Sürdürülebilir Kalkınma Amaçları
Yazarlar
Yayınlar
- MakaleAçık Erişim2020Scopus SJRQ2Structural and technological characterization of ropy exopolysaccharides produced by Lactobacillus plantarum strains isolated from Tarhana
Zehir Şentürk, Duygu; Dertli, Enes; Erten, Hüseyin; Şimşek, Ömer
Exopolysaccharide producing starter cultures enable manufacturing “clean labeled” foods with improved textural and nutritional properties. The structural and technological analyses were performed on the ropy exopolysaccharides of six Lactobacillus plantarum. The incubation temperature, time and pH affected the exopolysaccharide production and high exopolysaccharide was produced in the presence of sucrose and maltose. The viscosity of exopolysaccharide was high at acidic conditions except PFC311E that showed viscous at neutral pH. Lactobacillus plantarum strains produced between 120 and 400 mg/L exopolysaccharide in which the highest was observed at L. plantarum PFC311. Exoploysaccharides were degraded over 300 °C except PFC311E that degraded at 295.7 °C. The NMR analyses revealed that the exopolysaccharides were synthesized by α1-6, α1-3 and α1-4 bonds with glucose, galactose and fructose moieties. In conclusion, L. plantarum PFC311 produced ropy exopolysaccharide with different structural, rheological and thermal properties and reveals potential to be used in food industry.
AtıfScopus42WoS37OpenAlex36
İncele - MakaleAçık Erişim2020Scopus SJRQ3Technological properties of autochthonous Lactobacillus plantarum strains isolated from sucuk (Turkish dry-fermented sausage)
Kamiloğlu, Aybike; Kaban, Güzin; Kaya, Mükerrem
Purpose: Five Lactobacillus strains isolated from sucuk (Turkish dry-fermented sausage) were studied for their genetic and technological properties. Methods: For genotypic identification, strains 16S rRNA gene sequences were used. To determine the antimicrobial activity of strains, seven foodborne pathogens were tested. Strains technological properties were characterized. Results: These strains were identified as Lactobacillus plantarum by 16S rRNA gene sequence analysis and the phylogenetic tree obtained by neighbor-joining method allowed grouping of these strains into three subgroups. L. plantarum strains showed antagonistic activities against Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, and Micrococcus luteus strains. PCR assay, using specific primers, showed the presence of bacteriocin (plantaricin) encoding genes in all L. plantarum strains tested. Antimicrobial metabolite production of these strains started at log phase and reached the maximum level at the end of the stationary phase. Regarding their technological properties, better growth was observed at 25 °C compared with 15 °C and 45 °C. The isolates which grown well within the pH scale pH 4.5–6.5 range additionally showed a decent growth at 6.5% salt concentration. It has been found that strains do not exhibit lipolytic and proteolytic activities nor have lysine, ornithine, and arginine decarboxylase activity. On the other hand, one strain showed weak nitrate reductase activity, and four strains produced acetoin from glucose. In addition, all strains were DL-lactic acid producers. Consequently, L. plantarum strains isolated exhibited some biochemical properties required for a starter culture in sucuk and similar products. Conclusions: All identified strains may be a protective culture in the production of fermented meat products. In particular, L. plantarum S51 was distinguished from other isolates due to the inability to form acetoin from glucose. Further work will be needed to characterize L. plantarum strains as starter culture.
AtıfScopus11WoS7OpenAlex9
İncele