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Multilocus sequence typing of L. bulgaricus and S. thermophilus strains from Turkish traditional yoghurts and characterisation of their techno-functional roles

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Abstract

In this study, Streptococcus thermophilus and Lactobacillus bulgaricus strains from traditional Turkish yoghurts were isolated, identified by 16S rRNA sequencing and genotypically 14 S. thermophilus and 6 L. bulgaricus strains were obtained as distinct strains by MLST analysis. Lactic acid production levels of the L. bulgaricus strains were higher than S. thermophilus strains. HPLC analysis showed that EPS monosaccharide composition of the strains mainly consisted of glucose and galactose. In general, all strains were found to be susceptible for antibiotics, except some strains were resistance to gentamicin and kanamycin. Apart from two strains of S. thermophilus, all strains displayed strong auto-aggregation level greater than 95% at 24 h incubation. S. thermophilus strains showed higher cell surface hydrophobicity than L. bulgaricus strains. This study demonstrated the isolation, identification, genotypic discrimination and techno-functional features of wild type yoghurt starter cultures which can potentially find place in industrial applications.

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The data that assist the results of this work provides from the corresponding writer upon acceptable demand.

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Acknowledgements

This study was financially supported by TUBİTAK (Turkey) with the grand number 116G024. Hilal Dikmen was supported by TUBİTAK.

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Authors and Affiliations

  1. Food Engineering Department, Chemical and Metallurgical Faculty, Yildiz Technical University, Istanbul, Turkey

    Hilal Dikmen, Fatmanur Demirbas, Selma Kayacan, Muhammet Arici, Osman Sagdic & Enes Dertli

  2. Food Technology Programme, Vocational School, Istinye University, Topkapi Campus, Zeytinburnu, Istanbul, Turkey

    Hamza Goktas

  3. Central Research Laboratory, Bayburt University, Bayburt, Turkey

    Humeyra Ispirli

  4. Pak Food Production Marketing, Kocaeli, Turkey

    Mustafa Turker

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  1. Hilal Dikmen
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  2. Hamza Goktas
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Contributions

HD: writing-original draft. HG: supervision. FD: methodology. SK: Investigation. HI: methodology. MA: project administration, MT: project administration, OS: project administration. ED: supervision.

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Correspondence to Hamza Goktas.

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Dikmen, H., Goktas, H., Demirbas, F. et al. Multilocus sequence typing of L. bulgaricus and S. thermophilus strains from Turkish traditional yoghurts and characterisation of their techno-functional roles. Food Sci Biotechnol 33, 625–635 (2024). https://doi.org/10.1007/s10068-023-01366-2

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  • DOI: https://doi.org/10.1007/s10068-023-01366-2

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