Identification of lactobacilli from milk enzymatic clots and evaluation of their probiotic and antimicrobial properties

Abstract

The aim of this study was to investigate the probiotic characteristics profile of the isolated lactic acid bacteria (LAB) isolated from cow milk enzymatic clots. Some criteria for probiotic potential such as fermentation profile, acid and bile tolerance, bile salt hydrolysis, antimicrobial activities, lactic acid and bacteriocin production assay, acidification and coagulation, and hemolytic properties were examined. 16S rDNA-based method was applied to confirm the identity of the isolated LABs. LAB E showed the highest resistance to acidic environments. In bile conditions, the number of LAB B and D colonies was also significantly reduced from about 10 7 to 10 2 after 1 hour and to less than 100 after 2 and 4 hours. None of the strains showed sensitivity against fungal and microbes except Escherichia coli. This study showed that LABs B, E, and G isolated from cow milk enzymatic clots presented good properties to consider as probiotics and to use for the production of probiotic dairies.

Isolation, identification, and fermentation characteristics of endogenous lactic acid bacteria derived from edible mushrooms

“…In recent years, LAB have been widely used in the production and processing of fermented foods because of their universally recognized safety, excellent acid-producing properties, and probiotic effects (Alan & Yildiz, 2022), such as the use of LAB fermentation technology to make fruit and vegetable products, thus giving them better taste and nutritional value (Choi et al, 2019;Gumus & Demirci, 2022). In addition, LAB are used in the food industry as a natural antibacterial agent to play a role in antiseptic and fresh preservation (Kousha et al, 2022).…”