Assessment of the Probiotic Properties of Isolated from Cold-Pressed Olive Oil.

This research aimed to identify the probiotic features of strains isolated from olive oils in Turkey. The in vitro survival capabilities of strains in gastric and pancreatic solutions were assessed. The hydrophobicity of strains was determined to be between 25.8% and 46.08% for xylene, 22.5% and 45.85% for chloroform, and 14.83% and 37.09% for ethyl acetate. In addition, auto-aggregation values were measured as 11.07-60.35%; 16.28-67.70% and 42.89-85.21% after 2, 4 and 24 h of incubation, respectively. The strains tested in this study demonstrated aggregation ability against the pathogens ATCC 25922, typhimurium ATCC 14028, ATCC 25923 and ATCC 7644. Antibiotic resistance and hemolytic activities were also checked to ensure the safety of the Cholesterol removal by strains ranged from 12.30% to 47.42%, and their free radical scavenging activity varied between 2.85% and 39.10%. Out of 13 samples from 10 different olive oil sources, Y6, Y7, and Y11 exhibited the best strains with probiotic potential properties. This study discovered that with probiotic properties can be isolated in olive oil samples, a finding that has not been previously documented in the literature and may have potential industrial applications.