TAGRA 2024

Fermented foods are formed by the action of various microorganisms and support our immune system. Examples of fermented foods are yoghurt, kimchi, pickles, kefir, beer and wine. Fermented foods contain probiotics, organic acids, ethanol or antimicrobial compounds that help balance the gut microbiome. Today, in the production of foods, great importance is attached to the use of microorganisms that support consumer health and strengthen the immune system by stimulating the immune system. It is known that lactic acid bacteria are important in terms of food safety and are therefore recognized as GRAS. In recent years, the fact that LAB regulate intestinal microflora homeostasis, prevent cancer development, produce antimicrobial substances, are resistant to antibiotics and do not form spores has caused scientists to pay attention to these bacteria. Researches are carried out to determine the most effective new or different strains of a known species that can be used especially in public health and industrial applications. The food industry also benefits from these properties. In this study, isolation and phenotypic characterization of lactic acid bacteria from wine samples were investigated. A total of 150 isolates were obtained from wine and as a result of phenotypic characterization, 52 Gram positive, catalase, oxidase negative isolates were determined. In the next stage, hemolytic activity of the isolates which were thought to be LAB and their resistance to low pH, gastrointestinal system, bile salt and ethanol were examined. 38 isolates were γ-hemolytic, 27 were resistant to gastrointestinal system, 12 to low pH and 10 to ethanol. With the data obtained as a result of the studies carried out, it is aimed to bring the most effective lactic acid bacteria isolates/isolates, which are important in terms of food safety and technology in wine content, to the food industry.