Doğal Fermente Sofralık Zeytinlerin Mikroflorası ve Laktik Asit Bakterilerinin Karakterizasyonu

Sofralık zeytin fermantasyonu Anadolu'nun en eski uygulamalarından biridir ve sofralık zeytin tüketimi insan beslenmesinde önemli rol oynamaktadır. Bu çalışmada, geleneksel olarak üretilen 8 zeytin örneği ve bir adet endüstriyel olarak üretilen sofralık zeytin örneği Aydın ilinden temin edilmiştir. Mikrobiyal popülasyonlar, mezofilik bakteriler, laktik asit bakterileri (LAB), Enterobakteri, Stafilokok, küf ve mayalar standart plaka sayım yöntemleri ile belirlenmiştir. Kırk bir temsili laktobasil, fenotipik tekniklerle karakterize edilmiştir. İzole edilmiş laktobasil türlerinin 34'ü, hem 15°C'de hem de % 6,5 tuz konsantrasyonunda iyi büyüme yeteneklerine sahiptir. Ayrıca, bu laktobasil suşları homofermentatif karaktere sahiptir ve bunlar sofralık zeytin starterleri için istenen özelliklerdir. Tür düzeyinde tanımlama için, şeker fermantasyon profillerinden seçilen dört temsili suş, 16S rDNA sekanslaması ile karakterize edilmiştir. Bunlardan 3 tanesi Lb. plantarum ile, biri Lb. pentosus eşleşmiştir. Bu suşlar, linoleik asit varlığında 12-20 ug/ml arasında konjuge linoleik asit üretmişlerdir. Sonuç olarak, istenilen teknolojik özelliklere sahip bu LAB suşları, ileride kontrollü endüstriyel sofralık zeytin üretiminde kullanılabilirler.

Microflora of Naturally Fermented Table Olives and Characterization of Their Lactic Acid Bacteria

Table olive fermentation is one of the oldest applications in the Anatolia and table olive consumption plays important role in human nutrition. In this study, 8 traditionally produced olive samples and one industrially produced table olive sample were obtained from Aydın province. Microbial populations were determined by standard plate counts for mesophilic bacteria, lactic acid bacteria (LAB), Enterobacteriaceae, Staphylococci, mold and yeasts. Forty one representative lactobacilli were characterized by phenotypic techniques. Among them 34 of isolated strains have good growth abilities both at 15°C and 6.5% salt concentration. Additionally, those lactobacilli strains have homofermentative character and these are desired properties for table olive starters. For species level identification, four representative strains selected from sugar fermentation profiles were characterized by 16S rDNA sequencing. Three of them matched with Lb. plantarum and one of them matched with Lb. pentosus. These strains produced conjugated linoleic acid between 12-20 µg/ml with presence of linoleic acid. Finally, those LAB strains with desired technological properties can be used in controlled industrial table olive productions in the future.

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