Isolation and Characterization of Potentially Important Probiotic Bacteria for Human Health from Fermented Dairy Products

Abstract

This study aimed to identify probiotic microorganisms in fermented foods such as butter and kashar cheese and to clarify several probiotic properties including acid-bile tolerance, exopolysaccharide production, antimicrobial-activity and antibiotic resistance, in the isolates. Butter and kashar cheese samples collected from Çorum province were used to isolate and identify probiotic bacteria. The isolates were characterized using biochemical tests and 16S rRNA sequencing. Their acid and bile tolerance, exopolysaccharide (EPS) production, antimicrobial activity, and antibiotic resistance were evaluated to determine their probiotic potential. According to biochemical and molecular analysis, one Streptococcus spp. and twelve Lactobacillus spp. strains were isolated. L. helveticus G9 performed best in terms of acid (pH 3.0) and bile-tolerance (0.3%) and EPS production. All strains were found to be resistant to ampicillin, oxacillin, chloramphenicol, vancomycin, and clindamycin. The G9 strain could be a potential probiotic microorganism for survival and attachment in the human intestine.