SUCUKTAN İZOLE EDİLEN PEDIOCOCCUS SUŞLARININ BAZI TEKNOLOJİK ÖZELLİKLERİNİN BELİRLENMESİ

Betül ASLAN; Banu ÖZDEN TUNCER

Makale detayları

SUCUKTAN İZOLE EDİLEN PEDIOCOCCUS SUŞLARININ BAZI TEKNOLOJİK ÖZELLİKLERİNİN BELİRLENMESİ

Yazarlar:

Betül ASLAN | Banu ÖZDEN TUNCER

Yayıncı:

The Association of Food Technology

Ana Başlıklar:

Gıda teknolojisi

Dergi:

The Journal of Food 2020 Vol.45 Issue 6, pp.1109-1120

Belge Tipi:

Makale

Yayın Tarihi:

10/2020

Belge Dili:

Türkçe

Document ID (Org No.):

2000458597

Sıklık:

İki Aylık

eISSN:

1309-6273

pISSN:

1300-3070

Özet:

 


The aim of this study was to determine the potential use of Pediococcus acidilactici (31 strains) and Pediococcus pentasaceus (2 strains) strains isolated from sausage as starter culture. For this purpose, lactic acid production, proteolytic activity, lipolytic activity, nitrate reductase activity and antibacterial substance production ability were investigated in Pediococcus strains. When pH measurements at the end of 6th and 24th hours incubation period were compared in three different culture media (skim milk, skim milk with glucose and MRS) the highest pH change (ΔpH) was measured between 1.71 and 2.49 at the end of 24 hours incubation period in MRS broth. The highest lactic acid production was also determined as 0.83-1.62 % in MRS broth at the end of 24 hours incubation period. None of the strains showed proteolytic activity and lipolytic activity in agar media. Twenty two of Pediococcus strains showed strong nitrate reductase activity, while 4 of Pediococcus have weak nitrate reductase activity. In addition, all Pediococcus strains have been found to inhibit indicator bacteria. As a result, it has been determined that Pediococcus strains that produce fast acid, have nitrate reductase and antibacterial activity can be used as starter culture in the production of fermented meat products.

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Makale detayları

SUCUKTAN İZOLE EDİLEN PEDIOCOCCUS SUŞLARININ BAZI TEKNOLOJİK ÖZELLİKLERİNİN BELİRLENMESİ

Yazarlar: Betül ASLAN | Banu ÖZDEN TUNCER

Yayıncı: The Association of Food Technology

Ana Başlıklar: Gıda teknolojisi

Dergi: The Journal of Food 2020 Vol.45 Issue 6, pp.1109-1120

Belge Tipi: Makale

Yayın Tarihi: 10/2020

Belge Dili: Türkçe

Document ID (Org No.): 2000458597

Sıklık: İki Aylık

eISSN: 1309-6273

pISSN: 1300-3070

Sayı

Yazarlar:

Betül ASLAN | Banu ÖZDEN TUNCER

Yayıncı:

The Association of Food Technology

Ana Başlıklar:

Gıda teknolojisi

Dergi:

The Journal of Food 2020 Vol.45 Issue 6, pp.1109-1120

Belge Tipi:

Makale

Yayın Tarihi:

10/2020

Belge Dili:

Türkçe

Document ID (Org No.):

2000458597

Sıklık:

İki Aylık

eISSN:

1309-6273

pISSN:

1300-3070