IDEAS home Printed from https://ideas.repec.org/a/caa/jnlcjf/v39y2021i5id71-2021-cjfs.html
   My bibliography  Save this article

Evaluation of the probiotic potential of Pediococcus strains from fermented dairy product kefir

Author

Listed:
  • Murat Dogan

    (Gastronomy and Culinary Arts Department, Faculty of Fine Arts, Istanbul Gelişim University, Istanbul, Turkey)

  • Murat Ay

    (Gastronomy and Culinary Arts Department, Faculty of Art and Design, Doguş University, Istanbul, Turkey)

Abstract

Fermented dairy products mostly harbour some microbiota, also known as probiotics. Over the last years, there has been a significant increase in interest in probiotics. Among them, Pediococcus strains also exist in fermented dairy products, including kefir. However, the probiotic potential of Pediococcus strains has not been explored extensively. This study was performed to evaluate the probiotic potential of Pediococcus strains from traditionally produced kefir samples. To do this, a total of 32 kefir samples from Marmara and Central Anatolia regions in Turkey was collected. The samples were exposed to conventional microbiological analysis to culture lactic acid bacteria (LAB), followed by identification using VITEK® mass spectrometer (MS), and molecular characterisation of Pediococcus strains by polymerase chain reaction (PCR). After that, the probiotic potential of each Pediococcus strain was tested for resistance to gastric acidity and bile salt and property of hydrophobicity. Overall, 22 strains (34.9%) were identified as Pediococcus spp. out of 63 LAB isolates. Among them, only one isolate, Pediococcus pentosaceus K6, was found to be resistant to gastric acidity, bile salt and to have hydrophobic properties. In conclusion, our study suggests that a limited number of strains could reveal their potential probiotic action on the host organism. Thus, Pediococcus strains of diverse natural origins can provide more insights into further probiotic supplement designs in human nutrition without genomic intervention.

Suggested Citation

  • Murat Dogan & Murat Ay, 2021. "Evaluation of the probiotic potential of Pediococcus strains from fermented dairy product kefir," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 39(5), pages 376-383.
    • Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:5:id:71-2021-cjfs
    DOI: 10.17221/71/2021-CJFS
    as

    Download full text from publisher

    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/71/2021-CJFS.html
    Download Restriction: free of charge
    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/71/2021-CJFS.pdf
    Download Restriction: free of charge
    File URL: https://libkey.io/10.17221/71/2021-CJFS?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    As the access to this document is restricted, you may want to search for a different version of it.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:caa:jnlcjf:v:39:y:2021:i:5:id:71-2021-cjfs. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Ivo Andrle (email available below). General contact details of provider: https://www.cazv.cz/en/home/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.