Yıl 2017, Cilt 23, Sayı 4, Sayfalar 0 - 0 2017-09-16

Technological and Probiotic Properties of Lactic Acid Bacteria Isolated from Hardaliye

Muhammet ARICI [1] , Fatma Coşkun [2] , Gülnaz Çelikyurt [3] , Mustafa Mirik [4] , Mehmet Gülcü [5] , Nazan Tokatlı [6]

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Hardaliye is a lactic acid fermented beverage produced from red grape or grape juice with addition of crushed mustard seeds and benzoic acid and can be found in the Thrace region of Turkey. The aims of this study were to determine the dominant species of lactic acid bacteria in hardaliye and to investigate their technological and probiotic properties and potential use as starter culture in the production of Hardaliye. For this aim lactic acid bacteria were isolated from total 28 hardaliye samples (23 hardaliye samples collected from different regions of the Kirklareli in Turkey and 5 hardaliye samples produced with the traditional methods in laboratory conditions) and identified.  After carrying out conventional and molecular biological methods, it was found that all species of lactic acid bacteria belonged to genus Lactobacillus. Lactobacillus plantarum was the dominant species in the microbiota. ~98% of the isolates were similar to each other. Therefore, diversity of effective lactic acid bacteria during the fermentation is very low.  Given the antimicrobial effects and acid production capabilities of lactic acid bacteria, isolates have potential as starter cultures for use in hardaliye production. 

Hardaliye, Lactobacillus; probiotic properties; technological properties
Konular
Dergi Bölümü Makaleler
Yazarlar

Yazar: Muhammet ARICI

Yazar: Fatma Coşkun

Yazar: Gülnaz Çelikyurt

Yazar: Mustafa Mirik

Yazar: Mehmet Gülcü

Yazar: Nazan Tokatlı

Bibtex @ { ankutbd385870, journal = {Journal of Agricultural Sciences}, issn = {}, eissn = {2148-9297}, address = {Ankara Üniversitesi}, year = {2017}, volume = {23}, pages = {0 - 0}, doi = {}, title = {Technological and Probiotic Properties of Lactic Acid Bacteria Isolated from Hardaliye}, key = {cite}, author = {Tokatlı, Nazan and Mirik, Mustafa and ARICI, Muhammet and Gülcü, Mehmet and Çelikyurt, Gülnaz and Coşkun, Fatma} }
APA ARICI, M , Coşkun, F , Çelikyurt, G , Mirik, M , Gülcü, M , Tokatlı, N . (2017). Technological and Probiotic Properties of Lactic Acid Bacteria Isolated from Hardaliye. Journal of Agricultural Sciences, 23 (4), 0-0. Retrieved from http://dergipark.gov.tr/ankutbd/issue/34822/385870
MLA ARICI, M , Coşkun, F , Çelikyurt, G , Mirik, M , Gülcü, M , Tokatlı, N . "Technological and Probiotic Properties of Lactic Acid Bacteria Isolated from Hardaliye". Journal of Agricultural Sciences 23 (2017): 0-0 <http://dergipark.gov.tr/ankutbd/issue/34822/385870>
Chicago ARICI, M , Coşkun, F , Çelikyurt, G , Mirik, M , Gülcü, M , Tokatlı, N . "Technological and Probiotic Properties of Lactic Acid Bacteria Isolated from Hardaliye". Journal of Agricultural Sciences 23 (2017): 0-0
RIS TY - JOUR T1 - Technological and Probiotic Properties of Lactic Acid Bacteria Isolated from Hardaliye AU - Muhammet ARICI , Fatma Coşkun , Gülnaz Çelikyurt , Mustafa Mirik , Mehmet Gülcü , Nazan Tokatlı Y1 - 2017 PY - 2017 N1 - DO - T2 - Journal of Agricultural Sciences JF - Journal JO - JOR SP - 0 EP - 0 VL - 23 IS - 4 SN - -2148-9297 M3 - UR - Y2 - 2018 ER -
EndNote %0 Journal of Agricultural Sciences Technological and Probiotic Properties of Lactic Acid Bacteria Isolated from Hardaliye %A Muhammet ARICI , Fatma Coşkun , Gülnaz Çelikyurt , Mustafa Mirik , Mehmet Gülcü , Nazan Tokatlı %T Technological and Probiotic Properties of Lactic Acid Bacteria Isolated from Hardaliye %D 2017 %J Journal of Agricultural Sciences %P -2148-9297 %V 23 %N 4 %R %U