SEÇİLMİŞ ENDOJEN LAKTİK STARTER KÜLTÜRLER İLE TURŞU ÜRETİMİ

Yıl 2019, , 742 - 757, 01.08.2019

Mehmet Tokatlı , Simel Bağder Elmacı , Nurdan Arslankoz İşleyen Filiz Özçelik

https://doi.org/10.15237/gida.GD19081

Cited By: 3

Öz

Bu çalışmada, turşu üretiminde
kullanılabilecek starter kültürler geliştirmek amacı ile, seçilmiş endojen
(yerel) Lactobacillus plantarum (MF513, MF377, MF213) ve L. plantarum
MF513-Pediococcus ethanolidurans MF179 karışım suşları starter kültür
olarak kullanılmış; fermantasyon süresince ve 6 aylık depolama aşamasında
turşuların kimyasal, mikrobiyolojik, duyusal özellikleri değerlendirilmiştir.
Starter kültürlerin fermantasyon sonuna kadar stabilitelerini koruyup
koruyamadıkları, saf kültürlerin fermantasyonun başlangıcı ve bitimindeki hücre
protein profilleri (SDS-PAGE) karşılaştırılarak belirlenmiştir. Karışık kültür
kullanılarak üretilen turşularda en yüksek asitlik değerine (% 0.87)
fermantasyonun 20. gününde ulaşıldığı belirlenmiş ve pH değeri 3.26 olarak
ölçülmüştür. Kontrol örneğinde asitlik artışı starter kullanılan turşu
örneklerine kıyasla daha yavaş gerçekleşmiştir. L. plantarum suşlarının
fermantasyon sonuna kadar stabilitelerini korudukları ve ortamdaki baskın
mikroorganizmalar oldukları belirlenmiştir. Depolama sonrası en yüksek laktik
asit (1.62 g/100 mL) ve en düşük etil alkol (0.26 g/100 mL) miktarı MF513-MF179
suşlarının kullanıldığı turşu örneğinde ölçülmüştür. 

Anahtar Kelimeler

Laktik asit bakterisi, Starter kültür, Lactobacillus plantarum, Pediococcus ethanolidurans

Destekleyen Kurum

Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK)

Proje Numarası

108O491

Teşekkür

Bu çalışma, Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK) (Proje No. 108O491) tarafından desteklenmiştir.

PICKLE PRODUCTION BY SELECTED INDIGENOUS LACTIC STARTER CULTURES

Öz

In this study, in order to
develop starter cultures suitable for pickle production, the selected
indigenous cultures of Lactobacillus plantarum (MF513, MF377, MF213) and
mixed cultures of L. plantarum MF513-Pediococcus ethanolidurans
MF179 were used as starter cultures. The chemical, microbiological and sensory
properties of pickles were monitored during fermentation and 6 months of
storage. In order to determine whether the starter cultures preserved their
stability until the end of fermentation, the cell protein profiles (SDS-PAGE)
of pure cultures before fermentation were compared with that of after
fermentation. The highest acidity (0.87 %) was found to be reached in the
pickles produced by the addition of mixed starter cultures at the 20th day of
fermentation and the pH value was measured as 3.26. The acidity increase was
slower in control samples as compared with the starter culture-added pickle
samples. It was determined that L. plantarum strains preserved their
stability until the end of fermentation and were predominant microorganisms in
the environment. After storage, the highest lactic acid (1.62 g/100 mL) and the
lowest ethanol (0.26 g/100 mL) content was observed in the pickle samples
inoculated with MF513-MF179 strains. 

Anahtar Kelimeler

Pickle, lactic acid bacteria, starter culture, Lactobacillus plantarum, Pediococcus ethanolidurans

Proje Numarası

108O491

Kaynakça

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