Özet:

Lactic acid bacteria which are important for production of fermented milk products contain may strains called Lactobacillus, Streptococcus, Lactococcus and Leuconostoccus. As a result, lactic acid bacteria are called ‘milk-souring (fermenting)’ organisms. In addition to the fermentation abilities of Lactobacillus spp., it is important for aroma, texture and acid formation and comprises the most important group of lactic acid bacteria. Their critical importance comes from their metabolic capacity and probiotic features. In this research, yogurt, cheese and kefir samples were collected from cities in Turkey and used to isolate. Isolates were identified phenotypically and genotypically characterized. The probiotic features antibacterial activity against Staphylococcus aureus ATCC6538, Listeria monocytogenes DSM12464, Escherichia coli ATCC 25922, Enterococcus faecalis ATCC51299, and Salmonella Enteritidis ATCC 130762; bile and acid salt tolerance, susceptibility to chloramphenicol, erythromycin, penicillin G, gentamicin, vancomycin, streptomycin, kanamycin, and tetracycline of isolates were determined. Isolates, were identified as Lactobacillus paracasei subspecies (subsp.) paracasei, Lactobacillus delbrueckii subsp. bulgaricus, Acetobacter ghanensis, Acetobacter fabarum, Acetobacter subsp., Leuconostoc pseudomesenteroides, and Leuconostoc mesenteroides subsp. mesenteroides. Some isolates were tolerant of acid and bile salt, some strains were resistant to antibiotics, and some could inhibit pathogens. In this study, isolates were determined to have probiotic features. As a result of the study, it was determined that some isolates showed probiotic properties and had strong antibacterial activity. Isolates can be use as natural alternative in infections.

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