Investigation of probiotic properties of lactic acid bacteria strains from some foods

Probiotics have significant benefits for the human health. Therefore, they can be used as natural support for the treatment of disease. Probiotics positively affect the gastrointestinal tract as a result of their activities. Probiotics are colony-forming bacteria in the human body mucosa and gastrointestinal tract. It stimulates mucosal and systemic immunity. In order for probiotic bacteria to be effective, they need to resist stomach acidity and bile salts, and can reach a large number of intestinal systems alive. They need to survive on the epithelial cell surfaces of intestinal mucosa and be colonized. The recent studies on probiotics provided that they contribute to lactose digestion, cancer preventing effect, stimulating immune system, reducing allergy preventive effect on cardiovascular disease, hypertension inhibitory effect, inhibitory effect of urogenital diseases, gastritis and ulcer-inhibiting effect was found for preventive effect on hepatic encephalopathy. In the present time, for the protective effect against diseases and consumption of healthy foods due to the emergence of the strong interest and increased interest in probiotics. Therefore, their well-known probiotic properties and natural features are intended to elicit alternative strains of preserved food. In this study, a total of 130 food samples (10 Boza, 40 cheeses, 20 pcs kefir and 60 raw milk) were microbiologically examined for the presence of probiotic bacteria. 144 strains were isolated, and identified by using MALDI-TOF MS (VITEK® MS). All necessary tests in compliance with the probiotic properties of these bacteria were applied. Of 144 bacterial strains, only 35 were resistant to gastric pH. After that, only 8 isolates from 35 isolates were able to survive under bile salt conditions. It was determined that only 6 of bile salt-resistant isolates have hydrophobicity ability. The remaining 6 isolates were examined for antimicrobial resistance and the presence of extended-spectrum beta-lactamases (ESBL) resistance, and no strain was found as ESBL positive. Finally, we revealed that only 6 (4.1%) bacteria of 144 isolates were found to have probiotic properties, including . 3 Lactobacillus plantarum from kefir and 3 Lactobacillus brevis from boza. However, no probiotics could be isolated from other food samples such as milk and cheese. Statistically, Pearson's non-parametric statistical correlations based on GIS isolates is higher than the acidity of resistance to bile salts showed a significant association with bile salt resistance (P <0.05) revealed. As a result, alternative non-transgenic strains of probiotic bacteria for industrial probiotics isolated from natural food products we were determined. Therefore, presented that probiotic bacteria could be produced as an alternative to industrial probiotics through non-transgenic microorganisms isolated from natural food products such as kefir and boza.