Evaluation of the probiotic potential of Pediococcus strains from fermented dairy product kefir

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dc.contributor.authorDoğan, Murat
dc.contributor.authorAy, Murat
dc.date.accessioned2022-09-06T09:41:20Z
dc.date.available2022-09-06T09:41:20Z
dc.date.issued2021en_US
dc.departmentGüzel Sanatlar Fakültesien_US
dc.description.abstractFermented dairy products mostly harbour some microbiota, also known as probiotics. Over the last years, there has been a significant increase in interest in probiotics. Among them, Pediococcus strains also exist in fermented dairy products, including kefir. However, the probiotic potential of Pediococcus strains has not been explored exten- sively. This study was performed to evaluate the probiotic potential of Pediococcus strains from traditionally produced kefir samples. To do this, a total of 32 kefir samples from Marmara and Central Anatolia regions in Turkey was collected. The samples were exposed to conventional microbiological analysis to culture lactic acid bacteria (LAB), followed by identification using VITEK® mass spectrometer (MS), and molecular characterisation of Pediococcus strains by poly- merase chain reaction (PCR). After that, the probiotic potential of each Pediococcus strain was tested for resistance to gastric acidity and bile salt and property of hydrophobicity. Overall, 22 strains (34.9%) were identified as Pediococ- cus spp. out of 63 LAB isolates. Among them, only one isolate, Pediococcus pentosaceus K6, was found to be resistant to gastric acidity, bile salt and to have hydrophobic properties. In conclusion, our study suggests that a limited number of strains could reveal their potential probiotic action on the host organism. Thus, Pediococcus strains of diverse natu- ral origins can provide more insights into further probiotic supplement designs in human nutrition without genomic intervention.en_US
dc.identifier.doi10.17221/71/2021-CJFSen_US
dc.identifier.issn1212-1800
dc.identifier.issn1805-9317
dc.identifier.scopus2-s2.0-85119486108en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.urihttps://hdl.handle.net/11363/3709
dc.identifier.urihttps://doi.org/
dc.identifier.wosWOS:000709799800005en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorDoğan, Murat
dc.language.isoenen_US
dc.publisherCzech Academy of Agricultural Sciencesen_US
dc.relation.ispartofCzech Journal of Food Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/us/*
dc.subjectFermented foodsen_US
dc.subjectLactic acid bacteriaen_US
dc.subjectProbioticsen_US
dc.titleEvaluation of the probiotic potential of Pediococcus strains from fermented dairy product kefiren_US
dc.typeArticleen_US

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