The Differences in Lactobacillus spp. Between Traditional and Industrial Vegetable Pickles

Year 2024, Volume: 14 Issue: 2, 122 - 130, 29.08.2024

Süleyman Köse Hande Mortaş Saniye Bilici

Abstract

Aim: This study investigates the content of Lactobacillus acidophilus, Levilactobacillus brevis and Lactiplantibacillus plantarum in traditional and industrially prepared cabbage and cucumber pickles.
Material and Method: Pickle samples were categorized according to the industrial (n=20) and traditional (n=38) production methods. The chemical compositions, including salt contents and pH of the pickles, were evaluated. The salt content of the pickles produced by the traditional method was recorded based on the manufacturer’s declaration. Label information was assessed in industrially produced pickles. pH measurements were made using a desktop pH meter. Microbial load, including Lactobacillus acidophilus, Levilactobacillus brevis and Lactiplantibacillus plantarum counts of the pickles was carried out in a Real-time PCR device (RotorGene-Q, Germany) using the Diagen Real-time PCR Kit. Statistical analysis was performed using IBM Statistical Package for Social Sciences (SPSS) program version 22.0.
Results: The pH values of the pickles produced by the traditional method had higher pH values than the industrial products (p <0.05). Conventional and industrial pickles had similar salt content except for the industrial cabbage pickles (3.16 g/100 g, p=0.002). Lactobacillus acidophilus and Levilactobacillus brevis contents of traditional cucumber pickles (4.25±0.88 and 5.55±1.37 log10 cfu/g, respectively) were found to be significantly higher than those of industrial cabbage pickles (3.33±0.55 and 1.53±2.11 log10 cfu/g, respectively, p <0.05).
Conclusion: This study’s results, which found higher Lactobacillus spp. content in traditionally produced pickles than industrial ones, provide preliminary data for future studies investigating the bacterial community patterns and the proportions of predominant bacteria in pickles, which are fermented products consumed frequently in Türkiye.

Keywords

industrial pickles, traditional pickles; cucumber;, cabbage

References

• 1. Behera SS, El Sheikha AF, Hammami R, Kumar A. Traditionally fermented pickles: How is microbial diversity associated with their nutritional and health benefits? Journal of Functional Foods. 2020;70:103971.
• 2. El Sheikha AF. Molecular techniques and lactic acid-fermented fruits and vegetables: Why and how? In: Af El Sheikha, RE Levin, J Xu (Eds.). Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability (1st ed.). Chichester, UK. John Wiley & Sons Ltd. 2018:285–308.
• 3. Kandasamy S, Kavitak D, Shetty PH. Lactic acid bacteria and yeasts are starter cultures for fermented foods and play a role in the commercialization of fermented foods. In S. Panda, & P. Shetty (Eds.). Innovations in Technologies for Fermented Food and Beverage Industries Cham, Switzerland: Springer 2018:2552.
• 4. Sawada K, Koyano H, Yamamoto N, Yamada T. The effects of vegetable pickling conditions on the dynamics of microbiota and metabolites. PeerJ. 2021;6(9):e11123.
• 5. Çetin B. Production of probiotic mixed pickles (Tursu) and microbiological properties. African Journal of Biotechnology. 2011;10, 14926–14931.
• 6. Irkin R, Songun GE. Applications of probiotic bacteria to vegetable pickle products. Scientific Reviews & Chemical Communications. 2012;2, 562–7.
• 7. Alan Y. Yıldız N. Effects of Lactobacillus used as the starter culture on naturally fermented pickled cabbage. Food Science and Technology. 2022;42:e45020.
• 8. Dallal MS, Zamaniahari S, Davoodabadi A, Hosseini M, Rajabi Z. Identify and characterize probiotic lactic acid bacteria isolated from traditional Persian pickled vegetables. GMS Hygiene and Infection Control, 2017:12, PMC5627144.
• 9. Nout MJR. Fermented foods and food safety. Food Research International,. 1994;27, 291–8.
• 10. Kurabo QuickGene DNA tissue kit S Bacterial Genomic DNA Extraction from tissue kit protokolü. Erişim tarihi:22. 05. 2024 https://www.kurabo.co.jp/bio/en/nucleic/document/
• 11. Sümbüloğlu K, Sümbüloğlu V. Biyoistatistik. Ankara: Hatiboğlu Yayınları, 2012:10–60.
• 12. Güllü M, Karagöz Ş. Türk Kültüründe Kış Hazırlıkları;Turşu Türlerinin ve Üretim Metotlarının Değerlendirilmesi. Al-Farabi International Journal on Social Sciences. 2008:95–105.
• 13. Swain MR, Anandharaj M, Ray RC, Rani RP. Fermented fruits and vegetables of Asia: a potential source of probiotics. Biotechnology Research İnternational. 2014;250424, 1–19.
• 14. Zielińska D, Rzepkowska A, Radawska A, Zieliński K. In vitro screening of selected probiotic properties of Lactobacillus strains isolated from traditional fermented cabbage and cucumber. Current Microbiology. 2015;70(2):183–94.
• 15. Chakrabort R, Roy S. Exploration of the diversity and associated health benefits of traditional pickles from the Himalayan and adjacent hilly regions of the Indian subcontinent. Journal of food science and technology. 2018;55(5):1599–1613.
• 16. Rhee SJ, Lee JE, Lee CH. Importance of lactic acid bacteria in Asian fermented foods. In Microbial Cell Factories. 2011;10(1):1–13.
• 17. Tokatlı M, Gülgör G, Baʇder Elmac S, Arslankoz Işleyen N, Özçelik F. In vitro properties of potential probiotic ındigenous lactic acid bacteria originating from traditional pickles. BioMed Research International. 2015;315819.
• 18. Chiu, HH, Tsai CC, Hsih HY and Tsen HY. Screening from pickled vegetables shows the potential probiotic strains of lactic acid bacteria that are able to inhibit the Salmonella invasion in mice. Journal of Applied Microbiology. 2008;104:60512.
• 19. Boricha Aarti A, Satyamitra SL, Sheetal PP, Padma AS and Bharatkumar Rajiv Manuel Vyas. In Vitro Evaluation of Probiotic Properties of Lactobacillus Species of Food and Human Origin. 2019;106:201–8.
• 20. Stoll DA, Müller A, Meinhardt AK, Dötsch A, Greiner R, Kulling SE, & Huch M. Influence of salt concentration and iodized table salt on the microbiota of fermented cucumbers. Food Microbiology. 2020;92:103552.
• 21. Ji FD, Ji BP, Li B, Han BZ. Note. Microbial changes during the salting process of traditional pickled Chinese cabbage. Food Science and Technology International. 2007;13(1):11–6.
• 22. Hutkins RW. Microbiology and technology of fermented foods. Blackwell Publishing, Oxford, UK. 2006;250–255.
• 23. Ragul K, Syiem I, Sundar K, Shetty PH. Characterization of probiotic potential of Bacillus species isolated from a traditional brine pickle, Journal of Food Science and Technology. 2017;54(13):4483.
• 24. Rao Y, Tao Y, Li Y, She X, Yang J, Qian Y, et al. Characterization of a probiotic starter culture with anti-Candida activity for Chinese pickle fermentation. Food & Function. 2019;10(10), 6936–44.
• 25. Buckenhüsker HJ. Fermentierte pflanzliche lebensmittel. In: Holzapfel, W. (Ed.) , Lebensmittel Pflanzlicher Herkunft. Behr’s Verlag. Hamburg. 2007;503–90.
• 26. T. C. Ministry of Health. Salt Reduction Guideline. Ankara: T. C. Ministry of Health. 2019;10–40.
• 27. Jeong SH, Lee HJ, Jung JY, Lee SH, Seo HY, Park WS, et al. Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation. International Journal of Food Microbiology. 2013;160:252–9.
• 28. An F, Sun H, Wu J, Zhao C, Li T, Huang H, et al. Investigating the core microbiota and its influencing factors in traditional Chinese pickles. Food Research International. 2021;147:110543.
• 29. Chen Z, Kang J, Zhang Y, Yi X, Pang X, Li-Byarlay H, et al. Differences in the bacterial profiles and physicochemical between natural and inoculated fermentation of vegetables from Shanxi Province. Annals of Microbiology. 2020;70(1):1–12.
• 30. Zheng ZY, Cao FW, Wang WJ, Yu J, Chen C, Chen B, et al. Probiotic characteristics of Lactobacillus plantarum E680 and its effect on Hypercholesterolemic mice. BMC microbiology. 2020;20(1):1–9.
• 31. Bamforth CW. Food, Fermentation and Microorganisms, Blackwell Publishing, UK. 2005;10–50.
• 32. Deetae P, Bonnarme P, Spinnler HE, Helinck S. Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses. Applied Microbiology and Biotechnology. 2007;76(5):1161–71.
• 33. Al-Shawi, SG Swadi WA, Hussein A. Production of Probiotic (Turshi) Pickled Vegetables. Journal of Pure and Applied Microbiology. 2019;13(4):22.