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

Food Bioscience 2022年第3期47卷 992-997页

作者： Yasemin Kaya Tayyibe Erten Melike Vurmaz Hümeyra İspirli Ömer Şimşek enes dertli Bayburt University Central Research LaboratoryBayburtTurkey Bayburt University Department of Nutrition and DieteticsFaculty of Heath SciencesBayburtTurkey Pamukkale University Department of Food EngineeringFaculty of EngineeringDenizliTurkey Yıldız Technical University Department of Food EngineeringFaculty of Chemical and Metallurgical EngineeringİstanbulTurkey

Probiotics 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 *** 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 *** 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 *** general,distinct strains showed strong antimicrobial activity against the pathogenic and fungal strains tested in this ***,the adhesion levels to HT29 cells were determined between 0.29 % and 9.54% and Lactobacillus paracasei F7B showed the highest *** isolates tolerated the bile salt after 24 h and the infant feces isolates showed good survival characteristics at pH 4.

关键词： Probiotic Sourdough Infant feces Adhesion

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Characterisation and functional roles of a highly branched dextran produced by a bee pollen isolate Leuconostoc mesenteroides BI-20

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Food Bioscience 2022年第1期45卷 340-348页

作者： Mustafa Tahsin Yilmaz Hümeyra Ispirli Osman Taylan Volkan Tasdemir Osman Sagdic enes dertli Department of Industrial Engineering Faculty of EngineeringKing Abdulaziz UniversityJeddahSaudi Arabia Central Research Laboratory Bayburt UniversityBayburtTurkey Science Application and Research Center Van Yuzuncu Yil UniversityVanTurkey Department of Food Engineering Faculty of Chemical and Metallurgical EngineeringYıldız Technical UniversityIstanbulTurkey

Lactic Acid Bacteria(LAB)from different niches can be responsible for the production of distinct exopolysaccharides(EPS)that might possess important structural and technological *** this respect,the aim of this study was to isolate an EPS producer LAB strain from bee pollen *** mesenteroides BI-20 with a slimy-mucoid colony morphology was identified from bee pollen and the structural,technological and functional characteristics of EPS produced by this strain were *** BI-20 was a highly branched dextran containing 20%(1→3)-linked α-D-glucose branches determined by ^(1)H and ^(13)C NMR *** presence of(1→6)/(1→3)-linkedα-D-glucose linkages in dextran BI-20 was also confirmed by FTIR *** BI-20,with a molecular weight of 1×10^(8) Da,possessed strong thermal properties,amorphous nature and highly branched and fibrous microstructural characteristics determined by DSC,TGA,XRD and SEM analysis,*** terms of functional roles,dextran BI-20 demonstrated strong antioxidant capacity detected by ABTS and CUPRAC ***,no digestion was observed in dextran BI-20 under simulated gastric *** of this study unveiled techno-functional characteristics of dextran BI-20 produced by a bee pollen isolate LAB strain.

关键词： Highly branched dextran LAB Exopolysaccharides(EPS) Techno-functional characteristics

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Prevalence of Clostridium spp.,in Kashar cheese and efficiency of Lactiplantibacillus plantarum and Lactococcus lactis *** mix as a biocontrol agents for Clostridium spp.

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Food Bioscience 2022年第2期46卷 695-702页

作者： Fatmanur Demirbas¸ enes dertli Muhammet Arıcı Department of Food Engineering Faculty of Chemical and Metallurgical EngineeringYıldız Technical University˙IstanbulTurkey

Clostridium sporogenes and Clostridium tepidium strains were detected in traditional Kashar cheese samples with late blowing *** control Clostridium spp.,in Kashar cheese,dairy originated Lactic Acid Bacteria(LAB)strains were tested under in vitro conditions and during Kashar *** strains,Lactiplantibacillus plantarum and Lactococcus lactis *** demonstrated anticlostridial activity in vitro and the co-inoculum of these two strains(107 cfu g^(-1))were tested during the challenge test on Kashar cheese production in which a contamination ratio of 10^(4) cfu g^(-1) with spores of *** were *** samples were stored at 4℃ and 25℃ during 40 days of storage period and microbiological and physicochemical properties of Kashar samples were determined during this period.A decrement of nearly 1 log cfu g^(-1) in *** numbers was observed in Kashar samples produced with co-inoculum of *** and *** *** stored at 4℃ but this was not the case for the Kashar samples stored at 25℃.This study revealed the potential of distinct LAB strains to control *** spores in semi-hard cheese samples as biocontrol agents at 4℃ storage.

关键词： Late blowing Clostridium sporogenes Biocontrol Kashar cheese Lactiplantibacillus plantarum Lactococcus lactis subsp Lactis

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