Evolution of fermenting microbiota in tarhana produced under controlled technological conditions

The purpose of this study was to evaluate the evolution of lactic acid bacteria (LAB) and yeasts during the fermentation of tarhana produced with some pasteurised ingredients and carried out at 30 and 40 C. The chemical parameters were those typical for tarhana production. Coliform bacteria were not detected during fermentation, while LAB and yeasts were in the range 107e108 colony forming units (CFU) g 1. Plate counts showed an optimal development of both fermenting microbial groups and the differences in cell concentrations were not significant (P > 0.05). LAB were isolated during fermentation and grouped on the basis of phenotypic and polymorphic characteristics. LAB isolates were identified by a combined genetic approach consisting of 16S/23S rRNA intergenic spacer region (ITS) and partial 16S rRNA gene sequencing as Pediococcus acidilactici, Lactobacillus plantarum and Lactobacillus brevis. Hence, the pas- teurisation of the vegetable ingredients, excluded wheat flour, enhanced the hygienic conditions of tarhana without influencing the normal evolution of LAB. However, the fermentation at 40 C favoured pediococci, while the production at 30 C was mainly characterised by lactobacilli. Yeasts, identified by the restriction fragment length polymorphism (RFLP) of the 5.8S ITS rRNA gene, were mainly represented by the species Saccharomyces cerevisiae in both productions

Influence of temperatures and fermentation behaviour of mixed cultures of williopsis saturnus var. saturnus and saccharomyces cerevisiae associated with winemaking

Up to now, this has been the first study in which the influences of fermentation temperature on the yeast growth and the production of yeast-derived volatile compounds during the fermentation of Emir grape must at various temperatures were examined. The results demonstrate that the fermentation temperature plays an important role compared to all tested variables. Fermentations were completed in 6, 8 and 14 days at 12, 18 and 24°C, respectively. Increase in temperature resulted in an increase in glycerol, total acidity, acetic and tartaric acid, 2-methyl butanol, propan-1-ol, isobutanol, acetaldehyde and acetone, but in a decrease in ethanol, malic and citric acid, isoamyl acetate, ethyl acetate, isobutyl acetate, ethyl butyrate and ethyl hexanoate. Moreover, these mixed culture fermentations formed higher amounts of isoamyl acetate in comparison with pure culture of S. cerevisiae. According to chemical composition and volatile compounds the differences between obtained wines were found generally significant

Utilisation of spent brewer's yeast for yeast extract production by autolysis: The effect of temperature

In this study, autolysis was induced by incubating cell suspensions of spent brewer's yeast at elevated temperatures of 45, 50, 55 and 60 °C with a reaction time ranging from 8 to 72 h. Contents and yields of solid, ?-amino nitrogen, protein and carbohydrate were determined. It can be said that optimum temperature and time for the production of yeast extract was 50 °C for 24 h on the basis of ?-amino nitrogen and protein contents. Sensory analysis was also done by yeast extract powder and control and samples with the addition of 0.5 and 1.0% yeast extract had the highest overall acceptance. © 2007 The Institution of Chemical Engineers.Firat University Scientific Research Projects Management Unit: ZF2003BAP4The authors thank Cukurova University Academic Research Projects Unit for financial support for this project (ZF2003BAP4) and Efes-Pilsen Brewery (Adana, Turkey) for generous supplies of spent brewer's yeast

Influence of Williopsis saturnus yeasts in combination with saccharomyces cerevisiae on wine fermentation

PubMedID: 20214731Aim: To examine the growth and survival of Williopsis saturnus strains along with wine yeast Saccharomyces cerevisiae in grape must. Methods and Results: For this study, fermentations were performed in sterilized grape must at 18°C. Inoculum level was 5 × 106 cells per ml for each yeast. The results showed that W. saturnus yeasts exhibited slight growth and survival depending on the strain, but they died off by day 5. Saccharomyces cerevisiae, however, dominated the fermentation, reaching the population of about 8 log CFU ml-1. It was observed that ethanol formation was not affected. The concentrations of acetic acid, ethyl acetate and isoamyl acetate were found higher in mixed culture experiments compared to control fermentation. The results also revealed that higher alcohols production was unaffected in general. Conclusion: Fermentations did not form undesirable concentrations of flavour compounds, but production of higher levels of acetic acid in mixed culture fermentations may unfavour the usage of W. saturnus in wine making. Significance and Impact of the Study: This study provides information on the behaviour of W. saturnus together with S. cerevisiae during the alcoholic fermentation. © 2010 The Authors. Journal compilation © 2010 The Society for Applied Microbiology

CHemical and Microbiological Characteristics of Shalgam (ŞAlgam): A Traditional Turkish Lactic Acid Fermented Beverage

Chemical and microbiological profiles of some commercial shalgams were investigated. The counts of lactic acid bacteria (LAB), mesophilic aerobic bacteria, yeasts, non-Saccharomyces yeasts and coliform bacteria were found with average of 6.97, 6.72, 5.64, 4.47 and 1.49 log cfu/mL, respectively. The final amounts of total acidity as lactic acid were found in the range of 6.54-7.25g/L and final pH levels in the range of 3.28-3.48. Lactic acid, acetic acid and ethanol were produced with the fermentation of sugars and their levels were ranged from 2.66 to 4.74mg/L, from 0.345 to 1.19mg/L and from 0.79 to 5.03g/L, respectively. Research on shalgam microbiota is scarce. Lactobacillus (Lb.) plantarum, the predominant LAB, Lb. brevis, Lb. delbrueckii subsp. delbrueckii and Lb. fermentum were found in shalgam samples. We also found new species have not been isolated so far. © 2012 Wiley Periodicals, Inc

The effect of pitching rate on fermentation and flavour compounds in high gravity brewing

The effect of pitching rate on fermentation and production of flavour compounds was studied in high gravity wort using a lager yeast. Fermentation performance was followed by monitoring the total sugar content and yeast growth. Volatile compounds were evaluated by analysing higher alcohols, esters and carbonyl compounds at the end of fermentation. Faster fermentation rates and higher yeast counts were observed with the higher pitching levels. Lower amounts of 2- and 3-methyl-1-butanols and higher levels of 2-methyl-1-propanol were found at the increased pitching rates. The concentration of isoamyl acetate was reduced with an increased pitching rate. Higher amounts of diacetyl and 2,3-pentanedione were obtained at the lower pitching levels. © 2007 The Institute ot Brewing & Distilling

Shalgam (Salgam)

Traditional foods and beverages have been an important part of our lives all over the world. Their production is one of the oldest manufacturing and preservation methods of human consumption, dating back to ancient times (Caplice and Fitzgerald 1999). Shalgam, a lactic acid-fermented product, is a traditional beverage highly popular in southern Turkey, particularly in the cities of Adana, Mersin, and Hatay. It has also become a popular drink in other parts of Turkey, especially in Istanbul, Ankara, and Izmir metropolises (Erten et al. 2008; Erten and Tanguler 2010). © 2012 by Taylor & Francis Group, LLC

Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage

Shalgam (salgam) is a traditional lactic acid beverage produced from the lactic acid fermentation of black carrot, turnip, rock-salt, sourdough, bulgur flour and drinkable water. The aim of this study was to examine quantitatively the occurrence and growth of lactic acid bacteria during the course of fermentation using the traditional production method consisting of two stages: First fermentation and second fermentation. Isolated strains from experiments made at university laboratory, and large and small scale production plants in industry were identified by morphological, physiological and biochemical characterisations and using the commercially available system API 50 CH for the characterisation of carbohydrate fermentation patterns. The number of LAB increased during the fermentations. The most dominant LAB during the first and second fermentations was Lactobacillus plantarum. Next to L. plantarum, Lactobacillus paracasei subsp. paracasei was quantitatively the most important LAB recovered from all fermentations. Lactobacillus brevis and Lactobacillus fermentum were also subsequently determined in some fermentations. Low populations of Leuconostoc mesenteroides subsp. mesenteroides, Pediococcus pentosaceaceus, and Lactobacillus delbrueckii subsp. delbrueckii were present at the beginning but died off during the fermentation. © 2011 Elsevier Ltd.ZF2006D31, ZF2006BAP17 106O670The authors thank the Scientific and Technical Research Council of Turkey (TUBITAK) (Project no: 106O670 ), Cukurova University Academic Research Projects Unit (Project no: ZF2006BAP17 and ZF2006D31 ) for their financial support and Hacinin Salgami Co. (Adana, Turkey) for providing raw materials for this study

Influence of addition of different amounts of black carrot (Daucus carota) on shalgam quality

Shalgam (salgam), is a traditional Turkish lactic acid-fermented beverage. It is produced from the lactic acid fermentation of black carrot the main raw material, rock salt, sourdough, bulgur flour, turnip, and drinkable water. The aim of this study was to evaluate the influence of addition of different amounts (10%, 12.5%, 15%, 17.5%, and 20%) of black carrot (Daucus carota) on shalgam quality using traditional method. According to the results, increasing the quantity of black carrot rose the levels of total acidity, solids, ash, colour intensity, total phenolic compounds (OD280) and colour index. There was significant relation between the amount of black carrot used and the amount of those substances. The total acidity expressed as lactic acid varied from 4.95 to 7.45 g/L and pH from 3.39 to 3.49 at the end of fermentation. Total lactic acid bacteria, total mesophilic aerobic bacteria and total yeast counts reached generally maximum numbers on the 4th day of fermentation, then a decrease was observed. Coliform bacteria gradually declined during the fermentation. No coliform bacteria were isolated at the end. According to sensory evaluation, the most preferred samples were 17.5% and 20% carrot additions, whereas, sample A with 10% of black carrot did not have an overall acceptance. Increasing amount of black carrot increased to overall acceptability of shalgams by all panelists. Eventually, it could be stated that black carrot must be used at least in the rate of 15% for the production of shalgam beverage. That amount will reduce production costs of manufacturers

Microbial, chemical and sensory properties of shalgams made using different production methods

PubMed ID: 24924855BACKGROUND: Shalgam is a traditional Turkish lactic acid fermented beverage. This study examined the microbial, chemical and sensory characteristics of shalgams produced by various methods. RESULTS: Different production methods using traditional method (dough fermentation and carrot fermentation), direct method (without dough fermentation) and with the addition of starter cultures were applied to produce shalgams. The final amounts of total acidity as lactic acid (6.33-9.22 g L-1), pH (3.42-3.55), the counts of lactic acid bacteria (7.43-7.74 log CFU mL-1), total mesophilic aerobic bacteria (7.03-7.46 log CFU mL-1), yeasts (6.96-7.50 log CFU mL-1) and non-Saccharomyces yeasts (4.21-5.19 log CFU mL-1) were found. Lactobacillus plantarum and then Lb. buchneri were the most frequently isolated bacteria in shalgam samples. Sensory evaluation of shalgams showed that sample produced using traditional method with starter additions obtained highest scores. CONCLUSION: This study showed that addition of starter lactic acid bacteria cultures improved the quality of shalgams. Analysis of the results indicated that the direct method for the production of shalgam is not preferable. The data obtained can be useful for industrial shalgam producers. © 2014 Society of Chemical Industry