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

SEÇİLMİŞ ENDOJEN LAKTİK STARTER KÜLTÜRLER İLE TURŞU ÜRETİMİ

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

PICKLE PRODUCTION BY SELECTED INDIGENOUS LACTIC STARTER CULTURES

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.

Keywords:

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

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