FADİME YAZDIÇ, İsmail AKYOL, FERİT CAN YAZDIÇ

Geleneksel Yoğurtlardan İzole Edilen Streptococcus thermophilus ve Lactobacillus delbrueckii subsp. bulgaricus İzolatlarının Bazı Aroma Metabolitlerinin HPLC İle Belirlenmesi

Bu çalışma, geleneksel yöntemle üretilen Türk yoğurtlarından izoleedilmiş laktik asit bakterilerinin, süt laktozunun karbonhidratmetabolizmasındaki kullanım miktarlarını ve format, pirüvat, 3-hidroksi-2-bütanon (asetoin), etanol ve 2,3-bütandiol üretimmiktarlarını HPLC ile tespit etmek amacıyla yapılmıştır. Gelenekselve endüstriyel yoğurt üretiminde yaygın olarak kullanılan iki laktikasit bakteri türü Streptococcus thermophilus (St. thermophilus) veLactobacillus delbrueckii subsp. bulgaricus (Lb. bulgaricus) kültürstoğundan kullanılmıştır. 88 adet St. thermophilus ve 12 adet Lb.bulgaricus’un yukarda adı geçen metabolitlerinin farklıbesiyerlerinde ve sütte üretim potansiyelleri araştırılmıştır. St.thermophilus izolatları, anaerobik SM17, aerobik SM17, LM17 vesütte, Lb. bulgaricus izolatları anaerobik MRS (Man, Rogosa veSharpe Broth) aerobik MRS ve sütte geliştirilmiştir. St. thermophilusizolatlarının belirlenen metabolit konsantrasyon aralıkları format,pirüvat, 3-hidoksi-2-bütanon, etanol ve 2,3-bütandiol miktarlarısırasıyla 0.1±0.0-77.0±0.2 mg/kg, 0.1±0.0-90.2±0.0 mg/kg, 0.1±0.0-127.0±8.4 mg/kg, 2.1±0.0-191.4±1.1 mg/kg ve 1.1±0.0-130.0±5.2 mg/kgolarak belirlenmiştir. Lb. bulgaricus izolatlarının format, pirüvat, 3-hidoksi-2-bütanon, etanol ve 2,3-bütandiol miktarları sırasıyla0.2±0.0-57.0±1.0 mg/kg, 0.1±0.0-3.2±1.0 mg/kg, 0.1±0.1-77.0±2.0mg/kg, 9.1±3.0-95.3±5.0 mg/kg ve 6.2±0.2-98.4±2.0 mg/kg olarakbelirlenmiştir. Çalışmada miktar aralıkları tespit edilen metabolitler,geleneksel yöntemlerle fermente edilen yoğurtlardan izole edilenbakterilerin alt kültürlerine aittir. Bu izolatlar ticari yoğurtendüstrisi için başlangıç kültürü olma potansiyeli taşımaktadır.

Determination of Some Aroma Metabolites of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus Isolates from Traditional Yogurt, by HPLC

This study was conducted to determine lactic acid bacteria isolated from Turkish yoghurts produced by traditional methods, amounts of usage of milk lactose in carbohydrate metabolism and formate, pyruvate, 3-hydroxy-2-butanone (acetoin), ethanol and 2,3-butandiol production amounts by HPLC. Two lactic acid bacteria species, widely used in traditional and industrial yoghurt production Streptococcus thermophilus (St. thermophilus) and Lactobacillus delbrueckii subsp. bulgaricus (Lb. bulgaricus) were used from cultural stock. Production potentials of the above mentioned metabolites of 88 pieces of St. thermophilus and 12 pieces of Lb. bulgaricus were researched in different mediums and milk. St. thermophilus isolates were grown in anaerobic SM17, aerobic SM17, LM17 and milk and Lb. bulgaricus isolates were grown in anaerobic MRS (Man,Rogosa and Sharp Broth), aerobic MRS and milk. Amounts of formate, pyruvate, 3-hydroxy-2- butanone, ethanol and 2,3-butandiol determined by HPLC of St. thermophilus isolates were specified respectively as 0.1±0.0-77.0±0.2 mg/kg, 0.1±0.0-90.2±0.0 mg/kg, 0.1±0.0-127.0±8.4 mg/kg, 2.1±0.0- 191.4±1.1 mg/kg and 1.1±0.0-130.0±5.2 mg/kg. Amounts of formate, pyruvate, 3-hydroxy-2-butanone, ethanol and 2,3-butandiol of Lb. bulgaricus isolates were specified respectively as 0.2±0.0-57.0±1.0 mg/kg, 0.1±0.0-3.2±1.0 mg/kg, 0.1±0.1-77.0±2.0 mg/kg, 9.1±3.0- 95.3±5.0 mg/kg and 6.2±0.2-98.4±2.0 mg/kg. Metabolites that determined quantified ranges in study, belong to subcultures of bacteria isolated from yoghurts fermented by traditional methods. These isolates have the potential to be a starter culture for commercial yogurt industry.

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