Determination of probiotic and some technological properties of lactic acid bacteria isolated from cheeses sold in the Kilis region, Turkey (original) (raw)

Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi

Aims: The purpose of this study is to evaluate technological properties and probiotics potential of lactic acid bacteria (LAB) isolated from 15 raw milk Turkish Beyaz fresh cheese made in the Kilis region, Turkey.Methods and Results: 287 colonies from 15 cheese samples were selected and 91 of them were analyzed as Gram-positive and catalase-negative. 19 strains of 91 colonies were accepted as potential probiotics since they stayed alive in pH 3.5 and 0.3% bile salt. They were identified as Lactobacillus sp. (11 strains), Leuconostoc sp. (3 strains), Streptococcus sp. (2 strains), Lactococcus sp. (2 strains), and Enterococcus sp. (1 strain) by biochemical tests and API test kit. It was determined that 19 strains with high acidification rate, 15 strains demonstrated weak proteolytic activity, 3 ones moderate, and 1 strong proteolytic activity. It was determined that 1 of the strains were resistant to chloramphenicol, 2 to tetracycline, and 6 to vancomycin. No strains resistant to peni...

Sign up for access to the world's latest research.

checkGet notified about relevant papers

checkSave papers to use in your research

checkJoin the discussion with peers

checkTrack your impact