Starter kültür kullanılarak üretilen hıyar turşularında biyojen amin oluşumu üzerine araştırma
A research on formation of biogenic amine in cucumber pickles produced by using starter culture
- Tez No: 180726
- Danışmanlar: PROF.DR. KAMURAN AYHAN
- Tez Türü: Yüksek Lisans
- Konular: Gıda Mühendisliği, Food Engineering
- Anahtar Kelimeler: Pickle, biogenic amine, fermentation, HPLC, lactic acid bacteria
- Yıl: 2006
- Dil: Türkçe
- Üniversite: Ankara Üniversitesi
- Enstitü: Fen Bilimleri Enstitüsü
- Ana Bilim Dalı: Gıda Mühendisliği Ana Bilim Dalı
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: Belirtilmemiş.
Özet
Özet yok.
Özet (Çeviri)
In this study, cucumber pickle was produced by spontaneous fermentation or usingLactobacillus plantarum 11B as starter culture, then amount of biogenic amines, whichwere produced during fermentation, was determined by High Performance LiquidChromatography (HPLC). Additionally, on certain days during fermentation,enumeration of total mesophilic aerobic bacteria (TMAB), lactic acid bacteria (LAB),enterobacteria, coliforms and yeast-mold were performed, as well as the chemicalanalyses such as pH, titration acidity and salt.The pH, titration acidity and salt content of the samples produced by adding starterculture were found as 3.43, 0.88% and 4.20%, respectively, while those of controlsamples were 3.45, 0.98% and 4.15%, respectively. The highest LAB, TMAB and yeastcounts during fermentation in starter added samples were 8.58, 8.55 and 4.75 logcfu/mL, respectively; in control samples those were 8.35, 8.32 and 5.56 log cfu/mL,respectively. Mold, enterobacteria and coliform counts were found lower than 1 logcfu/mL. Lactobacillus plantarum 11B strain, which was used as starter culture for theexperiments, produced 0.413 µg/mL total biogenic amine in MRS broth. At the end ofthe fermentation period, putrescine (11.863 µg/mL-brine), phenylethylamine (4.633µg/mL-brine) and tryptamine (1.936 µg/mg-fruit) were determined as the biogenicamines which had the highest concentration in starter added samples. Whereasphenylethylamine (29.817 µg/mL-brine), putrescine (20.492 µg/mg-fruit) andtryptamine (9.246 µg/mL-brine) displayed the highest concentrations in controlsamples. On the other hand, spermine and histamine levels were higher in controlsamples (6.536 µg/mL-brine and 3.810 µg/mg-fruit, respectively) produced byspontaneous fermentation than the samples produced by adding starter culture. It wasdetermined that phenylethylamine, putrescine, histamine tyramine and total biogenicamine contents of the samples were lower than the toxic limits, except thephenylethylamine content of control samples.
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