Tolerance of Probiotic Microorganisms to Sodium Chloride

Pervin Rayaman; Yusuf Talha Atalay

Makale detayları

Tolerance of Probiotic Microorganisms to Sodium Chloride

Yazarlar:

Pervin Rayaman | Yusuf Talha Atalay

Yayıncı:

Marmara University

Ana Başlıklar:

Pharmaceutical Microbiology

Dergi:

Journal of Research in Pharmacy Vol.29 Issue 4, pp.1627-1635

Belge Tipi:

Makale

Yayın Tarihi:

5/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001342435

pISSN:

2630-6344

Anahtar kelimeler:

Özet:

 Since the increasing consumption of packaged and ready-to-eat foods leads to excessive sodium intake, this study aims to investigate the effects of various sodium concentrations on probiotic microorganisms, which are key members of the human microbiota. A total of 5 probiotic microorganisms 3 different Lactobacillus plantarum L. plantarum strains, Lactobacillus kefiri L. kefiri, Lactobacillus acidophilus L. acidophilus were used in the present study. In order to find out the impact of varying concentrations of sodium chloride 1, 2, 6, and 10 on probiotic microorganisms viability, the formed colonies on de Man Ragosa Sharp MRS agar were assessed by plate count. Bacterial growth curves were prepared according to the visible colonies on the plates. It was found that, Lactobacillus acidophilus ATCC 4356 demonstrated significantly higher tolerance to sodium, particularly at the concentrations of 6 and 10. In contrast, all of the L. plantarum strains exhibited limited tolerance at higher concentrations. The survival rate of L. acidophilus and L. kefiri at high concentrations of sodium for extend time is promising in order to develop new probiotic preparations in the pharmaceutical industry.

 Since the increasing consumption of packaged and ready-to-eat foods leads to excessive sodium intake, this study aims to investigate the effects of various sodium concentrations on probiotic microorganisms, which are key members of the human microbiota. A total of 5 probiotic microorganisms 3 different Lactobacillus plantarum L. plantarum strains, Lactobacillus kefiri L. kefiri, Lactobacillus acidophilus L. acidophilus were used in the present study. In order to find out the impact of varying concentrations of sodium chloride 1, 2, 6, and 10 on probiotic microorganisms viability, the formed colonies on de Man Ragosa Sharp MRS agar were assessed by plate count. Bacterial growth curves were prepared according to the visible colonies on the plates. It was found that, Lactobacillus acidophilus ATCC 4356 demonstrated significantly higher tolerance to sodium, particularly at the concentrations of 6 and 10. In contrast, all of the L. plantarum strains exhibited limited tolerance at higher concentrations. The survival rate of L. acidophilus and L. kefiri at high concentrations of sodium for extend time is promising in order to develop new probiotic preparations in the pharmaceutical industry.

 Since the increasing consumption of packaged and ready-to-eat foods leads to excessive sodium intake, this study aims to investigate the effects of various sodium concentrations on probiotic microorganisms, which are key members of the human microbiota. A total of 5 probiotic microorganisms 3 different Lactobacillus plantarum L. plantarum strains, Lactobacillus kefiri L. kefiri, Lactobacillus acidophilus L. acidophilus were used in the present study. In order to find out the impact of varying concentrations of sodium chloride 1, 2, 6, and 10 on probiotic microorganisms viability, the formed colonies on de Man Ragosa Sharp MRS agar were assessed by plate count. Bacterial growth curves were prepared according to the visible colonies on the plates. It was found that, Lactobacillus acidophilus ATCC 4356 demonstrated significantly higher tolerance to sodium, particularly at the concentrations of 6 and 10. In contrast, all of the L. plantarum strains exhibited limited tolerance at higher concentrations. The survival rate of L. acidophilus and L. kefiri at high concentrations of sodium for extend time is promising in order to develop new probiotic preparations in the pharmaceutical industry.

 Since the increasing consumption of packaged and ready-to-eat foods leads to excessive sodium intake, this study aims to investigate the effects of various sodium concentrations on probiotic microorganisms, which are key members of the human microbiota. A total of 5 probiotic microorganisms 3 different Lactobacillus plantarum L. plantarum strains, Lactobacillus kefiri L. kefiri, Lactobacillus acidophilus L. acidophilus were used in the present study. In order to find out the impact of varying concentrations of sodium chloride 1, 2, 6, and 10 on probiotic microorganisms viability, the formed colonies on de Man Ragosa Sharp MRS agar were assessed by plate count. Bacterial growth curves were prepared according to the visible colonies on the plates. It was found that, Lactobacillus acidophilus ATCC 4356 demonstrated significantly higher tolerance to sodium, particularly at the concentrations of 6 and 10. In contrast, all of the L. plantarum strains exhibited limited tolerance at higher concentrations. The survival rate of L. acidophilus and L. kefiri at high concentrations of sodium for extend time is promising in order to develop new probiotic preparations in the pharmaceutical industry.

Makale detayları

Tolerance of Probiotic Microorganisms to Sodium Chloride

Yazarlar:

Pervin Rayaman | Yusuf Talha Atalay

Yayıncı:

Marmara University

Ana Başlıklar:

Pharmaceutical Microbiology

Dergi:

Journal of Research in Pharmacy Vol.29 Issue 4, pp.1627-1635

Belge Tipi:

Makale

Yayın Tarihi:

5/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001342435

pISSN:

2630-6344

Probiotics

Sodium chloride

Lactobacillus

Packaged products

Sayı

Makale detayları

Tolerance of Probiotic Microorganisms to Sodium Chloride

Yazarlar: Pervin Rayaman | Yusuf Talha Atalay

Yayıncı: Marmara University

Ana Başlıklar: Pharmaceutical Microbiology

Dergi: Journal of Research in Pharmacy Vol.29 Issue 4, pp.1627-1635

Belge Tipi: Makale

Yayın Tarihi: 5/2025

Belge Dili: İngilizce

Document ID (Org No.): 2001342435

pISSN: 2630-6344

Probiotics

Sodium chloride

Lactobacillus

Packaged products

Sayı

Yazarlar:

Pervin Rayaman | Yusuf Talha Atalay

Yayıncı:

Marmara University

Ana Başlıklar:

Pharmaceutical Microbiology

Dergi:

Journal of Research in Pharmacy Vol.29 Issue 4, pp.1627-1635

Belge Tipi:

Makale

Yayın Tarihi:

5/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001342435

pISSN:

2630-6344