Studies of some starter and probiotic properties of Lactobacillus bacteria isolated from cheese in Balıkesir

Lactic acid bacteria are widely found in the nature. In this group are representatives of the Lactic acid bacteria Lactobacillus, Lactococcus, Pediococcus and Leuconostoc. They can be isolated from soils, waters, plants, waste products, and also from the intestinal tract of animals and humans. The lactic acid fermentation, which perform has long been known and applied by the humans for making different food stuffs. It plays an essential role in the production of all dairy products and is involved in the production of many other foods and drinks, sausages, pickles, boza etc. Of the fifteen lactic acid bacteria isolated from Balıkesir region cheeses some technological and functional properties, at the ability to grow different pH and salt concentrations, the ability of producing lactic acid, antimicrobial activity, antibiotic sensitivity, antioxidan and anticholesterol activities, EPS production are examined and bacteria is defined by performing 16S rRNA sequence analysis.Key Words : Lactobacillus spp., Probiotic, Starter Properties.