Acid Tolerance of Lactic Acid Bacteria Isolated from Various Fermented Vegetables


Şengün İ. , Bingöl M. G.

10 th Probiotics, Prebiotics & New Foods, Nutraceuticals and Botanicals for Nutrition & Human and Microbiota Health, Rome, İtalya, 8 - 10 Eylül 2019, ss.133

  • Basıldığı Şehir: Rome
  • Basıldığı Ülke: İtalya
  • Sayfa Sayıları: ss.133

Özet

Objective

Probiotics should fulfill several criteria to be of benefit to human health. One of the most important criteria for probiotic microorganism is to be resistant to gastric acidity to survive until it reaches the intestine. Hence, the aim of the present study was to examine the acid tolerance of lactic acid bacteria (LAB) isolated from various fermented vegetable products.

Methods

Total eleven different samples [pickled turnips (A), mixed pickles (B, D, E), salt pickled red peppers (C), pickled tomatoes (F), sauerkraut (G, H), pickled beans (I), pickled okras (J) and pickled gappari (K)] produced at homes by traditional methods were collected around İzmir city in Turkey for the isolation of LAB strains. Among the samples, 114 LAB strains were isolated. In order to determine the acid tolerance of LAB isolates, MRS broth adjusted to pH 2, 3 and 4 were prepared. Each isolate was inoculated in MRS broths and the tubes were incubated at 30°C for 48 hours.

Results

The results showed that 3% of the isolates could grow at pH 2, 56% at pH 3 and 80% at pH 4. In general, significant proportion of the isolates (46%) can grow at low pH values, which shows that these isolates have possibility to show probiotic properties.

Conclusion

Hence, in the further studies, these isolates will be investigated in detail by subjecting their probiotic phenotypic data including bile tolerance, antibiotic susceptibility, cell surface hydrophobicity, aggregation, coaggregation and antimicrobial activity.