Yigit Mehmet Burak, Cebeci Aysun
Department of Molecular Biology and Genetics, Abdullah Gul University, Kayseri, Türkiye.
Department of Nanotechnology Engineering, Abdullah Gul University, Kayseri, Türkiye.
Curr Microbiol. 2025 Jan 21;82(2):97. doi: 10.1007/s00284-024-04045-5.
Traditional Turkish fermented foods like boza, pickles, and tarhana are recognized for their nutritional and health benefits, yet the probiotic potential of lactic acid bacteria (LAB) strains isolated from them remains underexplored. Sixty-six LAB strains were isolated from fermented foods using bacterial morphology, Gram staining, and catalase activity. The isolates were differentiated at strain level by RAPD-PCR (Random Amplification of Polymorphic DNA-Polymerase Chain Reaction) and twenty-five strains were selected for further evaluation of acid and bile salt tolerance. Among these, ten strains exhibited high tolerance and were subsequently assessed for adhesion to Caco-2 colorectal carcinoma cells, antimicrobial activity, exopolysaccharide (EPS) production, lysozyme resistance, and hemolytic activity. Using k-means clustering, three strains: Lactiplantibacillus plantarum ES-3, Pediococcus pentosaceus N-1, and Enterococcus faecium N-2 demonstrated superior probiotic characteristics, including significant acid (100% survival at pH3.0) and 0.3% bile salt tolerance (57%, 64%, 67%), strong adhesion to intestinal cells (65%, 88%, 91%), high lysozyme resistance (88%, 88%, 77%), and produced high amounts of EPS. These strains show promising potential as probiotics and warrant further investigation to confirm their functional properties and potential applications.
像博杂（一种发酵谷物饮料）、泡菜和塔尔哈纳（一种发酵面食）等传统土耳其发酵食品因其营养和健康益处而闻名，但从这些食品中分离出的乳酸菌（LAB）菌株的益生菌潜力仍未得到充分探索。使用细菌形态学、革兰氏染色和过氧化氢酶活性从发酵食品中分离出66株乳酸菌菌株。通过RAPD-PCR（随机扩增多态性DNA-聚合酶链反应）在菌株水平上对分离株进行区分，并选择25株菌株进一步评估其对酸和胆盐的耐受性。其中，10株菌株表现出高耐受性，随后对其黏附于Caco-2结肠癌细胞的能力、抗菌活性、胞外多糖（EPS）产生、溶菌酶抗性和溶血活性进行了评估。使用k均值聚类分析，三株菌株：植物乳杆菌ES-3、戊糖片球菌N-1和粪肠球菌N-2表现出优异的益生菌特性，包括显著的耐酸性（在pH3.0时100%存活）和0.3%胆盐耐受性（分别为57%、64%、67%）、对肠道细胞的强黏附性（分别为65%、88%、91%）、高溶菌酶抗性（分别为88%、88%、77%），并产生大量EPS。这些菌株显示出作为益生菌的良好潜力，值得进一步研究以确认其功能特性和潜在应用。
