Multilocus sequence typing of and strains from Turkish traditional yoghurts and characterisation of their techno-functional roles.

Unlabelled: In this study, and strains from traditional Turkish yoghurts were isolated, identified by 16S rRNA sequencing and genotypically 14 and 6 strains were obtained as distinct strains by MLST analysis. Lactic acid production levels of the strains were higher than strains. HPLC analysis showed that EPS monosaccharide composition of the strains mainly consisted of glucose and galactose.

Isolation and characterization of yogurt starter cultures from traditional yogurts and growth kinetics of selected cultures under lab-scale fermentation.

The development of new starter cultures is a crucial task for the food industry to meet technological requirements and traditional products are important reservoirs for new starter cultures. In this respect, this study aimed to isolate, identify, and determine the technological characteristics of subsp. and strains originated from traditional yogurt samples.

Glucan type exopolysaccharide (EPS) shows prebiotic effect and reduces syneresis in chocolate pudding.

Exopolysaccharides (EPS) of lactic acid bacteria are important biopolymers that can improve the physicochemical properties of food products and act as prebiotics. In this study the physicochemical role and the prebiotic effects of a glucan type EPS with (α1-3) and (α1-6) linkages were assessed in chocolate pudding containing GG as a probiotic strain. The functions of EPS were determined by developing three different formulations: control, probiotic ( GG) and symbiotic pudding ( GG + EPS) samples.

Characterization of functional properties of Enterococcus faecium strains isolated from human gut.

The aim of this work was to characterize the functional properties of Enterococcus faecium strains identified after isolation from human faeces. Of these isolates, strain R13 showed the best resistance to low pH, bile salts, and survival in the simulated in vitro digestion assay, and demonstrated an important level of adhesion to hexadecane as a potential probiotic candidate. Analysis of the antibiotic resistance of E.