Investigation of Starter Culture Properties and Antifungal Activities of Pickle-Derived Lactic Acid Bacteria

Abstract

Fermented foods, which are widely consumed around the world, are of great importance for human health. Standard production should be carried out in order to extend the shelf life of fermented products and increase their positive effects on human health. Therefore, there is a need for starter cultures that can be used in the production of fermented products. In this study, antifungal activity on 9 yeast isolates, antibiotic resistance, growth at different temperatures, pH and salt concentrations, arginine hydrolysis and gas production from glucose of 5 lactic acid bacteria (Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus paracasei, Pediococcus parvulus, Leuconostoc holzapfel) were investigated. The lactic acid bacteria have antifungal effects on all yeasts except Hanseniaspora opuntiae, Kazachstania exigua and Pichia fermentans, and they grow at 10 and 25 o C, 3.9 and 5 pH and 4% salt concentration. In addition, all of the isolates showed resistance to vancomycin. The results indicated that L. brevis, L. plantarum, L. paracasei strains can be used as starter cultures in term of standart pickle production and antifungal effect.

Characterization of technological properties of lactic acid bacteria isolated from Turkish Beyaz (white) cheese

“…In responses of kanamycin and streptomycin, all strains were resistant except E. italicus L57. The widespread occurrence of gentamicin, kanamycin, and streptomycin-resistant LAB has been noted by others (Aktaş & Çetin, 2022;Aspri et al, 2017;Margalho et al, 2020;Meleh et al, 2020). It is generally known that some LAB display intrinsic resistance to gentamicin, kanamycin, and streptomycin (Ammor et al, 2007).…”

Probiotic and technological properties of isolates from homemade and industrial yoghurts

“…At the end of incubation, Nessler reagent (Merck) was used to detect ammonia production. The transformation of color to orange‐brown has been accepted as a positive (Aktaş & Çetin, 2022; Drosinos et al, 2007; Greco et al, 2005).…”

“…The transformation of color to orange-brown has been accepted as a positive (Aktaş & Çetin, 2022;Drosinos et al, 2007;Greco et al, 2005).…”