Evaluation of the probiotic potential of Pediococcus strains from fermented dairy product kefir

Fermented dairy products mostly harbour some microbiota, also known as probiotics. Over the last years, there has been a significant increase in interest Among them, Pediococcus strains exist fermented products, including kefir. However, probiotic potential of not explored extensively. This study was performed to evaluate from traditionally produced kefir samples. To do this, total 32 samples Marmara and Central Anatolia regions Turkey collected. The were exposed conventional microbiological analysis culture lactic acid bacteria (LAB), followed by identification using VITEK® mass spectrometer (MS), molecular characterisation polymerase chain reaction (PCR). After that, each strain tested for resistance gastric acidity bile salt property hydrophobicity. Overall, 22 (34.9%) identified spp. out 63 LAB isolates. only one isolate, pentosaceus K6, found be resistant acidity, have hydrophobic properties. In conclusion, our suggests that limited number could reveal their action on host organism. Thus, diverse natural origins can provide more insights into further supplement designs human nutrition without genomic intervention.