Isolation and identification of probiotic lactic acid bacteria and yeasts from Shalgam juice, production of probiotic Shalgam juice by using these isolates and tarhana as a different raw material
Project no. 21427 · Status: Kapanmış · 2020
Summary
<p>Few studies have examined the probiotic potential of microorganisms involved in Shalgam fermentation, a traditional fermented product with a microflora rich in LAB and yeasts. In this regard, 159 LAB and 58 yeast isolates were isolated from several Shalgam samples, and the probiotic properties of the isolates were examined. Isolates with high viability in harsh environmental conditions, no biosafety risk, and acceptable technological characteristics were identified at the molecular level. Two LAB (<em>Pediococcus acidilactici</em> AL9 and <em>Lacticaseibacillus paracasei</em> NL1) and one yeast (<em>Pichia kudriavzevii</em> NM3) isolates were prepared in free and encapsulated form to be used as a starter culture in Shalgam production, and Shalgam was then produced using both bulgur flour and tarhana extract. During fermentation, probiotic counts were >7 log cfu/mL-g capsules in samples produced using probiotic starter culture. However, the pH value ranged from 3.44 to 3.82, and the total acidity ranged from 0.10 to 7.51 g of lactic acid/L. During storage, LAB counts varied between 6.35-8.54 log cfu/mL-g capsules, while yeast counts varied between 5.33-6.95 cfu/mL. The values of the samples were changed in the range 3.30-3.54 for pH, 6.21-7.48 g lactic acid/L for total acidity, 3.30-4.53 for ºBrix value, 1.46-1.80% for salt concentration, 3030-4038 mg GAE/L for total phenolic content, 67.45-87.90% (DPPH%) and 82.85%-92.89% (ABTS%) for antioxidant activity. TK sample was determined to be the most preferred one of in terms of sensory qualities. As a consequence, the production of Shalgam containing probiotic cells more than >6 log cfu/mL was accomplished and the results revealed that the use of tarhana as a raw material in the production of Shalgam juice improved the physical, chemical, bioactive and sensory properties of the samples.</p>