Identification and Potential Biotechnological Characterization of Lactic Acid Bacteria Isolated from White Cheese Samples
In this study, the isolation of lactic acid bacteria was carried out from one hundred white cheese samples collected from different regions of Turkey. Subsequently, phenotypic and genotypic characterization of the isolates was performed. Biochemical characteristics of the isolates were determined by...
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| Format: | Article |
| Language: | English |
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Journal of Pure and Applied Microbiology
2022-12-01
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| Series: | Journal of Pure and Applied Microbiology |
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| Online Access: | https://microbiologyjournal.org/identification-and-potential-biotechnological-characterization-of-lactic-acid-bacteria-isolated-from-white-cheese-samples/ |
| _version_ | 1797948767196938240 |
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| author | Sumeyya Akbulut Mustafa Ozkan Baltaci Gulsah Adiguzel Ahmet Adiguzel |
| author_facet | Sumeyya Akbulut Mustafa Ozkan Baltaci Gulsah Adiguzel Ahmet Adiguzel |
| author_sort | Sumeyya Akbulut |
| collection | DOAJ |
| description | In this study, the isolation of lactic acid bacteria was carried out from one hundred white cheese samples collected from different regions of Turkey. Subsequently, phenotypic and genotypic characterization of the isolates was performed. Biochemical characteristics of the isolates were determined by API 50CHL. Furthermore, the biotechnological enzyme production potential of the isolates was screened. Genomic fingerprint profiles of the test isolates were detected by using rep-PCR (BOX-PCR), which has been used successfully in the differentiation of microorganisms at the species, subspecies, and even strain levels. The results showed that a total of forty-one bacteria were isolated and seventeen of which are found to be different species. The isolates generally grew at 4-6 pH values, 0-8% NaCl and 30-40°C. Later, isolates thought to be different species were identified by 16S rRNA gene sequence analyses. According to 16S rRNA sequence results, MA56 showed a 96.41% similarity match to Lentilactobacillus buchneri, it is thought to be a new species. In addition, MA19, MA25, MA43, and MA47 were determined to have multi-enzyme production potential. MA43 has a plantaricin gene and it showed a high antagonistic effect on Escherichia coli O157:H7 ATCC 43888 and Pseudomonas aeruginosa ATCC 9027. Inhibition zones were measured at 19 mm and 16 mm respectively. |
| first_indexed | 2024-04-10T21:48:34Z |
| format | Article |
| id | doaj.art-fc4a442ad9714aba904918d583efb896 |
| institution | Directory Open Access Journal |
| issn | 0973-7510 2581-690X |
| language | English |
| last_indexed | 2024-04-10T21:48:34Z |
| publishDate | 2022-12-01 |
| publisher | Journal of Pure and Applied Microbiology |
| record_format | Article |
| series | Journal of Pure and Applied Microbiology |
| spelling | doaj.art-fc4a442ad9714aba904918d583efb8962023-01-18T13:52:10ZengJournal of Pure and Applied MicrobiologyJournal of Pure and Applied Microbiology0973-75102581-690X2022-12-0116429122922https://doi.org/10.22207/JPAM.16.4.66Identification and Potential Biotechnological Characterization of Lactic Acid Bacteria Isolated from White Cheese SamplesSumeyya Akbuluthttps://orcid.org/0000-0001-6326-5266Mustafa Ozkan Baltacihttps://orcid.org/0000-0003-4968-9016Gulsah Adiguzelhttps://orcid.org/0000-0003-1207-6742Ahmet Adiguzelhttps://orcid.org/0000-0001-8848-6647In this study, the isolation of lactic acid bacteria was carried out from one hundred white cheese samples collected from different regions of Turkey. Subsequently, phenotypic and genotypic characterization of the isolates was performed. Biochemical characteristics of the isolates were determined by API 50CHL. Furthermore, the biotechnological enzyme production potential of the isolates was screened. Genomic fingerprint profiles of the test isolates were detected by using rep-PCR (BOX-PCR), which has been used successfully in the differentiation of microorganisms at the species, subspecies, and even strain levels. The results showed that a total of forty-one bacteria were isolated and seventeen of which are found to be different species. The isolates generally grew at 4-6 pH values, 0-8% NaCl and 30-40°C. Later, isolates thought to be different species were identified by 16S rRNA gene sequence analyses. According to 16S rRNA sequence results, MA56 showed a 96.41% similarity match to Lentilactobacillus buchneri, it is thought to be a new species. In addition, MA19, MA25, MA43, and MA47 were determined to have multi-enzyme production potential. MA43 has a plantaricin gene and it showed a high antagonistic effect on Escherichia coli O157:H7 ATCC 43888 and Pseudomonas aeruginosa ATCC 9027. Inhibition zones were measured at 19 mm and 16 mm respectively.https://microbiologyjournal.org/identification-and-potential-biotechnological-characterization-of-lactic-acid-bacteria-isolated-from-white-cheese-samples/lactic acid bacteriabacteriocinmolecular characterizationbiotechnological enzymes |
| spellingShingle | Sumeyya Akbulut Mustafa Ozkan Baltaci Gulsah Adiguzel Ahmet Adiguzel Identification and Potential Biotechnological Characterization of Lactic Acid Bacteria Isolated from White Cheese Samples Journal of Pure and Applied Microbiology lactic acid bacteria bacteriocin molecular characterization biotechnological enzymes |
| title | Identification and Potential Biotechnological Characterization of Lactic Acid Bacteria Isolated from White Cheese Samples |
| title_full | Identification and Potential Biotechnological Characterization of Lactic Acid Bacteria Isolated from White Cheese Samples |
| title_fullStr | Identification and Potential Biotechnological Characterization of Lactic Acid Bacteria Isolated from White Cheese Samples |
| title_full_unstemmed | Identification and Potential Biotechnological Characterization of Lactic Acid Bacteria Isolated from White Cheese Samples |
| title_short | Identification and Potential Biotechnological Characterization of Lactic Acid Bacteria Isolated from White Cheese Samples |
| title_sort | identification and potential biotechnological characterization of lactic acid bacteria isolated from white cheese samples |
| topic | lactic acid bacteria bacteriocin molecular characterization biotechnological enzymes |
| url | https://microbiologyjournal.org/identification-and-potential-biotechnological-characterization-of-lactic-acid-bacteria-isolated-from-white-cheese-samples/ |
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