Identification of Lactic Acid Bacteria in Fermented Cornichon Pickles Produced with Acid Whey and Vinegar

Yıl 2022, Cilt: 26 Sayı: 2, 273 - 282, 30.04.2022

Semanur Cebeci Avunca Özlem Öztürk Çetin Arzu Çağrı Mehmetoğlu Mustafa Öztürk

https://doi.org/10.16984/saufenbilder.1052803

Öz

The purpose of this study is to isolate, identify and compare lactic acid bacteria responsible for fermentation from pickles produced with vinegar and acid whey (AW). For this reason, fermented cornichon pickles were produced by using AW and vinegar as brine media. Colonies with different morphologies were selected and isolated at the 0, 7, 14, 21, 35, 49, 77 and 105th days of fermentation. A total of 139 isolates were obtained. Salt, acidity and pH values of brine and cornichon were followed on each analysis day. Growth and gas formation from glucose of isolates at different temperatures (10, 45, and 50 oC), salt concentrations (2, 4.5, and 10% (w/w)), different pH values (3, 4.5, and 9.6), were analyzed. Eight isolates were determined as heterofermentative according to their ability to produce CO2 from glucose. The isolates were observed to show the highest growth at 10 oC, and a very few isolates developed at 45 oC and 50 oC. No isolates were able to grow at pH 9.6, 25 of the isolates were able to grow at pH 4, and only 4 isolates were able to grow at pH 3. Only one isolate was able to show resistance to 10% salt concentration. Almost all isolates grew at 2% and 6.5% salt concentrations. 48 selected isolates were identified with API 50 CHL. 19 isolates were determined as Lactobacillus pentosus (8 vinegar, 11 AW) and 29 isolates as Lactobacillus plantarum (16 vinegar, 13 AW). As a result, L. plantarum and L. pentosus species were the dominant bacteria for cornichon pickles produced with AW and vinegar. Microbial flora in the pickles produced with two different brines were similar. The results show that AW can be successfully used for pickle production.

Anahtar Kelimeler

Acid whey, Lactic acid bacteria, identification, cornichon pickle

Destekleyen Kurum

TÜBİTAK

Proje Numarası

118O999

Teşekkür

The authors would like to thank to The Scientific and Technological Research Council of Turkey (TÜBİTAK) (Grant no: 118O999) for the financial support.

Kaynakça

• [1] N. Aktan, U. Yücel, and H. Kalkan, Turşu Teknolojisi, Ege Üniversitesi Ege Meslek Yüksekokulu Yayınları, no. 23, 1998.
• [2] M. Tokatlı, D. Dursun, N. Arslankoz, P. Şanlıbaba, and F. Özçelik, “Turşu üretiminde laktik asit bakterilerinin önemi,” Akad. Gıda Derg., vol. 10, no. 1, pp. 70–76, 2012.
• [3] B. Çetin, “Turşu fermantasyonunda kullanılabilecek laktik asit bakterilerinin belirlenmesi ve probiyotik turşu üretimi için uygun suşların seçimi,” 2017.
• [4] P. Menchik and C. I. Moraru, “Nonthermal concentration of liquid foods by a combination of reverse osmosis and forward osmosis. Acid whey: A case study,” J. Food Eng., vol. 253, no. February, pp. 40–48, 2019.
• [5] M. J. Lindsay, T. W. Walker, J. A. Dumesic, S. A. Rankin, and G. W. Huber, “Production of monosaccharides and whey protein from acid whey waste streams in the dairy industry,” Green Chem., vol. 20, no. 8, pp. 1824–1834, 2018.
• [6] S. Talebi, F. Suarez, G. Q. Chen, X. Chen, K. Bathurst, and S. E. Kentish, “Pilot study on the removal of lactic acid and minerals from acid whey using membrane technology,” ACS Sustain. Chem. Eng., vol. 8, no. 7, pp. 2742–2752, 2020.
• [7] J. Chandrapala et al., “Properties of acid whey as a function of pH and temperature,” J. Dairy Sci., vol. 98, no. 7, pp. 4352–4363, 2015.
• [8] E. M. Silva and S. T. Yang, “Kinetics and stability of a fibrous-bed bioreactor for continuous production of lactic acid from unsupplemented acid whey,” J. Biotechnol., vol. 41, no. 1, pp. 59–70, 1995.
• [9] J. P. Salminen, T. Roslin, M. Karonen, J. Sinkkonen, K. Pihlaja, and P. Pulkkinen, “Seasonal variation in the content of hydrolyzable tannins, flavonoid glycosides and proanthocyanidins in oak leaves,” J. Chem. Ecol., vol. 30, no. 9, pp. 1693-1711, 2004.
• [10] E. Yang, L. Fan, Y. Jiang, C. Doucette, and S. Fillmore, “Antimicrobial activity of bacteriocin-producing lactic acid bacteria isolated from cheeses and yogurts,” AMB Express, vol. 2, no. 1, pp. 1–12, 2012.
• [11] H. Rodríguez et al., “Food phenolics and lactic acid bacteria,” Int. J. Food Microbiol., vol. 132, no. 2–3, pp. 79–90, 2009.
• [12] G. Klein, A. Pack, and G. Reuter, “Antibiotic resistance patterns of enterococci and occurrence of vancomycin-resistant enterococci in raw minced beef and pork in Germany,” Appl. Environ. Microbiol, vol. 64, pp. 1825–1830, 1998.
• [13] C. S. Pederson and M. N. Albury, “Effect of temperature upon bacteriological and chemical changes in fermenting cucumbers,” N. Y. Agr. Expt. Sta. Bull, p. 744, 1950.
• [14] E. Çetinkaya and K. Ayhan, “Mikrobiyolojide Kullanılan Bazı Moleküler Teknikler Molecular Technics Used in Microbiology,” Karaelmas Fen ve Mühendislik Derg., vol. 2, no. 1, pp. 53–62, 2012.
• [15] F. Kıran and Ö. Osmanağaoğlu, “Laktik asit bakterilerinin (LAB) identifikasyonunda/tiplendirmesinde kullanılan moleküler yöntemler,” Erciyes Üniversitesi Fen Bilim. Enstitüsü Derg., vol. 27, no. 1, pp. 62–74, 2011.
• [16] E. Papamanoli, N. Tzanetakis, E. Litopoulou-Tzanetaki, and P. Kotzekidou, “Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties,” Meat Sci., vol. 65, no. 2, pp. 859–867, 2003.
• [17] O. Yerlikaya, “Laktik asit bakterilerinin tanılanmasında kullanılan başlıca fenotipik ve moleküler yöntemler,” Gıda ve Yem Bilim. Teknol. Derg., vol. 14, pp. 8–22, 2014.
• [18] J. Yu, W. Goa, M. Qing, Z. Sun, W. Wang, W. Liu, L. Pan, T. Sun, H. Wang, N. Bai, and H. Zhang, "Identification and characterization of lactic acid bacteria isolated from traditional pickles in Sichuan," China. J. Gen. Appl. Microbiol., vol. 58, no. 3, pp. 163‒172, 2012.
• [19] S. Bağder Elmacı, M. Tokatlı, D. Dursun, F. Özçelik, ve P. Şanlıbaba, "Phenotypic and genotypic identification of lactic acid bacteria isolated from traditional pickles of the Çubuk region in Turkey," Folia Microbiologica, vol. 60, no. 3, pp. 241–251, 2015.
• [20] M.G. Başdoğan, “Geleneksel olarak üretilen turşulardan izole edilen laktik asit bakterilerinin probiyotik potansiyelinin belirlenmesi,” Ege Üniversitesi, 2020.
• [21] B. Şimşek and O. Sağdıç, "Isparta ve yöresinde üretilen dolaz (tort) peynirinin bazı kimyasal ve mikrobiyolojik özellikleri," Süleyman Demirel Üniversitesi Fen Bilim. Enstitüsü Derg. vol. 10, no. 3, pp. 346-351, 2006.
• [22] P. Ertürkmen, Z. Öner, "Beyaz peynir örneklerinden izole edilen laktik asit bakterilerinin başlatıcı (starter) kültür özelliklerinin biyokimyasal yöntemlerle belirlenmesi," Süleyman Demirel Üniversitesi Fen Bilim. Enstitüsü Derg. vol. 19, no. 3, pp. 9-16, 2015.
• [23] K. Halkman and Ö. Sağdaş, Mikrobiyoloji El Kitabı. 2014.
• [24] M. A. Daeschel and H. P. Fleming, “Selection of lactic acid bacteria for use in vegetable fermentations,” Food Microbiol., vol. 1, no. 4, pp. 303–313, 1984.
• [25] G. Bustos, A. B. Moldes, J. M. Cruz, and J. M. Domínguez, “Influence of the metabolism pathway on lactic acid production from hemicellulosic trimming vine shoots hydrolyzates using Lactobacillus pentosus,” Biotechnol. Prog., vol. 21, no. 3, pp. 793–798, 2005.
• [26] L. Axelsson, "Lactic Acid Bacteria: Classification and Physiology. in: Salminen, S.von Wright, A. and Ouwehand A. (Eds.), Lactic Acid Bacteria: Microbiological and Functional Aspects". 3rd rev. and exp. ed. Marcel Dekker, Inc., New York, pp.1-66, 2004.
• [27] B. Şimşek, “Koyun Sütünden İşlenen Beyaz Peynirlerde İnek Sütü Varlığını Saptama Düzeyinin Belirlenmesi,” 2003.
• [28] S. Bağder Elmacı, M. Tokatlı, D. Dursun, F. Özçelik, and P. Şanlıbaba, “Phenotypic and genotypic identification of lactic acid bacteria isolated from traditional pickles of the Çubuk region in Turkey,” Folia Microbiol. (Praha)., vol. 60, no. 3, pp. 241–251, 2015.
• [29] A. A. Boricha, S. L. Shekh, S. P. Pithva, P. S. Ambalam, and B. R. Manuel Vyas, “In vitro evaluation of probiotic properties of Lactobacillus species of food and human origin,” LWT, vol. 106, pp. 201–208, 2019.
• [30] M. C. Curk, J. C. Hubert, and F. Bringel, “Lactobacillus paraplantarum sp. nov., a new species related to Lactobacillus plantarum,” Int. J. Syst. Bacteriol., vol. 46, no. 2, pp. 595–598, 1996.
• [31] D. Dursun, “Ankara çubuk yöresi turşularından izole edilen laktik asit bakterilerinin tanımlanması ve toplam hücre protein profillerinin belirlenmesi,” Ankara Üniversitesi, 2010.
• [32] Y. Alan and M. Dığrak, “Doğal turşulardan izole edilen lactobacillus plantarum suşlarının İzolasyonu ve Tanımlanması,” KSÜ Doğa Bilim. Derg., vol. 15, no. 2, pp. 46–49, 2012.
• [33] M. Tamminen et al., “Screening of lactic acid bacteria from fermented vegetables by carbohydrate profiling and PCR-ELISA,” Lett. Appl. Microbiol., vol. 39, no. 5, pp. 439–444, 2004.