Production of grape pickle using Lactobacillus acidophilus and investigating the inhibition effect of the product on Escherichia coli and Bacillus cereus
Project no. 1358 · Status: Kapanmış · 2018
Summary
Grape pickle is a traditional food that made with grape (Vitis vinifera), horseradish (Armoracia rusticana) and grape syrup. In this thesis, it was aimed to investigate the survival of probiotic Lactobacillus acidophilus, Bacillus cereus and Escherichia coli in grape pickles. For this purpose, probiotic Lactobacillus acidophilus added into traditional grape pickles, pickles ripened in 25°C for 5 weeks and stored in 4°C for 5 months. Mold, yeast, L.acidophilus and total lactic acid bacteria numbers have been investigated during then ripening and storage periods, L.acidophilus La-5 and total lactic acid bacteria couldn’t survive in the grape pickles during the storage period. Yeast and mold numbers started to decrease from the first week, at the end of the storage period, it was below the detection limit. B.cereus and E.coli inoculated into grape pickles at 103 cfu/ml and 106 cfu/ml, E.coli lost its viability in only 1 week, B.cereus numbers was found 1.56-1.72 log cfu/ml at the end of the storage time. Additionally, in this thesis, antimicrobial effect of horseradish root against B.cereus, E.coli and L.acidophilus La-5 have been investigated with MIC (Minimum inhibition concentration) and MBC (Minimum bactericidal concentration). MIC and MBC values was found between 6.25% and 50% for horseradish root. As a result of this thesis, it was established that L.acidophilus couldn’t survive in the traditional grape pickle, grape pickle has an inhibition effect on B.cereus and E.coli.