Türkiye'nin geleneksel peynirlerinden Çökelek’ten izole edilen laktik asit bakterileri tarafından üretilmiş ekzopolisakkaritlerin kısmi karakterizasyonu ve antioksidan aktiviteleri

In this study, 13 different traditionally produced “Çökelek” cheese samples

were collected from the plateaus of Gümüşhane province, Turkiye. A total of 35 different

strains were isolated from these samples. As a result of genotypic characterization, 9

isolates were determined to be lactic acid bacteria (LAB) strains according to the 16S

rRNA gene sequence. It was determined that 9 LAB strains were Lactobacillus brevis (2),

Lactobacillus plantarum, Lactobacillus kefiri, Lactobacillus paracasei, Lactococcus garvieae,

Lactococcus lactis ssp. lactis, Enterococcus casseliflavus and Pediococcus acidilactici strains.

5 strains of 9 LAB strains were selected as EPS producer LAB according to the literature

and by observing colony morphology. It was determined that all EPS samples are

heteropolymeric structures consisting of glucose, galactose and fructose

monosaccharides. Antioxidant characteristics of EPS samples were determined by ABTS

and DPPH radical scavenging activity tests. As a result of the antioxidant activity tests, it

was determined that EPS samples had between 41.20% and 59.13% DPPH scavenging

activity, while the EPS sample with the highest DPPH scavenging activity produced by

Lactobacillus brevis LS13. According to ABTS scavenging assay, EPS sample produced by

Lactobacillus kefiri LS15 showed the highest antioxidant activity among EPS samples

(71,43%). This was followed by Lactobacillus brevis LS13 (70,27%), Lactobacillus paracasei

LM13 (68,81%), Pediococcus acidilactici LS6 (63,28%) and Lactobacillus plantarum LS11

(60,82%) samples, respectively.