Lactic Acid Bacteria Isolation from Üçburun Peppers and Comparison of the Different Production Process for Pickled Pepper

Basit Öğe Kaydı
dc.contributor.authorNalbant, Ali
dc.contributor.authorOmeroglu, Esra Ersoy
dc.date.accessioned2024-08-31T07:49:30Z
dc.date.available2024-08-31T07:49:30Z
dc.date.issued2024
dc.departmentEge Üniversitesien_US
dc.description.abstractIn recent years, the number of conscious consumers who care about accessing safe food has increased, and this has brought about an increased interest in pickle products that do not contain preservatives and are obtained by natural fermentation. With the negative effects of food additives on health coming to the forefront, the search for new and natural methodologies in pickle production processes has begun. For this purpose, lactic acid bacteria (LAB), which is the most common bacteria in pickle fermentation and a normal microbiota member of fresh peppers, is used for natural fermentation studies in pickle production. In this context, this study aimed to sample & Uuml;& ccedil;burun pepper (Capsicum annuum var. annuum L., Golden Greek) for LAB isolation and to compare two different pickle production techniques within the scope of industrial processing. Accordingly, sampling was performed from two different sampling points for LAB isolation. The phenotypic and biochemical characteristics of the obtained isolates were determined. Kit-based identification of 10 isolates that were determined to exhibit different profiles was carried out using the API 50CH kit. To obtain additive-free pickled peppers on an industrial scale, two different pickle production processes (fermentation and acidification methods) were applied. According to the analysis results and the differences in the production stages of stock pickles, it has been seen that the pickles obtained by the acidification method are more suitable for pickle industry production.en_US
dc.description.sponsorshipEge University Scientific Research Projects Coordination Unit; Office of Scientific Research Project of Ege University (BAP)en_US
dc.description.sponsorshipAuthors thank the Office of Scientific Research Project of Ege University (BAP) and K.F.C. G & imath;da A.S.en_US
dc.identifier.doi10.3390/fermentation10040196
dc.identifier.issn2311-5637
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85191609933en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.3390/fermentation10040196
dc.identifier.urihttps://hdl.handle.net/11454/104893
dc.identifier.volume10en_US
dc.identifier.wosWOS:001210091100001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherMdpien_US
dc.relation.ispartofFermentation-Baselen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz20240831_Uen_US
dc.subjectLactic Acid Bacteriaen_US
dc.subjectPickled Pepperen_US
dc.subjectFermentationen_US
dc.subjectPepperoncinien_US
dc.subjectFresh Pepperen_US
dc.subjectIsolationen_US
dc.subject& Uuml;& Ccedil;Burunen_US
dc.titleLactic Acid Bacteria Isolation from Üçburun Peppers and Comparison of the Different Production Process for Pickled Pepperen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu