Identification of Lactic Acid Bacteria in Fermented Cornichon Pickles Produced with Acid Whey and Vinegar

Authors : Semanur CEBECİ AVUNCA, Özlem ÖZTÜRK ÇETİN, Arzu ÇAĞRI MEHMETOĞLU, Mustafa ÖZTÜRK

Pages : 273-282

Doi:10.16984/saufenbilder.1052803

View : 20 | Download : 4

Publication Date : 2022-04-30

Article Type : Research Paper

Abstract :The purpose of this study is to isolate, identify and compare lactic acid bacteria responsible for fermentation from pickles produced with vinegar and acid whey insert ignore into journalissuearticles values(AW);. For this reason, fermented cornichon pickles were produced by using AW and vinegar as brine media. Colonies with different morphologies were selected and isolated at the 0, 7, 14, 21, 35, 49, 77 and 105th days of fermentation. A total of 139 isolates were obtained. Salt, acidity and pH values of brine and cornichon were followed on each analysis day. Growth and gas formation from glucose of isolates at different temperatures insert ignore into journalissuearticles values(10, 45, and 50 oC);, salt concentrations insert ignore into journalissuearticles values(2, 4.5, and 10% insert ignore into journalissuearticles values(w/w););, different pH values insert ignore into journalissuearticles values(3, 4.5, and 9.6);, were analyzed. Eight isolates were determined as heterofermentative according to their ability to produce CO2 from glucose. The isolates were observed to show the highest growth at 10 oC, and a very few isolates developed at 45 oC and 50 oC. No isolates were able to grow at pH 9.6, 25 of the isolates were able to grow at pH 4, and only 4 isolates were able to grow at pH 3. Only one isolate was able to show resistance to 10% salt concentration. Almost all isolates grew at 2% and 6.5% salt concentrations. 48 selected isolates were identified with API 50 CHL. 19 isolates were determined as Lactobacillus pentosus insert ignore into journalissuearticles values(8 vinegar, 11 AW); and 29 isolates as Lactobacillus plantarum insert ignore into journalissuearticles values(16 vinegar, 13 AW);. As a result, L. plantarum and L. pentosus species were the dominant bacteria for cornichon pickles produced with AW and vinegar. Microbial flora in the pickles produced with two different brines were similar. The results show that AW can be successfully used for pickle production.
Keywords : Acid whey, Lactic acid bacteria, identification, cornichon pickle