Evaluation of probiotic properties of Levilactobacillus brevis isolated from hawthorn vinegar

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dc.authorwosidkocabay, samet/HZI-2537-2023
dc.contributor.authorKocabay, Samet
dc.date.accessioned2024-08-04T20:53:45Z
dc.date.available2024-08-04T20:53:45Z
dc.date.issued2023
dc.departmentİnönü Üniversitesien_US
dc.description.abstractProbiotic microorganisms are increasing their interest today due to the benefits they provide to humans. Vinegar is the process of processing foods containing carbohydrates that can be fermented by acetic acid bacteria and yeasts. Hawthorn vinegar is also important in terms of amino acids, aromatic compounds, organic acids, vitamins and minerals it contains. Depending on the variety of microorganisms in it, the content of hawthorn vinegar changes, especially its biological activity. Bacteria were isolated from handmade hawthorn vinegar obtained in this study. After performing its genotypic characterization, it has been tested that it can grow in low pH environment, survive in artificial gastric and small intestinal fluid, survive against bile acids, surface adhesion characteristics, antibiotic susceptibility, adhesion, and degrade various cholesterol precursors. According to the results obtained, the studied isolate is Levilactobacillus brevis, it can reproduce best at pH 6.3, survives 72.22% in simulated gastric juice, 69.59% in small intestinal fluid, and 97% adhesion to HTC-116. Partially reproduces even in the presence of 2% ox-bile, surface hydrophobicity is 46.29% for n-hexadecane. It has been determined that it can degrade 4 different cholesterol precursors except for Sodium thioglycolate and is generally resistant to antibiotics except for CN30 and N30. Considering the experimental findings of Levilactobacillus brevis isolated from hawthorn vinegar for the first time, it can be said that Levilactobacillus brevis has probiotic properties.en_US
dc.identifier.doi10.1007/s00203-023-03599-5
dc.identifier.issn0302-8933
dc.identifier.issn1432-072X
dc.identifier.issue7en_US
dc.identifier.pmid37286902en_US
dc.identifier.scopus2-s2.0-85161036234en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1007/s00203-023-03599-5
dc.identifier.urihttps://hdl.handle.net/11616/101386
dc.identifier.volume205en_US
dc.identifier.wosWOS:001002328000001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofArchives of Microbiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCholesterolen_US
dc.subjectVinegaren_US
dc.subjectLevilactobacillus brevisen_US
dc.subjectHawthornen_US
dc.subjectProbioticen_US
dc.titleEvaluation of probiotic properties of Levilactobacillus brevis isolated from hawthorn vinegaren_US
dc.typeArticleen_US

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