Characterization of lactic acid bacteria from Erzincan Tulum cheese: Probiotic potential, antimicrobial properties, and technological traits

Tulum cheese is a traditional Turkish cheese ripened in goatskin or sheepskin and characterized by its rich microbial composition. In this study, 150 bacterial isolates were obtained from tulum cheese samples collected in Erzincan province to evaluate their probiotic potential and technological properties. Among these isolates, 60 (48 MRS, 12 M17) were identified as Gram-positive, catalase-negative, and oxidase-negative. Forty-six nonhemolytic isolates were selected for further investigation. The strains exhibited variable resistance to simulated gastrointestinal conditions, and 21 of the 46 (16 MRS, 5 M17) were identified. Thirteen of the 21 isolates were found to have acidifying ability, and 10 of the 13 isolates were found to have antioxidant and antibacterial activity and antibiotic susceptibility. Biofilm analysis applied to the 10 isolates revealed that 8 isolates did not form biofilm. Of the eight isolates obtained, six had proteolytic activity, and five had beta-galactosidase activity in the API ZYM enzymatic activity assay applied to these isolates. 16S rRNA gene sequence analysis identified the isolates as Lactiplantibacillus plantarum TCE 1, Lacticaseibacillus rhamnosus TCE 35, Lactiplantibacillus pentosus TCE 48, Loigolactobacillus coryniformis subsp torquens TCE 51, and Levilactobacillus brevis TCE 52. The results indicate that the local LAB strains isolated from traditional Erzincan tulum cheese have promising probiotic and technological properties, and that these strains have the potential to be used as functional starter cultures in milk fermentation, contributing to food safety and quality.

Dergi

FOOD BIOSCIENCE

Yıl

2025

Cilt

74

ISSN

2212-4292

eISSN

2212-4306

DOI

10.1016/j.fbio.2025.107959

WoS UID

WOS:001630184100008