Akademik Veri Yönetim Sistemi
ATA-GIDA DERGİSİ, cilt.1, sa.2, ss.1-8, 2022 (Hakemli Dergi)
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.