay, samet/HZI-2537-2023
dc.authorwosidTaskin, ırmak Icen/AAA-6149-2021
dc.contributor.authorSamet, Kocabay
dc.contributor.authorIcen, Taskin Irmak
dc.date.accessioned2024-08-04T20:51:42Z
dc.date.available2024-08-04T20:51:42Z
dc.date.issued2022
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe lactic acid bacteria are known to be probiotic and their important role has been known in making the biotechnological products and improving human health. Effective probiotic should be viable, safe, bile and gastric juices tolerant, able to survive throughout the human gastrointestinal tract and to colonize a specific human tract. We aimed to investigate and compare the probiotic potential of the Lactobacillus helveticus ATCC 15009 (L. helveticus), Lactobacillus plantarum ATCC 14917 (L. plantarum), Lactobacillus delbrueckii subsp. bulgaricus ATCC 11842 (L. bulgaricus), Lactococcus lactis IL1403 (L. lactis IL1403) and Lactococcus lactis IL1403 bearing pSIP plasmid (L. lactis IL403 pSIP) in different aspects that include their ability to tolerate acidic conditions, gastric acid and intestinal juice. We also evaluated their hydrophobicity and antibiotic sensitivity. The Lactobacillus and Lactococcus species were grown at 37 degrees C and 30 degrees C respectively in different pH, simulated gastric acid and intestinal juice. Four of the bacteria displayed good probiotic features in low pH. Even though L. lactis IL1403 did not survive in L. pH 4.0. Among the tested organisms, cell surface hydrophobicity of L. helveticus was recorded as 79.80 +/- 0.008 at Xylene as a highest value. We also found that all bacterial strain could attain to the large intestinal area after 25 hours and are sevsitive to rifampin, chloramphenicol, gentamycin, penicillin and neomycin. Our results suggest that these strains can confer good probiotic but they need to use considering their specific features in accord with therapeutic and biotechnological purposes.en_US
dc.identifier.endpage126en_US
dc.identifier.issn2278-4535
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85124967558en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage119en_US
dc.identifier.urihttps://hdl.handle.net/11616/100494
dc.identifier.volume17en_US
dc.identifier.wosWOS:000736664700013en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherResearch Journal Biotechnologyen_US
dc.relation.ispartofResearch Journal of Biotechnologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectProbioticen_US
dc.subjectLactobacillusen_US
dc.subjectLactococcusen_US
dc.subjectLow pHen_US
dc.subjectCell surface hydrophobicityen_US
dc.subjectAntibioticen_US
dc.titleScreening of Potential Probiotic Properties of Lactobacillus and Lactococcus strainsen_US
dc.typeArticleen_US

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