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- MakaleAçık Erişim2022Scopus SJRQ1Identification of Lactic Acid Bacteria (LAB) from pre-fermented liquids of selected cereals and legumes and characterization of their exopolysaccharides (EPS)
Yalmanci, Dilara; İspirli, Hümeyra; Dertli, Enes
Recently, isolation of Lactic Acid Bacteria (LAB) strains with important technological functions from plant-based products has gained special interests related with the increment of consumer preferences to the plant-based fermented products. In this context, various cereals and legumes that were underwent to germination or not were selected for the isolation of exopolysaccharide (EPS) producer LAB strains in this study. Following genotypic discrimination, 17 distinct strains belonging to Weissella confusa, Weissella cibaria, Lactococcus lactis subsp. hordniae, Leuconostoc lactis, Lactiplantibacillus plantarum and Leuconostoc mesenteroides were identified from pre-ferment liquids. Two strains Weissella confusa W-16 and Leuconostoc lactis GW-6 were the highest EPS producers, and their EPSs were further characterized. The 1H and 13C NMR results revealed that both strains were dextran producers containing (1 → 3)-linked α-D-glucose units as branches with 9.2% and 6.9% levels for Weissella confusa W-16 and Leuconostoc lactis GW-6, respectively. FTIR analysis also supported the dextran structure and demonstrated the functional groups within the dextrans. A high level of thermal stability was observed in both dextrans detected by TGA and DSC analysis. Both dextrans were in amorphous characteristics determined by XRD analysis. These findings demonstrate that pre-fermented liquids of different cereals and legumes can be source of technologically important LAB strains with EPS production characteristics.
AtıfScopus41WoS41OpenAlex42
İncele - MakaleAçık Erişim2021Effect of tarragon addition on volatile compound profile and some quality paramaters of sucuk
Kamiloglu, Aybike; Elbir, Tugba; Topçu, Kubra Cinar
The goal of the present study was to investigate the effect of tarragon and ripening period on certain quality parameters and the volatile profile of sucuk (Turkish dry fermented sausage). Tarragon was used in sucuk samples at three distinct levels (0.25%, 0.50% and 0.75%), and tarragon-free samples were used as control. Analyses were performed on the 0., 3., 5., 7., 9. and 13. days of ripening time. Although the presence of tarragon did not affect L* and b* values, the pH, a* (P<0.01), aw (P<0.05), and TBARS values of the sucuk samples were statistically affected. Tarragon demonstrated antioxidant activity in sucuk in accordance with 90 % +/- 0.3 DPPH scavenging activity. When the volatile profile was evaluated, the key component affected by the addition of tarragon was determined as Anisole, p-allyl-. As a result, while an antioxidative effect was detected during ripening in the presence of tarragon in sausage, undesirable changes were not observed on some quality characteristics such as pH and a(w).
