Lactic acid bacteria from fermented products: Antimicrobial activity and metabolite production

Authors

  • Asena Aslihan Celik Ankara University Biotechnology Institute Ankara Turkey
  • Kamuran Ayhan Ankara University Faculty of Engineering Department of Food Engineering Ankara Turkey
  • Kena Can Tok Ankara University, Institute of Forensic Sciences, Department of Forensic Toxicology, Ankara, Turkey
  • Mehmet Gumustas Ankara University, Institute of Forensic Sciences, Department of Forensic Toxicology, Ankara, Turkey
  • Evrim Gunes Altuntas Ankara University Biotechnology Institution

DOI:

https://doi.org/10.52292/j.laar.2024.3413

Keywords:

Fermented food, Lactic acid bacteria, antimicrobial, lactic acid, diacetyl

Abstract

In the present study, lactic acid bacteria (LAB) isolated from various fermented food sources, were studied on their antimicrobial properties alongside quantifying the production levels of lactic acid and diacetyl. Based on the findings of 16S rRNA sequencing, Pediococcus spp. were identified in 4 out of 11 isolates, Lactiplantibacillus spp. in 2 isolates, Leuconostoc spp. in 2 isolates, and Enterococcus spp. in 3 isolates. Except for isolate 8, all tested isolates demonstrated inhibitory effects against the pathogens used in the antimicrobial activity assays conducted in this study. Isolate F2 exhibited the highest lactic acid production, reaching a concentration of 10.07 mg/mL, while isolate 8 showed the highest diacetyl production at 0.8 µg/mL. Particularly, strains 40, 50, F2, AF1, and AF2 exhibited significant lactic acid production and demonstrated strong antimicrobial effects. Consequently, isolates exhibiting elevated levels of lactic acid production also demonstrated heightened antimicrobial effects, suggesting a contributory role of lactic acid production in antimicrobial activity.

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Published

2024-10-07

Issue

Vol. 54 No. 4 (2024): Latin American Applied Research

Section

Control and Information Processing

License

Copyright (c) 2024 Latin American Applied Research - An international journal

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