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

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dc.contributor.authorDoğan, Murat
dc.contributor.authorTekiner, İsmail Hakkı
dc.date.accessioned2022-09-06T09:33:58Z
dc.date.available2022-09-06T09:33:58Z
dc.date.issued2019en_US
dc.departmentGüzel Sanatlar Fakültesien_US
dc.description.abstractThis 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% (Enterococcus faecium, Lactobacillus brevis, Lactobacillus pentosus, and Lactobacillus plantarum) out of 93 lactic acid bacteria isolated from the traditional sourdoughs could meet all probiotic requirements against some gut conditions.en_US
dc.identifier.doi10.17728/jaft.5662en_US
dc.identifier.issn2355-9152
dc.identifier.issn2614-7076
dc.identifier.urihttps://hdl.handle.net/11363/3707
dc.identifier.urihttps://doi.org/
dc.institutionauthorDoğan, Murat
dc.language.isoenen_US
dc.publisherDept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro Universityen_US
dc.relation.ispartofJournal of Applied Food Technologyen_US
dc.relation.publicationcategoryMakale - Ulusal 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.subjectLactic acid bacteriaen_US
dc.subjectProbioticen_US
dc.subjectSourdoughen_US
dc.subjectProbiotic propertyen_US
dc.titleAssessment of Probiotic Properties of Lactic Acid Bacteria from Traditional Sourdoughs for Bread-Making in Turkey against Some Gut Conditionsen_US
dc.typeArticleen_US

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