DÖRT FARKLI POTANSİYEL PROBİYOTİK KÜLTÜR KULLANILARAK ÜRETİLEN TÜRK TİPİ SARIMSAK TURŞULARININ BAZI ÖZELLİKLERİ

Abstract

Son zamanlarda turşu üretiminde tek veya karışık kültür fermentasyonları spontane fermantasyonlara tercih edilmektedir. Bu nedenle çalışmamızda Türk usulü fermente edilmiş, tek ve karışık formda beş farklı grup sarımsak turşusu, dört farklı probiyotik suş kullanılarak üretilmiştir. Sarımsakların bu suşlar üzerindeki inhibitör etkisinin olup olmadığı, suşların antagonistik aktiviteleri ve organik asit üretim yetenekleri belirlenmiş, üretilen turşuların kimyasal özellikleri, kullanılan suşların canlılıkları ve bu süreçte mayalarla olan ilişkileri araştırılmıştır. Fermantasyon sonunda turşu grupları için kullanılan probiyotik suşların canlılıklarında yaklaşık 1 logaritmik azalma olmuş ve ortalama 6.99 Log CFU/ml ile fermentasyonu tamamlamışlardır. Şuşların fermantasyon sonunda dokuz farklı organik asit ürettikleri belirlenmiş, bunun, suşların hetero/homo-fermentatif özellik göstermeleri ile ilgili olabileceği düşünülmüştür. Elde edilen sonuçlar probiyotik bakteriler tarafından üretilen turşunun fonksiyonel özelliklerinin desteklendiğini göstermiştir.

Keywords

• Sarımsak turşusu
• Starter kültür fermantasyonu
• Gıda kalitersi
• Antimikrobiyal özellik
• Laktik asit bakterileri

SOME CHARACTERISTICS OF TURKISH-STYLE FERMENTED GARLIC PICKLES PRODUCED USING FOUR DIFFERENT POTENTIALLY PROBIOTIC STARTER CULTURES

Abstract

Mono-cultured or mixed-cultured fermentations have been preferred to spontaneous fermentation in pickle production. Therefore, five different groups of garlic pickles were produced adopting the Turkish-style fermentation using monocultures or mixed-cultures containing four different probiotic strains. The inhibitory effect of garlic on those strains, the antagonistic activities, the organic acid production abilities of the strains were examined. The chemical properties of the produced pickles, the viability of the strains, their relationship with yeasts in this process were investigated. At the end of the fermentation, there was a approximately 1-logarithmic-decrease in the microbial counts of all the tested strains used for the pickle groups, of which their initial counts was an average of 6.99 Log CFU/ml. All of the strains produced nine different organic acids. This result was associated with the hetero/homo-fermentative properties of the strains. The results showed that the production by probiotic bacteria supported the functional properties of the pickles.

Keywords

• Garlic pickle
• Starter culture fermentation
• Food quality
• Antimicrobial property
• Lactic acid bacteria

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