Identification by using MALDI-TOF mass spectrometry of lactic acid bacteria isolated from non-commercial yogurts in southern Anatolia, Turkey

Autors/ores

  • Ayse Karaduman Department of Biology, Faculty of Art and Science, University of Gaziantep, Gaziantep, Turkey.
  • Mehmet Ozaslan Department of Biology, Faculty of Art and Science, University of Gaziantep, Gaziantep, Turkey.
  • Ibrahim H. Kilic Department of Biology, Faculty of Art and Science, University of Gaziantep, Gaziantep, Turkey.
  • Sibel Bayil-Oguzkan Department of Medical Services and Techniques, Health Services, University of Gaziantep, Gaziantep, Turkey
  • Bekir S. Kurt Department of Biology, Faculty of Art and Science, University of Gaziantep, Gaziantep, Turkey.
  • Nese Erdogan Department of Biology, Faculty of Art and Science, University of Gaziantep, Gaziantep, Turkey.

Paraules clau:

yogurt starters, lactic acid bacteria (LAB), southern Anatolia (Turkey)

Resum

Yogurt is a dairy product obtained by bacterial fermentation of milk. Commercial yogurts are produced using standard starters while, in the production of non-commercial yogurt, the microbiota is quite different since yogurts are used as starter for years. To determine the final characteristics of the fermented product it is necessary to know the biochemical properties of the starter cultures, such as acidity, aroma and flavor. This can only be achieved by identifying and characterizing the bacteria in starter cultures. In our study, 208 non-commercial yogurt samples were collected from 9 different locations in Anatolia, southern Turkey. Their pH and lactic acid bacteria profiles were analyzed. Isolated bacteria were identified by MALDI-TOF MS (matrix-assisted laser sesorption-ionization time-of-flight, mass spectrometry), which is a fast and reliable method for identification of bacterial isolates compared to classical laboratory methods. In this study, 41% of the isolates were identified by using this method, which is 99.9% and 34.0% confidence. The isolates contained two genera (Enterococcus and Lactobacillus) and four species. Afterwards, the four lactic acid bacteria were characterized physiologically and biochemically and we found that they differed from lactic acid bacteria used in commercial yogurt production. [Int Microbiol 20(1): 25-30 (2017)]

Keywords: yogurt starters · lactic acid bacteria (LAB) · southern Anatolia (Turkey)

Biografies de l'autor/a

Ayse Karaduman, Department of Biology, Faculty of Art and Science, University of Gaziantep, Gaziantep, Turkey.

 

 

Sibel Bayil-Oguzkan, Department of Medical Services and Techniques, Health Services, University of Gaziantep, Gaziantep, Turkey

 

 

Descàrregues

Número

Vol. 20 Núm. 1 (2017)

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