Comparison of the probiotic characteristics of Lactic Acid Bacteria (LAB) isolated from sourdough and infant feces

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dc.authoridKAYA, Yasemin/0000-0003-2760-8959
dc.authoridSimsek, Omer/0000-0003-0624-9352
dc.authoridErten, Tayyibe/0000-0002-2150-2726
dc.contributor.authorKaya, Yasemin
dc.contributor.authorErten, Tayyibe
dc.contributor.authorVurmaz, Melike
dc.contributor.authorIspirli, Humeyra
dc.contributor.authorSimsek, Omer
dc.contributor.authorDertli, Enes
dc.date.accessioned2024-10-04T18:49:24Z
dc.date.available2024-10-04T18:49:24Z
dc.date.issued2022
dc.departmentBayburt Üniversitesien_US
dc.description.abstractProbiotics are beneficial microorganisms with certain characteristics such as survival under gastrointestinal conditions, adhesion to intestinal surface and different functions which result in several health benefits to host. With this regards, this study aimed to isolate Lactic Acid Bacteria (LAB) from sourdough and human feces as two different environments and to test their potential probiotic functions. In total nine distinct isolates were assessed with several probiotic functions such as in vitro adhesion to human colon cells, antimicrobial activities and survival under harsh gastrointestinal conditions. In general, distinct strains showed strong antimicrobial activity against the pathogenic and fungal strains tested in this study. Importantly, the adhesion levels to HT29 cells were determined between 0.29 % and 9.54% and Lactobacillus paracasei F7B showed the highest adhesion. All isolates tolerated the bile salt after 24 h and the infant feces isolates showed good survival characteristics at pH 4.en_US
dc.identifier.doi10.1016/j.fbio.2022.101722
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopus2-s2.0-85128266916en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2022.101722
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3110
dc.identifier.volume47en_US
dc.identifier.wosWOS:000832740000010en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Bioscienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectProbioticen_US
dc.subjectSourdoughen_US
dc.subjectInfant fecesen_US
dc.subjectAdhesionen_US
dc.titleComparison of the probiotic characteristics of Lactic Acid Bacteria (LAB) isolated from sourdough and infant fecesen_US
dc.typeArticleen_US

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