In vitro characterization of probiotic properties of Lactobacillus species isolated from boza traditional non-alcoholic fermented Turkish beverage

In vitro characterization of probiotic properties of Lactobacillus species isolated from boza traditional non-alcoholic fermented Turkish beverage | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article In vitro characterization of probiotic properties of Lactobacillus species isolated from boza traditional non-alcoholic fermented Turkish beverage Murat Ay This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-7658558/v1 This work is licensed under a CC BY 4.0 License Status: Published Journal Publication published 04 Jan, 2026 Read the published version in Probiotics and Antimicrobial Proteins → Version 1 posted 7 You are reading this latest preprint version Abstract Boza, a traditional grain-based fermented beverage, contains probiotic species with health-promoting properties. This study aims to evaluate the probiotic potential, health, and safety properties of Lactobacillus sp. in boza. Rapid identifications were performed using the MALDI-TOF MS method. The isolates were tested for acid resistance, bile tolerance, antibiotic resistance, acidification ability, enzyme production potential, hydrophobicity, and EPS production. Molecular identification of the strains that passed all tests was performed using the 16S rRNA PCR method. The results demonstrated that of the 27 isolates, 8 were Lactobacillus ( L. ) casei , 6 were L. brevis , 6 were L. plantarum , 4 were L. fermentum , and 3 were L. delbrueckii . Amongst Lactobacillus strains, 13 were found to be acid-resistant, but survival rates decreased significantly with increasing acidity (p < .05). These idendical isolates were also tolerant to bile. Four of these isolates were antibiotic resistant, and the antibiotic-sensitive strains showed acid and enzyme production abilities, generally had strong hydrophobicity, and all produced exopolysaccharides (EPS). Of the 7 isolates that passed all tests, 3 strains exhibiting antimicrobial activity against 4 identified pathogens were identified as L. plantarum , L. casei , and L. brevis . It was determined that hydrophobicity and acidification capacity positively and significantly affected antimicrobial activity (p < .05). Overall, in vitro results indicated that, in vivo testing of these strains as promising natural probiotics is necessary to determine their health benefits. Besides this, studies to increase their initial load and further enhance their efficacy through methods such as microencapsulation are also recommended. Boza Lactobacillus spp. probiotic potential antimicrobial activity gastrointestinal tract Full Text Additional Declarations No competing interests reported. Cite Share Download PDF Status: Published Journal Publication published 04 Jan, 2026 Read the published version in Probiotics and Antimicrobial Proteins → Version 1 posted Editorial decision: Revision requested 09 Nov, 2025 Reviews received at journal 06 Nov, 2025 Reviewers agreed at journal 22 Oct, 2025 Reviewers invited by journal 22 Oct, 2025 Editor assigned by journal 22 Sep, 2025 Submission checks completed at journal 22 Sep, 2025 First submitted to journal 19 Sep, 2025 You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-7658558","acceptedTermsAndConditions":true,"allowDirectSubmit":false,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":538413661,"identity":"e005ed58-04e8-4717-b68a-409906de9317","order_by":0,"name":"Murat 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beverage","fulltext":[],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":false,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":false,"highlight":"","institution":"","isAcceptedByJournal":true,"isAuthorSuppliedPdf":true,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":true,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"probiotics-and-antimicrobial-proteins","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"paap","sideBox":"Learn more about [Probiotics and Antimicrobial Proteins](http://link.springer.com/journal/12601)","snPcode":"12602","submissionUrl":"https://submission.nature.com/new-submission/12602/3","title":"Probiotics and Antimicrobial Proteins","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"em","reportingPortfolio":"Springer Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false},"keywords":"Boza, Lactobacillus spp., probiotic potential, antimicrobial activity, gastrointestinal tract","lastPublishedDoi":"10.21203/rs.3.rs-7658558/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-7658558/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eBoza, a traditional grain-based fermented beverage, contains probiotic species with health-promoting properties. This study aims to evaluate the probiotic potential, health, and safety properties of \u003cem\u003eLactobacillus\u003c/em\u003e sp. in boza. Rapid identifications were performed using the MALDI-TOF MS method. The isolates were tested for acid resistance, bile tolerance, antibiotic resistance, acidification ability, enzyme production potential, hydrophobicity, and EPS production. Molecular identification of the strains that passed all tests was performed using the 16S rRNA PCR method. The results demonstrated that of the 27 isolates, 8 were \u003cem\u003eLactobacillus\u003c/em\u003e (\u003cem\u003eL.\u003c/em\u003e) \u003cem\u003ecasei\u003c/em\u003e, 6 were \u003cem\u003eL. brevis\u003c/em\u003e, 6 were \u003cem\u003eL. plantarum\u003c/em\u003e, 4 were \u003cem\u003eL. fermentum\u003c/em\u003e, and 3 were \u003cem\u003eL. delbrueckii\u003c/em\u003e. Amongst \u003cem\u003eLactobacillus\u003c/em\u003e strains, 13 were found to be acid-resistant, but survival rates decreased significantly with increasing acidity (p\u0026thinsp;\u0026lt;\u0026thinsp;.05). These idendical isolates were also tolerant to bile. Four of these isolates were antibiotic resistant, and the antibiotic-sensitive strains showed acid and enzyme production abilities, generally had strong hydrophobicity, and all produced exopolysaccharides (EPS). Of the 7 isolates that passed all tests, 3 strains exhibiting antimicrobial activity against 4 identified pathogens were identified as \u003cem\u003eL. plantarum\u003c/em\u003e, \u003cem\u003eL. casei\u003c/em\u003e, and \u003cem\u003eL. brevis\u003c/em\u003e. It was determined that hydrophobicity and acidification capacity positively and significantly affected antimicrobial activity (p\u0026thinsp;\u0026lt;\u0026thinsp;.05). Overall, \u003cem\u003ein vitro\u003c/em\u003e results indicated that, \u003cem\u003ein vivo\u003c/em\u003e testing of these strains as promising natural probiotics is necessary to determine their health benefits. Besides this, studies to increase their initial load and further enhance their efficacy through methods such as microencapsulation are also recommended.\u003c/p\u003e","manuscriptTitle":"In vitro characterization of probiotic properties of Lactobacillus species isolated from boza traditional non-alcoholic fermented Turkish beverage","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-11-04 17:41:42","doi":"10.21203/rs.3.rs-7658558/v1","editorialEvents":[{"type":"communityComments","content":0},{"type":"decision","content":"Revision requested","date":"2025-11-09T13:45:11+00:00","index":"","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2025-11-06T13:09:55+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"109933633742823130863353671062311502612","date":"2025-10-22T11:19:25+00:00","index":"hide","fulltext":""},{"type":"reviewersInvited","content":"","date":"2025-10-22T10:19:51+00:00","index":"","fulltext":""},{"type":"editorAssigned","content":"","date":"2025-09-22T10:54:02+00:00","index":"","fulltext":""},{"type":"checksComplete","content":"","date":"2025-09-22T10:51:33+00:00","index":"","fulltext":""},{"type":"submitted","content":"Probiotics and Antimicrobial Proteins","date":"2025-09-19T12:20:25+00:00","index":"","fulltext":""}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"probiotics-and-antimicrobial-proteins","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"paap","sideBox":"Learn more about [Probiotics and Antimicrobial Proteins](http://link.springer.com/journal/12601)","snPcode":"12602","submissionUrl":"https://submission.nature.com/new-submission/12602/3","title":"Probiotics and Antimicrobial Proteins","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"em","reportingPortfolio":"Springer Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false}}],"origin":"","ownerIdentity":"6a914e0e-d65c-4abb-9898-f6d69ec618a9","owner":[],"postedDate":"November 4th, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"published-in-journal","subjectAreas":[],"tags":[],"updatedAt":"2026-01-05T16:06:09+00:00","versionOfRecord":{"articleIdentity":"rs-7658558","link":"https://doi.org/10.1007/s12602-025-10903-w","journal":{"identity":"probiotics-and-antimicrobial-proteins","isVorOnly":false,"title":"Probiotics and Antimicrobial Proteins"},"publishedOn":"2026-01-04 15:58:22","publishedOnDateReadable":"January 4th, 2026"},"versionCreatedAt":"2025-11-04 17:41:42","video":"","vorDoi":"10.1007/s12602-025-10903-w","vorDoiUrl":"https://doi.org/10.1007/s12602-025-10903-w","workflowStages":[]},"version":"v1","identity":"rs-7658558","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-7658558","identity":"rs-7658558","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}