Fermentasyonun Mantar Turşusunun Biyoaktivitesi ve Çeşitli Özelliklerine Etkisi

Öz

Fonksiyonel bileşenlerce zengin gıda arasında yer alan mantarlar, yapılarında yüksek oranda su, doğal mikrobiyota ve enzimatik aktivite sebebi ile çabuk bozulan gıdalar arasında değerlendirilmektedir. Bu yüzden raf ömrünü uzatmak amacı ile çeşitli muhafaza yöntemlerine başvurulmaktadır. Bu muhafaza yöntemlerinden biri olan fermentasyon sırasında ortamda baskın mikrobiyota olan laktik asit bakterilerinin (LAB) kendine has tat ve aroma bileşenleri oluşturmasıyla mantar turşusu uzun süreler sevilerek tüketilebilmektedir. Bu çalışmada Kastamonu ilinden taze olarak toplanan kanlıca mantarından (Lactarius deliciosus) turşu üretimi gerçekleştirilmiş ve fermentasyon süresince meydana gelen bazı biyoaktiviteleri, fizikokimyasal, mikrobiyolojik ve duyusal özellikleri belirlenmiştir. Turşu fermentasyonu sırasında LAB gelişimiyle birlikte pH değerinin düştüğü, tersine titrasyon asitliğin yükseldiği, duyusal özellikler açısından turşunun beğenildiği gözlenmiştir. Taze mantarın toplam fenolik madde miktarının 188.73 mg Gallik Asit Eşdeğeri (GAE) /100 g kuru madde (KM) olduğu, antioksidan aktivitesinin ise; DPPH yöntemiyle 14.80 μmol Troloks Eşdeğeri (TE) /g KM, CUPRAC yöntemiyle 22.31 μmol TE /g KM ve ABTS yöntemiyle 7.72 μmol TE /g KM olduğu saptanmıştır.

Anahtar Kelimeler

• Mantar turşusu
• Fermentasyon
• Biyoaktivite
• Laktik asit bakterileri
• Lactarius deliciosus

Effect of Fermentation on the Bioactivity and Various Properties of Pickled Mushrooms

Abstract

Edible mushrooms, which are among the foods rich in functional ingredients, are considered among the foods that perishable due to their high water content, natural microbiota, and enzymatic activity. Therefore, various preservation methods are used in order to extend shelf life. With fermentation, which is one of these preservation methods, pickled mushrooms can be consumed for a long time thanks to the specific taste and aroma components of lactic acid bacteria (LAB) that grow in the environment. In this study, pickles were produced from Kanlıca mushroom (Lactarius deliciosus) freshly collected from Kastamonu province and was determined the effect of the fermentation process on some physicochemical, microbiological, sensory properties, and bioactive compounds change in mushroom. During pickle fermentation, it was determined that the pH value decreased depending on the development of LAB, the titratable acidity increased and the amount of dry matter decreased compared to the initial. Total phenolic content and antioxidant activities of fresh mushroom was 188.73 mg Gallic Acid Equivalent /100 g dried weight (DW), 14.80 μmol Trolox Equivalent (TE) /g DW (by DPPH method), 22.31 μmol TE/ g DW (by CUPRAC method), 7.72 μmol TE /g DW (by ABTS method), respectively.

Keywords

• Mushroom pickle
• Fermentation
• Bioactivity
• Lactic acid bacteria
• Lactarius deliciosus

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