title: In Vitro Properties of Potential Probiotic Indigenous Lactic Acid Bacteria Originating from Traditional Pickles.
abstract: The suitable properties of potential probiotic lactic acid bacteria (LAB) strains (preselected among 153 strains on the basis of their potential technological properties) isolated from traditional Çubuk pickles were examined in vitro. For this purpose, these strains (21 Lactobacillus plantarum, 11 Pediococcus ethanolidurans, and 7 Lactobacillus brevis) were tested for the ability to survive at pH 2.5, resistance to bile salts, viability in the presence of pepsin-pancreatin, ability to deconjugate bile salts, cholesterol assimilation, and surface hydrophobicity properties. Most of the properties tested could be assumed to be strain-dependent. However, L. plantarum and L. brevis species were found to possess desirable probiotic properties to a greater extent compared to P. ethanolidurans. In contrast to P. ethanolidurans strains, the tested L. plantarum and L. brevis strains exhibited bile salt tolerance, albeit to different extent. All tested strains showed less resistance to intestinal conditions than gastric juice environment. Based on the survival under gastrointestinal conditions, 22 of the 39 strains were selected for further characterization. The eight strains having the highest cholesterol assimilation and surface hydrophobicity ratios could be taken as promising probiotic candidates for further in vivo studies, because of the strongest variations found among the tested strains with regard to these properties.
authors.affiliation: Department of Food Engineering, Faculty of Natural Sciences and Engineering, Gaziosmanpaşa University, 60150 Tokat, Turkey.
authors.forename: Mehmet
authors.initials: M
authors.lastname: Tokatlı
authors.affiliation: Department of Food Engineering, Faculty of Agriculture, Uludağ University, 16059 Bursa, Turkey.
authors.forename: Gökşen
authors.initials: G
authors.lastname: Gülgör
authors.affiliation: Department of Food Engineering, Faculty of Engineering, Ankara University, 06110 Ankara, Turkey.
authors.forename: Simel
authors.initials: S
authors.lastname: Bağder Elmacı
authors.affiliation: Yeniçağa Yaşar Çelik Vocational School, Abant İzzet Baysal University, 14650 Bolu, Turkey.
authors.forename: Nurdan
authors.initials: N
authors.lastname: Arslankoz İşleyen
authors.affiliation: Department of Food Engineering, Faculty of Engineering, Ankara University, 06110 Ankara, Turkey.
authors.forename: Filiz
authors.initials: F
authors.lastname: Özçelik
mesh_terms: D001647:Bile Acids and Salts / Q000633:toxicity; D005516:Food Microbiology; D005750:Gastric Juice / Q000187:drug effects; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000378:metabolism; D052196:Levilactobacillus brevis / Q000187:drug effects / Q000254:growth & development; D048191:Lactiplantibacillus plantarum / Q000187:drug effects; D050296:Microbial Viability / Q000187:drug effects*; D010376:Pediococcus / Q000187:drug effects / Q000254:growth & development; D010434:Pepsin A / Q000378:metabolism; D019936:Probiotics / Q000302:isolation & purification / Q000378:metabolism*
chemical_list: D001647:Bile Acids and Salts; D019344:Lactic Acid; D010434:Pepsin A