Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Assessment of Potential Probiotic and Starter Properties of Pediococcus spp. Isolated from Turkish-Type Fermented Sausages (Sucuk)

  • Yuksekdag, Z. Nur (Department of Biology, Faculty of Science and Arts, Gazi University) ;
  • Aslim, Belma (Department of Biology, Faculty of Science and Arts, Gazi University)
  • Published : 2010.01.31
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Abstract

In this study, the metabolic activities of five strains of Pediococcus spp., in terms of the quantities they produced of lactic acid, hydrogen peroxide, exopolysaccharides, and proteolytic activity, were determined. Lactic acid levels produced by these strains were found to be in the range of 2.5-5.6 mg/ml. All strains produced hydrogen peroxide. The P. pentosaceus Z13P strain produced the maximum amount (0.25 mg/ml) of proteolytic activity. Exopolysaccharide (EPS) production by the Pediococcus strains during growth in MRS (de Man, Rogosa, and Sharpe) medium was in the range 25-64 mg/l. The susceptibility of 10 different antibiotics against these strains was also tested. All strains were found to be resistant to amoxicillin, gentamicin, and vancomycin. Antimicrobial effects of the Pediococcus spp. on pathogens were also determined by an agar diffusion method. All of the strains were able to inhibit L. monocytogenes. The tolerance of the strains to low pH, their resistance to bile salts of strains, and their abilities to autoaggregate and coaggregate with L. monocytogenes were also evaluated.

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