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Şalgam Fermantasyonundaki Baskın Mikrofloranın Sayımı ve Tanımlanması

Year 2016, Volume: 14 Issue: 2, 92 - 97, 01.06.2016

Abstract

Bu çalışmanın amacı, iki aşamadan oluşan ve geleneksel üretim yöntemi kullanılan şalgam fermantasyonu sırasında gelişen laktik asit bakterisi ve maya türlerini izole etmek ve tanımlamaktır. İzole edilen türler morfolojik, fizyolojik ve biyokimyasal olarak uygun ticari kitlerin API 50 CH and API 20C AUX kullanımıyla tanımlanmıştır. Fermantasyon sırasında laktik asit bakterisi ve maya sayısı artmıştır. Birinci ve ikinci fermantasyon sırasında en baskın laktik asit bakterisi ve maya türünün sırasıyla Lactobacillus plantarum ve Saccharomyces cerevisiae olduğu bulunmuş ve bunun yanı sıra düşük miktarda Lactobacillus pentosus ve Candida krusei oluştuğu saptanmıştır. Araştırmanın sonraki aşamalarında, kalite ve stabilite bakımından daha iyi bir ürün elde etmek için şalgamın mikrobiyolojik ve teknolojik özelliklerinin detaylı olarak belirlenmesi önerilmiştir. Böylece, araştırmacılar starter kültür kullanarak şalgam üretme imkânını düşünecekler ve üreticiler endüstriyel kullanım için bu starter kültürlerden yararlanacaklardır

References

  • Erten, H., Tanguler, H., Canbaş, A., 2008. A Traditional Turkish lactic acid fermented beverage: shalgam (salgam). Food Rev. Int. 24: 352–359.
  • Erginkaya, Z., Hammes, W.P., 1992. Şalgam suyu fermentasyonu gelişimi ve izole edilen laktik asit bakterilerinin tanımlamaları üzerine bir araştırma. Gıda 17(5): 311– 314. mikroorganizmaların
  • Erginkaya, Z., Aksan, E., 2004. Adana ili geleneksel içeceği; şalgam. Geleneksel Gıdalar Sempozyumu, 23–24 Eylül, Van, 451s.
  • İncedayi, B., Uylaşer, V., Çopur, Ö.U., 2008. A Traditional Turkish beverage shalgam: manufacturing technique and nutritional value. J. Food Agr. Environ. 6(3-4): 31-34.
  • Özdestan, Ö., Üren, A., 2010. Biogenic amine content of shalgam (şalgam): a traditional lactic acid fermented Turkish beverage. J. Agr. Food Chem. 58: 2602–2608.
  • Anonymous, 2003. TS11149 Standard of Shalgam Beverage. Turkish Standards Institute, Ankara.
  • Arıcı, M., 2004. Mikrobiologische und chemische eigenschaften von Umschau 51(1): 10-11.
  • Corsetti, A., Lavermicocca, P., Morea, M., Baruzzi, F., Tosti, N., Gobbetti, M., 2001. Phenotypic and Triticum molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of southern Italy. Int. J. Food Microbiol. 64(1-2): 95-104.
  • De Vuyst, L., Neysens, P., 2005. The sourdough microflora: biodiversity and metabolic interactions. Trends Food Sci. Technol. 16(1-3): 43-56.
  • Kiran, F., 2006. Hücre Duvarı Protein Profilleri Ve Plazmid İçeriklerine Göre Laktik Asit Bakterilerinin Moleküler Tanısı. Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, 130s.
  • Türker, N., Aksay, S., Ekiz, İ., 2004. Effect of storage temperature on the stability of anthocyanins of a fermented black carrot (Daucus carota Var. L.) beverage: shalgam. J. Agric. Food Chem. 52: 3807- 3813.
  • Vogelmann, S.A., Seitter, M., Singer, U., Brandt, M. J., Christian, H.C., 2009. Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters. Int. J. Food Microbiol. 130(3): 205-212.
  • Canbaş, A., Fenercioğlu, H., 1984. Şalgam suyu üzerine bir araştırma. Gıda 9(5): 279-286.
  • Arslan, D., Ünver, A., Özcan, M., 2005 Kontrollü Şartlarda Şalgam Suyu Üretimi. Gıda Kongresi, 19- 21 Nisan 2005, İzmir, Bildiriler Kitabı Sayfa: 229-232.
  • Aydar, A., 2003. Şalgam Suyu Üretiminde Lactobacillus Plantarum İlavesinin Ürün Bileşim Ve Kalitesine Etkileri. Trakya Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi, Tekirdağ, 35s.
  • Deryaoğlu, A., 1990. Şalgam Suyu Üretimi ve Bileşimi Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Adana, 57 Pp. Araştırma. Çukurova
  • Güneş, G., 2008. Şalgam Suyu Üretiminde En Uygun Siyah Havuç (Daucus carota) Miktarının Belirlenmesi Üzerine Bir Araştırma. Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi, Adana, 48s.
  • Öztürk, O., 2009. Adana Piyasasındaki Şalgam Sularının Bileşimleri Üzerine Bir Araştırma. Çukurova Üniversitesi, Mühendisliği Ana Bilim Dalı, Yüksek Lisans Tezi, 43 S. Enstitüsü, Gıda
  • Bae, S., Fleet, G.H. and Heard, G.M., 2006. Lactic acid bacteria associated with wine grapes from several Australian vineyards. J. Appl. Microbiol. 100: 712-727.
  • Coulin, P., Farah, Z., Assavo, J., Spillmann, H., Puhan, Z., 2006. Characterization of the microflora of Attieke, a fermented Cassava product, during traditional smallscale preparation. Int. J. Food Microbiol. 106: 131-136.
  • Ozcangaz, C., 2000. Characterization of lactic isolates from Turkish sourdough and interactions with yeast. Turkey: Middle East Technical University, MSc Thesis, Ankara.
  • Vieira-Dalodé, G., Jespersen, L., Hounhouigan, J., Moller, P.L., Nago, C.M., Jakobsen, M., 2007. Lactic acid bacteria and yeasts associated with Gowé production from sorghum in Bénin. J. Appl. Microbiol. 103: 342-349.
  • Harrigan, W.F., Mccance, M.E., 1990. Laboratory Methods in Food and Dairy Microbiology (8th Ed.). London: Academic Pres.
  • Randazzo, C.L., Heilig, H., Restuccia, C., Giudici, P., Caggia, C., 2005. Bacterial population in traditional sourdough eveluated by molecular methods. J. Appl. Microbiol. 99: 251-258.
  • Tamang, J.P., Tamang, B., Schillinger, U., Franz, C. M.A.P., Gores, M., Holzapfel, W.H., 2005. Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the eastern Himalayas. Int. J. Food Microbiol. 105: 347-356.
  • Tamminen, M., Joutsjoki, T., Sjöblom, M., Joutsen, M., Palva, A., Ryhänen, E.L., 2004. Screening of lactic acid bacteria from fermented vegetables by carbohydrate profiling and PCR-ELISA. Lett. Appl. Microbiol. 39: 439-444.
  • Arias, C.R., Burns, J.K., Friedrich, L.M., Goodrich, R.M., Parish, M.E., 2002. Yeast species associated with orange juice: evaluation of different identification methods. Appl. Environ. Microbiol. 68(4): 1955–1961.
  • Gotcheva, V., Pandiella, S.S., Angelov, A., Roshkova, Z.G., Colin Webb, C., 2000. Microflora identification of the Bulgarian cereal-based fermented beverage boza. Process Biochem. 36: 127–130.
  • Lore, T.A., Mbugua, S.K., Wangoh, J., 2005. Enumeration and identification ofmicroflora in suusac, a Kenyan traditional fermented camel milk product. Lebensm.-Wiss. u.-Technol. 38: 125–130.
  • Demir, N., Acar, J., Savas Bahçeci, K., 2004. Effects of storage on quality of carrot juices produced with lactofermentation and acidification. Eur. Food Res. Tech. 218: 465-468.
  • Zorba, M., Hancioglu, O., Genc, M., Karapinar, M. Ova, G., 2003. The use of starter cultures in the fermentation of Boza, a traditional Turkish beverage. Process Biochem. 38: 1405-1411.
  • Tanguler, H., Erten, H., 2012. Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage. LWT 46(1): 36-41.
  • Utus, D., 2008. The Effect of Black Carrot (Daucus carota) Size Usage on the Quality of Shalgam Production. Cukurova University, MSc Thesis, Adana (In Turkish).
  • Hammes, W.P., Vogel, R.F., 1995. The Genus Lactobacillus. In: Wood, B.J.B., W.H. Holzapfel (Eds.), The Genera of Lactic Acid Bacteria, Vol. 2 (pp. 19-55), Blackie Academic & Professional, London.
  • Stiles, M.E., Holzapfel, W.H., 1997. Lactic acid bacteria of foods and their current taxonomy. Int. J. Food Microbiol. 36: 1-29.
  • Muyanja, C.M.B.K., Narvhus, J.A., Treimo, J., Langsrud, T., 2003. Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage. Int. J. Food Microbiol. 80: 201-210.
  • Canbas, A., Deryaoglu, A., 1993. A research on the processing techniques and characteristics of shalgam beverage. Turkish J. Agr. Forest. 17: 119- 129, (in Turkish).

Enumeration and Identification of Dominant Microflora during the Fermentation of Shalgam

Year 2016, Volume: 14 Issue: 2, 92 - 97, 01.06.2016

Abstract

The aim of this study is to isolate and identify lactic acid bacteria and yeast strains of dominant microflora developed during the fermentation of shalgam produced by the traditional method consisting of two stages. Isolated strains were identified by morphological, physiological and biochemical characterizations using the commercially available system API 50 CH and API 20C AUX. The number of LAB and yeast increased during fermentation. The most dominant LAB and yeast during the first and second fermentation stages were Lactobacillus plantarum and Saccharomyces cerevisiae, respectively. Moreover, low populations of Lactobacillus pentosus and Candida krusei were present during fermentation. Future studies should focus on the microbiological and technological properties of shalgam in details to improve quality and stability properties of this product. Potential use of starter cultures in shalgam production should be studied, and shalgam producers should be encouraged to use these starter cultures for industrial production

References

  • Erten, H., Tanguler, H., Canbaş, A., 2008. A Traditional Turkish lactic acid fermented beverage: shalgam (salgam). Food Rev. Int. 24: 352–359.
  • Erginkaya, Z., Hammes, W.P., 1992. Şalgam suyu fermentasyonu gelişimi ve izole edilen laktik asit bakterilerinin tanımlamaları üzerine bir araştırma. Gıda 17(5): 311– 314. mikroorganizmaların
  • Erginkaya, Z., Aksan, E., 2004. Adana ili geleneksel içeceği; şalgam. Geleneksel Gıdalar Sempozyumu, 23–24 Eylül, Van, 451s.
  • İncedayi, B., Uylaşer, V., Çopur, Ö.U., 2008. A Traditional Turkish beverage shalgam: manufacturing technique and nutritional value. J. Food Agr. Environ. 6(3-4): 31-34.
  • Özdestan, Ö., Üren, A., 2010. Biogenic amine content of shalgam (şalgam): a traditional lactic acid fermented Turkish beverage. J. Agr. Food Chem. 58: 2602–2608.
  • Anonymous, 2003. TS11149 Standard of Shalgam Beverage. Turkish Standards Institute, Ankara.
  • Arıcı, M., 2004. Mikrobiologische und chemische eigenschaften von Umschau 51(1): 10-11.
  • Corsetti, A., Lavermicocca, P., Morea, M., Baruzzi, F., Tosti, N., Gobbetti, M., 2001. Phenotypic and Triticum molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of southern Italy. Int. J. Food Microbiol. 64(1-2): 95-104.
  • De Vuyst, L., Neysens, P., 2005. The sourdough microflora: biodiversity and metabolic interactions. Trends Food Sci. Technol. 16(1-3): 43-56.
  • Kiran, F., 2006. Hücre Duvarı Protein Profilleri Ve Plazmid İçeriklerine Göre Laktik Asit Bakterilerinin Moleküler Tanısı. Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, 130s.
  • Türker, N., Aksay, S., Ekiz, İ., 2004. Effect of storage temperature on the stability of anthocyanins of a fermented black carrot (Daucus carota Var. L.) beverage: shalgam. J. Agric. Food Chem. 52: 3807- 3813.
  • Vogelmann, S.A., Seitter, M., Singer, U., Brandt, M. J., Christian, H.C., 2009. Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters. Int. J. Food Microbiol. 130(3): 205-212.
  • Canbaş, A., Fenercioğlu, H., 1984. Şalgam suyu üzerine bir araştırma. Gıda 9(5): 279-286.
  • Arslan, D., Ünver, A., Özcan, M., 2005 Kontrollü Şartlarda Şalgam Suyu Üretimi. Gıda Kongresi, 19- 21 Nisan 2005, İzmir, Bildiriler Kitabı Sayfa: 229-232.
  • Aydar, A., 2003. Şalgam Suyu Üretiminde Lactobacillus Plantarum İlavesinin Ürün Bileşim Ve Kalitesine Etkileri. Trakya Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi, Tekirdağ, 35s.
  • Deryaoğlu, A., 1990. Şalgam Suyu Üretimi ve Bileşimi Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Adana, 57 Pp. Araştırma. Çukurova
  • Güneş, G., 2008. Şalgam Suyu Üretiminde En Uygun Siyah Havuç (Daucus carota) Miktarının Belirlenmesi Üzerine Bir Araştırma. Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi, Adana, 48s.
  • Öztürk, O., 2009. Adana Piyasasındaki Şalgam Sularının Bileşimleri Üzerine Bir Araştırma. Çukurova Üniversitesi, Mühendisliği Ana Bilim Dalı, Yüksek Lisans Tezi, 43 S. Enstitüsü, Gıda
  • Bae, S., Fleet, G.H. and Heard, G.M., 2006. Lactic acid bacteria associated with wine grapes from several Australian vineyards. J. Appl. Microbiol. 100: 712-727.
  • Coulin, P., Farah, Z., Assavo, J., Spillmann, H., Puhan, Z., 2006. Characterization of the microflora of Attieke, a fermented Cassava product, during traditional smallscale preparation. Int. J. Food Microbiol. 106: 131-136.
  • Ozcangaz, C., 2000. Characterization of lactic isolates from Turkish sourdough and interactions with yeast. Turkey: Middle East Technical University, MSc Thesis, Ankara.
  • Vieira-Dalodé, G., Jespersen, L., Hounhouigan, J., Moller, P.L., Nago, C.M., Jakobsen, M., 2007. Lactic acid bacteria and yeasts associated with Gowé production from sorghum in Bénin. J. Appl. Microbiol. 103: 342-349.
  • Harrigan, W.F., Mccance, M.E., 1990. Laboratory Methods in Food and Dairy Microbiology (8th Ed.). London: Academic Pres.
  • Randazzo, C.L., Heilig, H., Restuccia, C., Giudici, P., Caggia, C., 2005. Bacterial population in traditional sourdough eveluated by molecular methods. J. Appl. Microbiol. 99: 251-258.
  • Tamang, J.P., Tamang, B., Schillinger, U., Franz, C. M.A.P., Gores, M., Holzapfel, W.H., 2005. Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the eastern Himalayas. Int. J. Food Microbiol. 105: 347-356.
  • Tamminen, M., Joutsjoki, T., Sjöblom, M., Joutsen, M., Palva, A., Ryhänen, E.L., 2004. Screening of lactic acid bacteria from fermented vegetables by carbohydrate profiling and PCR-ELISA. Lett. Appl. Microbiol. 39: 439-444.
  • Arias, C.R., Burns, J.K., Friedrich, L.M., Goodrich, R.M., Parish, M.E., 2002. Yeast species associated with orange juice: evaluation of different identification methods. Appl. Environ. Microbiol. 68(4): 1955–1961.
  • Gotcheva, V., Pandiella, S.S., Angelov, A., Roshkova, Z.G., Colin Webb, C., 2000. Microflora identification of the Bulgarian cereal-based fermented beverage boza. Process Biochem. 36: 127–130.
  • Lore, T.A., Mbugua, S.K., Wangoh, J., 2005. Enumeration and identification ofmicroflora in suusac, a Kenyan traditional fermented camel milk product. Lebensm.-Wiss. u.-Technol. 38: 125–130.
  • Demir, N., Acar, J., Savas Bahçeci, K., 2004. Effects of storage on quality of carrot juices produced with lactofermentation and acidification. Eur. Food Res. Tech. 218: 465-468.
  • Zorba, M., Hancioglu, O., Genc, M., Karapinar, M. Ova, G., 2003. The use of starter cultures in the fermentation of Boza, a traditional Turkish beverage. Process Biochem. 38: 1405-1411.
  • Tanguler, H., Erten, H., 2012. Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage. LWT 46(1): 36-41.
  • Utus, D., 2008. The Effect of Black Carrot (Daucus carota) Size Usage on the Quality of Shalgam Production. Cukurova University, MSc Thesis, Adana (In Turkish).
  • Hammes, W.P., Vogel, R.F., 1995. The Genus Lactobacillus. In: Wood, B.J.B., W.H. Holzapfel (Eds.), The Genera of Lactic Acid Bacteria, Vol. 2 (pp. 19-55), Blackie Academic & Professional, London.
  • Stiles, M.E., Holzapfel, W.H., 1997. Lactic acid bacteria of foods and their current taxonomy. Int. J. Food Microbiol. 36: 1-29.
  • Muyanja, C.M.B.K., Narvhus, J.A., Treimo, J., Langsrud, T., 2003. Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage. Int. J. Food Microbiol. 80: 201-210.
  • Canbas, A., Deryaoglu, A., 1993. A research on the processing techniques and characteristics of shalgam beverage. Turkish J. Agr. Forest. 17: 119- 129, (in Turkish).
There are 37 citations in total.

Details

Primary Language English
Journal Section Research Article
Authors

Zerrin Erginkaya This is me

Emel Ünal Turhan This is me

Publication Date June 1, 2016
Published in Issue Year 2016 Volume: 14 Issue: 2

Cite

APA Erginkaya, Z., & Ünal Turhan, E. (2016). Enumeration and Identification of Dominant Microflora during the Fermentation of Shalgam. Akademik Gıda, 14(2), 92-97.
AMA Erginkaya Z, Ünal Turhan E. Enumeration and Identification of Dominant Microflora during the Fermentation of Shalgam. Akademik Gıda. June 2016;14(2):92-97.
Chicago Erginkaya, Zerrin, and Emel Ünal Turhan. “Enumeration and Identification of Dominant Microflora During the Fermentation of Shalgam”. Akademik Gıda 14, no. 2 (June 2016): 92-97.
EndNote Erginkaya Z, Ünal Turhan E (June 1, 2016) Enumeration and Identification of Dominant Microflora during the Fermentation of Shalgam. Akademik Gıda 14 2 92–97.
IEEE Z. Erginkaya and E. Ünal Turhan, “Enumeration and Identification of Dominant Microflora during the Fermentation of Shalgam”, Akademik Gıda, vol. 14, no. 2, pp. 92–97, 2016.
ISNAD Erginkaya, Zerrin - Ünal Turhan, Emel. “Enumeration and Identification of Dominant Microflora During the Fermentation of Shalgam”. Akademik Gıda 14/2 (June 2016), 92-97.
JAMA Erginkaya Z, Ünal Turhan E. Enumeration and Identification of Dominant Microflora during the Fermentation of Shalgam. Akademik Gıda. 2016;14:92–97.
MLA Erginkaya, Zerrin and Emel Ünal Turhan. “Enumeration and Identification of Dominant Microflora During the Fermentation of Shalgam”. Akademik Gıda, vol. 14, no. 2, 2016, pp. 92-97.
Vancouver Erginkaya Z, Ünal Turhan E. Enumeration and Identification of Dominant Microflora during the Fermentation of Shalgam. Akademik Gıda. 2016;14(2):92-7.

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