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Geleneksel yöntemle gül sirkesi üretiminde asit toleranslı bazı laktik asit bakterilerinin kullanımı

Year 2024, Issue: 31, 12 - 22, 13.02.2024

Pelin Ertürkmen

https://doi.org/10.56833/gidaveyem.1364510

Abstract

Amaç: Gül (Rosa damascena Mill.) bitkisinin insan sağlığı açısından kullanım çeşitliliği ve fonksiyonel özelliklerinin arttırılması önemli bir konudur. Bu çalışmada bazı başlatıcı kültür ve asit dirençlilik özellikleri belirlenmiş laktik asit bakterilerinin (LAB) gül sirkesinin fermantasyonunda kullanılabilirliği araştırılmıştır.

Materyal ve yöntem: Bu amaçla Lactococcus lactis subsp. lactis, Enterococcus faecium ve Lactiplantibacillus plantarum suşları gül sirkesi örneklerine ilave edilerek 37°C’de 18 saat fermente edilmiş ve 7 gün depolanmıştır. Kontrol grubunda ve LAB ilave edilen gül sirkesi örneklerinde fizikokimyasal, mikrobiyolojik ve gaz kromatografi-kütle spektrometre (GC-MS) cihazı ile uçucu bileşen analizleri gerçekleştirilmiştir.

Tartışma ve sonuç: Depolama sonunda pH ve toplam titrasyon asitliği içerikleri sırasıyla 3,58-3,65 ve %2,45- 2,74 aralığında tespit edilmiştir. Mikrobiyolojik analizlerde laktokoklar 5,15-6,33 log KOB/mL, laktobasiller 5,07-6,69 log KOB/mL, asetik asit bakterileri 4,73-6,62 log KOB/mL ve maya-küf 5,35-6,53 log KOB/mL düzeyinde belirlenmiştir. Gül sirkesi örneklerinde GC-MS ile öne çıkan uçucu bileşenler; asetik asit, 2-feniletil alkol, feniletil asetat, etil asetat, sitronelil asetat, β-sitronellol, metil öjenol ve gül-oksittir. Kontrol grubuna kıyasla LAB ilaveli gruplarda bazı ester ve terpen düzeyleri daha yüksek belirlenmiştir. Sonuçlar, seçilen LAB suşlarının gül sirkesini uygun bir substrat olarak fermente edebileceğini ve sirkenin fonksiyonel özelliklerini desteklediğini göstermiştir.

Keywords

Rosa damascena Mill. gül sirkesi laktik asit bakterileri uçucu bileşen

References

  • Alizadeh, Z., and Fattahi, M. (2021). Essential oil, total phenolic, flavonoids, anthocyanins, carotenoids and antioxidant activity of cultivated damask rose (Rosa damascena) from Iran: with chemotyping approach concerning morphology and composition. Scientia Horticulturae, 288, 110341.
  • Alp, D. ve Öner, Z. (2014). Bazı laktik asit bakterilerinin antibiyotik dirençlilikleri ve aroma maddeleri oluşturma özelliklerinin belirlenmesi. Gıda, 39(6), 331-337.
  • AOAC. (1992). Association of official analytical chemists. Washington: Official Methods of Analysis.
  • Azizi, F., Najafi, M.B.H. and Dovom, M.R.E. (2017). The biodiversity of Lactobacillus spp. from Iranian raw milk Motal cheese and antibacterial evaluation based on bacteriocin-encoding genes. AMB Express, 7(1):1–10.
  • Baydar, N.G. and Baydar, H. (2013). Phenolic compounds, antiradical activity and antioxidant capacity of oil-bearing rose (Rosa damascena Mill.) extracts. Industrial Crops and Products, 41, 375-380.
  • Bayram, Y., Özkan, K. and Sağdıç, O. (2020). Bioactivity, physicochemical and antimicrobial properties of vinegar made from persimmon (Diospyros Kakı) peels. Sigma: Journal of Engineering and Natural Sciences, 38(3):1643-1652.
  • Budak, N.H., Aykin, E., Seydim, A.C., Greene, A.K. and Güzel‐Seydim, Z.B. (2014). Functional properties of vinegar. Journal of Food Science, 79(5), R757-R764.
  • Chen, Y., Huang, Y., Bai, Y., Fu, C., Zhou, M., Gao, B., ... and Xu, N. (2017). Effects of mixed cultures of Saccharomyces cerevisiae and Lactobacillus plantarum in alcoholic fermentation on the physicochemical and sensory properties of citrus vinegar. LWT, 84, 753-763.
  • Edalatian, M.R., Najafi, M.B.H., Mortazavi, S.A., Alegría, Á., Nassiri, M.R., Bassami, M.R., and Mayo B. (2012a). Microbial diversity of the traditional Iranian cheeses Lighvan and Koozeh, as revealed by polyphasic culturing and culture-independent approaches. Dairy Science Technology, 92(1):75–90.
  • Edalatian, M. R., Habibi Najafi, M.B., Mortazavi, A. and Mayo, B. (2012b). The biodiversity and evolution of lactic flora during ripening of the Iranian semisoft Lighvan cheese. International Journal of Dairy Technology, 65(1), 81–89.
  • Ertürkmen, P. ve Öner, Z. (2015). Beyaz peynir örneklerinden izole edilen laktik asit bakterilerinin başlatıcı (starter) kültür özelliklerinin biyokimyasal yöntemlerle belirlenmesi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 19(3), 9-16.
  • FDA-BAM (Food and Drug Administration-Bacteriological Analytical Manual) (2001). Aerobic Plate Count. Available from: https://www.fda.gov/food/foodscienceresearch/labora torymethods/ucm063346.htm [Accessed 25 July 2017].
  • FEMA. (2022). The flavor and extract manufacturers association.
  • Galal, T.M., Al-Yasi, H.M., Fawzy, M.A., Abdelkader, T.G., Hamza, R.Z., Eid, E.M. and Ali, E. F. (2022). Evaluation of the phytochemical and pharmacological potential of taif’s rose (Rosa damascena Mill var. trigintipetala) for possible recycling of pruning wastes. Life, 12(2), 273.
  • Giudici, P., De Vero, L. and Gullo, M. (2017). Vinegars. Chapter 10. In Acetic acid bacteria: Fundamentals and Food Applications (Ed. Şengün, I.Y.). CRC Press, Taylor and Francis Group, Boca Raton, 261-287p.
  • Güçer, Y. (2016). Bazı üzüm çeşitlerinde farklı proses uygulamalarının üzüm şırasının aroma bileşenleri üzerindeki etkisi (Doktora Tezi). Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Ankara
  • Hamza, R.Z., Al-Yasi, H.M., Ali, E.F., Fawzy, M.A., Abdelkader, T.G. and Galal, T.M. (2022). Chemical characterization of Taif Rose (Rosa damascena Mill var. trigentipetala) waste methanolic extract and its hepatoprotective and antioxidant effects against cadmium chloride (CdCl2)-induced hepatotoxicity and potential anticancer activities against liver cancer cells (HepG2). Crystals, 12(4), 460.
  • Hidalgo, C., Vegas, C., Mateo, E., Tesfaye, W., Cerezo, A.B., Callejón, R.M., ... and Torija, M. J. (2010). Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production. International Journal of Food Microbiology, 141(1-2), 56-62.
  • Karabıyıklı, S. and Şengün, I.Y. (2017). Beneficial effects of acetic acid bacteria and their food products. Chapter 13. In acetic acid bacteria: Fundamentals and Food Applications (Ed. Şengün, I. Y.). CRC Press, Taylor and Francis Group, Boca Raton, 221-242p.
  • Labban, L. and Thallaj, N. (2020). The medicinal and pharmacological properties of Damascene Rose (Rosa damascena): A review. International Journal of Herbal Medicine, 8, 33-37.
  • Lei, M. (2000). Function of microorganisms and enzymes in vinegar production by solid state fermentation. Chinese Condiment, 9, 20-22.
  • Lertworapreecha, N., Poonsuk, K. and Chalermchiakit, T. (2011). Selection of potential Enterococcus faecium isolated from Thai native chicken for probiotic use according to the in vitro properties. Songklanakarin Journal of Science and Technology, 33 (1).
  • Maragkoudakis, P., Zoumpopoulou, G., Miaris, C., Kalantzopoulos, G., Pot, B. and Tsakalidou, E. (2006). Probiotic potential of Lactobacillus strains isolated from dairy products. International Dairy Journal, 16, 189-199
  • Mileva, M., Ilieva, Y., Jovtchev, G., Gateva, S., Zaharieva, M. M., Georgieva, A., ... and Najdenski, H. (2021). Rose flowers A delicate perfume or a natural healer?. Biomolecules, 11(1), 127.
  • Moein, M., Etemadfard, H. and Zarshenas, M. M. (2016). Investigation of different Damask rose (Rosa damascena Mill.) oil samples from traditional markets in Fars (Iran); focusing on the extraction method. Trends in Pharmaceutical Sciences, 2(1), 51-58.
  • Muñoz-Quezada, S., Chenoll, E., Vieites, J.M., Genovés, S., Maldonado, J., Bermúdez-Brito, M., … and Gil, A. (2013). Isolation, identification and characterisation of three novel probiotic strains (Lactobacillus paracasei CNCM I-4034, Bifidobacterium breve CNCM I-4035 and Lactobacillus rhamnosus CNCM I4036) from the faeces of exclusively breast-fed infants. British Journal of Nutrition, 109 (2), 51-62.
  • Mukherjee, A., Verma, J.P., Gaurav, A.K., Chouhan, G.K., Patel, J.S. and Hesham, A.E.L. (2020). Yeast a potential bio-agent: future for plant growth and postharvest disease management for sustainable agriculture. Applied Microbiology and Biotechnology, 104(4), 1497-1510.
  • Nie, J., Li, Y., Xing, J., Chao, J., Qin, X. and Li, Z. (2019). Comparison of two types of vinegar with different aging times by NMR‐based metabolomic approach. Journal of Food Biochemistry, 43(5), e12835.
  • Öztürk, I., Çalışkan, O., Tornuk, F., Özcan, N., Yalçın, H., Başlar, M. and Sağdıç, O. (2015). Antioxidant, antimicrobial, mineral, volatile, physicochemical and microbiological characteristics of traditional home-made Turkish vinegars. Lebensmittel-Wissenschaft and Technologie, 63(1), 144–151.
  • Özdemir, G.B. (2019). Alıç sirkesinin antioksidan ve antimikrobiyal özelliklerinin belirlenmesi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, (Yüksek Lisans Tezi), 83 sy.
  • Özdemir, G.B., Özdemir, N., Ertekin‐Filiz, B., Gökırmaklı, Ç., Kök‐Taş, T. and Budak, N. H. (2022). Volatile aroma compounds and bioactive compounds of hawthorn vinegar produced from hawthorn fruit (Crataegus tanacetifolia (lam.) pers.). Journal of Food Biochemistry, 46(3), e13676.
  • Özdemir, N. and Budak, N.H. (2022). Bioactive compounds and volatile aroma compounds in rose (Rosa damascena Mill.) vinegar during the aging period. Food Bioscience, 50, 102062.
  • Özdemir, N., Pashazadeh, H., Zannou, O. and Koca, I. (2022). Phytochemical content, and antioxidant activity, and volatile compounds associated with the aromatic property, of the vinegar produced from rosehip fruit (Rosa canina L.). LWT, 154, 112716.
  • Özer, C. and Kalkan Yıldırım, H. (2018). Production of pickles by mixed culture fermentation. The American Journal of Chemical Applied, 5, 57-68.
  • Reis, N.A., Saraiva, M.A., Duarte, E.A., de Carvalho, E.A., Vieira, B.B. and Evangelista-Barreto, N.S. (2016). Probiotic properties of lactic acid bacteria isolated from human milk. Journal of Applied Microbiology, 121 (3), 811-20.
  • Ribereau-Gayon, P., Glories, Y., Maujean, A. and Dubourdieu, D. (2006). Alcohols and other volatile compounds. Handbook of Enology, 51-64. John Wiley and Sons, Ltd.
  • Ricci, A., Cirlini, M. and Levante, A. (2018). Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains. Food Research International. 105:412–22.
  • Sanchez-Palomo, E., Diaz-Maroto, M. C. and Perez-Coello, M. S. (2005). Rapid determination of volatile compounds in grapes by HS-SPME coupled with GC-MS. Talanta, 66(5), 1152-1157.
  • Şengün, I.Y., Kılıç, G., Charoenyingcharoen, P., Yukphan, P. and Yamada, Y. (2022). Investigation of the microbiota associated with traditionally produced fruit vinegars with focus on acetic acid bacteria and lactic acid bacteria. Food Bioscience, 47, 101636.
  • Şengün, I.Y., Kılıç, G. and Ozturk, B. (2020). Screening physicochemical, microbiological and bioactive properties of fruit vinegars produced from various raw materials. Food Science and Biotechnology, 29(3): 401–408.
  • Wu, J.J., Ma, Y.K., Zhang, F.F. and Chen, F. S. (2012). Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of “Shanxi aged vinegar”, a traditional Chinese vinegar. Food Microbiology, 30(1), 289-297.
  • Xie, J., Li, M.X., and Du, Z.Z. (2022). Chemical compounds, anti-aging and antibacterial properties of Rosa rugosa Purple branch. Industrial Crops and Products, 181, 114814.
  • Younis, I.Y., El-Hawary, S.S., Eldahshan, O.A., Abdel-Aziz, M.M. and Ali, Z.Y. (2021). Green synthesis of magnesium nanoparticles mediated from Rosa floribunda charisma extract and its antioxidant, antiaging and antibiofilm activities. Scientific Reports, 11(1), 1-15.

The use of some acid-tolerant lactic acid bacteria in the production of rose vinegar by the traditional method

Year 2024, Issue: 31, 12 - 22, 13.02.2024

Pelin Ertürkmen

https://doi.org/10.56833/gidaveyem.1364510

Abstract

Objective: Increasing the usage variety and functional properties of the Rose (Rosa damascena Mill.) plant for human health is an important topic. In this study, the usability of lactic acid bacteria (LAB) with identified starter culture and acid resistance characteristics was investigated in the fermentation of rose vinegar.

Material and method: For this purpose, Lactococcus lactis subsp. lactis, Enterococcus faecium, and Lactiplantibacillus plantarum strains were added to rose vinegar samples and fermented at 37 °C for 18 hours and stored for 7 days. Physicochemical, microbiological, and gas chromatography-mass spectrometry (GC- MS) analyses were performed on the rose vinegar samples with added LAB.

Discussion and results: At the end of the storage period, pH and total titration acidity contents were determined in the range of 3.58-3.65 and 2.45-2.74%, respectively. In microbiological analyses, lactococci were determined at levels of 5.15-6.33 log CFU/mL, lactobacilli at 5.07-6.69 log CFU/mL, acetic acid bacteria at 4.73-6.62 log CFU/mL, and yeast-mold at 5.35-6.53 log CFU/mL. The volatile compounds highlighted by GC-MS analysis in the rose vinegar samples were acetic acid, 2-phenylethyl alcohol, phenethyl acetate, ethyl acetate, citronellyl acetate, β-sitronellol, methyl eugenol, and rose oxide. Some ester and terpene levels were found to be higher in the LAB-added groups compared to the control group. The results showed that the selected LAB strains could ferment rose vinegar as a suitable substrate and support its functional properties.

Keywords

Rosa damascena Mill. rose vinegar lactic acid bacteria volatile component

References

  • Alizadeh, Z., and Fattahi, M. (2021). Essential oil, total phenolic, flavonoids, anthocyanins, carotenoids and antioxidant activity of cultivated damask rose (Rosa damascena) from Iran: with chemotyping approach concerning morphology and composition. Scientia Horticulturae, 288, 110341.
  • Alp, D. ve Öner, Z. (2014). Bazı laktik asit bakterilerinin antibiyotik dirençlilikleri ve aroma maddeleri oluşturma özelliklerinin belirlenmesi. Gıda, 39(6), 331-337.
  • AOAC. (1992). Association of official analytical chemists. Washington: Official Methods of Analysis.
  • Azizi, F., Najafi, M.B.H. and Dovom, M.R.E. (2017). The biodiversity of Lactobacillus spp. from Iranian raw milk Motal cheese and antibacterial evaluation based on bacteriocin-encoding genes. AMB Express, 7(1):1–10.
  • Baydar, N.G. and Baydar, H. (2013). Phenolic compounds, antiradical activity and antioxidant capacity of oil-bearing rose (Rosa damascena Mill.) extracts. Industrial Crops and Products, 41, 375-380.
  • Bayram, Y., Özkan, K. and Sağdıç, O. (2020). Bioactivity, physicochemical and antimicrobial properties of vinegar made from persimmon (Diospyros Kakı) peels. Sigma: Journal of Engineering and Natural Sciences, 38(3):1643-1652.
  • Budak, N.H., Aykin, E., Seydim, A.C., Greene, A.K. and Güzel‐Seydim, Z.B. (2014). Functional properties of vinegar. Journal of Food Science, 79(5), R757-R764.
  • Chen, Y., Huang, Y., Bai, Y., Fu, C., Zhou, M., Gao, B., ... and Xu, N. (2017). Effects of mixed cultures of Saccharomyces cerevisiae and Lactobacillus plantarum in alcoholic fermentation on the physicochemical and sensory properties of citrus vinegar. LWT, 84, 753-763.
  • Edalatian, M.R., Najafi, M.B.H., Mortazavi, S.A., Alegría, Á., Nassiri, M.R., Bassami, M.R., and Mayo B. (2012a). Microbial diversity of the traditional Iranian cheeses Lighvan and Koozeh, as revealed by polyphasic culturing and culture-independent approaches. Dairy Science Technology, 92(1):75–90.
  • Edalatian, M. R., Habibi Najafi, M.B., Mortazavi, A. and Mayo, B. (2012b). The biodiversity and evolution of lactic flora during ripening of the Iranian semisoft Lighvan cheese. International Journal of Dairy Technology, 65(1), 81–89.
  • Ertürkmen, P. ve Öner, Z. (2015). Beyaz peynir örneklerinden izole edilen laktik asit bakterilerinin başlatıcı (starter) kültür özelliklerinin biyokimyasal yöntemlerle belirlenmesi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 19(3), 9-16.
  • FDA-BAM (Food and Drug Administration-Bacteriological Analytical Manual) (2001). Aerobic Plate Count. Available from: https://www.fda.gov/food/foodscienceresearch/labora torymethods/ucm063346.htm [Accessed 25 July 2017].
  • FEMA. (2022). The flavor and extract manufacturers association.
  • Galal, T.M., Al-Yasi, H.M., Fawzy, M.A., Abdelkader, T.G., Hamza, R.Z., Eid, E.M. and Ali, E. F. (2022). Evaluation of the phytochemical and pharmacological potential of taif’s rose (Rosa damascena Mill var. trigintipetala) for possible recycling of pruning wastes. Life, 12(2), 273.
  • Giudici, P., De Vero, L. and Gullo, M. (2017). Vinegars. Chapter 10. In Acetic acid bacteria: Fundamentals and Food Applications (Ed. Şengün, I.Y.). CRC Press, Taylor and Francis Group, Boca Raton, 261-287p.
  • Güçer, Y. (2016). Bazı üzüm çeşitlerinde farklı proses uygulamalarının üzüm şırasının aroma bileşenleri üzerindeki etkisi (Doktora Tezi). Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Ankara
  • Hamza, R.Z., Al-Yasi, H.M., Ali, E.F., Fawzy, M.A., Abdelkader, T.G. and Galal, T.M. (2022). Chemical characterization of Taif Rose (Rosa damascena Mill var. trigentipetala) waste methanolic extract and its hepatoprotective and antioxidant effects against cadmium chloride (CdCl2)-induced hepatotoxicity and potential anticancer activities against liver cancer cells (HepG2). Crystals, 12(4), 460.
  • Hidalgo, C., Vegas, C., Mateo, E., Tesfaye, W., Cerezo, A.B., Callejón, R.M., ... and Torija, M. J. (2010). Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production. International Journal of Food Microbiology, 141(1-2), 56-62.
  • Karabıyıklı, S. and Şengün, I.Y. (2017). Beneficial effects of acetic acid bacteria and their food products. Chapter 13. In acetic acid bacteria: Fundamentals and Food Applications (Ed. Şengün, I. Y.). CRC Press, Taylor and Francis Group, Boca Raton, 221-242p.
  • Labban, L. and Thallaj, N. (2020). The medicinal and pharmacological properties of Damascene Rose (Rosa damascena): A review. International Journal of Herbal Medicine, 8, 33-37.
  • Lei, M. (2000). Function of microorganisms and enzymes in vinegar production by solid state fermentation. Chinese Condiment, 9, 20-22.
  • Lertworapreecha, N., Poonsuk, K. and Chalermchiakit, T. (2011). Selection of potential Enterococcus faecium isolated from Thai native chicken for probiotic use according to the in vitro properties. Songklanakarin Journal of Science and Technology, 33 (1).
  • Maragkoudakis, P., Zoumpopoulou, G., Miaris, C., Kalantzopoulos, G., Pot, B. and Tsakalidou, E. (2006). Probiotic potential of Lactobacillus strains isolated from dairy products. International Dairy Journal, 16, 189-199
  • Mileva, M., Ilieva, Y., Jovtchev, G., Gateva, S., Zaharieva, M. M., Georgieva, A., ... and Najdenski, H. (2021). Rose flowers A delicate perfume or a natural healer?. Biomolecules, 11(1), 127.
  • Moein, M., Etemadfard, H. and Zarshenas, M. M. (2016). Investigation of different Damask rose (Rosa damascena Mill.) oil samples from traditional markets in Fars (Iran); focusing on the extraction method. Trends in Pharmaceutical Sciences, 2(1), 51-58.
  • Muñoz-Quezada, S., Chenoll, E., Vieites, J.M., Genovés, S., Maldonado, J., Bermúdez-Brito, M., … and Gil, A. (2013). Isolation, identification and characterisation of three novel probiotic strains (Lactobacillus paracasei CNCM I-4034, Bifidobacterium breve CNCM I-4035 and Lactobacillus rhamnosus CNCM I4036) from the faeces of exclusively breast-fed infants. British Journal of Nutrition, 109 (2), 51-62.
  • Mukherjee, A., Verma, J.P., Gaurav, A.K., Chouhan, G.K., Patel, J.S. and Hesham, A.E.L. (2020). Yeast a potential bio-agent: future for plant growth and postharvest disease management for sustainable agriculture. Applied Microbiology and Biotechnology, 104(4), 1497-1510.
  • Nie, J., Li, Y., Xing, J., Chao, J., Qin, X. and Li, Z. (2019). Comparison of two types of vinegar with different aging times by NMR‐based metabolomic approach. Journal of Food Biochemistry, 43(5), e12835.
  • Öztürk, I., Çalışkan, O., Tornuk, F., Özcan, N., Yalçın, H., Başlar, M. and Sağdıç, O. (2015). Antioxidant, antimicrobial, mineral, volatile, physicochemical and microbiological characteristics of traditional home-made Turkish vinegars. Lebensmittel-Wissenschaft and Technologie, 63(1), 144–151.
  • Özdemir, G.B. (2019). Alıç sirkesinin antioksidan ve antimikrobiyal özelliklerinin belirlenmesi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, (Yüksek Lisans Tezi), 83 sy.
  • Özdemir, G.B., Özdemir, N., Ertekin‐Filiz, B., Gökırmaklı, Ç., Kök‐Taş, T. and Budak, N. H. (2022). Volatile aroma compounds and bioactive compounds of hawthorn vinegar produced from hawthorn fruit (Crataegus tanacetifolia (lam.) pers.). Journal of Food Biochemistry, 46(3), e13676.
  • Özdemir, N. and Budak, N.H. (2022). Bioactive compounds and volatile aroma compounds in rose (Rosa damascena Mill.) vinegar during the aging period. Food Bioscience, 50, 102062.
  • Özdemir, N., Pashazadeh, H., Zannou, O. and Koca, I. (2022). Phytochemical content, and antioxidant activity, and volatile compounds associated with the aromatic property, of the vinegar produced from rosehip fruit (Rosa canina L.). LWT, 154, 112716.
  • Özer, C. and Kalkan Yıldırım, H. (2018). Production of pickles by mixed culture fermentation. The American Journal of Chemical Applied, 5, 57-68.
  • Reis, N.A., Saraiva, M.A., Duarte, E.A., de Carvalho, E.A., Vieira, B.B. and Evangelista-Barreto, N.S. (2016). Probiotic properties of lactic acid bacteria isolated from human milk. Journal of Applied Microbiology, 121 (3), 811-20.
  • Ribereau-Gayon, P., Glories, Y., Maujean, A. and Dubourdieu, D. (2006). Alcohols and other volatile compounds. Handbook of Enology, 51-64. John Wiley and Sons, Ltd.
  • Ricci, A., Cirlini, M. and Levante, A. (2018). Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains. Food Research International. 105:412–22.
  • Sanchez-Palomo, E., Diaz-Maroto, M. C. and Perez-Coello, M. S. (2005). Rapid determination of volatile compounds in grapes by HS-SPME coupled with GC-MS. Talanta, 66(5), 1152-1157.
  • Şengün, I.Y., Kılıç, G., Charoenyingcharoen, P., Yukphan, P. and Yamada, Y. (2022). Investigation of the microbiota associated with traditionally produced fruit vinegars with focus on acetic acid bacteria and lactic acid bacteria. Food Bioscience, 47, 101636.
  • Şengün, I.Y., Kılıç, G. and Ozturk, B. (2020). Screening physicochemical, microbiological and bioactive properties of fruit vinegars produced from various raw materials. Food Science and Biotechnology, 29(3): 401–408.
  • Wu, J.J., Ma, Y.K., Zhang, F.F. and Chen, F. S. (2012). Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of “Shanxi aged vinegar”, a traditional Chinese vinegar. Food Microbiology, 30(1), 289-297.
  • Xie, J., Li, M.X., and Du, Z.Z. (2022). Chemical compounds, anti-aging and antibacterial properties of Rosa rugosa Purple branch. Industrial Crops and Products, 181, 114814.
  • Younis, I.Y., El-Hawary, S.S., Eldahshan, O.A., Abdel-Aziz, M.M. and Ali, Z.Y. (2021). Green synthesis of magnesium nanoparticles mediated from Rosa floribunda charisma extract and its antioxidant, antiaging and antibiofilm activities. Scientific Reports, 11(1), 1-15.
There are 43 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Original Articles
Authors

Pelin Ertürkmen 0000-0003-4321-7886

Publication Date February 13, 2024
Published in Issue Year 2024 Issue: 31

Cite

APA Ertürkmen, P. (2024). Geleneksel yöntemle gül sirkesi üretiminde asit toleranslı bazı laktik asit bakterilerinin kullanımı. Gıda Ve Yem Bilimi Teknolojisi Dergisi(31), 12-22. https://doi.org/10.56833/gidaveyem.1364510
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