Kefir as a Probiotic Dairy Beverage: Determination Lactic Acid Bacteria and Yeast

Kıvanç, Merih; Yapici, Evrim

doi:10.18178/ijfe.1.1.55-60

Cited by 14 publications

(17 citation statements)

References 22 publications

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“…The inhibition of E. coli during storage of kefir may be due to the hydrogen peroxide produced by LAB in kefir. Kıvanç & Yapıcı (2015) reported that the LAB isolated from kefir produced hydrogen peroxide between 0.01 and 0.69 mg mL -1 . Similarly, the bacteriocin produced by LAB in the inhibition of E. coli or bacteriocin substances may have been effective.…”

Section: Discussionmentioning

confidence: 99%

“…LAB can also synthesize inhibitory bacteriocin and similar substances on S. aureus (Cotter et al, 2005). Kıvanç & Yapıcı (2015) reported that L. plantarum, Lactobacillus pentosus and Lactobacillus paracasei spp paracasei strains isolated from kefir samples inhibited the neutralized cell-free filtrates of S. aureus. The researchers in question reported that lactic acid bacteria isolated from kefir produced lactic acid in 8.68-1.12 mg mL -1 (Kıvanç & Yapıcı, 2015).…”

Section: Discussionmentioning

confidence: 99%

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Survival of Escherichia coli O157:H7 and Staphylococcus aureus during the fermentation and storage of kefir

Kıvanç

Yapici

2019

Food Sci. Technol

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Survival of Escherichia coli O157:H7 and Staphylococcus aureus during the fermentation and storage of kefir

Kıvanç

Yapici

2019

Food Sci. Technol

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“…The LAB isolates did not hydrolyze casein or starch. There are different publications that report the isolation of proteolytic and amylolytic LAB from sources rich in proteins (dairy products) or starch (cereal based drinks), respectively (Díaz-Ruiz et al 2003;Moulay et al 2006;Hattingh et al 2015;Kıvanç and Yapıcı 2015). Endo and Dicks (2014) noted that LAB have evolved to adapt to specific niches, gaining specific genes and losing others.…”

Section: Discussionmentioning

confidence: 99%

Predominance of Lactobacillus plantarum Strains in Peruvian Amazonian Fruits

Sánchez¹,

Vegas

Zavaleta

et al. 2019

Polish Journal of Microbiology

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The objective of this research was the identification and characterization of lactic acid bacteria (LAB) isolated from Peruvian Amazonian fruits. Thirty-seven isolates were obtained from diverse Amazonian fruits. Molecular characterization of the isolates was performed by ARDRA, 16S-23S ITS RFLP and rep-PCR using GTG 5 primers. Identification was carried out by sequencing the 16S rDNA gene. Phenotypic characterization included nutritional, physiological and antimicrobial resistance tests. Molecular characterization by Amplified Ribosomal DNA Restriction Analysis (ARDRA) and 16S-23S ITS RFLP resulted in four restriction profiles while GTG 5 analysis showed 14 banding patterns. Based on the 16S rDNA gene sequence, the isolates were identified as Lactobacillus plantarum (75.7%), Weissella cibaria (13.5%), Lactobacillus brevis (8.1%), and Weissella confusa (2.7%). Phenotypic characterization showed that most of the isolates were homofermentative bacilli, able to ferment glucose, maltose, cellobiose, and fructose and grow in a broad range of temperatures and pH. The isolates were highly susceptible to ampicillin, amoxicillin, clindamycin, chloramphenicol, erythromicyn, penicillin, and tetracycline and showed great resistance to kanamycin, gentamycin, streptomycin, sulfamethoxazole/trimethoprim, and vancomycin. No proteolytic or amylolytic activity was detected. L. plantarum strains produce lactic acid in higher concentrations and Weissella strains produce exopolymers only from sucrose. Molecular methods allowed to accurately identify the LAB isolates from the Peruvian Amazonian fruits, while phenotypic methods provided information about their metabolism, physiology and other characteristics that may be useful in future biotechnological processes. Further research will focus especially on the study of L. plantarum strains.

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“…OD of the supernatant was measured by 650 nm wavelength spectrophotometer for 3 times and the values were recorded, which were converted into μg/mL formulation based on standard curve adjusted for proteolytic activity. The study was conducted in duplicate (Kıvanç, Yapıcı, 2015).…”

Section: Proteolytic Activity Assaymentioning

confidence: 99%

Identifying probiotic characteristics of Lactobacillus crispatus isolated from the vagina

Erim

Koç

et al. 2019

Braz. J. Pharm. Sci.

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Lactobacilli prevent overproduction of pathogenic microorganisms and contribute protecting vaginal microbiota. Many probiotic microorganisms are categorized as Lactic Acid Bacteria. In this study, it was aimed identifying probiotic characteristics of Lactobacillus crispatus isolated from the vagina of a healthy woman. For this purpose, lactic acid, hydrogen peroxide and proteolytic activity quantities and auto-aggregation, co-aggregation and hydrophobicity abilities of Lactobacillus crispatus, which has been isolated and identified by 16s rRNA sequence analysis, were determined. Additionally, bile salt and acid resistance, along with antibiotic susceptibility of Lactobacillus crispatus were analyzed by the end of 3 hours. Lactic acid, hydrogen peroxide and proteolytic activity quantities of Lactobacillus crispatus were measured 2.275%, 0.334±0.075 µg/mL and 2.131±0,000 mg/mL respectively. The findings include existence of co-aggregation and auto-aggregation ability, but not hydrophobicity. By the end of 3 hours, the viability was preserved in 0.1% and 0.3% bile salt medium and, at pH 3. L. crispatus exhibited resistance to methicillin, metronidazole, oxacillin, and sulfamethoxazole + trimethoprim, but the bacteria exhibited susceptibility to tested the other antibiotics. This study will make an important contribution to the literature about probiotic characteristics of L. crispatus and our strain isolated from the vagina might be considered as a candidate probiotic.

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Kefir as a Probiotic Dairy Beverage: Determination Lactic Acid Bacteria and Yeast

Cited by 14 publications

References 22 publications

Survival of Escherichia coli O157:H7 and Staphylococcus aureus during the fermentation and storage of kefir

Survival of Escherichia coli O157:H7 and Staphylococcus aureus during the fermentation and storage of kefir

Predominance of Lactobacillus plantarum Strains in Peruvian Amazonian Fruits

Identifying probiotic characteristics of Lactobacillus crispatus isolated from the vagina

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