SUCUKTAN İZOLE EDİLEN PEDIOCOCCUS SUŞLARININ BAZI TEKNOLOJİK ÖZELLİKLERİNİN BELİRLENMESİ

Year 2020, Volume: 45 Issue: 6, 1109 - 1120, 12.10.2020

Betül Aslan , Banu Özden Tuncer

https://doi.org/10.15237/gida.GD20086

Cited By: 1

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

Supporting Institution

Süleyman Demirel Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Project Number

4202-YL1-14

Thanks

Bu çalışmayı 4202-YL1-14 nolu proje ile maddi olarak destekleyen Süleyman Demirel Üniversitesi Bilimsel Araştırma Projeleri Yönetim Birimi’ne teşekkür ederiz.

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

Project Number

4202-YL1-14

References

• Adıgüzel, G., Atasever, M., (2009). Phenotypic and genotypic characterization of lactic acid bacteria isolated from Turkish dry fermented sausage. Romanian Biotechnol Lett, 14(1), 4130–4138.
• Aksu, M. İ., Kaya, M., Ockerman, H. W., (2005). Effect of modified atmosphere packaging, storage period and storage temperature on the residual nitrate of sliced-pastırma, dry meat product produced from fresh meat and frozen/thawed meat. Food Chem, 93, 237-242.
• Aymerich, T., Martín, B., Garriga, M., Hugas, M., (2003). Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages. Appl EnvironMicrobiol, 69 (8): 4583-4594.
• Bhowmik, T., Marth, E.H., (1990). Role of Micrococcus and Pediococcus Species in Cheese Ripening: a Review. J Dairy Sci, 73, 859-866.
• Bhowmik, T., Riesterer, R., van Boekel, MAJS, Marth, E.H., (1990). Characteristics of Low-fat Cheddar Cheese Made with Added Micrococcus or Pediococcus Species. Milchwissenschaft, 45, 230-235.
• Bonomo, M. G., Ricciardi, A., Zotta, T., Parente, E., Salzano, G., (2008). Molecular and Technological Characterization of Lactic Acid Bacteria From Traditional Fermented Sausages of Basilicata Region (Southern Italy). Meat Sci, 80, 1238-1248.
• Bozkurt, H., (2006). Investigation of the effect of sumac extract and BHT addition on the quality of sucuk (Turkish dry-fermented sausage). J Sci Food Agri, 89, 849-856.
• Buckenhüskes, H. J., (1993). Selection criteria for lactic acid bacteria to be used as starter cultures for various food commodities. FEMS Microbiol Rev, 12(1-3), 253-272.
• Casquete R., Benito, M.J., Martín, A., Ruizmoyano, S., Hernández, A., (2011). Effect of autochthonous starter cultures in the production of “salchichon”, a traditional Iberian dry-fermented sausage, with different ripening processes LWT - Food Sci Technol, 44 (7): 1562-1571.
• Çon, A. H., Doğu, M., Gökalp, H. Y., (2002). Afyon'da büyük kapasiteli et işletmelerinde üretilen sucuk örneklerinin bazı mikrobiyolojik özelliklerinin periyodik olarak belirlenmesi. Turk J Vet Animal Sci, 26, 11-16.
• Çon, A.H., Gökalp, H.Y., (2000). Production of bacteriocin-like metabolites by lactic cultures isolated from sucuk samples. Meat Sci, 55, 89–96.
• Dinçer, E., Kıvanç M., (2018). Lipolytic activity of lactic acid bacteria isolated from Turkish pastırma. Anadolu Üniversitesi Bilim ve Teknoloji Dergisi C- Yaşam Bilimleri ve Biyoteknoloji 7 (1): 12 - 19 DOI: 10.18036/aubtdc.
• Fadda, S., Sanz, Y., Vignolo, G., Aristoy, M., Oliver, G., Toldra, F., (1999). Hydrolysis of pork muscle sarcoplasmic proteins by Lactobacillus curvatus and Lactobacillus sakei. Appl Environ Microbiol, 65, 578–584.
• Fontana, C., Bassi, D., López, C., Pisacane, V., Otero, M.C., Puglisi, E., Vignolo, G., (2016). Microbial ecology involved in the ripening of naturally fermented lamla meat sausages. A focus on lactobacilli diversity. Int J Food Microbiol, 236:17-25.
• Garcia-Varona, M., Santos, E.M., Jaime, I., Rovira, J., (2000). Characterisation of Micrococcaceae isolated from different varienties of chorizo. Int J Food Microbiol, 54, 189–95.
• Garvie E. I, (1986). Genus Pediococcus Claussen 1903. Sneath, P. H. A., Mair N. S., Sharpe M. E., Holt J. G. (Ed), Bergey's Manual of Systemic Bacteriology Sneath, (1075-1079), The Williams & Wilkins Company, Baltimore, USA.
• Gøtterup, J., Olsen, K., Knøchel, S., Tjener, K., Stahnke, L. H., Møller, J. K. S., (2008). Colour formation in fermented sausages By meat-associated staphylococci with different nitrite and nitrate reductase activities. Meat Sci, 78, 492-501.
• Hammes, W. P., Bantleon, A., Min, S., (1990). Lactic acid bacteria in meat fermentation. FEMS Microbiol Rev, 87, 165-174.
• Hammes, W. P.;9 Knauf, H. J., (1993). Starters in the processing of meat products. Meat Sci, 36, 155-168.
• Herreros, M. A., Sandoval, H., Gonzalez, L., Csatro, J.M., Fresno, J.M., Tornadijo, M.E., (2005). Antimicrobial activity and antibiotic resistance of lactic acid bacteria isolated from Armada cheese (A Spanish Goats’ Milk Cheese). Food Microbiol, 22, 455-459.
• Huang, H. Y., Huang, S. Y., Chen, P. Y., King, V. A. E., Lin, Y. P., Tsen, J. H., (2007). Basic characteristics of Sporolactobacillus inulinus BCRC 14647 for potential probiotic properties. Curr Microbiol, 54, 396-404.
• Hugas, M., Monfort, J. M., (1997). Bacterial starter cultures for meat fermentation. Food Chem, 59, 547-554.
• Inoğlu, Z.N., Tuncer, Y., (2013). Safety assessment of Enterococcus faecium and Enterococcus faecalis strains isolated from Turkish Tulum Cheese. J Food Safety, 33 (3), 369-377.
• Kaban, G., Kaya, M., (2008). Identification of lactic acid bacteria and Gram-Positive Catalase-Positive Cocci isolated from naturally fermented sausage (Sucuk). J Food Sci, 73, 385–388.
• Kundakçı, A., Kayacier, A., Ergönül, B., (2007). Effect of starter culture and packaging on the chemical, microbiological and sensory quality of Turkish soudjouck (Sucuk). Int J Food Prop, 10, 537-547.
• Landeta, G., Curiel, J. A., Carrascosa, A. V., Munoz, R., de las Rivas, B., (2013). Technological and safety properties of lactic acid bacteria isolated from spanish dry-cured sausages. Meat Sci, 95, 272-280.
• Lücke, F.K., (2000). Utilization of microbes to process and preserve meat. Meat Sci, 56(2), 105–115.
• Mejri, L., Hassouna, M., (2016). Characterization and selection of Lactobacillus plantarum species isolated from dry fermented sausage reformulated with camel meat and hump fat. Appl Biol Chem, 59(4), 533-542.
• Miralles, M. C., Flores, J., Perez-Martinez, G., (1996). Biochemical tests for the selection of Staphylococcus strains as potential meat starter cultures. Food Microbiol, 13, 227-236.
• Mora, D., Musacchio, F., Fortina, M.G., Senini, L., Manachini, P.L., (2003). Autolytic activity and pediocin-induced lysis in Pediococcus acidilactici and Pediococcus pentosaceus strains. J Appl Microbiol, 94, 561-570.
• Nychas, G.J.E., Arkoudelos, J.S., (1990). Staphylococci: their role in fermented sausages. J Appl Bacteriol Symposium Supplement, 167-188.
• Özkalp, B., Özden, B., Tuncer, Y., Şanlıbaba, P. and Akçelik, M. (2007). Technological characterization of wild-type Lactococcus lactis strains isolated from raw milk and traditional fermented milk products in Turkey. Dairy Sci & Technol, 87 (6), 521-534.
• Öztan, A., (2011). Et Bilimi ve Teknolojisi. TMMOB Gıda Mühendisleri Odası Yayınları, 526, Ankara.
• Öztürk, İ., Sağdıç, O., 2014. Biodiversity of yeast mycobiota in “Sucuk,” a traditional Turkish fermented dry sausage: phenotypic and genotypic identification, functional and technological properties. J Food Science, 11, 2315- 2322.
• Tanasupawat, S., Phoottosavako, M., Keeratipibul, S., (2015). Characterization and lipolytic activity of lactic acid bacteria isolated from Thai fermented meat. J Appl Pharmaceutical Sci, 5 (3), 6-12.
• Toldra, F., Sanz, Y., Lores, M., (2001). Meat fermentation technology. Hui YH (Ed) Meat science applications, 704p, New York.
• van Belkum, M. J., Hayema, B. J., Geis, A., Kok, J., Venema, G., (1989). Cloning of two bacteriocin genes from a lactococcal bacteriocin plasmid. Appl Environl Microbol, 55(5), 1187-1191.
• Jini, W. R., Swapna, H.C., Amit Kumar, Rai, Vrinda, R., Halami, P.M., Sachindra N.M., Bhaskar N., (2011). Isolation and characterization of potential lactic acid bacteria from freshwater fish processing wastes for application in fermentative utilisation of fish processing. Brazilian J Microbiol, 42, 1516-1525.
• Yaman, A., Gökalp, H. Y., Çon, A. H., (1998). Some characteristics of lactic acid bacteria Present in Commercial Sucuk samples. Meat Sci, 4, 387-397.
• Yüceer, Ö., Özden Tuncer, B., (2015). Determination of antibiotic resistance and biogenic amine production of lactic acid bacteria isolated from fermented Turkish sausage (Sucuk). J Food Safety, 35, 276-285.
• Yüksekdağ, Z. N., Aslim, B., (2010). Assessment of potential probiotic a starter properties of Pediococcus spp. isolated from Turkish-Type fermented sausages (sucuk). J Microbiol Biotechnol, 20(1), 161-168.
• Zeng, X., Zhang, W., Zhu, Q., (2016). Effect of starter cultures on the quality of suan yu, a Chinese traditional fermented freshwater fish. Int J Food Sci Technol, 51, 1774-1786.