Annals of Microbiology

, Volume 69, Issue 12, pp 1275–1287 | Cite as

Isolation, technological characterization and in vitro probiotic evaluation of Lactococcus strains from traditional Turkish skin bag Tulum cheeses

  • Erhan Kazancıgil
  • Talha Demirci
  • Hale İnci Öztürk-NegişEmail author
  • Nihat Akın
Original Article



The present study was undertaken to evaluate in vitro prerequisite probiotic and technological characteristics of ten Lactococcus strains isolated from traditional goat skin bags of Tulum cheeses from the Central Taurus mountain range in Turkey.


All isolates were identified based on the nucleotide sequences of the 16S rRNA gene. Eight isolates belonged to Lactococcus lactis and two belonged to Lactococcus garvieae. Probiotic potential was determined from resistance to acid and bile salt, resistance to gastric and pancreatic juices, resistance to antibiotic, auto-aggregation, co-aggregation, diacetyl, hydrogen peroxide and exopolysaccharide productions. Technological properties were verified by alcohol, NaCl and hydrogen peroxide resistance and temperature tests.


L. lactis NTH7 displayed high growth at all alcohol concentrations while L. lactis NTH4 grew very well even at NaCl concentrations of 10%. All strains showed to some extent resistance to acid and bile. Five strains exhibited desirable survival in gastric juice (pH 2.0), while three strains survived in pancreatic juice (pH 8.0). All Lactococcus isolates were sensitive to ampicillin, chloramphenicol, erythromycin, vancomycin, kanamycin, gentamycin and tetracycline. Also, only L. lactis NTH7 from among the isolates showed resistance against penicillin. L. lactis NTH10 and L. lactis NTH7 had higher auto-aggregation values in comparison with all other strains. All the strains demonstrated a co-aggregation ability against model food pathogens, particularly, L. lactis NTH10 which showed a superior ability with L. monocytogenes. All the ten strains produced H2O2 and exopolysaccharide (EPS); however, diacetyl production was detected for only four strains including L. lactis NTH10.


These results demonstrate that the L. lactis NTH10 isolate could be regarded as a favorable probiotic candidate for future in vivo studies.


Probiotic Technological characteristics Lactococcus Tulum cheese 


Funding information

TUBITAK (Scientific and Technological Research Council of Turkey) supported the isolation and identification of Lactococcus strains from traditional Turkish skin bag Tulum cheeses by the project number TOAG-214Z054.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Research involving human participants and/or animals

Not applicable.

Informed consent

Informed consent was obtained from all individual participants included in the study.


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Copyright information

© Università degli studi di Milano 2019

Authors and Affiliations

  1. 1.Department of Food EngineeringUniversity of SelcukKonyaTurkey
  2. 2.Department of Food EngineeringKonya Food and Agriculture UniversityKonyaTurkey

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