Akademik Veri Yönetim Sistemi
8th International Conference on Advances in Natural and Applied Sciences (ICANAS 2025), Antalya, Türkiye, 28 - 31 Ekim 2025, ss.195, (Özet Bildiri)
In this study, lactic acid bacteria were isolated from traditionally produced Kashar cheese obtained from the central district of Kars using MRS agar medium [1]. The antimicrobial activities of the isolates were evaluated by agar spot and well diffusion methods, and the strain showing the highest inhibitory effect against nine selected pathogens was identified using 16S rRNA gene sequencing [2]. Molecular characterization revealed that the isolate belonged to the species Limosilactobacillus fermentum. The technological properties of the selected isolate, including acid production capacity, proteolytic activity, and growth ability at different temperatures (4 °C, 15 °C, 45 °C), salt concentrations (2%, 4%, 6.5%), and pH values (3.9 and 9.6), were investigated. In addition, antibiotic susceptibility profiles were determined using vancomycin (30 µg), kanamycin (30 µg), penicillin (10 µg), erythromycin (15 µg), ampicillin (10 µg), clindamycin (30 µg), gentamicin (10 µg), and streptomycin (10 µg) discs [1, 3]. To clarify the source of the antimicrobial activity, the cell-free supernatant of the isolate was subjected to pH neutralization, H₂O₂ elimination, and proteinase K treatment. The results indicated the production of bacteriocin-like substances. These findings suggest that L. fermentum possesses strong antimicrobial activity, resilience, and promising technological features, highlighting its potential for application in functional food development and probiotic culture production.