Sengun Ilkin Yucel, Yalcin Husniye Tansel, Ozturk Berna, Kirmizigul Peker Aysegul, Kilic Gulden, Terzi Yigit, Yahsi Yunus
Engineering Faculty, Food Engineering Department Ege University Izmir Türkiye.
Science Faculty, Biology Department Ege University Izmir Türkiye.
Food Sci Nutr. 2025 May 20;13(5):e70272. doi: 10.1002/fsn3.70272. eCollection 2025 May.
The current study was meant to examine the probiotic characteristics of lactic acid bacteria (LAB) derived from commercially produced fermented black carrot (Shalgam) juices. The 48 LAB isolates were derived from samples and identified by 16S rDNA sequencing. The most prevalent strain belonged to (56.25%), followed by sp. (20.83%), (6.25%), and (6.25%). All strains demonstrated viability at low pH values except SL8. Besides, all of them exhibited resistance to bile salts (63.71%-123.46%), pepsin (42.99%-133.46%), pancreatin (63.41%-155.55%) and phenol (53.43%-177.49%) at varying levels. The hydrophobicity of the strains toward xylene varied from 1.20% to 92.61%, while the values of auto-aggregation and co-aggregation were in the range of 2.74%-24.91% and 1.39%-27.40%, respectively. The strains with the best probiotic characteristics ( SL7 and SL12, SL27) were selected to be analyzed for short-chain fatty acids production. The acetate, butyrate, and propionate production of the strains ranged from 4480 to 6480 μg/mL, 845 to 1190 μg/mL, and 15,355 to 17,450 μg/mL, respectively. These results suggest that Shalgam juice originated LAB strains could be utilized as potential probiotics in the production of fermented foods and also in pharmaceutical products.
本研究旨在检测市售发酵黑胡萝卜汁（沙尔加姆汁）中乳酸菌（LAB）的益生菌特性。从样品中分离出48株乳酸菌，并通过16S rDNA测序进行鉴定。最常见的菌株属于（56.25%），其次是sp.（20.83%）、（6.25%）和（6.25%）。除SL8外，所有菌株在低pH值下均具有生存能力。此外，它们都对不同水平的胆盐（63.71%-123.46%）、胃蛋白酶（42.99%-133.46%）、胰蛋白酶（63.41%-155.55%）和苯酚（53.43%-177.49%）表现出抗性。菌株对二甲苯的疏水性在1.20%至92.61%之间，而自聚集和共聚集值分别在2.74%-24.91%和1.39%-27.40%范围内。选择具有最佳益生菌特性的菌株（SL7和SL12、SL27）分析其短链脂肪酸的产生情况。这些菌株产生的乙酸盐、丁酸盐和丙酸盐分别在4480至6480μg/mL、845至1190μg/mL和15355至17450μg/mL之间。这些结果表明，沙尔加姆汁来源的乳酸菌菌株可作为潜在的益生菌用于发酵食品生产以及药品生产。
