Assessment of Probiotic Properties of Lactic Acid Bacteria from Traditional Sourdoughs for Bread-Making in Turkey against Some Gut Conditions

Journal of Applied Food Technology Pub Date : 2019-10-10 DOI:10.17728/jaft.5662

M. Doğan, I. Tekiner

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Abstract

This study aims to assess the probiotic properties of Lactic Acid Bacteria isolated from the traditional sourdoughs used for bread making in Turkey against some gut conditions. A total number of 29 samples from twelve provinces of Turkey were collected, and screened for the presence of lactic acid bacteria using microbiological methods. The microbiological screening yielded 148 presumptive isolates. Of them, 62.8% were characterized as lactic acid strains by VITEK® MS. Following that, the characterized isolates were subjected to probiotic property testing, including gastric acid resistance, bile resistance and hydrophobic ability. The results showed that 44.1% exceeded gastric pH resistance, 33.3% survived under gastrointestinal system bile salt conditions, and 10.8% exhibited high hydrophobicity ability. In conclusion, our study revealed that only 4.3% (1 Enterococcus faecium, 1 Lactobacillus brevis, 1 Lactobacillus pentosus, and 1 Lactobacillus plantarum) out of 93 lactic acid bacteria isolated from the traditional sourdoughs could meet all probiotic requirements against some gut conditions.

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土耳其传统面包酵母中乳酸菌对某些肠道状况的益生菌特性评价

本研究旨在评估从土耳其用于面包制作的传统酵母中分离的乳酸菌对某些肠道疾病的益生菌特性。从土耳其12个省共收集29份样本，采用微生物学方法筛选乳酸菌的存在。微生物学筛选得到148个推定分离株。其中，62.8%的菌株经VITEK®ms鉴定为乳酸菌株。随后，对鉴定的菌株进行了益生菌特性测试，包括耐胃酸、耐胆汁和疏水能力。结果表明，44.1%超过胃pH耐受性，33.3%在胃肠道胆盐条件下存活，10.8%表现出较高的疏水性。综上所述，我们的研究表明，从传统酵母中分离出的93种乳酸菌中，只有4.3%(1株屎肠球菌、1株短乳杆菌、1株戊酸乳杆菌和1株植物乳杆菌)能够满足部分肠道条件下益生菌的全部需求。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Applied Food Technology

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0.00%

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审稿时长

12 weeks