Production of pickles enriched with endogenous probiotic lactic acid bacteria
Project no. 23495 · Status: Kapanmış · 2022
Summary
<p>Producing fermented food without additives and preservatives is feasible by using probiotics. Microencapsulation is widely used for maintaining the viability and stability of probiotic cells in food matrices. In this study, pickle production was carried out by adding the free forms of La. plantarum, Lev. brevis, P. parvulus and L. parabuchneri individually and as a mixed culture to the pickle formulations in the first stage. While LAB counts in pickles were >6 log cfu/g during fermentation, LAB counts in pickled cucumber and sauerkraut samples varied between 1.38-6.51 and 0.93-6.04 log cfu/g during storage, respectively. In the second stage, pickles were made with free and microencapsulated La. plantarum and P. parvulus. Microencapsulated cell counts varied between 7.36-8.81 and 1.97-6.78 log cfu/g capsules in pickled cucumbers during fermentation and storage, respectively. In sauerkraut samples, microencapsulated cell counts varied between 7.89-8.59 and 2.71-7.48 log cfu/g capsules during fermentation and storage, respectively. Based on these results, it was found that microencapsulation was a better method for preserving the viability and stability of probiotic cells. During fermentation, the values of the pickled cucumber and sauerkraut samples were changed in the range of 3.22-4.58 and 3.19-5.64 for pH; 0.12-0.88 g lactic acid/100 mL and 0.13- 1.58 g lactic acid/100 mL for total acidity; 58.83-2465.50 mg GAE/L and 204.00- 3530.50 mg GAE/L for total phenolic content; 1.61-25.83% and 0.60-90.54% (DPPH%) and 25.21-88.06% and 50.53-92.61% (ABTS%) for antioxidant activity, respectively. As a consequence, the production of pickled cucumber and sauerkraut enriched with free and microencapsulated probiotic cells was accomplished. Keywords: Probiotic, pickles, fermentation, lactic acid bacteria, microencapsulation</p>