DÖRT FARKLI POTANSİYEL PROBİYOTİK KÜLTÜR KULLANILARAK ÜRETİLEN TÜRK TİPİ SARIMSAK TURŞULARININ BAZI ÖZELLİKLERİ

Yıl 2022, Cilt: 47 Sayı: 5, 790 - 803, 30.10.2022

Duygu Alp , Hakan Kuleaşan

https://doi.org/10.15237/gida.GD22038

Öz

Son zamanlarda turşu üretiminde tek veya karışık kültür fermentasyonları spontane fermantasyonlara tercih edilmektedir. Bu nedenle çalışmamızda Türk usulü fermente edilmiş, tek ve karışık formda beş farklı grup sarımsak turşusu, dört farklı probiyotik suş kullanılarak üretilmiştir. Sarımsakların bu suşlar üzerindeki inhibitör etkisinin olup olmadığı, suşların antagonistik aktiviteleri ve organik asit üretim yetenekleri belirlenmiş, üretilen turşuların kimyasal özellikleri, kullanılan suşların canlılıkları ve bu süreçte mayalarla olan ilişkileri araştırılmıştır. Fermantasyon sonunda turşu grupları için kullanılan probiyotik suşların canlılıklarında yaklaşık 1 logaritmik azalma olmuş ve ortalama 6.99 Log CFU/ml ile fermentasyonu tamamlamışlardır. Şuşların fermantasyon sonunda dokuz farklı organik asit ürettikleri belirlenmiş, bunun, suşların hetero/homo-fermentatif özellik göstermeleri ile ilgili olabileceği düşünülmüştür. Elde edilen sonuçlar probiyotik bakteriler tarafından üretilen turşunun fonksiyonel özelliklerinin desteklendiğini göstermiştir.

Anahtar Kelimeler

Sarımsak turşusu, Starter kültür fermantasyonu, Gıda kalitersi, Antimikrobiyal özellik, Laktik asit bakterileri

SOME CHARACTERISTICS OF TURKISH-STYLE FERMENTED GARLIC PICKLES PRODUCED USING FOUR DIFFERENT POTENTIALLY PROBIOTIC STARTER CULTURES

Öz

Mono-cultured or mixed-cultured fermentations have been preferred to spontaneous fermentation in pickle production. Therefore, five different groups of garlic pickles were produced adopting the Turkish-style fermentation using monocultures or mixed-cultures containing four different probiotic strains. The inhibitory effect of garlic on those strains, the antagonistic activities, the organic acid production abilities of the strains were examined. The chemical properties of the produced pickles, the viability of the strains, their relationship with yeasts in this process were investigated. At the end of the fermentation, there was a approximately 1-logarithmic-decrease in the microbial counts of all the tested strains used for the pickle groups, of which their initial counts was an average of 6.99 Log CFU/ml. All of the strains produced nine different organic acids. This result was associated with the hetero/homo-fermentative properties of the strains. The results showed that the production by probiotic bacteria supported the functional properties of the pickles.

Anahtar Kelimeler

Garlic pickle, Starter culture fermentation, Food quality, Antimicrobial property, Lactic acid bacteria

Kaynakça

• Abiy, E., Berhe A. (2016). Anti-Bacterial Effect of Garlic (Allium sativum) against Clinical Isolates of Staphylococcus aureus and Escherichia coli from Patients Attending Hawassa Referral Hospital Ethiopia. Journal of Infectious Diseases and Treatment, 2:2-18 https://doi.org/10.21767/2472-1093.100023
• Alp, D., Kuleaşan, H. (2019). Determination Of Excopolisaccharide Production And Cholesterol Assimilation Abilities Of Lactic Acid Bacteria Isolated From Different Sources. The Journal of Food, 44(2).191-201. https://doi.org/10.15237/gida.GD18059
• Alp, D., Öner, Z. (2014). Determination of antibiotic resistance and aroma production properties of some lactic acid bacteria. GIDA-Journal of Food, 39(6)331-337. https://doi.org/10.15237/gida.GD14034
• Alp, D. (2018). Investigation of some probiotic properties of lactic acid bacteria isolated from natural sources and determination of their ability to prevent pathogenic attachment in intestine model. Dissertation Suleyman Demirel Universty.
• Al-Shawi, S., Swadi, W.A., Hussein, A.A. (2019). Production of Probiotic (Turshi) Pickled Vegetables. J Pure Appl Microbiol, 13(4),2287-2293 https://doi.org/10.22207/JPAM.13.4.43
• Alvarez-Martin, P., Florez, A.B., Hernández-Barranco, A., Mayo, B. (2008). Interaction between dairy yeasts and lactic acid bacteria strains during milk fermentation. Food Control, 19(1) 62-70. https://doi.org/10.1016/j.foodcont.2007.02.003
• Ammor, S., Tauveron, G., Dufour, E., Chevallier, I. (2006). Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility: 1-Screening and characterization of the antibacterial compounds. Food control 17(6) 454-461. https://doi.org/10.1016/j.foodcont.2005.02.006
• Ankri, S., Mirelman, D. (1999). Antimicrobial properties of allicin from garlic. Microbes and infection 1(2) 125-129.
• Bamforth, C.W. (2005). Introduction. Food Fermentation and Microorganisms Blackwell Publishing UK pp. XIVXVI.
• Beganović, J., Pavunc, A.L., Gjuračić, K., Špoljarec, M., Šušković, J., Kos, B. (2011). Improved sauerkraut production with probiotic strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954. Journal of Food Science 76(2) M124-M129. https://doi.org/10.1111/j.1750-3841.2010.02030.x
• Behera, B.S., Sheikha, A.F., Hammami, R., Kumar, A. (2020). Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits? Journal of Functionel Foods 70:103971. https://doi.org/10.1016/j.jff.2020.103971
• Bisht, N., Garg, A.P. (2019) Antagonistic Activity of Lactic Acid Bacteria Against Common Enteric Pathogens Isolated from Milk and Milk Products and Evaluation of their Probiotic Attributes. Biosc. Biotech.Res. 12:(4) 1173-1184 https://doi.org/10.21786/bbrc/12.4/42
• Çetin, B. (2011). Production of probiotic mixed pickles (Tursu) and microbiological properties. African Journal of Biotechnology, 10(66)14926-14931. https://doi.org/10.5897/AJB11.2621
• Chaiyasut, C., Kesika, P., Sirilun, S., Peerajan, S., Sivamaruthi, B.S. (2018). Formulation and Evaluation of Lactic Acid Bacteria Fermented Brassica juncea (Mustard Greens) Pickle with Cholesterol Lowering Property. Journal of Applied Pharmaceutical Science, 80:[phone] https://doi.org/10.7324/JAPS.2018.8405
• Chidi, B.S., Rossouw, D., Buica, A.S., Bauer, F.F. (2015). Determining the impact of industrial wine yeast strains on organic acid production under white and red wine-like fermentation conditions. South African Journal of Enology and Viticulture, 36(3)316-327. https://doi.org/10.21548/36-3-965
• Choi, A.R., Patra, J.K., Kim, W.J., Kang, S.S. (2018). Antagonistic Activities and Probiotic Potential of Lactic Acid Bacteria Derived From a Plant-Based Fermented Food. Frontiers inmicrobiology. https://doi.org/10.3389/fmicb.2018.01963
• Datta, S., Nama, K.S., Paras, P., Sharma, P., Shaikh, N., Nagar, J. (2013). Antagonistic activity of lactic acid bacteria from dairy products. International Journal of Pure & Applied Bioscience 1(1) 28-32.
• Fernández-Díez, M.J., de Castro-Ramos, R., Garrido-Fernández, A., González-Cancho, F., González-Pellissó, F., Nosti Vega, M., Heredia Moreno, A., Mínguez Mosquera, M.I., Rejano Navarro, L., Durán Quintana, M.C., Sánchez Roldán, F., García García, P., de Castro, A. (1985) In Biotecnología de las Aceitunas de Mesa. pp. 51-123. Madrid. CSIC.
• Fijan, S. (2016) Antimicrobial effect of probiotics against common pathogens. In Tech Venkateswera. http://dx.doi.org/10.5772/63141
• Guimarães, A., Venancio, A., Abrunhosa, L. (2018). Antifungal effect of organic acids from lactic acid bacteria on Penicillium nordicum. Food Additives & Contaminants: Part A 35(9) 1803-1818. https://doi.org/10.1080/19440049.2018.1500718
• Gutiérrez-Cortés, C., Suárez, H., Buitrago, G., Díaz-Moreno, C. (2017). Isolation and evaluation of the antagonist activity of lactic acid bacteria in raw cow milk. Agronomía Colombiana 35(3) 357-364.https://doi.org/10.15446/agron.colomb.v35n3.63911
• Harris, J.C., Cottrell, S.L., Plummer, S., Lloyd, D. (2001). Antimicrobial properties of Allium sativum (garlic). Applied microbiology and biotechnology 57(3) 282-286. https://doi.org/10.1007/s002530100722
• Herreros, M.A., Sandoval, H., Gonzalez, L., Castro, 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 Microbiology, 22:455–459. https://doi.org/10.1016/j.fm.2004.11.007
• Hesham, A.E.L., Mostafa, Y.S., AlSharqi, L.E.O. (2020). Optimization of citric acid production by immobilized cells of novel yeast isolates. Mycobiology, 48(2)122-132. https://doi.org/10.1080/12298093.2020.1726854
• Ho, V.T.T., Fleet, G.H., Zhao, J. (2018). Unravelling the contribution of lactic acid bacteria and acetic acid bacteria to cocoa fermentation using inoculated organisms. International journal of food microbiology, 279 43-56. https://doi.org/10.1016/j.ijfoodmicro.2018.04.040
• Inatsu, Y., Barı, M.l., Kawasakı, S., Kawamoto, S. (2005) Effectiveness Of Some Natural Antimicrobial Compounds In Controlling Pathogen Or Spoilage Bacteria In Lightly Fermented Chinese Cabbage. Journal Of Food Scıence.70:9.393-397.
• Irkın, R., Songun, G.M. (2012). Applications Of Probiotic Bacteria To The Vegetable Pickle Products Scientific Reviews Chemical Communications. 2(4):562-567. J Pure Appl Microbiol 13(4) 2287-2293 https://doi.org/10.22207/JPAM.13.4.43
• Karovičová, J., Kohajdová, Z. (2003). Lactic acid fermented vegetable juices. Horticultural Science 30(4) 152-158.
• Martinez, S.J., Bressani, A.P.P., Dias, D.R., Simão, J.B.P., Schwan, R.F. (2019). Effect of bacterial and yeast starters on the formation of volatile and organic acid compounds in coffee beans and selection of flavors markers precursors during wet fermentation. Frontiers in microbiology, 101287. https://doi.org/10.3389/fmicb.2019.01287
• Nilchian, Z., Sharifan, A., Rahimi, E., Mazid, A.N. (2016) Improvement of Fermented Cucumber Characteristics by Starter Culture of Lactobacillus plantarum L. bulgaricus and S. Thermophiles, Journal of Food Biosciences and Technology, 6(2)31-40.
• Nurul, S.R., Asmah, R. (2012) Evaluation of antioxidant properties in fresh and pickled papaya. International Food Research Journal 19 (3): 1117-1124.
• Nuryana, I., Andriani, A., Lisdiyanti, P. (2019). Analysis of organic acids produced by lactic acid bacteria. In IOP Conference Series: Earth and Environmental Science 251(1). IOP Publishing. https://doi.org/10.1088/1755-1315/251/1/012054
• Özer, C., Kalkan-Yıldırım, H. (2018). Production of pickles by mixed culture fermentation. The American J. of Chem App 5 57-68.
• Peev, B.P., Tasheva, Y.R., Christova-Bagdassarian, V.L., Popova, T.P., Tishkova, J.A., Tonev, A.S. (2017). Comparative study on lactic acid production of different lactic acid bacteria through RP-HPLC method. Emergent Life Sciences Research, 311-17. http://dx.doi.org/10.7324/ELSR.2017.311117
• Reuben, R.C., Roy, P.C., Sarkar, S.L., Alam, R.U., Jahid, I.K. (2019). Isolation characterization and assessment of lactic acid bacteria toward their selection as poultry probiotics. BMC microbiology 19(1) 1-20. https://doi.org/10.1186/s12866-019-1626-0
• Røssland, E., Langsrud, T., Granum, P.E., Sørhaug, T. (2005). Production of antimicrobial metabolites by strains of Lactobacillus or Lactococcus co-cultured with Bacillus cereus in milk. International Journal of Food Microbiology, 98(2)193-200. https://doi.org/10.1016/j.ijfoodmicro.2004.06.003
• Sadeghi, A. (2016). In vitro Assessment of Some Probiotic Properties of Lactobacillus fermentum Isolated from Pickled Garlic. Journal of Food Quality and Hazards Control 3: 67-72.
• Schillinger, U., Lücke, F.K. (1989). Antibacterial activity of Lactobacillus sake isolated from meat. Appl Environ Microbiol 55: 1901–1906.
• Sethi, N., Sushila, K., Neeraj, D., Milind, P., Minakshi, P. (2014) Garlıc: A Pungent Wonder From Nature. Int. Res. J. Pharm. 5 (7).
• Shokri, H. (2011). Evaluation of inhibitory effects of citric and tartaric acids and their combination on the growth of Trichophyton mentagrophytes Aspergillus fumigatus Candida albicans and Malassezia furfur. Comparative Clinical Pathology, 20(5)543-545. https://doi.org/10.1007/s00580-011-1195-6
• Strika, I., Bašić, A., Halilović, N. (2017). Antimicrobial effects of garlic (Allium sativum L.) Bulletin of the Chemists and Technologists of Bosnia and Herzegovina. 47:17-20.
• Sumathi, V., Reetha, D. (2012). Screening of lactic acid bacteria for their antimicrobial activity against pathogenic bacteria. International Journal of Pharmaceutical & Biological Archives 3(4) 802-808.
• Tokatlı, M., Gülgör, G., Bağder-Elmacı, S., Arslankoz-İşleyen, N., Özçelik, F. (2015). In vitro properties of potential probiotic indigenous lactic acid bacteria originating from traditional pickles. BioMed Research International. https://doi.org/10.15237/gida.GD19081
• Tsugkiev, B.G. (2018). Antagonistic activity of lactic acid bacteria. Asian Journal of Pharmaceutics (AJP): Free full text articles from Asian J Pharm 12(03).
• Uraipan, S., Hongpattarakere, T. (2015) Antagonistic characteristics against food-borne pathogenic bacteria of lactic acid bacteria and bifidobacteria isolated from feces of healthy Thai infants. Jundishapur journal of microbiology 8(6). https://doi.org/10.5812/jjm.8(6)2015.18264
• Xiong, T., Li, X., Guan, Q., Peng, F., Xie, M. (2014). Starter culture fermentation of Chinese sauerkraut: Growth acidification and metabolic analyses. Food Control 41 122-127. http://dx.doi.org/10.1016/j.foodcont.2013.12.033
• Zalán, Z., Hudáček, J., Štětina, J., Chumchalová, J., Halász, A. (2010) Production of organic acids by Lactobacillus strains in three different media. European Food Research and Technology 230(3) 395-404. https://doi.org/10.1007/s00217-009-1179-9
• Zalán, Z., Németh, E., Baráth, Á., Halász, A. (2005). Influence of growth medium on hydrogen peroxide and bacteriocin production of Lactobacillus strains. Food Technology and Biotechnology 43(3) 219-225.