Akademik Veri Yönetim Sistemi
BIOLOGIA, cilt.80, sa.10, ss.2913-2925, 2025 (SCI-Expanded, Scopus)
Probiotics are highly important for human health and can be taken into the body through fermented products. However, many yoghurt bacteria are not probiotics. Moreover, the use of a limited number of bacteria in yoghurt production and the use of industrial yoghurts as starter cultures a cause decrease in the diversity of these bacteria. For these reasons, it is very important to isolate and protect probiotic yoghurt bacteria, and the present study is among the first important reports in which the probiotic properties of an enormous number of yoghurt bacteria have been extensively investigated. In this study, the probiotic properties of 439 yoghurt bacteria were investigated. Only nine isolates could tolerate bile salts, and the isolates were selected for further use as probiotic candidates. Analyses such as molecular and phenotypic identification, probiotic/technological property determination, and safety evaluation were performed on the 9 presumptive probiotic yoghurt isolates. Lactobacillus delbrueckii subsp. bulgaricus 239 M exhibited notable characteristics, such as tolerance to simulated gastric juice and strong auto/co-aggregation. Strain 239 M demonstrated a moderate hydrophobicity of 31.3%, which was higher than that of most isolates but still lower than the highest value observed (43.7%). Additionally, BSH activity and cholesterol assimilation were not detected in strain 239 M, indicating limitations in bile metabolism and cholesterol-lowering potential. While 239 M exhibits certain probiotic characteristics, it lacks functionality in key traits, such as BSH activity and cholesterol assimilation. Therefore, it represents a promising probiotic candidate, and further in vivo experiments are needed to determine its overall effectiveness.