DETERMINATION OF SOME TECHNOLOGICAL PROPERTIES OF PEDIOCOCCUS STRAINS ISOLATED FROM SUCUK

Abstract

The aim of this study was to determine the potential use of Pediococcus acidilactici (31 strains) and Pediococcus pentasaceus (2 strains) strains isolated from sausage as starter culture. For this purpose, lactic acid production, proteolytic activity, lipolytic activity, nitrate reductase activity and antibacterial substance production ability were investigated in Pediococcus strains. When pH measurements at the end of 6th and 24th hours incubation period were compared in three different culture media (skim milk, skim milk with glucose and MRS) the highest pH change (ΔpH) was measured between 1.71 and 2.49 at the end of 24 hours incubation period in MRS broth. The highest lactic acid production was also determined as 0.83-1.62 % in MRS broth at the end of 24 hours incubation period. None of the strains showed proteolytic activity and lipolytic activity in agar media. Twenty two of Pediococcus strains showed strong nitrate reductase activity, while 4 of Pediococcus have weak nitrate reductase activity. In addition, all Pediococcus strains have been found to inhibit indicator bacteria. As a result, it has been determined that Pediococcus strains that produce fast acid, have nitrate reductase and antibacterial activity can be used as starter culture in the production of fermented meat products.

Keywords

• Sausage
• Pediococcus
• lactic acid
• nitrate reductase
• antibacterial activity
• technological properties

SUCUKTAN İZOLE EDİLEN PEDIOCOCCUS SUŞLARININ BAZI TEKNOLOJİK ÖZELLİKLERİNİN BELİRLENMESİ

Abstract

Bu çalışmanın amacı, sucuktan izole edilen Pediococcus acidilactici (31 adet) ve Pediococcus pentasaceus (2 adet) suşlarının starter kültür olarak kullanım potansiyellerinin belirlenmesidir. Bu amaçla Pediococcus suşlarında laktik asit üretimi, proteolitik aktivite, lipolitik aktivite, nitrat redüktaz aktivitesi ve antibakteriyel madde üretim yetenekleri araştırılmıştır. Üç farklı besiyerinde (skim milk besiyeri, glukoz içeren skim milk besiyeri ve MRS broth besiyeri) 6. saat ve 24. saat sonunda yapılan pH ölçümleri kıyaslandığında en yüksek ΔpH değeri MRS broth besiyerinde 24 saat sonunda 1.71-2.49 aralığında hesaplanmıştır. En yüksek laktik asit üretimi de yine MRS broth besiyerinde 24 saat sonunda % 0.83-1.62 aralığında bulunmuştur. Suşların hiçbiri besiyeri ortamlarında proteolitik ve lipolitik aktivite göstermemiştir. Yirmi iki Pediococcus suşu kuvvetli, 4’ü ise zayıf nitrat redüktaz aktivitesi göstermiştir. Ayrıca tüm Pediococcus suşlarının indikatör bakterileri inhibe ettiği saptanmıştır. Sonuç olarak, hızlı asit üreten, nitrat redüktaz ve antibakteriyel aktiviteye sahip olduğu belirlenen Pediococcus suşlarının fermente et ürünleri üretiminde starter kültür olarak kullanılabileceği tespit edilmiştir.

Keywords

• Sucuk
• Pediococcus
• laktik asit
• nitrat redüktaz
• antibakteriyel aktivite
• teknolojik özellikler

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