Some Technological and Functional Properties of Lactic Acid Bacteria Isolated from Hardaliye

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dc.authorid0000-0001-7862-7733
dc.authorid0000-0002-5651-6597
dc.authorwosidGülcü, Mehmet/A-8240-2018
dc.authorwosidCOSKUN, Fatma/ABA-3446-2020
dc.authorwosidMIRIK, Mustafa/ABA-6320-2020
dc.authorwosidARICI, MUHAMMET/AAO-8630-2020
dc.contributor.authorArıcı, Muhammet
dc.contributor.authorCoşkun, Fatma
dc.contributor.authorÇelikyurt, Gülnaz
dc.contributor.authorMırık, Mustafa
dc.contributor.authorGülcü, Mehmet
dc.contributor.authorTokatli, Nazan
dc.date.accessioned2022-05-11T14:10:23Z
dc.date.available2022-05-11T14:10:23Z
dc.date.issued2017
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.departmentFakülteler, Ziraat Fakültesi, Bitki Koruma Bölümü
dc.departmentYüksekokullar, Sağlık Yüksekokulu, Beslenme ve Diyetetik Bölümü
dc.description.abstractHardaliye is a lactic acid fermented beverage produced from red grape or grape juice with addition of crushed mustard seeds and benzoic acid and it is widely produced and consumed in the Thrace region of Turkey. The aim of this study was to determine the dominant lactic acid bacteria (LAB) species found in hardaliye and to investigate their technological properties related to probiotic action and potential use as a starter culture for production of hardaliye. For this aim; LAB were isolated from 28 hardaliye samples (23 hardaliye samples that were obtained from different regions of Kirklareli, Turkey and 5 hardaliye samples were produced by using traditional methods in laboratory conditions). After carrying out conventional and molecular biological methods, it was found that all LAB species isolated belonged to genus Lactobacillus. The dominant species in the microbiota was found to be Lactobacillus plantarum while around 98% of the isolates were similar to each other. Therefore, it was well understood that a small diversity of LAB strains played role during the fermentation process. The results of this study revealed that the isolates had the potential to be used as starter cultures in hardaliye production due to their antimicrobial effects and acid production capabilities.
dc.description.sponsorshipTUBITAKTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [110O018]
dc.description.sponsorshipThe authors gratefully acknowledged the TUBITAK (Project number: 110O018) for providing funding for this work.
dc.identifier.doi10.15832/ankutbd.385870
dc.identifier.endpage437
dc.identifier.issn2148-9297
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85038875558
dc.identifier.scopusqualityN/A
dc.identifier.startpage428
dc.identifier.urihttps://doi.org/10.15832/ankutbd.385870
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5383
dc.identifier.volume23
dc.identifier.wosWOS:000418281100007
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorCoşkun, Fatma
dc.institutionauthorMırık, Mustafa
dc.institutionauthorTokatli, Nazan
dc.language.isoen
dc.publisherAnkara Univ, Fac Agr
dc.relation.ispartofJournal of Agricultural Sciences-Tarim Bilimleri Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectHardaliye
dc.subjectLactobacillus
dc.subjectProbiotic properties
dc.subjectTechnological properties
dc.subjectAntibiotic Susceptibility
dc.subjectProbiotic Bacteria
dc.subjectHydrogen-Peroxide
dc.subjectBile Tolerance
dc.subjectIn-Vitro
dc.subjectStrains
dc.subjectIdentification
dc.subjectLactobacilli
dc.subjectSelection
dc.subjectStarter
dc.titleSome Technological and Functional Properties of Lactic Acid Bacteria Isolated from Hardaliye
dc.typeArticle

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