Tokatlı, MehmetBağder, Simel Elmacıİşleyen, Nurdan ArslanközÖzçelik, Filiz2022-06-092022-06-092015Tokatlı, M. vd. (2015). "In vitro properties of potential probiotic ındigenous lactic acid bacteria originating from traditional pickles". BioMed Research International, 2015.2314-6133https://doi.org/10.1155/2015/315819https://www.hindawi.com/journals/bmri/2015/315819/http://hdl.handle.net/11452/27006The suitable properties of potential probiotic lactic acid bacteria (LAB) strains (preselected among 153 strains on the basis of their potential technological properties) isolated from traditional Cubuk pickles were examined in vitro. For this purpose, these strains (21 Lactobacillus plantarum, 11 Pediococcus ethanolidurans, and 7 Lactobacillus brevis) were tested for the ability to survive at pH2.5, resistance to bile salts, viability in the presence of pepsin-pancreatin, ability to deconjugate bile salts, cholesterol assimilation, and surface hydrophobicity properties. Most of the properties tested could be assumed to be strain-dependent. However, Lactobacillus plantarum and Lactobacillus brevis species were found to possess desirable probiotic properties to a greater extent compared to Pediococcus ethanolidurans. In contrast to Pediococcus ethanolidurans strains, the tested Lactobacillus plantarum and Lactobacillus brevis strains exhibited bile salt tolerance, albeit to different extent. All tested strains showed less resistance to intestinal conditions than gastric juice environment. Based on the survival under gastrointestinal conditions, 22 of the 39 strains were selected for further characterization. The eight strains having the highest cholesterol assimilation and surface hydrophobicity ratios could be taken as promising probiotic candidates for further in vivo studies, because of the strongest variations found among the tested strains with regard to these properties.eninfo:eu-repo/semantics/openAccessTable olivesCholesterolDeconjugationAssimilationLactobacilliSelectionStarterStrainsBiotechnology & applied microbiologyResearch & experimental medicineLactobacillus brevisLactobacillus plantarumPediococcusBile acids and saltsFood microbiologyGastric juiceHydrogen-Ion concentrationLactic acidLactobacillus brevisLactobacillus plantarumMicrobial viabilityPediococcusPepsin AProbioticsArticle0003558062000012-s2.0-84935827124201526101771Biotechnology & applied microbiologyMedicine, research & experimentalCholesterol; Probiotic Agent; LactobacillalesBile saltCholesterolPancreatinPepsin AProbiotic agentBile acidLactic acidProbiotic agentArticleBacterial strainBacterial survivalBacterium adherenceHydrophobicityIn vitro studyIntestine fluidLactic acid bacteriumLactobacillus brevisLactobacillus plantarumNonhumanPediococcusPediococcus ethanoliduransSalt toleranceStomach juiceStomach pHSurvival rateDrug effectsFood controlGrowth, development and agingIsolation and purificationMetabolismMicrobial viabilitypH