Determination of Natural Microbiota in terms of Lactic Acid Bacteria of Üçburun Peppers Used in the Making of Pepper Pickles
Project no. 21763 · Status: Kapanmış · 2020
Summary
In this research, the isolation of lactic acid bacteria found in the biota of Üçburun pepper vegetable and the production of Üçburun pepper pickles in industrial size using two different pickle production methods, which are widely used in the pickle sector. As a result of the isolation of lactic acid bacteria carried out for this purpose, a total of 24 isolates were obtained from two different sources. To determine the characterizations of the isolates microscopic, cultural and biochemical characteristics were analyzed and then genotypic characterizations were performed. Ten isolates selected from among the isolates according to their cultural characteristics were identified with the API 50CH kit and four isolates were identified as Lactobacilus paracasei ssp. paracasei 1, three isolates Lactococcus lactisssp lactis 1 with 80.3% similarity rate, one isolate Lactobacillus rhamnosus with 96.5% similarity rate, one isolate Lactobacillus pentosus with 91.7% similarity rate, and another isolate Lactobacillus paracasei ssp. defined as paracasei 3. Hot filling jar packaging and pasteurization studies were carried out on the 10th and 32nd days of stock pickles, in which fermentation and acidification methods were applied as a pickle production plan. Chemical, microbiological and sensory analyzes of the final products were carried out in certain parts of the shelf life. According to the results of the analysis carried out during the shelf life and the differences in the production stages of stock pickles, it was understood that the pickles obtained by acidification method were more suitable for the production of the pickles industry.