AI Article Synopsis
- This study isolated and identified distinct strains of lactic acid bacteria from traditional Turkish yogurts using 16S rRNA sequencing and MLST analysis, leading to 14 and 6 unique strains, respectively.
- The lactic acid production was higher in the identified strains compared to other strains, and their EPS composition primarily featured glucose and galactose, highlighting their potential for food industry applications.
- Most strains showed strong auto-aggregation and high cell surface hydrophobicity, with some showing antibiotic resistance to gentamicin and kanamycin, indicating their functional properties for industrial use.
Article Abstract
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. In general, all strains were found to be susceptible for antibiotics, except some strains were resistance to gentamicin and kanamycin. Apart from two strains of , all strains displayed strong auto-aggregation level greater than 95% at 24 h incubation. strains showed higher cell surface hydrophobicity than strains. This study demonstrated the isolation, identification, genotypic discrimination and techno-functional features of wild type yoghurt starter cultures which can potentially find place in industrial applications.
Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-023-01366-2.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10805743 | PMC |
| http://dx.doi.org/10.1007/s10068-023-01366-2 | DOI Listing |
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