Geleneksel yöntemle gül sirkesi üretiminde asit toleranslı bazı laktik asit bakterilerinin kullanımı

Year 2024, Issue: 31, 12 - 22, 13.02.2024

Pelin Ertürkmen

https://doi.org/10.56833/gidaveyem.1364510

Abstract

Amaç: Gül (Rosa damascena Mill.) bitkisinin insan sağlığı açısından kullanım çeşitliliği ve fonksiyonel özelliklerinin arttırılması önemli bir konudur. Bu çalışmada bazı başlatıcı kültür ve asit dirençlilik özellikleri belirlenmiş laktik asit bakterilerinin (LAB) gül sirkesinin fermantasyonunda kullanılabilirliği araştırılmıştır.

Materyal ve yöntem: Bu amaçla Lactococcus lactis subsp. lactis, Enterococcus faecium ve Lactiplantibacillus plantarum suşları gül sirkesi örneklerine ilave edilerek 37°C’de 18 saat fermente edilmiş ve 7 gün depolanmıştır. Kontrol grubunda ve LAB ilave edilen gül sirkesi örneklerinde fizikokimyasal, mikrobiyolojik ve gaz kromatografi-kütle spektrometre (GC-MS) cihazı ile uçucu bileşen analizleri gerçekleştirilmiştir.

Tartışma ve sonuç: Depolama sonunda pH ve toplam titrasyon asitliği içerikleri sırasıyla 3,58-3,65 ve %2,45- 2,74 aralığında tespit edilmiştir. Mikrobiyolojik analizlerde laktokoklar 5,15-6,33 log KOB/mL, laktobasiller 5,07-6,69 log KOB/mL, asetik asit bakterileri 4,73-6,62 log KOB/mL ve maya-küf 5,35-6,53 log KOB/mL düzeyinde belirlenmiştir. Gül sirkesi örneklerinde GC-MS ile öne çıkan uçucu bileşenler; asetik asit, 2-feniletil alkol, feniletil asetat, etil asetat, sitronelil asetat, β-sitronellol, metil öjenol ve gül-oksittir. Kontrol grubuna kıyasla LAB ilaveli gruplarda bazı ester ve terpen düzeyleri daha yüksek belirlenmiştir. Sonuçlar, seçilen LAB suşlarının gül sirkesini uygun bir substrat olarak fermente edebileceğini ve sirkenin fonksiyonel özelliklerini desteklediğini göstermiştir.

Keywords

Rosa damascena Mill., gül sirkesi, laktik asit bakterileri, uçucu bileşen

The use of some acid-tolerant lactic acid bacteria in the production of rose vinegar by the traditional method

Abstract

Objective: Increasing the usage variety and functional properties of the Rose (Rosa damascena Mill.) plant for human health is an important topic. In this study, the usability of lactic acid bacteria (LAB) with identified starter culture and acid resistance characteristics was investigated in the fermentation of rose vinegar.

Material and method: For this purpose, Lactococcus lactis subsp. lactis, Enterococcus faecium, and Lactiplantibacillus plantarum strains were added to rose vinegar samples and fermented at 37 °C for 18 hours and stored for 7 days. Physicochemical, microbiological, and gas chromatography-mass spectrometry (GC- MS) analyses were performed on the rose vinegar samples with added LAB.

Discussion and results: At the end of the storage period, pH and total titration acidity contents were determined in the range of 3.58-3.65 and 2.45-2.74%, respectively. In microbiological analyses, lactococci were determined at levels of 5.15-6.33 log CFU/mL, lactobacilli at 5.07-6.69 log CFU/mL, acetic acid bacteria at 4.73-6.62 log CFU/mL, and yeast-mold at 5.35-6.53 log CFU/mL. The volatile compounds highlighted by GC-MS analysis in the rose vinegar samples were acetic acid, 2-phenylethyl alcohol, phenethyl acetate, ethyl acetate, citronellyl acetate, β-sitronellol, methyl eugenol, and rose oxide. Some ester and terpene levels were found to be higher in the LAB-added groups compared to the control group. The results showed that the selected LAB strains could ferment rose vinegar as a suitable substrate and support its functional properties.

Keywords

Rosa damascena Mill., rose vinegar, lactic acid bacteria, volatile component

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