Lactic Acid Bacteria Isolation from Üçburun Peppers and Comparison of the Different Production Process for Pickled Pepper
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Isolation of LAB Strains from Fresh Üçburun Pepper Sources
2.3. Determination of Characteristics of LAB
2.4. Preparation of Üçburun Pepper Pickles
2.5. Microbiological and Chemical Analyses of Samples
3. Results and Discussion
3.1. Microbiological Characteristics of Fresh Üçburun Pepper Samples
3.2. Identification Result of LAB from Fresh Üçburun Samples
3.3. Carbohydrate Fermentation Profile (API 50 CH)
3.4. Processing of Üçburun Peppers Pickles
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Incubation Temperature (°C) | Medium 1 | Medium 2 | Medium 3 | Medium 4 |
---|---|---|---|---|
37 °C | MRS Agar | BHI Agar | M17 Agar | Nutrient Agar |
30 °C | MRS Agar | BHI Agar | M17 Agar | Nutrient Agar |
Product No | Vinegar % | Citric Acid % | Salt % | Calcium % |
---|---|---|---|---|
PA (Acidification method pickling brine) | 5.56 | 1.00 | 14.00 | 0.30 |
PF (Fermentation method pickling brine) | - | - | 10.00 | 0.30 |
Product No | Vinegar % | Citric Acid % | Salt % | Lactic Acid % | Calcium % |
---|---|---|---|---|---|
P10A (Acidification method of filling brine) | 2.00 | 0.18 | 1.91 | 0.45 | 0.30 |
P32A (Acidification method of filling brine) | 1.72 | 0.15 | 1.42 | 0.39 | 0.30 |
P10F (Fermentation method of filling brine | - | - | 0.47 | 1.35 | 0.30 |
P32F1 (Fermentation method of filling brine) | - | - | 1.50 | 1.50 | 0.30 |
P32F2 (Fermentation method of filling brine) | - | - | 1.50 | 1.00 | 0.30 |
LAB Counts (CFU/g) | ||||||
---|---|---|---|---|---|---|
Sample No (Serial Number) | Total Aerobic Mesophilic Micro-Organism Counts (CFU/g) | Yeast Count (CFU/g) | Mold Count (CFU/g) | 48 h Aerobic Incubation at 37 °C | 48 h Anaerobic Incubation at 37 °C | 72 h Aerobic Incubation at 30 °C |
P110 | 6.1 × 105 | 5.1 × 105 | <10 | 1.1 × 103 | 2.0 × 103 | 1.9 × 103 |
P12 | 1.4 × 105 | 7.4 × 105 | <10 | 3.6 × 103 | 3.4 × 103 | 2.5 × 103 |
Sample No | Isolate Code | 30 °C | 37 °C | ||||||
---|---|---|---|---|---|---|---|---|---|
MRS Agar | M17 Agar | BHI Agar | Nutrient Agar | MRS Agar | M17 Agar | BHI Agar | Nutrient Agar | ||
P12 | A4E | x | β | β | β | x | ε | ε | x |
A11E | x | β | β | β | x | α | α | α | |
A1E | β | γ | β | β | ε | α | α | α | |
A3J | β | β | α | γ | α | α | β | γ | |
A1 | α | γ | α | γ | ε | γ | α | γ | |
P110 | B5J | α | γ | α | γ | β | ε | α | γ |
1B4J | x | x | ε | γ | x | ε | γ | γ | |
B2 | γ | ε | γ | γ | γ | γ | γ | ε | |
B5 | γ | ε | γ | γ | γ | γ | γ | ε | |
B3 | ε | ε | γ | β | ε | β | γ | α |
Sample No | Isolate Code | Growth Characteristics in Medium | Gram Reaction | %3 KOH Reaction | Catalase Reaction | Oxidase Reaction | Gas from Glucose | Salt Consantration | ||
---|---|---|---|---|---|---|---|---|---|---|
0% | 6.5% | 10% | ||||||||
P12 | A4E | Cream, Mat, Zoned | + | − | − | − | − | + | + | − |
A11E | Cream, Bright | + | − | − | − | − | + | + | − | |
A1E | Cream, Bright | + | − | − | − | − | + | + | − | |
A3J | Cream, Mat | + | − | − | − | − | + | + | − | |
A1 | Cream, Bright | + | − | − | − | − | + | + | − | |
P110 | B5J | Cream, Bright | + | − | − | − | − | + | + | − |
1B4J | Cream, Mat | + | − | − | − | − | + | + | − | |
B2 | White, Bright | + | − | − | − | − | + | + | − | |
B5 | Yellow, Mat | + | − | − | − | − | + | + | − | |
B3 | Yellow, Bright | + | − | − | − | − | + | + | − |
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Nalbant, A.; Ersoy Omeroglu, E. Lactic Acid Bacteria Isolation from Üçburun Peppers and Comparison of the Different Production Process for Pickled Pepper. Fermentation 2024, 10, 196. https://doi.org/10.3390/fermentation10040196
Nalbant A, Ersoy Omeroglu E. Lactic Acid Bacteria Isolation from Üçburun Peppers and Comparison of the Different Production Process for Pickled Pepper. Fermentation. 2024; 10(4):196. https://doi.org/10.3390/fermentation10040196
Chicago/Turabian StyleNalbant, Ali, and Esra Ersoy Omeroglu. 2024. "Lactic Acid Bacteria Isolation from Üçburun Peppers and Comparison of the Different Production Process for Pickled Pepper" Fermentation 10, no. 4: 196. https://doi.org/10.3390/fermentation10040196