isolated from sucuk samples

A total of 51 sucuk samples, obtained from different regions of Turkey, were examined for lactic acid bacteria (LAB) strains producing putative bacteriocin-like metabolites. For detection of antagonistic activity, agar spot and well diffusion assay tests were used. Lactobacillus sake Lb790, Listeria monocytogenes Li6, Staphylococcus aureus St44 and Escherichia coli NRRL B-3704 were used as indicator organisms. Strains having antimicrobial activity were also tested against Clostridium perfringens 4TTK, Clostridium botulinum type A. 7948, Bacillus cereus NRRL B-3711, Micrococcus luteus NRRL B-4376 and Yersinia enterocolitica type 103. 57 of 424 isolates from sucuk samples were putative producers of bacteriocin-like metabolistes and were identified as the following: 19 Lactobacillus plantarum, 4 L. curvatus, 4 Pediococcus pentosaceus, 3 P. acidilactici, 2 L. pentosus, 2 L. sake, 1 L. delbrueckii, 1 L. rhamnosus and 21 unidentified Lactobacillus spp. P. pentosaceus 416, P. acidilactici 413, 419 and 446, L. curvatus 348, L. plantarum 452 and 495, and Lactobacillus spp. 411 strains have the best potential for use as sucuk starter cultures. (C) 2000 Elsevier Science Ltd. All rights reserved

USE OF DIFFERENT LACTIC STARTER CULTURES IN THE PRODUCTION OF TARHANA

In this study, Lactobacillus plantarum and L. brevis were used as starter cultures in tarhana production. The samples that had L. plantarum (P) and L. brevis (B) added to them had lower acidity values than the control samples (C). In the first 4 days of production, total antioxidant capacity and total phenol contents were not significantly different. B had lower protein in vitro digestibility values than C and, all the samples had generally higher values on the third day of fermentation. The analysis of total aerobic mesophilic bacteria, total lactic acid bacteria, total coliform group bacteria, Escherichia coli, Staphylococcus aureus and yeast-mold counts were conducted. These showed that, during fermentation, there were some significant differences in microbial counts, but sample type had no significant effect on the microbiological load of the final dried products. The evaluated data displayed the effect of starter cultures on some properties of tarhana during fermentation

samples

A total of 10 sucuk samples, obtained from Denizli, Turkey were analysed for some physical, chemical and microbiological characteristics. In addition, lactic acid bacteria (LAB) strains producing bacteriocin-like metabolites were isolated and identified. The production of some typical metabolites of the cultures isolated was investigated. At the end of the research, the average values of the pH, water and fat content were 5.1, and 37.2% and 30.5%, respectively. Microbiological analyses results were determined: average 8.34 log CFU/g TAME, 8.91 log CFU/g LAB (at the MRS agar) and average 8.25 log CFU/g LAB (at the Elliker's lactic agar). The average counts of yeast-mould, coliform and Enterobacteriaceae were found to be 5.0 log CFU/g, 3.28 log CFU/g and 3.27 log CFU/g, respectively. In this study, counts of yeast-mould in the two samples, coliform counts in the five samples, and Enterobacteriaceae counts in the three samples were < 1.0 log CFU/g, A total of 6 of 100 LAB isolates obtained from the sucuk samples were found as a strain producing bacteriocin-like metabolites. These 6 strains were identified as follows; 3 strains Lactobacillus plantarum and 3 strains Pediococcus pentosaceus. According to the findings, these strains have the potential to be used as a sucuk starter culture. Additionally, acid and flavour compounds, other undesirable metabolite-producing activities of the strains, were determined in the model system. From these results it was concluded, after the determination of the toxicological properties, that the 4 strains of LAB identified (L. plantarum 13, P. pentosaceus 15, P. pentosaceus 74 and P. pentosaceus 75) would be useful as the starter and protective culture in the processing of the sucuk and similar fermented products. (C) 1998 Elsevier Science Ltd. All rights reserved

Some characteristics of lactic acid bacteria present in commercial sucuk samples.

A total of 10 sucuk samples, obtained from Denizli, Turkey were analysed for some physical, chemical and microbiological characteristics. In addition, lactic acid bacteria (LAB) strains producing bacteriocin-like metabolites were isolated and identified. The production of some typical metabolites of the cultures isolated was investigated. At the end of the research, the average values of the pH, water and fat content were 5.1, and 37.2% and 30.5%, respectively. Microbiological analyses results were determined: average 8.34 log CFU/g TAMB, 8.91 log CFU/g LAB (at the MRS agar) and average 8.25 log CFU/g LAB (at the Elliker's lactic agar). The average counts of yeast-mould, coliform and Enterobacteriaceae were found to be 5.0 log CFU/g, 3.28 log CFU/g and 3.27 log CFU/g, respectively. In this study, counts of yeast-mould in the two samples, coliform counts in the five samples, and Enterobacteriaceae counts in the three samples were < 1.0 log CFU/g. A total of 6 of 100 LAB isolates obtained from the sucuk samples were found as a strain producing bacteriocin-like metabolites. These 6 strains were identified as follows; 3 strains Lactobacillus plantarum and 3 strains Pediococcus pentosaceus. According to the findings, these strains have the potential to be used as a sucuk starter culture. Additionally, acid and flavour compounds, other undesirable metabolite-producing activities of the strains, were determined in the model system. From these results it was concluded, after the determination of the toxicological properties, that the 4 strains of LAB identified (L. plantarum 13 P. pentosaceus 15 P. pentosaceus 74 and P. pentosaceus 75) would be useful as the starter and protective culture in the processing of the sucuk and similar fermented products

Tarhana produced at home and on a commercial scale

In this study, lactic acid bacteria diversity during the fermentation of homemade and commercially prepared Tarhana, a traditional fermented cereal food from Anatolia, was determined and compared. The isolates collected from Tarhana dough were differentiated according to their (GTG)(5) profiles and then identified using 16S rDNA and pheS gene sequences. The variation of lactic acid bacteria during fermentation was also screened using PCR-DGGE. Commercially prepared Tarhana dough was fermented with higher Lactobacillus spp. diversity than homemade Tarhana dough. Lactobacillus casei, L. alimentarius, L. fabifermentas, and L. paralimentarius were identified differently from the fermentation of commercially prepared Tarhana dough. PCR-DGGE analysis revealed that L. plantarum was the main strain for homemade Tarhana, whereas L. brevis and L. alimentarius were observed in commercially prepared Tarhana dough fermentation. In conclusion, L. plantarum, L. brevis and L. alimentarius can be useful as a potential starter culture for the industrial production of Tarhana

produced at some major meat plants in the province of Afyon

In this research 30 sucuk samples were obtained from 5 meat plants with high capacity, during 3 months (January 1998-March 1998) at 15 day intervals. At the results of determination of the 30 sucuk samples, 80% of them was not shown acceptable colour development and 93.33% had a soft texture. 83.33% of the samples cut from the surface was not indicated good colour development and 50% of there has not good marble form. The taste and aroma of 53.33% was good, 36.67% was normal. And 1096 was unwanted taste and aroma.At the result of chemical analysis, pH range of 4.76-6.90. Water contents of the samples were 42.26-53.68% (average 47.58%) The fat ratios of the samples were 23.33-32.00%. Protein ratios were 15.24-20.13% (average 17.16%). Collagen connective tissue ratio in total protein were 16.64-29.00% (average 22.41%). It was found that nitrite ratios of the samples were changed between 41.80 and 631.03 ppm (average 263.842 ppm). Salt ratios of the samples were 2.14-2.80% (average 2.50%).Evaluation of these results indicated that the sucuk produced is not compatible with GMT or TS 1070. Great variations were observed in sucuk depending on the production company and production consignment. Therefore, plants have to achieve standard quality in production

sourdough processes

The main purpose of this study was to obtain antimicrobial starter cultures for sourdough processes. For this purpose, 60 sourdough samples were collected from different bakery plants in Usak. The chemical and microbiological properties of these samples were analyzed. Lactic acid bacteria strains having antimicrobial activity were isolated and identified. The metabolic properties (total amount of acids, organic acids and diacetyl produced and the properties of proteolytic and amylolytic enzymes activity) of the selected strains were determined. The strains with best potential as sourdough starters were L. brevis ssp. lindneri 2103, L. viridenscens 241, 242, Pediococcus sp. E5 and L. delbrueckii F5. (c) 2005 Elsevier Ltd. All rights reserved

produced at some major meat plants in the province of Afyon

In this research 30 sucuk samples were obtained from 5 meat plants with high capacity, during 3 months (January 1998-March 1998) at 15 day intervals. At the results of determination of the 30 sucuk samples, 80% of them was not shown acceptable colour development and 93.33% had a soft texture. 83.33% of the samples cut from the surface was not indicated good colour development and 50% of there has not good marble form. The taste and aroma of 53.33% was good, 36.67% was normal. And 1096 was unwanted taste and aroma.At the result of chemical analysis, pH range of 4.76-6.90. Water contents of the samples were 42.26-53.68% (average 47.58%) The fat ratios of the samples were 23.33-32.00%. Protein ratios were 15.24-20.13% (average 17.16%). Collagen connective tissue ratio in total protein were 16.64-29.00% (average 22.41%). It was found that nitrite ratios of the samples were changed between 41.80 and 631.03 ppm (average 263.842 ppm). Salt ratios of the samples were 2.14-2.80% (average 2.50%).Evaluation of these results indicated that the sucuk produced is not compatible with GMT or TS 1070. Great variations were observed in sucuk depending on the production company and production consignment. Therefore, plants have to achieve standard quality in production

strains isolated from traditionally produced fermented vegetables

The technological and probiotic characteristics of a number of Lactobacillus plantarum strains (previously isolated and identified from traditionally produced fermented vegetables) were compared, with the aim of identifying potential starter cultures to be used for the fermentation of vegetables. The L. plantarum strains were differentiated by their plasmid profiles; 12 separate strains with different plasmid profiles were examined. Other than survival in different concentrations of NaCl, the technological characteristics of all the strains examined were similar. However, strain-dependent variations in probiotic features were observed, with low pH in particular found to be a restrictive condition for all strains. The results indicated that, among the tested strains, L. plantarum 3 and 22 had good technological properties whereas L. plantarum 66 was significantly efficient in terms of probiotic features. Overall, L. plantarum 22 was found to be the most appropriate strain due to its combination of technological and probiotic properties

properties and sensorial attributes of white brined cheese

Survival of the probiotic adjunct culture Bifidobacterium longum and cheese starters during ripening of white brined cheese, effect of the probiotic culture on physicochemical properties and sensorial attributes of cheeses were investigated throughout 90 d of ripening. Bifidobacterium longum were able to survive at higher levels (>10(7) cfu/g cheese) than the therapeutic minimum (10(6)-10(7) cfu/g cheese) after 90 d and did not have any negative effect on the survival of Streptococcus spp. (including common cheese starters). Incorporation of the probiotic adjunct into white brined cheese and high levels of their survival rates during ripening had an insignificant effect on the composition of cheeses. Results indicated that white brined cheese is a suitable food matrix for the delivery of B. longum used in this study, and white brined cheeses with B. longum may be considered as a probiotic dairy product