Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD QUALITY, cilt.2026, sa.1, 2026 (SCI-Expanded, Scopus)
Probiotics improve intestinal microbiota, thereby positively influencing human health. Additionally, most probiotic microorganisms belong to the group of lactic acid bacteria. As these bacteria are involved in producing fermented foods and drinks, they can easily be introduced to the body. Therefore, investigating the probiotic properties of microorganisms in fermented products is crucial for their characterisation. This study investigated 10 Surk strains belonging to the species Ligilactobacillus acidipiscis, Lactiplantibacillus plantarum and Companilactobacillus alimentarius, an important traditional cheese in the Eastern Mediterranean region, in terms of their tolerance to gastric juice and bile salts, auto/co-aggregation, cell surface hydrophobicity, bile salt hydrolase activity, antimicrobial activity, DNase and gelatinase activity, ability to form biofilms, virulence factors and antibiotic susceptibility. The survival rate of all strains was between 76.59% and 82.36% in gastric juice and between 84.44% and 110.28% in bile salts. All the strains were hydrophobic to varying degrees (2.08%-63.37%) and were capable of autoaggregating (32.38%-75.67%). Additionally, almost all of the strains exhibited antimicrobial activity against the pathogens. Finally, the strains were found to lack DNase and gelatinase activity, as well as virulence factors. According to these findings, the Surk strains employed in this investigation may find application as probiotics. However, further studies are needed, particularly with regard to antibiotic resistance, before these isolates can be used in food products.