Yıl: 2019 Cilt: 44 Sayı: 4 Sayfa Aralığı: 742 - 757 Metin Dili: Türkçe DOI: 10.15237/gida.GD19081 İndeks Tarihi: 04-02-2021

SEÇİLMİŞ ENDOJEN LAKTİK STARTER KÜLTÜRLER İLE TURŞU ÜRETİMİ

Öz:
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 karışımsuşları starter kültür olarak kullanılmış; fermantasyon süresince ve 6 aylık depolama aşamasında turşularınkimyasal, mikrobiyolojik, duyusal özellikleri değerlendirilmiştir. Starter kültürlerin fermantasyon sonuna kadarstabilitelerini koruyup koruyamadıkları, saf kültürlerin fermantasyonun başlangıcı ve bitimindeki hücre proteinprofilleri (SDS-PAGE) karşılaştırılarak belirlenmiştir. Karışık kültür kullanılarak üretilen turşularda en yüksekasitlik 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. plantarumsuşlarının fermantasyon sonuna kadar stabilitelerini korudukları ve ortamdaki baskın mikroorganizmalar olduklarıbelirlenmiştir. 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 Kelime:

PICKLE PRODUCTION BY SELECTED INDIGENOUS LACTIC STARTER CULTURES

Öz:
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.
Anahtar Kelime:

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA TOKATLI M, ELMACI S, İŞLEYEN N, ÖZÇELİK F (2019). SEÇİLMİŞ ENDOJEN LAKTİK STARTER KÜLTÜRLER İLE TURŞU ÜRETİMİ. , 742 - 757. 10.15237/gida.GD19081
Chicago TOKATLI Mehmet,ELMACI Simel BAĞDER,İŞLEYEN Nurdan ARSLANKOZ,ÖZÇELİK Filiz SEÇİLMİŞ ENDOJEN LAKTİK STARTER KÜLTÜRLER İLE TURŞU ÜRETİMİ. (2019): 742 - 757. 10.15237/gida.GD19081
MLA TOKATLI Mehmet,ELMACI Simel BAĞDER,İŞLEYEN Nurdan ARSLANKOZ,ÖZÇELİK Filiz SEÇİLMİŞ ENDOJEN LAKTİK STARTER KÜLTÜRLER İLE TURŞU ÜRETİMİ. , 2019, ss.742 - 757. 10.15237/gida.GD19081
AMA TOKATLI M,ELMACI S,İŞLEYEN N,ÖZÇELİK F SEÇİLMİŞ ENDOJEN LAKTİK STARTER KÜLTÜRLER İLE TURŞU ÜRETİMİ. . 2019; 742 - 757. 10.15237/gida.GD19081
Vancouver TOKATLI M,ELMACI S,İŞLEYEN N,ÖZÇELİK F SEÇİLMİŞ ENDOJEN LAKTİK STARTER KÜLTÜRLER İLE TURŞU ÜRETİMİ. . 2019; 742 - 757. 10.15237/gida.GD19081
IEEE TOKATLI M,ELMACI S,İŞLEYEN N,ÖZÇELİK F "SEÇİLMİŞ ENDOJEN LAKTİK STARTER KÜLTÜRLER İLE TURŞU ÜRETİMİ." , ss.742 - 757, 2019. 10.15237/gida.GD19081
ISNAD TOKATLI, Mehmet vd. "SEÇİLMİŞ ENDOJEN LAKTİK STARTER KÜLTÜRLER İLE TURŞU ÜRETİMİ". (2019), 742-757. https://doi.org/10.15237/gida.GD19081
APA TOKATLI M, ELMACI S, İŞLEYEN N, ÖZÇELİK F (2019). SEÇİLMİŞ ENDOJEN LAKTİK STARTER KÜLTÜRLER İLE TURŞU ÜRETİMİ. GIDA, 44(4), 742 - 757. 10.15237/gida.GD19081
Chicago TOKATLI Mehmet,ELMACI Simel BAĞDER,İŞLEYEN Nurdan ARSLANKOZ,ÖZÇELİK Filiz SEÇİLMİŞ ENDOJEN LAKTİK STARTER KÜLTÜRLER İLE TURŞU ÜRETİMİ. GIDA 44, no.4 (2019): 742 - 757. 10.15237/gida.GD19081
MLA TOKATLI Mehmet,ELMACI Simel BAĞDER,İŞLEYEN Nurdan ARSLANKOZ,ÖZÇELİK Filiz SEÇİLMİŞ ENDOJEN LAKTİK STARTER KÜLTÜRLER İLE TURŞU ÜRETİMİ. GIDA, vol.44, no.4, 2019, ss.742 - 757. 10.15237/gida.GD19081
AMA TOKATLI M,ELMACI S,İŞLEYEN N,ÖZÇELİK F SEÇİLMİŞ ENDOJEN LAKTİK STARTER KÜLTÜRLER İLE TURŞU ÜRETİMİ. GIDA. 2019; 44(4): 742 - 757. 10.15237/gida.GD19081
Vancouver TOKATLI M,ELMACI S,İŞLEYEN N,ÖZÇELİK F SEÇİLMİŞ ENDOJEN LAKTİK STARTER KÜLTÜRLER İLE TURŞU ÜRETİMİ. GIDA. 2019; 44(4): 742 - 757. 10.15237/gida.GD19081
IEEE TOKATLI M,ELMACI S,İŞLEYEN N,ÖZÇELİK F "SEÇİLMİŞ ENDOJEN LAKTİK STARTER KÜLTÜRLER İLE TURŞU ÜRETİMİ." GIDA, 44, ss.742 - 757, 2019. 10.15237/gida.GD19081
ISNAD TOKATLI, Mehmet vd. "SEÇİLMİŞ ENDOJEN LAKTİK STARTER KÜLTÜRLER İLE TURŞU ÜRETİMİ". GIDA 44/4 (2019), 742-757. https://doi.org/10.15237/gida.GD19081