Antimicrobial and functional properties of lactic acid bacteria isolated from sourdoughs

Demirbaş, Fatmanur; İspirli, Hümeyra; Kurnaz, Asena Ayşe; Yılmaz, Mustafa Tahsin; Dertli, Enes

doi:10.1016/j.lwt.2017.01.067

Cited by 57 publications

(36 citation statements)

References 26 publications

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“…durans A5–11 was effective for the inhibition of fungal growth (Belguesmia et al ) showing that strain‐specific properties could play roles for antifungal functions. Another important observation was the fact that kefir isolates were less effective against A. niger compared to the other fungi tested in this study which was also observed for other Lactobacilli previously (Hassan and Bullerman ; Demirbaş et al ). Acetobacter spp.…”

Section: Resultssupporting

confidence: 83%

“…Another important characteristic of LAB strains from different sources is their antifungal roles as fungal spoilage threatens different products including dairy products (Demirbaş et al ). Therefore, in this study, we tested the antifungal roles of thirty kefir isolates against P. chrysogenum , A. parasiticus , B. cinerea , F. oxysporum and A. niger (Table ).…”

Section: Resultsmentioning

confidence: 99%

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Diversity and functional characteristics of lactic acid bacteria from traditional kefir grains

Purutoğlu

İspirli

Yüzer

et al. 2019

Int J of Dairy Tech

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Traditional kefir grains were collected from distinct parts of Turkey, and their microbial profile was determined. A wide bacterial biota was observed formed by distinct lactic acid bacteria (LAB) in which Lactococcus lactis strains appeared to be dominant. Yeast species were also identified in kefir grains. Significant levels of antifungal and antibacterial activities were monitored in kefir isolates. All tested LAB produced an exopolysaccharide (EPS) containing glucose and galactose, and some strains formed a fructan-type EPS. Importantly, low levels of antibiotic resistance were observed among the kefir isolates. (2016) Isolation of exopolysaccharide-producing bacteria and yeasts from Tibetan kefir and characterisation of the exopolysaccharides. International Journal of Dairy Technology 69 410-417. Demirbas ß F, _ Ispirli H, Kurnaz A A, Yilmaz M T and Dertli E (2017) Antimicrobial and functional properties of lactic acid bacteria isolated from sourdoughs. LWT-Food Science and Technology 79 361-366. Dertli E and C ß on A H (2017) Microbial diversity of traditional kefir grains and their role on kefir aroma. LWT-Food Science and Technology 85 151-157. Dertli E, Mercan E, Arıcı M, Yılmaz M T and Sa gdıc ß O (2016) Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics. LWT-Food Science and Technology 71 116-124. Dertli E, Colquhoun I J, Côt e G L, Le Gall G and Narbad A (2018) Structural analysis of the a-D-glucan produced by the sourdough isolate Lactobacillus brevis E25. Food chemistry 242 45-52. Franzetti L, Galli A, Pagani M and Noni I D (1998) Microbiological and chemical investigations on sugar kefir drink. Annali di Microbiologia ed Enzimologia. 48 67-80. Gao J, Gu F, Abdella N H, Ruan H and He G (2012) Investigation on culturable microflora in Tibetan kefir grains from different areas of China. Journal of food science 77 M425-M433. Garofalo C, Osimani A, Milanovi c V, Aquilanti L, De Filippis F, Stellato G and Ercolini D (2015) Bacteria and yeast microbiota in milk kefir grains from different Italian regions. Food Microbiology 49 123-133. Gul O, Atalar I, Mortas M and Dervisoglu M (2018) Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows' milk kefir. International Journal of Dairy Technology 71 73-80.

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Section: Resultssupporting

confidence: 83%

Section: Resultsmentioning

confidence: 99%

Diversity and functional characteristics of lactic acid bacteria from traditional kefir grains

Purutoğlu

İspirli

Yüzer

et al. 2019

Int J of Dairy Tech

Self Cite

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“…The antibacterial activities of isolates were determined as described previously [10] against Salmonella typhimurium RSSK 95091, Escherichia coli BC 1402, Bacillus cereus BC 6830, Yersinia enterocolitica ATCC 27729, and Staphylococcus aureus ATCC 25923. For the determination of antifungal activities of the isolates, a previously described methodology was used [7] and antifungal activities were determined against Aspergillus niger, Penicillium chrysogenum, and Penicillium crustosum, respectively. [7] Survival of the isolates under simulated in vitro digestion For the determination of survival ability of the isolates under mimicking gastrointestinal conditions, a previously described methodology was used.…”

Section: Determination Of Antibacterial and Antifungal Activities Of mentioning

confidence: 99%

“…For the determination of antifungal activities of the isolates, a previously described methodology was used [7] and antifungal activities were determined against Aspergillus niger, Penicillium chrysogenum, and Penicillium crustosum, respectively. [7] Survival of the isolates under simulated in vitro digestion For the determination of survival ability of the isolates under mimicking gastrointestinal conditions, a previously described methodology was used. [10] Briefly, strains were grown in MRS media overnight and harvested by centrifugation (4000 g for 10 min at 4°C).…”

Section: Determination Of Antibacterial and Antifungal Activities Of mentioning

confidence: 99%

“…[6] Similarly, antimicrobial and antifungal functions of LAB species originating from traditional fermented products are of special interest in order to improve the safety status of these products as well as their shelf life. [7] Another important characteristic of these LAB strains is to survive under the harsh environment of GI tract, such as low pH, acid, bile, and gastric conditions and also these LAB species should have minimum level of antibiotic resistance in order to use these strains safely. [8] In this study, koumiss and kurut samples were collected from Kazakhstan and Kyrgyzstan, respectively and LAB species were isolated following the genotypic discrimination.…”

Section: Introductionmentioning

confidence: 99%

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Isolation and characterisation of lactic acid bacteria from traditional koumiss and kurut

İspirli

Dertli

2017

International Journal of Food Properties

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Lactic acid bacteria (LAB) were isolated from traditional koumiss and kurut samples and identification of these isolates revealed the presence of Lactobacillus fermentum, Enterococcus faecalis, Enterococcus durans, and Lactobacillus helveticus species. L. fermentum and L. helveticus strains were further tested for different characteristics. All tested strains produced heteropolymeric exopolysaccharides (EPS) with the presence of glucose and galactose as sugar monomers whereas three strains produced fructan type EPS as homopolymeric EPS. Important levels of antibacterial and antifungal activities were observed in these strains. All tested strains were sensitive to the antibiotics tested except streptomycin. Half of the tested strains showed important levels of survival ability under mimicking gastrointestinal conditions.

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Enhanced production of gamma‐aminobutyric acid in fermented carrot juice by utilizing pectin hydrolysate derived from pomegranate waste

Devecioglu,

Kara,

Tapan

et al. 2024

Food Science & Nutrition

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In this study, a functional fermented beverage enriched with gamma‐aminobutyric acid (GABA) was produced. To achieve this, the prebiotic abilities of pectin obtained from pomegranate peel and its enzymatic hydrolysates were evaluated. Additionally, a functional fermented beverage enriched with GABA was produced by fermenting carrot juice with pectin hydrolysates. First, pectin was obtained at a yield of 8.91% from pomegranate peels. Pectinase‐catalyzed hydrolysis of the obtained pectin was applied using different enzyme concentrations and hydrolysis times, and the effect of these hydrolysates on the growth of Levilactobacillus brevis was determined. Although the Fourier transform infrared (FT‐IR) spectra of the resulting hydrolysates were similar, their degree of esterification compared to that of pectin was statistically different (p < .05). Considering the viability analysis and GABA production of L. brevis in the liquid medium supplemented with pectin or its hydrolysate, the hydrolysate obtained by treatment with 400 μL enzyme for 2 h and having a high glucose content (216.80 mg/100 g) was selected for application in fermented carrot juice. During fermentation (24, 48, and 72 h), a remarkable change was observed, especially in the amounts of lactic acid and malic acid, while the amount of GABA in carrot juice varied between 25 and 46 mg/mL and increased with the increase in hydrolysate concentration. It was observed that the total phenolic content and antioxidant activity of carrot juice were highly affected by the hydrolysate concentration. This study demonstrated that pectin hydrolysate obtained from food waste could be a potential prebiotic and could be used in the production of a functional beverage with improved GABA content.

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Antimicrobial and functional properties of lactic acid bacteria isolated from sourdoughs

Cited by 57 publications

References 26 publications

Diversity and functional characteristics of lactic acid bacteria from traditional kefir grains

Diversity and functional characteristics of lactic acid bacteria from traditional kefir grains

Isolation and characterisation of lactic acid bacteria from traditional koumiss and kurut

Enhanced production of gamma‐aminobutyric acid in fermented carrot juice by utilizing pectin hydrolysate derived from pomegranate waste

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