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Volume 66, Issue 3
  • ISSN: 2056-5135
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  • oa Evaluation of the Antimicrobial Efficacy of some Fermented Traditional Turkish Beverages with Probiotic Potentials

    The first study to evaluate antimicrobial properties of isolates from five beverages against a broad spectrum of human microbial pathogens

  • Authors: Oluwaseun Temitope Aladeboyeje1, Nazmiye Ozlem Sanli2 and Umut Buyuk3,4
  • Affiliations: 1 Institute of Graduate Studies in Science, Istanbul UniversityBeyazıt 34116, IstanbulTurkey 2 Biotechnology Section, Department of Biology, Faculty of Science, Istanbul UniversityVezneciler, Fatih 34134 IstanbulTurkey 3 Hibrigen Biotechnology R&D Industry and Trade Inc, Tübitak MAM Technology Free Zone Branch and Service Areas Gebze/KocaeliTurkey 4 Department of Molecular Biology and Genetics, Faculty of Science, Istanbul UniversityVezneciler, 34134 IstanbulTurkey
  • Source: Johnson Matthey Technology Review, Volume 66, Issue 3, Jul 2022, p. 337 - 350
  • DOI: https://doi.org/10.1595/205651322X16388083409013
    • Received: 10 Sep 2021
    • Accepted: 06 Dec 2021
    • Published online: 06 Dec 2021

Abstract

Turkey is a home country for a good number of fermented beverages derived from milk, cereals, fruits and vegetables, and several studies have reported the probiotic potentiality of these beverages. Probiotics, otherwise known as beneficial microorganisms possess the ability to exert antimicrobial effects, which is one of the most important selection criteria for their use in commercial products. In the current study, the antimicrobial activities of potential probiotic bacteria isolated from five fermented traditional Turkish beverages (boza, kefir, ayran, shalgam juice and hardaliye) were evaluated. The bacterial isolates were morphologically characterised and genotypically identified by 16S rRNA gene sequence analysis. The antimicrobial effects of the isolates against selected human pathogens were assessed using spot-on-the-lawn and agar well diffusion assays. 18 of the 22 strains displayed varying degrees of antagonism against the tested pathogens. Amongst the isolates, the strongest antimicrobial effects were exhibited by strains from boza, kefir and shalgam which can be attributed to their greater microbiota diversity. Strain specificity in the activities of the obtained isolates and specificity with the different indicator pathogens tested was observed. The antimicrobial effects exhibited by boza, kefir and shalgam isolates offer a promising health benefit to consumers of these fermented probiotic products.

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2021-12-06
2024-12-22
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/content/journals/10.1595/205651322X16388083409013
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Evaluation of the Antimicrobial Efficacy of some Fermented Traditional Turkish Beverages with Probiotic Potentials
Johnson Matthey Technology Review 66, 337 (2022); https://doi.org/10.1595/205651322X16388083409013
/content/journals/10.1595/205651322X16388083409013
/content/journals/10.1595/205651322X16388083409013
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