In Vitro Evaluation of the Technological and Probiotic Potential of Pichia kudriavzevii Strains Isolated from Traditional Fermented Foods

Kahve, Halil İbrahim

doi:10.1007/s00284-023-03505-8

Cited by 5 publications

(3 citation statements)

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“…Nine prophages were predicted in the genome of B. subtilis MG-1, and their lengths were 13,049,127,819,30,211,15,611,103,555,31,332,21,041,31,154, and 7300 bp. The total length and the average length were 381,072 and 42,341, respectively.…”

Section: Prediction Of Prophages Genomic Islands and Cazys In The Gen...mentioning

confidence: 99%

“…In 2014, the FAO/WHO defined probiotics as live micro-organisms that, when administered in adequate amounts, confer a health benefit on the host [12]. Probiotics must possess certain characteristics, such as tolerance to harsh growing environments, before they can be recognized and widely used [13]. The most commonly used probiotics are Lactobacillus spp., Bifidobacterium spp., Lactococcus spp., Streptococcus spp., Enterococcus spp., Bacillus spp., and Saccharomyces cerevisiae [14].…”

Section: Introductionmentioning

confidence: 99%

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Biological Characterization and Whole-Genome Analysis of Bacillus subtilis MG-1 Isolated from Mink Fecal Samples

Ren,

Yu,

et al. 2023

Microorganisms

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Bacillus subtilis is an important part of the gut microbiota and a commonly used probiotic. In the present study, to assess the biological characteristics and probiotic properties of B. subtilis derived from mink, we isolated B. subtilis MG-1 isolate from mink fecal samples, characterized its biological characteristics, optimized the hydrolysis of casein by its crude extract, and comprehensively analyzed its potential as a probiotic in combination with whole-genome sequencing. Biological characteristics indicate that, under low-pH conditions (pH 2), B. subtilis MG-1 can still maintain a survival rate of 64.75%; under the conditions of intestinal fluid, gastric acid, and a temperature of 70 °C, the survival rate was increased by 3, 1.15 and 1.17 times compared with the control group, respectively. This shows that it can tolerate severe environments. The results of hydrolyzed casein in vitro showed that the crude bacterial extract of isolate MG-1 exhibited casein hydrolyzing activity (21.56 U/mL); the enzyme activity increased to 32.04 U/mL under optimized reaction conditions. The complete genome sequencing of B. subtilis MG-1 was performed using the PacBio third-generation sequencing platform. Gene annotation analysis results revealed that B. subtilis MG-1 was enriched in several Kyoto Encyclopedia of Genes and Genomes (KEGG) metabolic pathways, and most genes were related to Brite hierarchy pathways (1485–35.31%) and metabolism pathways (1395–33.17%). The egg-NOG annotation revealed that most genes were related to energy production and conversion (185–4.10%), amino acid transport and metabolism (288–6.38%), carbohydrate transport and metabolism (269–5.96%), transcription (294–6.52%), and cell wall/membrane/envelope biogenesis (231–5.12%). Gene Ontology (GO) annotation elucidated that most genes were related to biological processes (8230–45.62%), cellular processes (3582–19.86%), and molecular processes (6228–34.52%). Moreover, the genome of B. subtilis MG-1 was predicted to possess 77 transporter-related genes. This study demonstrates that B. subtilis MG-1 has potential for use as a probiotic, and further studies should be performed to develop it as a probiotic additive in animal feed to promote animal health.

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Section: Prediction Of Prophages Genomic Islands and Cazys In The Gen...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Biological Characterization and Whole-Genome Analysis of Bacillus subtilis MG-1 Isolated from Mink Fecal Samples

Ren,

Yu,

et al. 2023

Microorganisms

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“…Retrotranspozon temelli olan universal iPBS markörleri de genetik varyasyonun belirlenmesinde oldukça faydali bir araç olarak nitelendirilmektedir (Kalendar vd., 2010). Son yıllarda mayaların tanımlanması ile türler arası ve tür içi genetik varyasyonun belirlenmesinde oldukça faydalı bilgiler sağladığı da bildirilmiştir (Aydın vd., 2020;Aydın vd., 2022b;Kahve vd., 2022;Kahve, 2023). Son olarak, SCoT markörleri DNA başlangıç kodonunun (ATG) etrafındaki bölgeyi hedef almaktadır.…”

Section: Introductionunclassified

Isolation, Molecular Characterization, and Population Analysis of Saccharomyces Cerevisiae From Sourdough Collected From Different Provinces

KOÇAK,

ARDIÇ

2024

Gıda

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Bu çalışmada 3 farklı ilden (Aksaray, Niğde ve Konya) toplanan 18 adet geleneksel ekşi hamur örneğinden Saccharomyces cerevisiae suşlarının izolasyonu, farklı DNA markörleri ile genotipik karakterizasyonu ve popülasyon analizlerinin gerçekleştirilmesi amaçlanmıştır. İzole edilen 72 adet endojen mayanın 58 tanesi S. cerevisiae olarak tanımlanmıştır. Tür içi genetik varyasyonun belirlenmesinde SCoT 13 primeri, iPBS ve ISSR primerlerine göre daha faydalı sonuçlar vermiştir. Popülasyonlar arasındaki mesafe arttıkça genetik uzaklık dereceleri de artış göstermiştir (R=0.74). Popülasyonlar arası (%16) ve popülasyonlar içindeki (%84) genetik varyasyon dereceleri istatistiki olarak önemli bulunmuştur (P < 0.001). UPGMA dendrogramı üzerinde suşlar birçok alt gruba ayrılmış olup STRUCTURE analizine göre anlamlı alt grup sayısı iki çıkmıştır (ΔK=2). UPGMA ve PCoA'ya göre kümelenme suşların izole edildiği bölgelere göre gerçekleşmemiş olup rastgele dağılım gözlemlenmiştir.

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In Vitro Probiotic Characterization of Yeasts with their Postbiotics' Antioxidant Activity and Biofilm Inhibition Capacity

Aydın,

Aktepe,

Kahve

et al. 2024

Curr Microbiol

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In Vitro Evaluation of the Technological and Probiotic Potential of Pichia kudriavzevii Strains Isolated from Traditional Fermented Foods

Cited by 5 publications

References 50 publications

Biological Characterization and Whole-Genome Analysis of Bacillus subtilis MG-1 Isolated from Mink Fecal Samples

Biological Characterization and Whole-Genome Analysis of Bacillus subtilis MG-1 Isolated from Mink Fecal Samples

Isolation, Molecular Characterization, and Population Analysis of Saccharomyces Cerevisiae From Sourdough Collected From Different Provinces

In Vitro Probiotic Characterization of Yeasts with their Postbiotics' Antioxidant Activity and Biofilm Inhibition Capacity

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