the journal of food Gıda 1300-3070 1309-6273 The Association of Food Technology 10.15237/gida.GD22011 Food Engineering Gıda Mühendisliği TURŞU KÖKENLİ LAKTİK ASİT BAKTERİLERİNİN STARTER KÜLTÜR ÖZELLİKLERİ VE ANTİFUNGAL AKTİVİTELERİNİN İNCELENMESİ INVESTIGATION OF STARTER CULTURE PROPERTIES AND ANTIFUNGAL ACTIVITIES OF PICKLE-DERIVED LACTIC ACID BACTERIA https://orcid.org/0000-0002-1067-061X Aktaş Haktan ATATÜRK ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ https://orcid.org/0000-0002-4679-2555 Çetin Bülent ATATÜRK ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ 04 01 2022 47 3 387 398 01 04 2022 03 23 2022 Copyright © 1976, The Journal of Food 1976 The Journal of Food

Dünyada yaygın olarak tüketilen fermente gıdalar insan sağlığı için büyük öneme sahiptir. Fermente ürünlerin raf ömürlerinin uzatılması ve insan sağlığına olumlu etkilerinin artırılması için standart üretimlere ihtiyaç duyulmaktadır. Bu sebeple, fermente ürünlerin üretiminde kullanılabilecek starter kültürlere duyulan ihtiyaç giderek artmaktadır. Bu çalışmada, 5 laktik asit bakterisinin (Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus paracasei, Pediococcus parvulus ve Leuconostoc holzapfel) 9 maya izolatı üzerinde antifungal aktivitesi, antibiyotik dirençleri, farklı sıcaklık, pH ve tuz konsantrasyonlarında gelişim, arginin hidrolizi etme ve glukozdan gaz oluşturma yetenekleri incelenmiştir. Laktik asit bakterilerinin Hanseniaspora opuntiae, Kazachstania exigua ve Pichia fermentans hariç tüm mayalar üzerinde antifungal etkiye sahip olduğu, 10 ve 25 oC’de, 3.9 ve 5 pH'da ve %4 tuz konsatrasyonunda gelişim gösterdikleri tespit edilmiştir. Bunun yanında, izolatların tamamı vankomisine direnç göstermiştir. Çalışma sonuçları değerlendirildiğinde L. brevis, L. plantarum, L. paracasei suşlarının standart turşu üretimi ve antifungal etki açısından starter kültür olarak kullanılabileceği görülmektedir.

Fermented foods, which are widely consumed around the world, are of great importance for human health. Standard production should be carried out in order to extend the shelf life of fermented products and increase their positive effects on human health. Therefore, there is a need for starter cultures that can be used in the production of fermented products. In this study, antifungal activity on 9 yeast isolates, antibiotic resistance, growth at different temperatures, pH and salt concentrations, arginine hydrolysis and gas production from glucose of 5 lactic acid bacteria (Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus paracasei, Pediococcus parvulus, Leuconostoc holzapfel) were investigated. The lactic acid bacteria have antifungal effects on all yeasts except Hanseniaspora opuntiae, Kazachstania exigua and Pichia fermentans, and they grow at 10 and 25 oC, 3.9 and 5 pH and 4% salt concentration. In addition, all of the isolates showed resistance to vancomycin. The results indicated that L. brevis, L. plantarum, L. paracasei strains can be used as starter cultures in term of standart pickle production and antifungal effect.

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