Probiotic properties of lactic acid bacteria strains isolated from pastirma

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dc.authoridKABAN, Guzin/0000-0001-6720-7231
dc.authoridCinar Topcu, Kubra/0000-0002-3715-8739
dc.contributor.authorTopcu, Kubra Cinar
dc.contributor.authorKaya, Mukerrem
dc.contributor.authorKaban, Guzin
dc.date.accessioned2024-10-04T18:52:43Z
dc.date.available2024-10-04T18:52:43Z
dc.date.issued2020
dc.departmentBayburt Üniversitesien_US
dc.description.abstractIn this study, the probiotic properties of 80 lactic acid bacteria (LAB) strains isolated from pastirma, a dry-cured meat product, were investigated. For this purpose, strains were investigated for their resistance to bile salt and hydrophobicity abilities. In 6 strains selected as a result of these analyses, development at high salt concentrations, auto-aggregation and co-aggregation, resistance to low pH, and adhesion analyses were performed. The growth percentage of all strains decreased with increasing bile salt concentration at both 25 degrees C and 37 degrees C. P. pentosaceus K7, K41, K44, K51 and K81 and P. acidilactici K99 gave the highest values in terms of hydrophobicity ability. The highest auto-aggregation and the highest co-aggregation were found in P. pentosaceus K41 (17.62%) and P. pentosaceus K44 strain (26.23%), respectively. These six strains showed tolerance to high acidity even at pH 2. The strains significantly maintained their viability in the simulated gastric and intestinal fluids. Furthermore, the strains had low adhesion capacity in Caco-2 and HT-29 cell lines and generally showed resistance under gastrointestinal system conditions. As a result, P. pentosaceus K44, P. acidilactici K99 and P. pentosaceus K41 could be considered as probiotic strains.en_US
dc.description.sponsorshipScientific Research Projects Coordination Unit of Atadirk University [FDK-20186542]; TUBITAK, National PhD Scholarship Program for Graduate Students [2228-B]en_US
dc.description.sponsorshipThis work was supported by the Scientific Research Projects Coordination Unit of Atadirk University with the project number: FDK-20186542. The authors would also like to thank Atadirk University Eastern Anatolia High Technology Application and Research Center (DAYTAM) Directorate. Also, Kiibra Cinar Topcu, thanks to TUBITAK, National PhD Scholarship Program for Graduate Students, No: 2228-B.en_US
dc.identifier.doi10.1016/j.lwt.2020.110216
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85091204231en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2020.110216
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3625
dc.identifier.volume134en_US
dc.identifier.wosWOS:000582744000122en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofLwt-Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectProbioticen_US
dc.subjectPediococcusen_US
dc.subjectCaco-2en_US
dc.subjectHT-29en_US
dc.subjectPastirmaen_US
dc.titleProbiotic properties of lactic acid bacteria strains isolated from pastirmaen_US
dc.typeArticleen_US

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