Yiğit, Mehmet Burak

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Highly Potent New Probiotic Strains From Traditional Turkish Fermented Foods
(Springer, 2025) Yigit, Mehmet Burak; Cebeci, Aysun
Traditional Turkish fermented foods like boza, pickles, and tarhana are recognized for their nutritional and health benefits, yet the probiotic potential of lactic acid bacteria (LAB) strains isolated from them remains underexplored. Sixty-six LAB strains were isolated from fermented foods using bacterial morphology, Gram staining, and catalase activity. The isolates were differentiated at strain level by RAPD-PCR (Random Amplification of Polymorphic DNA-Polymerase Chain Reaction) and twenty-five strains were selected for further evaluation of acid and bile salt tolerance. Among these, ten strains exhibited high tolerance and were subsequently assessed for adhesion to Caco-2 colorectal carcinoma cells, antimicrobial activity, exopolysaccharide (EPS) production, lysozyme resistance, and hemolytic activity. Using k-means clustering, three strains: Lactiplantibacillus plantarum ES-3, Pediococcus pentosaceus N-1, and Enterococcus faecium N-2 demonstrated superior probiotic characteristics, including significant acid (100% survival at pH3.0) and 0.3% bile salt tolerance (57%, 64%, 67%), strong adhesion to intestinal cells (65%, 88%, 91%), high lysozyme resistance (88%, 88%, 77%), and produced high amounts of EPS. These strains show promising potential as probiotics and warrant further investigation to confirm their functional properties and potential applications.
Geleneksel Gıda Ürünlerinden İzole Edilen Laktik Asit Bakterilerinin Probiyotik Özelliklerinin Belirlenmesi
(Abdullah Gül Üniversitesi, Fen Bilimleri Enstitüsü, 2023) Yiğit, Mehmet Burak; Aydın, Aysun Cebeci
Probiotics are microorganisms that live in our bodies and positively affect health when consumed regularly. One of the ways to have a healthy body is to have a healthy microbiota. Because of that, the importance given to the consumption of probiotic foods among the public is increasing. Since probiotics are especially abundant in fermented and traditional foods, consuming these foods is vital to have a healthy microflora. In this thesis, probiotic potentials of bacteria isolated from tarhana, einkorn sourdough, Turkish and Bulgarian-type boza and pickled beetroot foods were investigated, and obtained results were discussed. Based on acid and bile salt tolerance tests, MRS ES-2-3-7-11-12-17, MRS PT-2-14-16, MRS N-1, MRS EB-3, MRS T-1, M17 N-2 -3-4 showed higher viability in acidic environments (pH 2.0 and 3.0) than the control groups, M17 N-3-4 and M17 TB-1-2 strains showed higher viability at 0.3% and 0.5% bile salt conditions than other strains. For 10 strains which are selected for further tests, in the adhesion to Caco-2 cells, MRS ES-3, MRS N-1, MRS T-2, M17 BB-7, M17 N-2 and M17 N-3 showed over 35% adhesion, especially, MRS N-1 and M17 N-2 showed over 85% adhesion to Caco-2 cells. For the antimicrobial activity test, ES-3 strain showed limited effect on S. aureus ATCC 6538 and K. pneumoniae ATCC 4352 pathogens, while other strains showed no inhibitory effect on pathogens. Finally, according to the results of 16S rRNA sequencing, it was determined that MRS ES-3, ES-7, PT-14 strains belonged to L. plantarum, MRS ES-11 strain belonged to L. brevis, M17 BB-7 strain belonged to E. faecium and M17 TB-2 strain belonged to E. durans species.

Yiğit, Mehmet Burak

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