Bu makale Lactobacillus plantarum AK4-11 ve farklı üzüm çeşitlerinin hardaliyenin bazı özellikleri üzerindeki etkisini açıklamaktadır. Elde edilen sonuçlar üzüm çeşitlerinin fermantasyon süresince pH’yı etkilemediğini ancak kırmızı üzüm kullanımının 90 gün depolama sonrasında pH’yı yükselttiğini pH 4.10 göstermiştir. Diğer taraftan beyaz üzüm kullanımı ile 14 günlük fermantasyon sonunda 12.90 ile 14.00 arasında daha yüksek briks değeri ölçülmüştür. Kırmızı üzümle üretilen hardaliye örneklerinin renk ölçüm sonuçlarına göre renk yoğunluğu ve kırmızılık değerleri yüksek sırasıyla 2.01-2.90 ve 41.84-44.50 ve sarılık değeri ise düşük 41.71-43.15 bulunmuştur. Hardaliye örneklerinin kırmızı üzüm ile üretilmesi fenolik bileşenlerde artışa sebep olmuştur. Bu çalışmanın sonuçları, L. plantarum AK4-11 ve farklı üzüm çeşitleri kullanılarak yapılan üretimin hardaliyenin bazı kalite parametrelerini etkilediğini ortaya koymuştur
Amoutzopoulos B, Löker G B, Samur G, Çevikalp S A¸ Yaman A, Köse T & Pelvana E (2013). Effects of a traditional fermented grape-based drink ‘hardaliye’ on antioxidant status of healthy adults: A randomized controlled clinical trial. Journal of the Science of Food and Agriculture 93: 3604-3610
Anonymous (1996). Preparation of samples and dilutions for microbiological examination. International IDF Standard 122C:1996, FIL-IDF. Brussels, Belgium
Anonymous (1998a). SAS Institute Inc. SAS user’s guide, version 7 ed. SAS Institute Inc. Cary, N. C
Anonymous (1998b). Merck Gıda Mikrobiyolojisi 98. pp 68. Ankara, Turkey. Orkim Limited Şirketi
APHA (American Public Health Association) (2002). In F. P. Downes & K. Ito (Eds.), Compendium of methods for the microbiological examination of foods (4th ed.). Washington: APHA
Arici M & Coskun F (2001). Hardaliye: Fermented grape juice as a traditional Turkish beverage. Food Microbiology 18(4): 417-421 (2014). A study on production and quality criteria of hardaliye; a traditional drink from Thrace region of Turkey. Gıda 39(3): 193-145
Balasundram N, Sundram K & Samman S (2006). Phenolic compounds in plants and agro-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chemistry 99: 191-203
Başyiğit G (2004). The probiotic properties of some lactic acid bacteria. MSc Thesis, Suleyman Demirel Univesity, Research Project Grants SDU-BAP-517
Başyiğit Kılıç G & Karahan A G (2010). Identification of lactic acid bacteria isolated from the fecal samples of healthy humans and patients with dyspepsia and determination of their pH, bile and antibiotic tolerance properties. Journal of Molecular Microbiology and Biotechnology 18: 220-229
Caponio F, Alloggio V & Gomes T (1999). Phenolic compounds of virgin olive oil: Influence of paste preparation techniques. Food Chemistry 64: 203-209
Chang H, Kim J, Kim W, Kim K & Park W (2001). Selection of potential probiotic lactobacillus strain and subsequent in vivo studies. Antonie van Leeuwenhoek 80: 193-199
Coşkun F (2012). Farklı yöntemler kullanılarak üretilen hardaliyelerin bazı özelliklerinde depolama sonunda meydana gelen değişmeler. Tekirdağ Ziraat Fakültesi Dergisi-Journal of Tekirdag Agricultural Faculty 9(3): 62-67
Coskun F & Arici M (2006). The effects of using different mustard seeds and starter cultures on some properties of hardaliye. Annals of Microbiology 56: 335-338
Coşkun F & Arıcı M (2011). Hardaliyenin bazı özellikleri üzerine farklı hardal tohumları ve üzüm çeşitleri kullanımının etkisi. Academic Food Journal- Akademik GIDA 9(1): 6-11
Dani C, Oliboni L S, Vanderlinde R, Pra D, Dias J F, Yoneama M L, Bonatto D, Salvador M & Henriques J A P (2009). Antioxidant activity and phenolic and mineral content of rose grape juice. Journal of Medicinal Food 12(1): 188-192
Del Alamo S, Fernández M, Escudero J A & De Castro R (2004). Changes in phenolic compounds and colour parameters of red wine aged with oak chips and in oak barrels. Food Science and Technology International 10(4): 233-241
Dembele T, Obdrzalek V & Votava M (1998). Inhibition of bacterial pathogens by lactobacilli. Zentralbl Bakteriology 288: 395-401
Elmer G, Surawicz C & McFarland L (1996). Biotherapeutic agents. A neglected modality for the treatment and prevention of selected intestinal and vaginal infections. Journal of the American Medical Association 275(11): 870-876
Fuller R (1989). A Review. Probiotics in man and animals. Journal of Applied Microbiology 66: 365-378
Gilliand S E & Speck M L (1977). Antagonistic action of Lactobacillus acidophilus toward intestinal and foodborne pathogens in associative cultures. Journal of Food Protection 40: 820-823
Glories Y (1984). La colour des vins rouges. 20 Partie. Conn Vigne Vin 18: 253-271
Gucer Y, Aydogdu H & Durgun T A (2009). Traditional Thracian beverage; “Hardaliye”. Thrace Journal of Sciences 7(2): 208-210
Güven S & Aksoy M (2009). Hardaliye üretiminde bazı modifikasyonlar. II. Geleneksel Gıdalar Sempozyumu, s. 675-678
Hesseltine C W & Wang H L (1980). The importance of traditional fermented foods. Food from Microbes 30(6): 402-404
Hollman P C H, van Trijp J M P, Buysman M N C P, Gaag M S, Mengelers M J B & de Vries J H M (1997). Relative bioavailability of the antioxidant flavonoid quercetin from various foods in man. FEBS Letters 418: 152-156
IFICF (2011). Functional foods. Retrieved in January, 03, 2015 from http://www.foodinsight.org/Content/3842/ Final%20Functional%20Foods%20Backgrounder. pdf
Kalt W (2001). Interspecific variation in anthocyanins, phenolics and antioxidant capacity among genotypes of high bush and low bush blueberries (Vaccinium section cyanococcus spp.). Journal of Agricultural and Food Chemistry 49: 4761-4767
Karahan A G, Arıdoğan-Cicioğlu B & Çakmakçı M L (2002). Genel Mikrobiyoloji Uygulama Kılavuzu. Süleyman Demirel Üniversitesi, Isparta, Türkiye
Lee Y K, Lim C Y, Teng W L, Ouwehand A C, Tuomola E M & Salminen S (2000). Quantitative approach in the study of adhesion of lactic acid bacteria to intestinal cells and their competition with enterobacteria. Applied and Environmental Microbiology 66: 3692- 3697
Lin C D (2003). Probiotics as functional foods. Nutrition in Clinical Practice 18: 497-506
Makris D P, Psarra E, Kallithraka S & Kefalas P (2003). The effects of polyphenolic composition as related to antioxidant capacity in white wines. Food Research International 36: 805-814
Mazza G, Fukumoto L, Delaquis P, Girard B & Ewert B (1999). Anthocyanins, phenolics and colour of Cabernet franc, Merlot and Pinot Noir wines from British Columbia. Journal of Agricultural and Food Chemistry 47(10): 4009-4017
Özkan G & Baydar N G (2006). A direct RP-HPLC determination of phenolic compounds in Turkish red wines. Akdeniz Üniversitesi Ziraat Fakültesi Dergisi 19(2): 229-234
Prado F C, Parada J L, Pandey A & Soccol C R (2008). Trends in non-dairy probiotic beverages. Food Research International 41: 111-123
Quwehand A C, Salminen S & Isolauri E (2002). Probiotics: An overview of beneficial effects. Antonie van Leeuwenhoek 82: 279-289
Saito M, Hosoyama H, Ariga T, Kataoka S & Yamaji N (1998). Antiulcer activity of grape seed extract and proanthocyanidins. Journal of Agricultural and Food Chemistry 46: 1460-1464
Salminen S, Bouley C, Boutron-Ruault M C, Cummings J H, Franck A, Gibson G R, Isolauri E, Moreau M C, Roberfroid M & Rowland I (1998). Functional food science and gastrointestinal physiology and function. British Journal of Nutrition 80(1): 147-171
Soleas G J, Diamandis E P & Goldberg D M (1997). Wine as a biological fluid: History, production and role in diseae prevention. Journal of Clinical Laboratory Analysis 11: 287-313
Effect of Lactobacillus plantarum AK4-11 and Different Grape Varieties on the Properties of Hardaliye
Year 2016,
Volume: 22 Issue: 4, 512 - 521, 01.09.2016
This article reports the effects of using Lactobacillus plantarum AK4-11 and different grape varieties on some properties of hardaliye. The results showed that grape variety did not have any effect on pH during fermentation period, but using red grapes resulted in higher pH 4.10 in hardaliye after 90 day storage. On the other hand using white grape resulted in higher brix values ranged from 12.90 to 14.00 at the end of the 14th day of fermentation. The colour results indicated that CI and redness values were higher 2.01-2.90 and 41.84-44.50, respectively and yellowness values were lower 41.71-43.15 in hardaliye samples produced with red grapes. Using red grapes also increased the amount of phenolic compounds in hardaliye samples. Results of this study indicated that using L. plantarum AK4-11 and different grape varieties in hardaliye manufacture affected some quality parameters of hardaliye
Amoutzopoulos B, Löker G B, Samur G, Çevikalp S A¸ Yaman A, Köse T & Pelvana E (2013). Effects of a traditional fermented grape-based drink ‘hardaliye’ on antioxidant status of healthy adults: A randomized controlled clinical trial. Journal of the Science of Food and Agriculture 93: 3604-3610
Anonymous (1996). Preparation of samples and dilutions for microbiological examination. International IDF Standard 122C:1996, FIL-IDF. Brussels, Belgium
Anonymous (1998a). SAS Institute Inc. SAS user’s guide, version 7 ed. SAS Institute Inc. Cary, N. C
Anonymous (1998b). Merck Gıda Mikrobiyolojisi 98. pp 68. Ankara, Turkey. Orkim Limited Şirketi
APHA (American Public Health Association) (2002). In F. P. Downes & K. Ito (Eds.), Compendium of methods for the microbiological examination of foods (4th ed.). Washington: APHA
Arici M & Coskun F (2001). Hardaliye: Fermented grape juice as a traditional Turkish beverage. Food Microbiology 18(4): 417-421 (2014). A study on production and quality criteria of hardaliye; a traditional drink from Thrace region of Turkey. Gıda 39(3): 193-145
Balasundram N, Sundram K & Samman S (2006). Phenolic compounds in plants and agro-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chemistry 99: 191-203
Başyiğit G (2004). The probiotic properties of some lactic acid bacteria. MSc Thesis, Suleyman Demirel Univesity, Research Project Grants SDU-BAP-517
Başyiğit Kılıç G & Karahan A G (2010). Identification of lactic acid bacteria isolated from the fecal samples of healthy humans and patients with dyspepsia and determination of their pH, bile and antibiotic tolerance properties. Journal of Molecular Microbiology and Biotechnology 18: 220-229
Caponio F, Alloggio V & Gomes T (1999). Phenolic compounds of virgin olive oil: Influence of paste preparation techniques. Food Chemistry 64: 203-209
Chang H, Kim J, Kim W, Kim K & Park W (2001). Selection of potential probiotic lactobacillus strain and subsequent in vivo studies. Antonie van Leeuwenhoek 80: 193-199
Coşkun F (2012). Farklı yöntemler kullanılarak üretilen hardaliyelerin bazı özelliklerinde depolama sonunda meydana gelen değişmeler. Tekirdağ Ziraat Fakültesi Dergisi-Journal of Tekirdag Agricultural Faculty 9(3): 62-67
Coskun F & Arici M (2006). The effects of using different mustard seeds and starter cultures on some properties of hardaliye. Annals of Microbiology 56: 335-338
Coşkun F & Arıcı M (2011). Hardaliyenin bazı özellikleri üzerine farklı hardal tohumları ve üzüm çeşitleri kullanımının etkisi. Academic Food Journal- Akademik GIDA 9(1): 6-11
Dani C, Oliboni L S, Vanderlinde R, Pra D, Dias J F, Yoneama M L, Bonatto D, Salvador M & Henriques J A P (2009). Antioxidant activity and phenolic and mineral content of rose grape juice. Journal of Medicinal Food 12(1): 188-192
Del Alamo S, Fernández M, Escudero J A & De Castro R (2004). Changes in phenolic compounds and colour parameters of red wine aged with oak chips and in oak barrels. Food Science and Technology International 10(4): 233-241
Dembele T, Obdrzalek V & Votava M (1998). Inhibition of bacterial pathogens by lactobacilli. Zentralbl Bakteriology 288: 395-401
Elmer G, Surawicz C & McFarland L (1996). Biotherapeutic agents. A neglected modality for the treatment and prevention of selected intestinal and vaginal infections. Journal of the American Medical Association 275(11): 870-876
Fuller R (1989). A Review. Probiotics in man and animals. Journal of Applied Microbiology 66: 365-378
Gilliand S E & Speck M L (1977). Antagonistic action of Lactobacillus acidophilus toward intestinal and foodborne pathogens in associative cultures. Journal of Food Protection 40: 820-823
Glories Y (1984). La colour des vins rouges. 20 Partie. Conn Vigne Vin 18: 253-271
Gucer Y, Aydogdu H & Durgun T A (2009). Traditional Thracian beverage; “Hardaliye”. Thrace Journal of Sciences 7(2): 208-210
Güven S & Aksoy M (2009). Hardaliye üretiminde bazı modifikasyonlar. II. Geleneksel Gıdalar Sempozyumu, s. 675-678
Hesseltine C W & Wang H L (1980). The importance of traditional fermented foods. Food from Microbes 30(6): 402-404
Hollman P C H, van Trijp J M P, Buysman M N C P, Gaag M S, Mengelers M J B & de Vries J H M (1997). Relative bioavailability of the antioxidant flavonoid quercetin from various foods in man. FEBS Letters 418: 152-156
IFICF (2011). Functional foods. Retrieved in January, 03, 2015 from http://www.foodinsight.org/Content/3842/ Final%20Functional%20Foods%20Backgrounder. pdf
Kalt W (2001). Interspecific variation in anthocyanins, phenolics and antioxidant capacity among genotypes of high bush and low bush blueberries (Vaccinium section cyanococcus spp.). Journal of Agricultural and Food Chemistry 49: 4761-4767
Karahan A G, Arıdoğan-Cicioğlu B & Çakmakçı M L (2002). Genel Mikrobiyoloji Uygulama Kılavuzu. Süleyman Demirel Üniversitesi, Isparta, Türkiye
Lee Y K, Lim C Y, Teng W L, Ouwehand A C, Tuomola E M & Salminen S (2000). Quantitative approach in the study of adhesion of lactic acid bacteria to intestinal cells and their competition with enterobacteria. Applied and Environmental Microbiology 66: 3692- 3697
Lin C D (2003). Probiotics as functional foods. Nutrition in Clinical Practice 18: 497-506
Makris D P, Psarra E, Kallithraka S & Kefalas P (2003). The effects of polyphenolic composition as related to antioxidant capacity in white wines. Food Research International 36: 805-814
Mazza G, Fukumoto L, Delaquis P, Girard B & Ewert B (1999). Anthocyanins, phenolics and colour of Cabernet franc, Merlot and Pinot Noir wines from British Columbia. Journal of Agricultural and Food Chemistry 47(10): 4009-4017
Özkan G & Baydar N G (2006). A direct RP-HPLC determination of phenolic compounds in Turkish red wines. Akdeniz Üniversitesi Ziraat Fakültesi Dergisi 19(2): 229-234
Prado F C, Parada J L, Pandey A & Soccol C R (2008). Trends in non-dairy probiotic beverages. Food Research International 41: 111-123
Quwehand A C, Salminen S & Isolauri E (2002). Probiotics: An overview of beneficial effects. Antonie van Leeuwenhoek 82: 279-289
Saito M, Hosoyama H, Ariga T, Kataoka S & Yamaji N (1998). Antiulcer activity of grape seed extract and proanthocyanidins. Journal of Agricultural and Food Chemistry 46: 1460-1464
Salminen S, Bouley C, Boutron-Ruault M C, Cummings J H, Franck A, Gibson G R, Isolauri E, Moreau M C, Roberfroid M & Rowland I (1998). Functional food science and gastrointestinal physiology and function. British Journal of Nutrition 80(1): 147-171
Soleas G J, Diamandis E P & Goldberg D M (1997). Wine as a biological fluid: History, production and role in diseae prevention. Journal of Clinical Laboratory Analysis 11: 287-313
Başyiğit Kılıç, G., Ağdaş, K., Karahan, A. G., Çakmakçı, M. L. (2016). Effect of Lactobacillus plantarum AK4-11 and Different Grape Varieties on the Properties of Hardaliye. Journal of Agricultural Sciences, 22(4), 512-521. https://doi.org/10.1501/Tarimbil_0000001409