Selection of potential autochthonous starter cultures from shalgam, a traditional Turkish lactic acid-fermented beverage

Hasan Tangüler Hüseyin ERTEN

Makale detayları

Selection of potential autochthonous starter cultures from shalgam, a traditional Turkish lactic acid-fermented beverage

Yazarlar:

Hasan Tangüler Hüseyin ERTEN

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Agriculture and Forestry 2013 Vol.37 Issue 2, pp.212-220

Belge Tipi:

Makale

Yayın Tarihi:

1/2013

Belge Dili:

Türkçe

Document ID (Org No.):

2000807726

Sıklık:

İki Aylık

eISSN:

1303-6173

pISSN:

1300-011X

Anahtar kelimeler:

Özet:

 

The present study was done to select the potential autochthonous lactic acid bacteria (LAB) for the production of shalgam, which is a traditional Turkish lactic acid-fermented beverage. Eighteen LAB belonging to the genera Lactobacillus, Lactococcus, Pediococcus, and Leuconostoc isolated previously from shalgam samples produced in the university laboratory and by small- and large-scale producers in industry were used. Pasteurized black carrot juice was inoculated individually with these selected LAB strains and fermented for 10 days. The strains of Lb. plantarum gave the highest numbers during fermentations with a range of 9.40-9.16 log cfu mL-1. Lb. plantarumbx produced the highest total acidity, 22.86 g L-1 as lactic acid, followed by Lb. paracasei subsp. paracasei 2, Lb. plantarumcx, Lb. plantarumax, and Lb. fermentum, with a range of 20.45-22 g L-1 as lactic acid. Only Lb. delbrueckii subsp. delbrueckii and Lb. fermentum grew at 45 °C, but none of the LAB species grew with 18% NaCl and at pH 9.6. During the sensory analysis, the most preferred sample was that obtained by Lb. plantarumbx, followed by Lb. fermentum and Lb. paracasei subsp. paracasei 2. These findings indicate that Lb. plantarumbx, Lb. fermentum, and Lb. paracasei subsp. paracasei 2 have potential as starter cultures for the production of shalgam.

 

The present study was done to select the potential autochthonous lactic acid bacteria (LAB) for the production of shalgam, which is a traditional Turkish lactic acid-fermented beverage. Eighteen LAB belonging to the genera Lactobacillus, Lactococcus, Pediococcus, and Leuconostoc isolated previously from shalgam samples produced in the university laboratory and by small- and large-scale producers in industry were used. Pasteurized black carrot juice was inoculated individually with these selected LAB strains and fermented for 10 days. The strains of Lb. plantarum gave the highest numbers during fermentations with a range of 9.40-9.16 log cfu mL-1. Lb. plantarumbx produced the highest total acidity, 22.86 g L-1 as lactic acid, followed by Lb. paracasei subsp. paracasei 2, Lb. plantarumcx, Lb. plantarumax, and Lb. fermentum, with a range of 20.45-22 g L-1 as lactic acid. Only Lb. delbrueckii subsp. delbrueckii and Lb. fermentum grew at 45 °C, but none of the LAB species grew with 18% NaCl and at pH 9.6. During the sensory analysis, the most preferred sample was that obtained by Lb. plantarumbx, followed by Lb. fermentum and Lb. paracasei subsp. paracasei 2. These findings indicate that Lb. plantarumbx, Lb. fermentum, and Lb. paracasei subsp. paracasei 2 have potential as starter cultures for the production of shalgam.

Makale detayları

Selection of potential autochthonous starter cultures from shalgam, a traditional Turkish lactic acid-fermented beverage

Yazarlar:

Hasan Tangüler Hüseyin ERTEN

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Agriculture and Forestry 2013 Vol.37 Issue 2, pp.212-220

Belge Tipi:

Makale

Yayın Tarihi:

1/2013

Belge Dili:

Türkçe

Document ID (Org No.):

2000807726

Sıklık:

İki Aylık

eISSN:

1303-6173

pISSN:

1300-011X

Key words: Autochthonous culture

lactic acid bacteria

lactic acid fermentation

naturally fermented beverage

shalgam (şalgam)

starter culture

Sayı

Makale detayları

Selection of potential autochthonous starter cultures from shalgam, a traditional Turkish lactic acid-fermented beverage

Yazarlar: Hasan Tangüler Hüseyin ERTEN

Yayıncı: TUBITAK

Dergi: Turkish Journal of Agriculture and Forestry 2013 Vol.37 Issue 2, pp.212-220

Belge Tipi: Makale

Yayın Tarihi: 1/2013

Belge Dili: Türkçe

Document ID (Org No.): 2000807726

Sıklık: İki Aylık

eISSN: 1303-6173

pISSN: 1300-011X

Key words: Autochthonous culture

lactic acid bacteria

lactic acid fermentation

naturally fermented beverage

shalgam (şalgam)

starter culture

Sayı

Yazarlar:

Hasan Tangüler Hüseyin ERTEN

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Agriculture and Forestry 2013 Vol.37 Issue 2, pp.212-220

Belge Tipi:

Makale

Yayın Tarihi:

1/2013

Belge Dili:

Türkçe

Document ID (Org No.):

2000807726

Sıklık:

İki Aylık

eISSN:

1303-6173

pISSN:

1300-011X