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Bu çalışmada Tip I ekşi hamur ile üretilmiş kek hamurunun laktik asit bakteri (LAB) çeşitliliği belirlenmiş ve izole edilen LAB türlerinin teknolojik özellikleri incelenmiştir. Bu amaçla, 1:1 oranında un ve su karıştırılarak 25-27 °C’ de, %80-90 bağıl nemde 24 saat fermentasyona bırakılmıştır. Ekşi hamurun sahip olduğu özellikleri elde edebilmek için fermente hamur tekrar beslenerek fermentasyona bırakılmıştır. %10, %15 ve %20 oranlarında tip I ekşi hamur içeren 3 farklı kek formülasyonu oluşturulmuştur. Tip I ekşi hamur ve formülasyonda yer alan diğer bileşenler karıştırılarak elde edilen hamurlar 30-35°C’ de, %80-90 bağıl nemde 4-6 saat fermentasyona bırakılmıştır. Elde edilen kek hamurlarından 18 laktik asit bakterisi türü izole edilmiştir.16S Ribozomal RNA (rRNA) Polimeraz Zincir Reaksiyonu (PZR-PCR) ile tür tanımlaması yapılmış ve Leuconostoc, Pediococcus ve Lactobacillus cinslerine ait türler tanımlanmıştır. Tanımlanan LAB türlerinin asit üretim yeteneği, farklı pH değerlerinde gelişme, farklı tuz konsantrasyonlarında gelişme ve Escherichia coli, Salmonella Typhimurium, Bacillus cereus, Staphylococcus aureus’a karşı antibakteriyel aktivitesi belirlenmiştir. İzole edilen LAB türlerinin 24 saat sonunda 0,459-1,089 g/100 mL; 48 saat sonunda 0,585-1,890 g/100 mL laktik asit ürettiği belirlenmiştir. Farklı pH değerlerinde gelişme yetenekleri incelenen LAB izolatlarının pH 2’de zayıf gelişme gösterdiği ve Pediococcus cinsi örneklerden bazılarının gelişme göstermediği; pH 9,6’da bir tane Pediococcus cinsi bakteri hariç diğer LAB türlerinin iyi gelişme gösterdiği tespit edilmiştir. LAB izolatları %9 tuz konsantrasyonunda en zayıf gelişmeyi gösterirken; %6 tuz konsantrasyonunda en iyi gelişmeyi Pediococcus cinsi örnekler göstermiştir. LAB izolatları en çok Salmonella Typhimurium’a karşı antibakteriyel etki göstermiştir. En büyük zon çapı 9 mm ile Salmonella Typhimurium’a karşı oluşturulmuştur.
In this study, the variety of lactic acid bacteria (LAB) of the cake bread produced with type I steam bread has been identified and studied the technological characteristics of the LAB types isolated. For this purpose, flour and water are mixed in a proportion of 1: 1 at 25-27 °C, left for fermentation for 24 hours in 80%-90% connected moisture. In order to obtain the properties that the fermented pepper has been re-nutrited and fermented. There are three different formulas of cake that contain type I peanut butter in a rate of 10, 15% and 20%. The type I crust and other ingredients in the formula are mixed and the crust obtained at 30-35°C, left to fermentation for 4-6 hours in 80%-90% connective moisture. 18 types of lactic acid bacteria have been isolated from the obtained cake powder. 16S Ribosomal RNA (rRNA) is defined by Polymerase Chain Reaction (PZR-PCR) and species belong to the species Leuconostoc, Pediococcus and Lactobacillus are defined. The acid production capacity of defined LAB species, the development of different pH values, the development of different salt concentrations and antibacterial activity against Escherichia coli, Salmonella Typhimurium, Bacillus cereus, Staphylococcus aureus. The isolated LAB species were determined to produce 0.459-1.089 g/100 mL at the end of 24 hours; 0.585-1.890 g/100 mL of lactic acid at the end of 48 hours. The LAB isolates studied the development capacity in different pH values showed poor development in pH 2 and some of the Pediococcus genus examples showed no development; the pH 9.6 found that other LAB types, except one Pediococcus genus bacteria, showed good development. Laboratory insulates showed the weakest development in 9% salt concentration, while the best development in 6% salt concentration was shown in Pediococcus-gender samples. The LAB isolat has most antibacterial effects against Salmonella Typhimurium. The largest zone diameter is created against Salmonella Typhimurium with 9 mm.
In this study, the lactic acid bacteria (LAB) variety of cake dough produced with Type I sourdough was determined and the technological properties of the isolated LAB species were investigated. For this purpose, flour and water were mixed in a 1: 1 ratio and fermented at 25-27°C with 80-90% relative humidity for 24 hours. In order to obtain the properties of sourdough, the dough was fed again and left for fermentation. Three different cake formulations were prepared, containing 10%, 15% and 20% of type I sourdough. The dough obtained by mixing type I sourdough and the other ingredients in the formulation were left to fermentation at 30-35°C, 80-90% relative humidity for 4-6 hours. 18 lactic acid bacteria types are isolated from the cake doughs. Species identification was made with 16S Ribosomal RNA (rRNA) Polymerase Chain Reaction (PCR) and Leuconostoc, Pediococcus, Bacillus and Lactobacillus strains were identified. Acid production ability of LAB species, development at different pH values, development at different salt concentrations and antibacterial activity against Escherichia coli, Salmonella Typhimurium, Bacillus cereus, Staphylococcus aureus were determined. It was determined that the isolated LAB species produced 0.459-1.089 g/100 mL and 0.585-1.890 g/100 mL lactic acid after 48 hours. It was determined that LAB isolates, whose growth abilities at different pH values were examined, grew poorly at pH 2 and some of the Pediococcus species did not grow. It was determined that other LAB species showed good growth except for one Pediococcus isolate at pH 9.6. LAB isolates showed the least growth at 9% salt concentration. Samples of the genus Pediococcus showed the best growth at a 6% salt concentration. The greatest antibacterial activity of the LAB isolates were determined to be on Salmonella Typhimurium. The largest zone diameter of 9 mm was created against Salmonella Typhimurium.
Alan : Fen Bilimleri ve Matematik; Mühendislik
Dergi Türü : Uluslararası
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