Survival of free and alginate-based microencapsulated Lactiplantibacillus plantarum and Pediococcus parvulus in sauerkraut

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dc.authoridKirmizigul Peker, Aysegul/0000-0003-4723-7374
dc.authoridGüney, Damla/0000-0002-2691-8077
dc.authoridsengun, ilkin/0000-0001-6940-2129
dc.contributor.authorPeker, Aysegul Kirmizigul
dc.contributor.authorGuney, Damla
dc.contributor.authorSengun, Ilkin
dc.date.accessioned2024-08-31T07:50:18Z
dc.date.available2024-08-31T07:50:18Z
dc.date.issued2024
dc.departmentEge Üniversitesien_US
dc.description.abstractThe aim of the present study was to investigate the effect of alginate and inulin-based microencapsulation on the viability of Lactiplantibacillus plantarum HL4 and Pediococcus parvulus HL14 in sauerkraut. Sauerkraut maintianed the desired microencapsulated cell count ( >6 log CFU/g) until the sixth week of storage. At the end of storage, MSL (samples containing L. plantarum HL4) had the highest total phenolic content (2536.50 mg GAE/L). However, at the end of storage, MSL and MSP (samples containing P. parvulus HL14) showed the highest DPPH value of 71.67% and 62.26% and ABTS( +) value of 95.68% and 94.08%, respectively. The highest general assessment scores were achieved by samples containing L. plantarum HL4 and P. parvulus HL14. Consequently, the microcapsules demonstrated a protective effect on the strains, particularly P. parvulus . Furthermore, the strains have a high potential for sauerkraut production enriched with presumptive probiotics, and the final product could be acceptable to consumers.en_US
dc.description.sponsorshipEge University Scientific Research Project Commission [FGA -2022-23495]en_US
dc.description.sponsorshipThis study was supported by Ege University Scientific Research Project Commission for the project entitled Production of pickles enriched with endogenous probiotic lactic acid bacteria (Project No: FGA -2022-23495) .en_US
dc.identifier.doi10.1016/j.fbio.2024.104201
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopus2-s2.0-85191815610en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2024.104201
dc.identifier.urihttps://hdl.handle.net/11454/105186
dc.identifier.volume59en_US
dc.identifier.wosWOS:001237071900001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Bioscienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240831_Uen_US
dc.subjectSauerkrauten_US
dc.subjectStarter Cultureen_US
dc.subjectProbioticsen_US
dc.subjectMicroencapsulationen_US
dc.titleSurvival of free and alginate-based microencapsulated Lactiplantibacillus plantarum and Pediococcus parvulus in sauerkrauten_US
dc.typeArticleen_US

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