Susuz lahana turşusundan izole edilen laktik asit bakterilerinin probiyotik potansiyeli

Bu çalışmada, geleneksel olarak üretilen susuz lahana turşusundan izole edilen laktik asit bakterilerinin (LAB) probiyotik özellikleri incelenmiştir. Bu amaçla, İzmir ili çevresinde geleneksel yöntemlerle üretilen susuz lahana turşusu örneklerinden toplam 39 adet LAB izole edilmiştir. İzolatlara probiyotik özelliklerinin belirlenmesi amacıyla farklı pH, sıcaklık ve tuz değerlerinde gelişim, safra tuzuna tolerans, %0.4 (v/v) fenole dayanıklılık, pepsin ve pankreatin varlığında gelişim, antimikrobiyal aktivite, antibiyotiklere karşı direnç, hemolitik aktivite ve β-Galaktosidaz aktivitesi analizleri uygulanmıştır. Çalışma kapsamında, tüm antibiyotiklere karşı direnç gösterdiği tespit edilen 4 adet izolat dışında (HL7, HL13, HL22 ve HL31), diğer tüm izolatların probiyotik olarak değerlendirilebileceği, ancak bu izolatlar içerisinden GL1, GL3, GL13, HL8, HL9, HL10, HL11, HL12, HL14, HL18, HL25, HL26, HL28, HL29, HL33 kodlu izolatların probiyotik potansiyellerinin, diğer izolatlardan düşük pH ve yüksek NaCl konsantrasyonunda gelişim, safra tuzu, fenol, pepsin ve pankreatin varlığında gelişim, geniş antimikrobiyal spektrum, yüksek antimikrobiyal etki, antibiyotiklere karşı duyarlılık ve β- galaktosidaz aktivitesi açısından değerlendirildiğinde daha yüksek olduğu tespit edilmiştir. Elde edilen sonuçlar, susuz lahana turşusunun önemli bir probiyotik kaynağı olduğunu göstermiştir.

Anahtar Kelimeler:

sauerkraut, turşu, probiyotik, laktik asit bakterisi, fermente sebze

Probiotic potential of lactic acid bacteria isolated from sauerkraut

The present study investigated the probiotic properties of lactic acid bacteria (LAB) isolated from traditionally produced sauerkraut. For this reason, total of thirty-nine isolates were obtained from sauerkraut produced at homes by traditional methods around Izmir city. Development of different pH, temperature and salt values, tolerance to bile salt, resistance to 0.4% (v/v) phenol, development in the presence of pepsin and pancreatin, antimicrobial activity, resistance to antibiotics, hemolytic activity and β-Galactosidase activity analyzes were applied to the isolates for determining probiotic properties. Within the scope of the study, except for four isolates (HL7, HL13, HL22 and HL31), which were found to be resistant to all antibiotics, all other isolates could be considered as probiotics. However, among these isolates, the probiotic potential of GL1, GL3, GL13, HL8, HL9, HL10, HL11, HL12, HL14 , HL18, HL25, HL26, HL28, HL29, HL33 was found higher than other isolates when investigated in terms of growth at low pH and high NaCl concentration, growth in the presence of bile salt, phenol, pepsin and pancreatin, broad antimicrobial spectrum, high antimicrobial effect, sensitivity to antibiotics and β-galactosidase activity. The results showed that sauerkraut is an important probiotic source.

Keywords:

sauerkraut, pickle, lactic acid bacteria, fermented vegetables, probiotics,

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