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BioMed Research International
Volume 2015, Article ID 315819, 8 pages
http://dx.doi.org/10.1155/2015/315819
Research Article

In Vitro Properties of Potential Probiotic Indigenous Lactic Acid Bacteria Originating from Traditional Pickles

1Department of Food Engineering, Faculty of Natural Sciences and Engineering, Gaziosmanpaşa University, 60150 Tokat, Turkey
2Department of Food Engineering, Faculty of Agriculture, Uludağ University, 16059 Bursa, Turkey
3Department of Food Engineering, Faculty of Engineering, Ankara University, 06110 Ankara, Turkey
4Yeniçağa Yaşar Çelik Vocational School, Abant İzzet Baysal University, 14650 Bolu, Turkey

Received 14 March 2015; Revised 1 May 2015; Accepted 17 May 2015

Academic Editor: Clara G. de los Reyes-Gavilán

Copyright © 2015 Mehmet Tokatlı et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The suitable properties of potential probiotic lactic acid bacteria (LAB) strains (preselected among 153 strains on the basis of their potential technological properties) isolated from traditional Çubuk pickles were examined in vitro. For this purpose, these strains (21 Lactobacillus plantarum, 11 Pediococcus ethanolidurans, and 7 Lactobacillus brevis) were tested for the ability to survive at pH 2.5, resistance to bile salts, viability in the presence of pepsin-pancreatin, ability to deconjugate bile salts, cholesterol assimilation, and surface hydrophobicity properties. Most of the properties tested could be assumed to be strain-dependent. However, L. plantarum and L. brevis species were found to possess desirable probiotic properties to a greater extent compared to P. ethanolidurans. In contrast to P. ethanolidurans strains, the tested L. plantarum and L. brevis strains exhibited bile salt tolerance, albeit to different extent. All tested strains showed less resistance to intestinal conditions than gastric juice environment. Based on the survival under gastrointestinal conditions, 22 of the 39 strains were selected for further characterization. The eight strains having the highest cholesterol assimilation and surface hydrophobicity ratios could be taken as promising probiotic candidates for further in vivo studies, because of the strongest variations found among the tested strains with regard to these properties.