Erzurum Yöresinde Piyasaya Sunulan Kurut (Yoğurt Kurusu) Örneklerinden Laktik Asit Bakterilerinin İzolasyonu, Biyokimyasal Karakterizasyonu ve İn Vitro Probiyotik Potansiyellerinin Belirlenmesi: Erzurum Yöresinde Piyasaya Sunulan Kurut (Yoğurt Kurusu) Örneklerinden Laktik Asit Bakterilerinin İzolasyonu, Biyokimyasal Karakterizasyonu ve İn Vitro Probiyotik Potansiyellerinin Belirlenmesi

Selin DOĞAN; Kübra HUNU; Medine GÜLLÜCE

doi:10.5281/zenodo.21835663

Authors

Selin DOĞAN Atatürk Üniversitesi https://orcid.org/0000-0003-0499-2169
Kübra HUNU Atatürk Üniversitesi https://orcid.org/0009-0000-2920-6510
Medine GÜLLÜCE Atatürk Üniversitesi https://orcid.org/0000-0002-5957-8259

DOI:

https://doi.org/10.5281/zenodo.21835663

Keywords:

Antimicrobial Activity, Fermented Dairy Products, Kurut, Lactic Acid Bacteria, Probiotic Potential

Abstract

Traditional fermented dairy products represent valuable bio-resources rich in probiotic lactic acid bacteria (LAB) capable of surviving in the human gastrointestinal tract and conferring health benefits. In this study, LAB strains were isolated from six traditional kurut (dried yogurt) samples obtained from local markets in Erzurum, Turkey, and evaluated for their phenotypic, biochemical, and in vitro probiotic properties. Among 44 isolates (KH1-KH44), 24 Gram-positive, catalase-negative, and oxidase-negative strains were selected as potential LAB. Resistance to simulated gastric juice (pH 2.5 and 3.0), bile salts (0.1% and 0.3%), lysozyme (100-300 µg/mL), and phenol (0.25% and 0.50%), as well as auto-aggregation ability, antimicrobial activity, and antibiotic susceptibility profiles were thoroughly characterized. Strains KH4, KH8, KH12, KH14, KH16, KH27, KH34, KH37, KH40, KH42, and KH43 exhibited remarkable tolerance to low pH (>0.8 log CFU/mL survival after 48h at pH 2.5) and high bile salts (>7.5 log CFU/mL at 6 h in 0.3% bile salt). Furthermore, these isolates displayed high auto-aggregation capacity (64–68%) and potent antimicrobial activity against foodborne pathogens such as Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa. Exhibiting high sensitivity to standard antibiotics showing promising safety characteristics, these indigenous LAB strains constitute highly promising candidates for functional food development and starter culture applications.

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Isolation, Biochemical Characterization, and In Vitro Probiotic Potential of Lactic Acid Bacteria Isolated from Kurut (Dried Yogurt) Samples Offered for Sale in Erzurum

Isolation, Biochemical Characterization, and In Vitro Probiotic Potential of Lactic Acid Bacteria Isolated from Kurut (Dried Yogurt) Samples Offered for Sale in Erzurum

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