Yıl 2013, Cilt 37, Sayı 2, Sayfalar 212 - 220 2014-05-18

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

Hasan TANGÜLER Hüseyin ERTEN [1]

162 223

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.
  • Arici M (2004) Microbiological and chemical properties of a drink called shalgam. (Mikrobiologische und chemische eigenschaften von Shalgam). Ernahrungs-Umschau 51: 10–11.
  • Axelsson L (1998) Lactic acid bacteria: classification and physiology. In: Lactic Acid Bacteria: Microbiology and Functional Aspects (Eds. S Salminen, A von Wright). Marcel Dekker, New York, pp. 1–73.
  • Barillere JM, Bernard P (1986) Examples d’interpretation de résultats de dégustation. Conn Vigne Vin 20: 137–154.
  • Bernerdau M, Vernoux JP, Henri-Dubernet S, Gueguen M (2008) The Lactobacillus genus. Int J Food Microbiol 126: 278–285.
  • Buckenuskes HJ (1993) Selection criteria for lactic acid bacteria to be used as starter cultures for various food commodities. FEMS Microbiol Rev 12: 253–271.
  • Canbas A, Deryaoglu A (1993) A research on the processing techniques and characteristics of shalgam beverage. DogaTurkish J Agric For 17: 119–129.
  • Caplice E, Fitzgerald GF (1999) Food fermentations: Role of microorganisms in food production and preservation. Int J Food Microbiol 50: 131–149.
  • Carr FJ, Chill D, Maida N (2002) The lactic acid bacteria: a literature survey. Crit Rev Microbiol 28: 281–370.
  • Correia I, Nunes A, Guedes S, Barros AS, Delgadillo I (2010) Screening of lactic acid bacteria potentially useful for sorghum fermentation. J Cereal Sci 52: 9–15.
  • Demir N, Bahceci KS, Acar J (2006) The effects of different initial Lactobacillus plantarum concentrations on some properties of fermented carrot juice. J Food Proc Pre 30: 352–363.
  • Di Cagno R, Minervini G, Rizzello CG, De Angelis M, Gobbetti M (2011) Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies. Food Microbiol 28: 1062–1071.
  • Di Cagno R, Surico RF, Siragusa S, De Angelis M, Paradise A, Minervini F, De Gara L, Gobbetti M (2008) Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows. Int J Food Microbiol 127: 220–228.
  • Drosinos EH, Mataragas M, Xiraphi N, Moschonas G, Gaitis F, Metaxopoulos J (2005) Characterization of the microbial flora from a traditional Greek fermented sausage. Meat Sci 69: 307– 3
  • Erginkaya Z, Hammes WP (1992) A research on the identification of isolated lactic acid bacteria and developing microorganisms during the fermentation of shalgam juice. Gıda (Turkish Food J) 17: 311–314 (in Turkish).
  • Erten H, Tanguler H, Canbaş A (2008) A traditional Turkish lactic acid fermented beverage: shalgam (salgam). Food Rev Int 24: 352–359.
  • Gökmen V, Acar J (1992) Laktoferment yöntemi ile havuç suyu üretimi. Gıda (Turkish Food J) 17: 395–398 (in Turkish).
  • Halkman AK (2005) Gıda Mikrobiyolojisi Uygulamaları. MERCK, Başak Matbaacılık ve Tanıtım Hizmetleri Ltd., Ankara, Turkey (in Turkish).
  • Hammes WP, Vogel RF (1995) The genus Lactobacillus. In: The Genera of Lactic Acid Bacteria (Eds. BJB Wood, WH Holzapfel), Vol 2. Blackie Academic & Professional, London, pp. 19–55.
  • Harrigan WF, McCance ME (1990) Laboratory Methods in Food and Dairy Microbiology. 8th ed. Academic Press, London.
  • Harris LJ (1998) The microbiology of vegetable fermentations. In: Microbiology of Fermented Foods (Ed. BJB Wood). Blackie Academic & Professional, London, pp. 45–72.
  • Holzapfel WH (2002) Appropriate starter culture technologies for small-scale fermentation in developing countries. Int J Food Microbiol 75: 197–212.
  • Karasu N, Simsek O, Con AH (2010) Technological and probiotic characteristics of Lactobacillus plantarum strains isolated from traditionally produced fermented vegetables. Ann Microbiol 60: 227–234.
  • Karovičová J, Drdák M, Greif G, Hybenová E (1999) The choice of strains of Lactobacillus species for the lactic acid fermentation of vegetable juices. Eur Food Res Technol 210: 53–56.
  • Kostinek M, Specht I, Edward VA, Pinto C, Egounlety M, Sossa C, Mbugu, S, Dortu C, Thonart P, Taljaard L, Mengu M, Franz CMAP, Holzapfel WH (2007) Characterisation and biochemical properties of predominant LAB from fermenting cassava for selection as starter cultures. Int J Food Microbiol 114: 342–351.
  • Leroy F, De Vuyst L (2004) Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci Tech 15: 67–78.
  • Liu SN, Han Y, Zhou ZJ (2011) Lactic acid bacteria in traditional fermented Chinese foods. Food Res Int 44: 643–651.
  • Muyanja CMBK, Narvhus JA, Treimo J, Langsrud T (2003) Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage. Int J Food Microbiol 80: 201–210.
  • Ortu S, Felis GE, Marzotto M, Deriu A, Molicotti P, Sechi LA, Dellaglio F, Zanetti S (2007) Identification of functional characterization of Lactobacillus strains isolated from milk and Gioddui, a Sardinian fermented milk. Int Dairy J 17: 1312– 13
  • Özdemir-Alper N, Acar J (1996) Einfluss einer enzymbehandlung von milchsauren Karottensaeften auf die chemishen und sensorischen Eigenschaften. Flüssiges Obst 63: 521–523.
  • Randazzo CL, Heilig H, Restuccia C, Giudici P, Caggia C (2005) Bacterial population in traditional sourdough evaluated by molecular methods. J Appl Microbiol 99: 251–258.
  • Rodrìguez H, Curiel JA, Landete JM, De Las Rivas B, De Felipe FL, Gòmez-Cordovés C, Mancheño JM, Muñoz R (2009) Food phenolics and lactic acid bacteria. Int J Food Microbiol 132: 79–
  • Roessler EB, Pangborn RM, Sidel JL, Stone H (1978) Expanded statistical tables for estimating significance in paired preference, paired-difference, duo-trio and triangle tests. J Food Sci 43: 940–943.
  • Rozada-Sánchez R, Sattur AP, Thomas K, Pandiella SS (2008) Evaluation of Bifidobacterium spp. for the production of a potentially probiotic malt-based beverage. Proc Biochem 43: 848–854.
  • Schobinger U (1988) Fruit and Vegetable Juice Production. Translator: J Acar, Hacettepe University Press, Ankara, Turkey (in Turkish).
  • Steinkraus KH (1996) Handbook of Indigenous Fermented Foods. 2nd ed. Marcel Dekker, New York.
  • Stiles ME, Holzapfel WH (1997) Lactic acid bacteria of foods and their current taxonomy. Int J Food Microbiol 36: 1–29.
  • Tamang JP, Tamang B, Schillinger U, Franz CMAP, Gores M, Holzapfel WH (2005) Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the eastern Himalayas. Int J Food Microbiol 105: 347–356.
  • Tamminen M, Joutsjoki T, Sjoblom M, Joutsen M, Palva A, Ryhänen EL (2004) Screening of lactic acid bacteria from fermented vegetables by carbohydrate profiling and PCR-ELISA. Lett Appl Microbiol 39: 439–444.
  • Tanguler H, Erten H (2012a) Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage. LWT-Food Sci Technol 46: 36–41.
  • Tanguler H, Erten H (2012b) Chemical and microbiological characteristics of shalgam (şalgam); a traditional Turkish lactic acid fermented beverage. J Food Quality 35: 298–306.
  • Vitali B, Minervini G, Rizzello CG, Spisni E, Maccaferri S, Brigidi P, Gobbetti M, Di Cagno R (2012) Novel probiotic candidates for humans isolated from raw fruits and vegetables. Food Microbiol 30: 116–125.
  • Wu R, Wang L, Wang J, Li H, Menghe B, Wu J, Guo M, Zhang H. (2009) Isolation and preliminary probiotic selection of Lactobacilli from koumiss in Inner Mongolia. J Basic Microb 49: 318–326.
  • Yan PM, Xue WT, Tan SS, Zhang H, Chang XH (2008) Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai. Food Control 19: 50–
  • Zamfir M, Vancanneyt M, Makras L, Vaningelgem F, Lefebvre K, Pot B, Swings J, De Vuyst L (2006) Biodiversity of lactic acid bacteria in Romanian dairy products. Syst Appl Microbiol 29: 487–495.
  • Zorba M, Hancioglu O, Genc M, Karapinar M, Ova G (2003) The use of starter cultures in the fermentation of boza, a traditional Turkish beverage. Pro Biochem 38: 140–141.
Birincil Dil tr
Konular
Dergi Bölümü Makaleler
Yazarlar

Yazar: Hasan TANGÜLER Hüseyin ERTEN

Bibtex @ { tbtkagriculture138040, journal = {Turkish Journal of Agriculture and Forestry}, issn = {1300-011X}, eissn = {1303-6173}, address = {TÜBİTAK}, year = {2014}, volume = {37}, pages = {212 - 220}, doi = {10.3906/sag-1210-82}, title = {Selection of potential autochthonous starter cultures from shalgam, a traditional Turkish lactic acid-fermented beverage}, key = {cite}, author = {ERTEN, Hasan TANGÜLER Hüseyin} }
APA ERTEN, H . (2014). Selection of potential autochthonous starter cultures from shalgam, a traditional Turkish lactic acid-fermented beverage. Turkish Journal of Agriculture and Forestry, 37 (2), 212-220. DOI: 10.3906/sag-1210-82
MLA ERTEN, H . "Selection of potential autochthonous starter cultures from shalgam, a traditional Turkish lactic acid-fermented beverage". Turkish Journal of Agriculture and Forestry 37 (2014): 212-220 <http://dergipark.gov.tr/tbtkagriculture/issue/11580/138040>
Chicago ERTEN, H . "Selection of potential autochthonous starter cultures from shalgam, a traditional Turkish lactic acid-fermented beverage". Turkish Journal of Agriculture and Forestry 37 (2014): 212-220
RIS TY - JOUR T1 - Selection of potential autochthonous starter cultures from shalgam, a traditional Turkish lactic acid-fermented beverage AU - Hasan TANGÜLER Hüseyin ERTEN Y1 - 2014 PY - 2014 N1 - doi: 10.3906/sag-1210-82 DO - 10.3906/sag-1210-82 T2 - Turkish Journal of Agriculture and Forestry JF - Journal JO - JOR SP - 212 EP - 220 VL - 37 IS - 2 SN - 1300-011X-1303-6173 M3 - doi: 10.3906/sag-1210-82 UR - http://dx.doi.org/10.3906/sag-1210-82 Y2 - 2018 ER -
EndNote %0 Turkish Journal of Agriculture and Forestry Selection of potential autochthonous starter cultures from shalgam, a traditional Turkish lactic acid-fermented beverage %A Hasan TANGÜLER Hüseyin ERTEN %T Selection of potential autochthonous starter cultures from shalgam, a traditional Turkish lactic acid-fermented beverage %D 2014 %J Turkish Journal of Agriculture and Forestry %P 1300-011X-1303-6173 %V 37 %N 2 %R doi: 10.3906/sag-1210-82 %U 10.3906/sag-1210-82
ISNAD ERTEN, Hasan TANGÜLER Hüseyin . "Selection of potential autochthonous starter cultures from shalgam, a traditional Turkish lactic acid-fermented beverage". Turkish Journal of Agriculture and Forestry 37 / 2 (Mayıs 2014): 212-220. http://dx.doi.org/10.3906/sag-1210-82