Evaluation of the Antimicrobial Efficacy of some Fermented Traditional Turkish Beverages with Probiotic Potentials

Abstract

Turkey is a home country for a good number of fermented beverages derived from milk, cereals, fruits and vegetables, and several studies have reported the probiotic potentiality of these beverages. Probiotics, otherwise known as beneficial microorganisms possess the ability to exert antimicrobial effects, which is one of the most important selection criteria for their use in commercial products. In the current study, the antimicrobial activities of potential probiotic bacteria isolated from five fermented traditional Turkish beverages (boza, kefir, ayran, shalgam juice and hardaliye) were evaluated. The bacterial isolates were morphologically characterized and genotypically identified by 16S rRNA gene sequence analysis. The antimicrobial effects of the isolates against selected human pathogens were assessed using spot-on-the-lawn and agar well diffusion assays. Eighteen of the twenty-two strains displayed varying degrees of antagonism against the tested pathogens. Amongst the isolates, the strongest antimicrobial effects were exhibited by strains from boza, kefir and shalgam which can be attributed to their greater microbiota diversity. Strain specificity in the activities of the obtained isolates and specificity with the different indicator pathogens tested was observed. The impressive antimicrobial effects exhibited by boza, kefir and shalgam isolates offer a promising health benefit to consumers of these fermented probiotic products.