Technological and beneficial features of lactic acid bacteria isolated from Boza A cereal-based fermented beverage

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dc.authoridKamer, Deniz Damla Altan/0000-0002-9119-5979
dc.authoridGumus, Tuncay/0000-0001-7635-5519
dc.authorscopusid35434572300
dc.authorscopusid6602223026
dc.authorscopusid57204819940
dc.authorwosidKamer, Deniz Damla Altan/ABA-7160-2020
dc.authorwosidGumus, Tuncay/ABA-4238-2020
dc.contributor.authorBozdemir, Merve
dc.contributor.authorGümüş, Tuncay
dc.contributor.authorKamer, Deniz Damla Altan
dc.date.accessioned2023-04-20T08:02:26Z
dc.date.available2023-04-20T08:02:26Z
dc.date.issued2022
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractLimosilactobacillus fermentum M3F, Levilactobacillus brevis M18F, Leuconostoc citreum M26F, Lactobacillus pentosus M7F, Lactiplantibacillus plantarum M15F, Leuconostoc lactis M31F, Lactococcus lactis M2F, and Lacticaseibacillus paracasei M32F were isolated from Boza samples produced in Turkey. The technological and beneficial features of the bacterial isolates were then evaluated. L. pentosus showed antibacterial activity against all pathogenic bacteria, which included Staphylococcus aureus ATCC 2393, Escherichia coli ATCC 25922, Escherichia coli O157:H7 ATCC 33150, Salmonella Enteritidis ATCC 13076, Vibrio parahaemolyticus ATCC 17802 and Listeria monocytogenes ATCC 7644. L. plantarum was also effective against all pathogens except L. monocytogenes. The resistance of the isolates to 0.3% bile salt was between 102-110% of the viability rate after 4h. The highest hydrophobicity was found in L. plantarum (90.99%), L. brevis (64.23%), L. fermentum (60.57%), and L. pentosus (50.59%). In addition, L. plantarum, L. pentosus, L. fermentum, and L. brevis were viable in a pH range of 2-9.6 and showed an ability to grow in the presence of high NaCl concentrations (10%).
dc.identifier.doi10.1080/08905436.2022.2092128
dc.identifier.endpage233
dc.identifier.issn0890-5436
dc.identifier.issn1532-4249
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85133337792
dc.identifier.scopusqualityQ2
dc.identifier.startpage209
dc.identifier.urihttps://doi.org/10.1080/08905436.2022.2092128
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10918
dc.identifier.volume36
dc.identifier.wosWOS:000820041400002
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorBozdemir, Merve
dc.institutionauthorGümüş, Tuncay
dc.institutionauthorKamer, Deniz Damla Altan
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofFood Biotechnology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectLactic Acid Bacteria
dc.subjectExopolysaccharide
dc.subjectBile Salt
dc.subjectAntibacterial
dc.subjectAntibiotic
dc.subjectBoza
dc.subjectIn-Vitro
dc.subjectLactobacillus-Plantarum
dc.subjectExopolysaccharide Production
dc.subjectAggregation Properties
dc.subjectAntibiotic-Resistance
dc.subjectProbiotic Properties
dc.subjectHydrogen-Peroxide
dc.subjectStrains
dc.subjectPolysaccharide
dc.subjectIdentification
dc.titleTechnological and beneficial features of lactic acid bacteria isolated from Boza A cereal-based fermented beverage
dc.typeArticle

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