Akademik Veri Yönetim Sistemi
Journal of Food Science and Technology, 2026 (SCI-Expanded, Scopus)
This study evaluated the probiotic potential of lactic acid bacteria (LAB) isolated from vacuum-packed refrigerated meat stored for 28 days. Using culture-dependent methods and MALDI-TOF mass spectrometry, 120 bacterial isolates were obtained and identified. Preliminary screening assessed resistance to simulated gastrointestinal conditions, including low pH, pancreatin, and bile salts. Four strains (I-65, I-103, I-120, and I-123) showed high tolerance and were selected for further analysis. These strains were tested for antibacterial activity against common foodborne and opportunistic pathogens-E. coli, E. faecalis, P. aeruginosa, S. aureus, and S. Typhimurium-alongside evaluations of cell surface hydrophobicity, auto-aggregation, and antibiotic susceptibility. Molecular identification via 16 S rRNA sequencing revealed strains I-65, I-120, and I-123 as Pediococcus pentosaceus (100% similarity), and I-103 as Lactobacillus sakei (99% similarity). Strain I-65 exhibited the strongest antibacterial activity and highest resistance to gastrointestinal conditions, while I-123 demonstrated the greatest hydrophobicity and auto-aggregation. These results suggest that meat-associated LAB, particularly P. pentosaceus I-65 and I-123, have promising probiotic potential and may serve as candidates for novel probiotic formulations.