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Dergiler / Hittite Journal of Science and Engineering / 2015 / Cilt: 2 - Sayı: 2

Determination of fundamental probiotic properties of Lactobacillus strains isolated from Turkish local yogurt

Gulcin Alp AVCİ
Emre AVCİ
Asiye Aslı EMNİYET
Burcin OZCELİK
Sayfa
181–185
Yayın Tarihi
2015-12-30
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

These features can be reference points to choose a probiotic microorganism

📌 3 Maddede Bu Makale

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Amaç & Hipotez:L actic acid bacteria have benefits for the digestive tract.
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Temel Bulgular & Veri:This research was aimed to determinate the resistance to acid, tolerance to bile and exopolysaccharide EPS production capacity of all Lactobacillus strains isolated from home-made yogurt gathered from 17 different Turkish villages.
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Sonuç & Katkı:These features can be reference points to choose a probiotic microorganism
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Probiotic · Lactobacillus · Acid and Bile Tolerance

Abstract

L actic acid bacteria have benefits for the digestive tract. They and some of their methabolic products stimulate the immune system and therefore regarded as probiotic. A good quality probiotic must have some features like stomach acid resistance, bile reduction, exopolysaccharide production and must be able to keep the intestinal mucosa. This research was aimed to determinate the resistance to acid, tolerance to bile and exopolysaccharide EPS production capacity of all Lactobacillus strains isolated from home-made yogurt gathered from 17 different Turkish villages. All strains were researched for acid and bile tolerance and EPS production. All values were measured spectrophotometrically. Acid and bile tolerance levels of isolates were in a different rate. And also, the lowest and highest EPS amounts were calculated as 20.82 and 121.01 mg/L, respectively. These features can be reference points to choose a probiotic microorganism

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Bu Makaleye Atıf Yap

AVCİ, G. A., AVCİ, E., EMNİYET, A. A., OZCELİK, B. (2015). Determination of fundamental probiotic properties of Lactobacillus strains isolated from Turkish local yogurt. Hittite Journal of Science and Engineering, Cilt: 2 - Sayı: 2, 181–185. https://ajindex.com/articles/671665

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Kaynakça (12)

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