Evaluation of the probiotic potential of Pediococcus strains from fermented dairy product kefir

Murat Dogan and Murat Ay
Additional contact information
Murat Dogan: Gastronomy and Culinary Arts Department, Faculty of Fine Arts, Istanbul Gelişim University, Istanbul, Turkey
Murat Ay: Gastronomy and Culinary Arts Department, Faculty of Art and Design, Doguş University, Istanbul, Turkey

Czech Journal of Food Sciences, 2021, vol. 39, issue 5, 376-383

Abstract: Fermented dairy products mostly harbour some microbiota, also known as probiotics. Over the last years, there has been a significant increase in interest in probiotics. Among them, Pediococcus strains also exist in fermented dairy products, including kefir. However, the probiotic potential of Pediococcus strains has not been explored extensively. This study was performed to evaluate the probiotic potential of Pediococcus strains from traditionally produced kefir samples. To do this, a total of 32 kefir samples from Marmara and Central Anatolia regions in Turkey was collected. The samples were exposed to conventional microbiological analysis to culture lactic acid bacteria (LAB), followed by identification using VITEK® mass spectrometer (MS), and molecular characterisation of Pediococcus strains by polymerase chain reaction (PCR). After that, the probiotic potential of each Pediococcus strain was tested for resistance to gastric acidity and bile salt and property of hydrophobicity. Overall, 22 strains (34.9%) were identified as Pediococcus spp. out of 63 LAB isolates. Among them, only one isolate, Pediococcus pentosaceus K6, was found to be resistant to gastric acidity, bile salt and to have hydrophobic properties. In conclusion, our study suggests that a limited number of strains could reveal their potential probiotic action on the host organism. Thus, Pediococcus strains of diverse natural origins can provide more insights into further probiotic supplement designs in human nutrition without genomic intervention.

Keywords: fermented foods; lactic acid bacteria; probiotics; Pediococcus spp (search for similar items in EconPapers)
Date: 2021
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/71/2021-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/71/2021-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:39:y:2021:i:5:id:71-2021-cjfs

DOI: 10.17221/71/2021-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().