TY - JOUR
T1 - Multilocus sequence typing of L. bulgaricus and S. thermophilus strains from Turkish traditional yoghurts and characterisation of their techno-functional roles
AU - Dikmen, Hilal
AU - Goktas, Hamza
AU - Demirbas, Fatmanur
AU - Kayacan, Selma
AU - Ispirli, Humeyra
AU - Arici, Muhammet
AU - Turker, Mustafa
AU - Sagdic, Osman
AU - Dertli, Enes
N1 - Publisher Copyright:
© 2023, The Korean Society of Food Science and Technology.
PY - 2024/2
Y1 - 2024/2
N2 - In this study, Streptococcus thermophilus and Lactobacillus bulgaricus strains from traditional Turkish yoghurts were isolated, identified by 16S rRNA sequencing and genotypically 14 S. thermophilus and 6 L. bulgaricus strains were obtained as distinct strains by MLST analysis. Lactic acid production levels of the L. bulgaricus strains were higher than S. thermophilus strains. HPLC analysis showed that EPS monosaccharide composition of the strains mainly consisted of glucose and galactose. In general, all strains were found to be susceptible for antibiotics, except some strains were resistance to gentamicin and kanamycin. Apart from two strains of S. thermophilus, all strains displayed strong auto-aggregation level greater than 95% at 24 h incubation. S. thermophilus strains showed higher cell surface hydrophobicity than L. bulgaricus strains. This study demonstrated the isolation, identification, genotypic discrimination and techno-functional features of wild type yoghurt starter cultures which can potentially find place in industrial applications.
AB - In this study, Streptococcus thermophilus and Lactobacillus bulgaricus strains from traditional Turkish yoghurts were isolated, identified by 16S rRNA sequencing and genotypically 14 S. thermophilus and 6 L. bulgaricus strains were obtained as distinct strains by MLST analysis. Lactic acid production levels of the L. bulgaricus strains were higher than S. thermophilus strains. HPLC analysis showed that EPS monosaccharide composition of the strains mainly consisted of glucose and galactose. In general, all strains were found to be susceptible for antibiotics, except some strains were resistance to gentamicin and kanamycin. Apart from two strains of S. thermophilus, all strains displayed strong auto-aggregation level greater than 95% at 24 h incubation. S. thermophilus strains showed higher cell surface hydrophobicity than L. bulgaricus strains. This study demonstrated the isolation, identification, genotypic discrimination and techno-functional features of wild type yoghurt starter cultures which can potentially find place in industrial applications.
KW - MLST
KW - Probiotic properties
KW - S. thermophilus and L. bulgaricus EPS
KW - Turkish yoghurt
UR - http://www.scopus.com/inward/record.url?scp=85165265290&partnerID=8YFLogxK
U2 - 10.1007/s10068-023-01366-2
DO - 10.1007/s10068-023-01366-2
M3 - Article
AN - SCOPUS:85165265290
SN - 1226-7708
VL - 33
SP - 625
EP - 635
JO - Food Science and Biotechnology
JF - Food Science and Biotechnology
IS - 3
ER -