Functional and technological characterization of lactic acid bacteria isolated from Turkish dry-fermented sausage (sucuk)

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dc.authoridkamiloglu, aybike/0000-0002-6756-0331
dc.contributor.authorKamiloglu, Aybike
dc.date.accessioned2024-10-04T18:51:02Z
dc.date.available2024-10-04T18:51:02Z
dc.date.issued2022
dc.departmentBayburt Üniversitesien_US
dc.description.abstractIn this study, 10 lactic acid bacteria were isolated from Turkish fermented sausage (sucuk) and identified as 5 Lactobacillusplantarum, 1 Pediococcus acidilactici, 1 Weissella hellenica, 1 Lactobacillus pentosus, and 2 Lactobacillus sakei. PCR screening of genes encoding plantaricin A and pediocin showed the presence of plantaricin A gene in 9 and pediocin gene in 3 of strains. All isolates showed antibacterial and antifungal effect on most of the tested microorganisms. gad gene, encoding glutamic acid decarboxylase enzyme, was detected in all isolates except Weisella hellenica KS-24. Eight of isolates were determined as gamma-amino butyric acid (GABA) producer in the presence of 53 mM mono sodium glutamate (MSG) by HPLC and TLC analysis. DPPH scavenging activity was observed for all isolates. Additionally, isolates were able to produce exopolysaccharide in the presence of sucrose. The best exopolysaccharide (EPS) production was achieved with L. plantarum KS-11 and L. pentosus KS-27. As a result, this study characterized some techno-functional properties of LAB isolates from sucuk. It was concluded that the isolates studied have the potential to be used in obtaining functional products in meat industry, as well as strain selection may be effective in providing the desired properties in the product.en_US
dc.identifier.doi10.1007/s42770-022-00708-2
dc.identifier.endpage968en_US
dc.identifier.issn1517-8382
dc.identifier.issn1678-4405
dc.identifier.issue2en_US
dc.identifier.pmid35171497en_US
dc.identifier.scopus2-s2.0-85124737813en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage959en_US
dc.identifier.urihttps://doi.org/10.1007/s42770-022-00708-2
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3342
dc.identifier.volume53en_US
dc.identifier.wosWOS:000756186600002en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofBrazilian Journal of Microbiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectLactic acid bacteriaen_US
dc.subjectGABAen_US
dc.subjectEPSen_US
dc.subjectAntioxidativeen_US
dc.subjectSucuken_US
dc.titleFunctional and technological characterization of lactic acid bacteria isolated from Turkish dry-fermented sausage (sucuk)en_US
dc.typeArticleen_US

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