Muhammet ARICI, Fatma COŞKUN, Nazan TOKATLI, Mustafa MIRIK, Mehmet GÜLCÜ, Gülnaz ÇELİKYURT

Hardaliyeden İzole Edilen Laktik Asit Bakterilerinin Bazı Teknolojik ve Fonksiyonel Özellikleri

Hardaliye; benzoik asit ve ezilmiş hardal tohumu ilavesiyle kırmızı üzüm ya da üzüm suyundan üretilen laktik asit fermentasyonuna uğramış bir içecektir ve yaygın olarak Türkiye’nin Trakya Bölgesi’nde üretilmekte ve tüketilmektedir. Bu çalışmanın amacı hardaliyedeki baskın laktik asit bakterisi türlerini belirlemek ve onların teknolojik ve probiyotik özellikleri ile hardaliye üretiminde starter kültür olarak potansiyel kullanımını araştırmaktır. Bu amaçla toplam 28 hardaliye örneğinden (Türkiye’de Kırklareli’nin farklı bölgelerinden toplanan 23 hardaliye örneği ve laboratuvar şartlarında geleneksel yöntemler kullanılarak üretilen 5 hardaliye örneği) laktik asit bakterileri (LAB) izole edilmiş ve tanımlanmıştır. Geleneksel ve moleküler biyolojik yöntemler uygulandıktan sonra, tüm LAB türlerinin Lactobacillus cinsine ait olduğu bulunmuştur. İzolatların yaklaşık % 98’i birbirine benzerken mikrobiyotadaki baskın tür Lactobacillus plantarum olarak bulunmuştur. Bundan dolayı, fermentasyon sırasında etkili LAB çeşitliliğinin düşük olduğu anlaşılmıştır. LAB’nin antimikrobiyal etkileri ve asit üretim yetenekleri göz önünde bulundurulduğunda, bu çalışmanın sonuçları izolatların hardaliye üretiminde kullanılmak için starter kültür olarak potansiyele sahip olduklarını göstermiştir.

Some Technological and Functional Properties of Lactic Acid Bacteria Isolated from Hardaliye

Hardaliye is a lactic acid fermented beverage produced from red grape or grape juice with addition of crushed mustard seeds and benzoic acid and it is widely produced and consumed in the Thrace region of Turkey. The aim of this study was to determine the dominant lactic acid bacteria (LAB) species found in hardaliye and to investigate their technological properties related to probiotic action and potential use as a starter culture for production of hardaliye. For this aim; LAB were isolated from 28 hardaliye samples (23 hardaliye samples that were obtained from different regions of Kirklareli, Turkey and 5 hardaliye samples were produced by using traditional methods in laboratory conditions). After carrying out conventional and molecular biological methods, it was found that all LAB species isolated belonged to genus Lactobacillus. The dominant species in the microbiota was found to be Lactobacillus plantarum while around 98% of the isolates were similar to each other. Therefore, it was well understood that a small diversity of LAB strains played role during the fermentation process. The results of this study revealed that the isolates had the potential to be used as starter cultures in hardaliye production due to their antimicrobial effects and acid production capabilities.

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