Technological and probiotic characteristics of Lactobacillus plantarum strains isolated from traditionally produced fermented vegetables

Karasu, Nihat; Şimşek, Ömer; Çon, Ahmet Hilmi

doi:10.1007/s13213-010-0031-6

Cited by 43 publications

(35 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Traditional fermented vegetables are produced by natural microflora, e.g. LAB, through physicochemical changes that include conversion of sugars in the plant into primarily lactic acid under anaerobic conditions (Karasu, Simsek, & Con, 2010).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Fermentation on the Physicochemical Characteristics of Dry-Salted Vegetables

Vatansever¹,

Vegi²,

Garden‐Robinson³

et al. 2017

JFR

View full text Add to dashboard Cite

The local food movement has prompted interest in fermented vegetables, especially novel combinations of vegetables. The physicochemical characteristics of dry-salted (2% Sodium Chloride [NaCl]) fermented carrots, daikon radish, red cabbage, carrot + daikon radish (mix I), and red cabbage + daikon radish (mix II) were examined during a 14-day fermentation at room temperature. The fermentation process was monitored through the measurement of pH, titratable acidity, and Brix value. Further, effects of fermentation on shredded vegetables were determined by measuring color, water activity, and texture (hardness). During the fermentation process, pH of fermented carrot, daikon radish, red cabbage, and mix I and mix II decreased significantly (p < 0.05) to 3.99±0.04, 4.17±0.05, 3.76±0.11, 3.74±0.18, and 3.70±0.05, respectively, at the end of fermentation (10 days for carrot and 14 days for other vegetables). Titratable acidity (% as lactic acid) in fermented carrot, daikon radish, red cabbage, and mix I and mix II increased throughout fermentation, and final fermentation day acidity values were 1.39±0.12, 0.78±0.02, 1.54±0.09, 1.2±0.06, and 1.50±0.07%, respectively. In general, fermentation did not impact significantly color, water activity, hardness values of fermented vegetables. The use of the dry-salting method has applications in other vegetables besides cabbage. The study results support the use of this method for other vegetables and also might be useful to provide knowledge helpful in the local food movement.

show abstract

Section: Introductionmentioning

confidence: 99%

The Effect of Fermentation on the Physicochemical Characteristics of Dry-Salted Vegetables

Vatansever¹,

Vegi²,

Garden‐Robinson³

et al. 2017

JFR

View full text Add to dashboard Cite

show abstract

“…At the same time, the LAB quickly proliferate, produce acid, become the dominant species under the anaerobic conditions and inhibit the growth of Enterobacteriaceae and Bacillus. At the end of the fermentation, abundant LAB become the dominate microorganism and the fermentation of pickles remains stable (Karasu et al, 2010;Panagou and Katsaboxakis, 2006). Therefore, it is worth identifying the LAB isolated from pickles for development of industrial starter for pickle fermentation.…”

mentioning

confidence: 99%

Identification and characterization of lactic acid bacteria isolated from traditional pickles in Sichuan, China

Wei

Qing

et al. 2012

J. Gen. Appl. Microbiol.

View full text Add to dashboard Cite

“…Similarly, Papamanoli et al (2003) reported that L. plantarum strains which were isolated from naturally fermented dry sausages could grow at 6.5-10% NaCl. On the other hand, Karasu et al (2010) showed that L. plantarum strains isolated from traditionally produced fermented vegetables tolerated up to 8% NaCl. The highest salt concentration tested (12%) exerted a strong effect on LAB strains, as most of the tested strains were completely or significantly inhibited.…”

Section: Resultsmentioning

confidence: 99%

“…In addition, only a few studies have attempted to study the selection of appropriate starter cultures for pickle fermentation (e.g., Çon and Karasu, 2009;Karasu et al, 2010). In our recent study (Bağder Elmacı et al, 2015), we isolated and identified 152 LAB strains from fermented pickles produced in Çubuk region of Ankara, Turkey.…”

Section: Introductionmentioning

confidence: 99%

Technological Properties of Lactic Acid Bacteria Isolated From Traditional Pickles Isolated From Traditional Pickles

Tokatlı¹,

Elmacı²,

İşleyen³

et al. 2017

GIDA

View full text Add to dashboard Cite

In order to select eligible strains as starter cultures for the production of pickles and other fermented vegetable products, the technological characterization of the 75 lactic acid bacteria (LAB) strains was performed on the basis of salt tolerance, growth at different pH values, acid production ability, enzymatic profile and biogenic amine production. The technological characterization revealed that, among the tested LAB species (Lactobacillus plantarum, L. brevis, L. buchneri, L. namurensis, L. parabrevis, Pediococcus ethanolidurans, P. parvulus and Enterococcus casseliflavus), L. plantarum species showed the most suitable characteristics. The investigated L. plantarum strains, except for one strain (MF219), could be considered as potential starter cultures because of their desirable properties of having high rate and extent of acidification, high tolerance to pH 4.0 and 10% NaCl, and non-production of biogenic amines. It was also important to note that the tested P. ethanolidurans strains showed high salt tolerance and acid production. Most of the tested strains shared similar enzymatic characteristics including absence of proteolytic and lypolitic activities, and presence of peptidase, glucosidase and galactosidase activities. Keywords: Lactic acid bacteria, autochthonous, pickle, starter culture, technological property, enzymatic profile GELENEKSEL TURŞULARDAN İZOLE EDİLEN LAKTİK ASİT BAKTERİLERİNİN TEKNOLOJİK ÖZELLİKLERİ ÖZ

show abstract

Technological and probiotic characteristics of Lactobacillus plantarum strains isolated from traditionally produced fermented vegetables

Cited by 43 publications

References 35 publications

The Effect of Fermentation on the Physicochemical Characteristics of Dry-Salted Vegetables

The Effect of Fermentation on the Physicochemical Characteristics of Dry-Salted Vegetables

Identification and characterization of lactic acid bacteria isolated from traditional pickles in Sichuan, China

Technological Properties of Lactic Acid Bacteria Isolated From Traditional Pickles Isolated From Traditional Pickles

Contact Info

Product

Resources

About