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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.
In this study, with the aim of developing starter cultures that can be used in turmeric production, selected endogenic (local) Lactobacillus plantarum (MF513, MF377, MF213) and L. plantarum MF513-Pediococcus ethanolidurans MF179 mixture was used as starter culture; the chemical, microbiological, sensual properties of turmeric were evaluated during fermentation and in the 6 month storage phase. It is determined whether or not the starter cultures can maintain their stability until the end of fermentation, comparing the cell protein profiles (SDS-PAGE) at the beginning and end of fermentation of pure cultures. The highest acidity (% 0.87) was determined at the 20th day of fermentation and the pH was measured at 3.26. The increase in acidity in the control sample occurred slower than the samples of turmeric used in the starter. L. plantarum juices have been determined to maintain their stability until the end of fermentation and are dominant microorganisms in the environment. The highest amount of lactic acid after storage (1.62 g/100 mL) and the lowest amount of ethyl alcohol (0.26 g/100 mL) was measured in the rubber sample in which MF513-MF179 juices were used.
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.
Field : Fen Bilimleri ve Matematik; Ziraat, Orman ve Su Ürünleri
Journal Type : Ulusal
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