Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage
Özet
Shalgam (salgam) is a traditional lactic acid beverage produced from the lactic acid fermentation of black carrot, turnip, rock-salt, sourdough, bulgur flour and drinkable water. The aim of this study was to examine quantitatively the occurrence and growth of lactic acid bacteria during the course of fermentation using the traditional production method consisting of two stages: First fermentation and second fermentation. Isolated strains from experiments made at university laboratory, and large and small scale production plants in industry were identified by morphological, physiological and biochemical characterisations and using the commercially available system API 50 CH for the characterisation of carbohydrate fermentation patterns. The number of LAB increased during the fermentations. The most dominant LAB during the first and second fermentations was Lactobacillus plantarum. Next to L plantarum, Lactobacillus paracasei subsp. paracasei was quantitatively the most important LAB recovered from all fermentations. Lactobacillus brevis and Lactobacillus fermentum were also subsequently determined in some fermentations. Low populations of Leuconostoc mesenteroides subsp. mesenteroides, Pediococcus pentosaceaceus, and Lactobacillus delbrueckii subsp. delbrueckii were present at the beginning but died off during the fermentation. (C) 2011 Elsevier Ltd. All rights reserved.
Kaynak
LWT-FOOD SCIENCE AND TECHNOLOGYCilt
46Sayı
1Koleksiyonlar
- Makale Koleksiyonu [5200]
- Makale Koleksiyonu [5745]
- Öksüz Yayınlar Koleksiyonu - WoS [6162]
İlgili Öğeler
Başlık, yazar, küratör ve konuya göre gösterilen ilgili öğeler.
-
The effects of bioprocess parameters on the yield in extractive ethanol fermentation
Kapucu, H; Mehmetoglu, U (FREUND PUBLISHING HOUSE LTD, 1999)A mathematical model was described and solved for extractive fermentation in a continuous stirred tank bioreactor. The effects of bioprocess parameters on the classical and the extractive ethanol fermentations using decanol ... -
CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF SHALGAM (SALGAM): A TRADITIONAL TURKISH LACTIC ACID FERMENTED BEVERAGE
Tanguler, Hasan; Erten, Huseyin (WILEY-BLACKWELL, 2012)Chemical and microbiological profiles of some commercial shalgams were investigated. The counts of lactic acid bacteria (LAB), mesophilic aerobic bacteria, yeasts, non-Saccharomyces yeasts and coliform bacteria were found ... -
The effects of the composition of growth medium and fermentation conditions on the production of lipase by R. delemar
Ünsal Açıkel; Mehtap Erşan; Yeşim Sağ Açıkel (2011)Lipazlar (triaçilgliserol hidrolazlar), yağ-su arayüzeyinde, uzun zincirli açilgliserollerin, ester bağlarının hidrolizini katalizleyen hidrolitik enzimlerdir. Bu çalışmada, Rhizopus delemar’ın lipaz aktivitesi üzerine, ...