Department of Food Engineering, Ondokuz Mayis University, 55200 Atakum, Samsun, Turkey.
Lett Appl Microbiol. 2023 Jan 23;76(1). doi: 10.1093/lambio/ovac012.
This study aimed to isolate LAB strains with antimicrobial activity that can be used as bio-protective agents, from yogurt, pickle, and cheese samples, which are Turkish traditional fermented foods, and to reveal the potential probiotic properties of these isolates with antimicrobial activity. In addition, it was aimed for the first time to examine the potential and uniqueness of these domestic and local traditional fermented foods. In the study, a total of 682 LAB isolates from Turkish traditional fermented samples were isolated. Thirteen isolates with both high and antifungal activities were selected; four Lactiplantibacillus pentosus strains, six Lactiplantibacillus plantarum strains, and one each Enterococcus lactis, Enterococcus durans, and Enterococcus faecalis strains. Ten isolates of them were suggested as potential probiotics (excluding 1Y2-1, 1Y7-3, and 3Y12-4). It was thought that the L. pentosus 2Y7-1, which was slow to produce acid, could be used as a co-culture in fermented products with a long ripening stage, supported by enriching the product of its milk coagulation, β-galactosidase, proteolytic, and cholesterol assimilation abilities in terms of bioactive peptide and prebiotics. Another strain, E. faecalis 3Y4-3, which was high proteolytic activity, was suggested as a co-culture in fermented products to improve both organoleptic properties and increase bioactive peptides. On the other hand, among non-probiotics, L. plantarum 3Y12-4 can be used as a starter culture in fermented milk products in order to evaluate its milk coagulation, cholesterol assimilation, and proteolytic abilities. As a result, these three strains can be used in many areas, such as fermented and/or functional food production and enzyme production. In addition, this has been the first study to examine the potential and uniqueness of Turkish domestic and local traditional fermented foods in Samsun, Turkey, together, in terms of both antimicrobial and probiotic LAB isolate (multifunctional) potential and diversity.
本研究旨在从酸奶、泡菜和奶酪等土耳其传统发酵食品中分离具有抗菌活性的 LAB 菌株，将其用作生物保护剂，并揭示这些具有抗菌活性的分离物的潜在益生菌特性。此外，首次旨在研究这些国内和本地传统发酵食品的潜力和独特性。在研究中，从土耳其传统发酵样品中分离出总共 682 株 LAB 分离株。选择了 13 株具有高抗菌活性的分离株；其中包括 4 株植物乳杆菌（Lactiplantibacillus pentosus）、6 株植物乳杆菌（Lactiplantibacillus plantarum）和 1 株肠球菌（Enterococcus lactis）、1 株缓症肠球菌（Enterococcus durans）和 1 株粪肠球菌（Enterococcus faecalis）。其中 10 株被认为是潜在的益生菌（不包括 1Y2-1、1Y7-3 和 3Y12-4）。认为产酸缓慢的 L. pentosus 2Y7-1 可以在具有较长成熟阶段的发酵产品中用作共培养物，这是因为其牛奶凝固、β-半乳糖苷酶、蛋白水解和胆固醇同化能力得到了增强，从而可以产生生物活性肽和前体。另一种具有高蛋白水解活性的菌株 E. faecalis 3Y4-3 被建议作为共培养物用于发酵产品，以改善感官特性并增加生物活性肽。另一方面，在非益生菌中，L. plantarum 3Y12-4 可以用于发酵乳产品的起始培养物，以评估其牛奶凝固、胆固醇同化和蛋白水解能力。因此，这三个菌株可以用于许多领域，例如发酵和/或功能性食品生产和酶生产。此外，这是首次一起研究土耳其国内和本地传统发酵食品在土耳其萨姆松的抗菌和益生菌 LAB 分离株（多功能）潜力和多样性方面的潜力和独特性。
