Probiotic characteristics of natural lactobacilli isolated from traditional kargi tulum cheese

Elcioglu O., Kunduhoglu B.

Italian Journal of Food Science, vol.26, no.1, pp.31-40, 2014 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 26 Issue: 1
  • Publication Date: 2014
  • Journal Name: Italian Journal of Food Science
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.31-40
  • Keywords: Lactobacillus, probiotics, bacteriocin, tulum cheese, LACTIC-ACID BACTERIA, PEPTIDES, STRAINS, BINDING
  • Eskisehir Osmangazi University Affiliated: Yes


In this study, the probiotic characteristics of Lactobacillus spp. (75 strains) isolated from traditional Kargi tulum cheese were determined. First, their acid (pH 1-3), bile (0.3-1%) and simulated gastric juice (pepsin 0.3% w/v, NaCl 0.5% w/v, pH=2) tolerances were determined, and 11 strains (7 L. paracasei, 3 L. plantarum, and 1 L. brevis) that survived in these conditions were selected for further examination. API 50CH and API-ZYM test results showed that these 11 strains could ferment numerous sugars and had a wide range of enzyme activities, including ?-galactosidase. In addition, bacteriocins obtained from L. plantarum KT45, KT68 and KT110 inhibited Escherichia coli, E. coli O157:H7, B. cereus, Salmonella sp. and MRSA. Disk diffusion test results showed that L. plantarum KT45, KT68 and KT110 and L. paracasei KT39 were sensitive to streptomycin, erythromycin, gentamicin, chloramphenicol, tetracycline, rifampicin, amoxicillin, vancomycin and penicillin and were resistant to nalidixic acid. These strains were also relatively hydrophobic (48.1- 58.6%), and they produced EPS and H2O2 (0.5-2.9 ?L/mL). It was concluded that the most promising probiotic strains were L. plantarum KT45, KT68 and KT110 and L. paracasei KT39.