Atıf İçin Kopyala
Tuncer Avcı B., Kıymaz B. M., Metin Yıldırım R., Kekeçoğlu M., Arıcı M.
4 th INTERNATIONAL FOOD CHEMISTRY CONGRESS, Antalya, Türkiye, 8 - 11 Mayıs 2025, ss.114, (Özet Bildiri)
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Yayın Türü:
Bildiri / Özet Bildiri
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Basıldığı Şehir:
Antalya
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Basıldığı Ülke:
Türkiye
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Sayfa Sayıları:
ss.114
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Yıldız Teknik Üniversitesi Adresli:
Evet
Özet
Probiotics are called beneficial and live microorganisms that offer various health benefits such as regulating the intestinal microbiota
of the consumer, benefiting the immune system, inhibiting pathogenic microorganisms. For these reasons, the use of probiotics gains importance in terms of inclusion in human diets. Although studies have focused on bacterial probiotics, yeast-derived
probiotics have attracted attention in recent years, especially due to their resistance to stomach acid and antibiotics. Therefore, in
this study, bees and their products, which have a rich microbial diversity, were thought to be an important source for isolating yeast
strains with high probiotic potential and their probiotic properties were investigated. The evaluation of yeasts isolated from bee
products as probiotics offers an innovative approach in terms of both functional food and biotechnological applications. The aim of
this study was to isolate yeast from bees and bee products, select suitable ones for use and evaluate the probiotic potential of yeast.
Microorganisms were isolated from honey bee, bee bread and pollen samples. 26S rDNA sequence analysis and FT-IR spectroscopy
methods were used for genotypic identification. It is aimed to preserve the cellular integrity of microorganisms during their passage
through the gastrointestinal tract and to preserve their beneficial metabolic functions. For this reason; antibiotic resistance assays
were performed for the tolerance of isolated yeasts to gastric acid, pepsin and bile salts, hydrophobicity and autoaggregation capacity
in terms of binding to intestinal cell lines, antibacterial activity against pathogens penetrating various mucosal sites and resistance
to antibiotics.