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Dadalı C. Fermented cereal soup with artichoke (Cynara scolymus L.) bracts: volatile profile, functional, powder and sensory properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2564-2573. [PMID: 36600680 DOI: 10.1002/jsfa.12426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/30/2022] [Accepted: 01/05/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Artichoke (Cynara scolymus L.) bracts are agricultural wastes formed during artichoke processing. Artichoke bracts are used in fermented cereal soup tarhana to replace 10%, 20%, and 30% of wheat flour and functional, powder, sensory properties and volatile compounds of tarhana samples were investigated. RESULTS The use of artichoke bracts in tarhana increased total (8.37-17.17 g/100 g) and insoluble dietary fiber (5.84-14.09 g/100 g), total phenolic content (2.88-3.62 mg GAE/g), and antioxidant activity (3.07-3.86 μmol TE/g) values. Replacement of wheat flour by artichoke bracts resulted in lower L*, a*, and b* values. While water absorption capacity increased, oil absorption capacity and emulsifying activity were not affected by artichoke bracts replacement. Artichoke bracts replacement in tarhana influenced powder characteristics as, decrease in bulk density, increase in Carr index, wettability, and dispersibility values. Volatiles from terpene are most abundant (64.47-27.17 mg/kg) in tarhana containing artichoke bracts, followed by volatiles from ester (42.91-25.85 mg/kg). Limonene was the main volatile compound of tarhana samples. CONCLUSION Sensory acceptable tarhana was obtained when up to 30% artichoke bracts were used as wheat flour replacer in tarhana. The contribution to sustainability was achieved, and a healthier tarhana rich in dietary fiber was obtained by using artichoke bracts in tarhana. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Ceyda Dadalı
- Department of Food Engineering, Engineering Faculty, Ege University, İzmir, Turkey
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Ozturk Cetin O, Cebeci Avunca S, Cagri Mehmetoglu A, Yemis O, Ozturk M. Suitability of acid whey for fermented and fresh‐pack cornichon pickle production. INT J DAIRY TECHNOL 2023. [DOI: 10.1111/1471-0307.12950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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3
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Boyaci Gunduz CP, Agirman B, Gaglio R, Franciosi E, Francesca N, Settanni L, Erten H. Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation. Food Chem X 2022; 14:100357. [PMID: 35693452 PMCID: PMC9178471 DOI: 10.1016/j.fochx.2022.100357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 05/18/2022] [Accepted: 06/01/2022] [Indexed: 11/28/2022] Open
Abstract
Chemical, microbiological and VOCs profile showed the relevance of starter addition. MiSeq Illumina confirmed that Lactobacillus spp. constituted the major LAB group. Fructilactobacillus sanfranciscensis was the most isolated LAB species. Rapid acidifying LAB strains should be preferred for sourdough production. Number of VOCs increased in sourdoughs produced with starter culture.
This research aimed to analyze variations in chemical properties, microbiological characteristics and generated volatile organic compounds (VOCs) profile during sourdough fermentation. Sourdoughs were collected from different cities in Turkey at two different times and lactic acid bacteria (LAB) in the samples were identified with culture-independent and culture-dependent molecular methods. According to culture-dependent methodology, thirteen LAB species were identified. Lactobacillus spp. were identified as the major group according to MiSeq Illumina analysis. Technological potential of commonly isolated LAB species was evaluated. Due to high frequency of isolation, Fructilactobacillus sanfranciscensis and Lactiplantibacillus plantarum strains were better investigated for their technological traits useful in sourdough production. Experimental sourdoughs were produced with mono- and dual-culture of the selected strains and chemical properties and microbiological characteristics, as well as VOCs profile of the sourdoughs, were subjected to multivariate analysis which showed the relevance of added starter, in terms of acidification and VOCs profile.
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Boyaci Gunduz CP, Erten H. Yeast Biodiversity in Chickpea Sourdoughs and Comparison of the Microbiological and Chemical Characteristics of the Spontaneous Chickpea Fermentations. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16479] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Huseyin Erten
- Cukurova University Faculty of Agriculture Food Engineering Department 01330 Adana TURKEY
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5
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Taşdelen E, Şimşek Ö. The effects of ropy exopolysaccharide-producing Lactiplantibacillus plantarum strains on tarhana quality. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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6
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Soyuçok A, Zafer Yurt MN, Altunbas O, Ozalp VC, Sudagidan M. Metagenomic and chemical analysis of Tarhana during traditional fermentation process. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2020.100824] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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7
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GÖNCÜ A, ÇELİK İ. Investigation of some properties of gluten-free tarhanas produced by red, green and yellow lentil whole flour. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.34919] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Ali GÖNCÜ
- Aydın Adnan Menderes University, Turkey
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Özel B, Şimşek Ö, Settanni L, Erten H. The influence of backslopping on lactic acid bacteria diversity in tarhana fermentation. Int J Food Microbiol 2020; 335:108886. [PMID: 32950916 DOI: 10.1016/j.ijfoodmicro.2020.108886] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 08/15/2020] [Accepted: 09/05/2020] [Indexed: 10/23/2022]
Abstract
Tarhana is produced at batch systems in which the microbiota has changed accordingly to the microbial load from ingredients. In order to stabilize the microbiota, the effects of backslopping carried out under different temperature regimes (25 and 30 °C), pH (3.70 and 4.00) and inoculation rates (5, 10 and 15%) on lactic acid bacteria (LAB) diversity were determined in tarhana dough. LAB and Total Aerobic Mesophilic Bacteria (TAMB) numbers increased in all tarhana dough samples subjected to backslopping. Temperature and pH significantly affected the microbiological diversity of tarhana whereas the different inoculation rates did not. Tarhana dough showed complex tarhana microbiota following backslopping at pH 4.00 independently on the temperature applied. When backslopping was carried out at pH 3.70 and 25 °C, tarhana microbiota stabilized and became steady after several cycles. The LAB species found in all dough samples after the final backslopping were Lactobacillus plantarum, Lactobacillus alimentarius and Lactobacillus brevis which were able to carry out the fermentation in all conditions tested. In order to obtain a stable presence of LAB populations at industrial level for tarhana production, this work showed that backslopping is recommended at pH 3.70 and 25 °C with any inoculation ratios.
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Affiliation(s)
- Burcu Özel
- Cukurova University, Faculty of Agriculture, Department of Food Engineering, 01330 Adana, Turkey; University of Pamukkale, Cal Vocational High School, Department of Food Processing, 20700 Denizli, Turkey.
| | - Ömer Şimşek
- University of Pamukkale, Faculty of Engineering, Department of Food Engineering, 20160 Denizli, Turkey.
| | - Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.
| | - Huseyin Erten
- Cukurova University, Faculty of Agriculture, Department of Food Engineering, 01330 Adana, Turkey.
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Characterization of Pediococcus acidilactici PFC69 and Lactococcus lactis PFC77 Bacteriocins and Their Antimicrobial Activities in Tarhana Fermentation. Microorganisms 2020; 8:microorganisms8071083. [PMID: 32708067 PMCID: PMC7409229 DOI: 10.3390/microorganisms8071083] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 07/10/2020] [Accepted: 07/12/2020] [Indexed: 12/30/2022] Open
Abstract
Tarhana is a traditional cereal product fermented by lactic acid bacteria (LAB) and yeast strains that has gained special interest recently as an infant nutrition. Tarhana contains wheat flour, yogurt, and various vegetables that might create a microbiological toxicological risk, especially for Bacillus cereus and Staphylococcus aureus. In this study, characterization of the metabolites responsible for antibacterial activity of Pediococcus acidilactici PFC69 and Lactococcus lactis PFC77 strains obtained from tarhana was performed, and antibacterial effects were detected against B. cereus ATCC 11778 and S. aureus ATCC 29213 during the fermentation. A total of 12,800 AU/mL antibacterial activity was observed for the supernatants of the PFC69 and PFC77 strains that were found to be stable at high temperature and in low pH conditions and sensitive to proteases, suggesting the antimicrobial metabolite is a bacteriocin. These bacteriocins were further purified and their molecular sizes were determined as 4.5 and 3.5 kDa, respectively. Importantly, inoculation of PFC69 and PFC77 to tarhana dough significantly decreased B. cereus ATCC 11778 and S. aureus ATCC 29213 amounts from the fifth day of fermentation compared to the control dough samples. P. acidilactici PFC69 and L. lactis PFC77 strains were concluded as bioprotective cultures for tarhana and these strains were offered for other cereal-based fermentations.
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Boyaci‐Gunduz CP, Erten H. Predominant yeasts in the sourdoughs collected from some parts of Turkey. Yeast 2020; 37:449-466. [DOI: 10.1002/yea.3500] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 05/12/2020] [Accepted: 05/14/2020] [Indexed: 12/12/2022] Open
Affiliation(s)
- Cennet Pelin Boyaci‐Gunduz
- Faculty of Agriculture, Food Engineering Department Cukurova University Adana Turkey
- Faculty of Engineering, Food Engineering Department Adana Alparslan Turkes Science and Technology University Adana Turkey
| | - Huseyin Erten
- Faculty of Agriculture, Food Engineering Department Cukurova University Adana Turkey
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11
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Agirman B, Erten H. Biocontrol ability and action mechanisms of Aureobasidium pullulans GE17 and Meyerozyma guilliermondii KL3 against Penicillium digitatum DSM2750 and Penicillium expansum DSM62841 causing postharvest diseases. Yeast 2020; 37:437-448. [PMID: 32452099 DOI: 10.1002/yea.3501] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 04/02/2020] [Accepted: 05/14/2020] [Indexed: 12/14/2022] Open
Abstract
Epiphytic yeasts were isolated from different cultivars of apples and lemons and identified by a combination of PCR-RFLP of 5.8S rRNA region and sequencing of D1/D2 domain of the 26S rRNA gene. Among 69 isolates, Aureobasidium pullulans GE17 and Meyerozyma guilliermondii KL3 strains showed the greatest antagonistic activity against two significant apple and lemon postharvest pathogens, Penicillium expansum DSM62841 (blue mold) and Penicillium digitatum DSM2750 (green mold), after preliminary screening. Yeasts were applied as single and mixed cultures with two different cell concentrations of 106 and 108 cells/ml in the present study. It was determined that antagonistic activity of two yeast strains studied emerged with a combination of several mechanisms of action including competition for space and nutrients, production of volatile organic compounds (VOCs), secretion of extracellular lytic enzymes and inhibition of fungal spore germination. The highest inhibition of mycelial growth on P. expansum DSM62841 and P. digitatum DSM2750 (83.4% and 74.7%, respectively) was achieved by utilization of single culture of A. pullulans GE17. Otherwise, the application of mixed culture at the ratio of 108 cells/ml inhibited spore germination of both pathogens from 86% to 95%. Results of this study suggest that an increase in yeast cell concentrations positively affected their biocontrol activity against blue and green molds. According to the results, employing single culture of M. guilliermondii KL3 did not exhibit effective antagonistic activity against blue and green molds. However, utilization of A. pullulans GE17 alone and mixed culture showed succesfull controlling against both P. expansum DSM62841 and P. digitatum DSM2750.
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Affiliation(s)
- Bilal Agirman
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey
| | - Huseyin Erten
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey
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12
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Zehir Şentürk D, Dertli E, Erten H, Şimşek Ö. Structural and technological characterization of ropy exopolysaccharides produced by Lactobacillus plantarum strains isolated from Tarhana. Food Sci Biotechnol 2020; 29:121-129. [PMID: 31976134 DOI: 10.1007/s10068-019-00641-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Revised: 05/30/2019] [Accepted: 06/07/2019] [Indexed: 11/28/2022] Open
Abstract
Exopolysaccharide producing starter cultures enable manufacturing "clean labeled" foods with improved textural and nutritional properties. The structural and technological analyses were performed on the ropy exopolysaccharides of six Lactobacillus plantarum. The incubation temperature, time and pH affected the exopolysaccharide production and high exopolysaccharide was produced in the presence of sucrose and maltose. The viscosity of exopolysaccharide was high at acidic conditions except PFC311E that showed viscous at neutral pH. Lactobacillus plantarum strains produced between 120 and 400 mg/L exopolysaccharide in which the highest was observed at L. plantarum PFC311. Exoploysaccharides were degraded over 300 °C except PFC311E that degraded at 295.7 °C. The NMR analyses revealed that the exopolysaccharides were synthesized by α1-6, α1-3 and α1-4 bonds with glucose, galactose and fructose moieties. In conclusion, L. plantarum PFC311 produced ropy exopolysaccharide with different structural, rheological and thermal properties and reveals potential to be used in food industry.
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Affiliation(s)
- Duygu Zehir Şentürk
- 1Department of Food Engineering, University of Pamukkale, 20160 Denizli, Turkey
| | - Enes Dertli
- 2Department of Food Engineering, University of Bayburt, 69000 Bayburt, Turkey
| | - Hüseyin Erten
- 3Department of Food Engineering, University of Cukurova, 01330 Adana, Turkey
| | - Ömer Şimşek
- 1Department of Food Engineering, University of Pamukkale, 20160 Denizli, Turkey
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13
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Chrun R, Born P, Huon T, Buntong B, Chay C, Inatsu Y. Application of Lactic Acid Bacteria for Enhanced Food Safety of Cambodian Fermented Small Fish ( Pha-ork Kontrey). FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.687] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | | | | | | | | | - Yasuhiro Inatsu
- National Food Research Institute, National Agriculture and Food Research Organization
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14
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DEMIRCI AS, PALABIYIK I, OZALP S, TIRPANCI SIVRI G. Effect of using kefir in the formulation of traditional Tarhana. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.29817] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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15
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MALDI-TOF/TOF mass spectrometry for determination of yeast diversity in traditional cornelian cherry tarhana produced with different cereal/pseudocereal flours. ANN MICROBIOL 2019. [DOI: 10.1007/s13213-019-01452-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
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16
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Erdogan M, Agirman B, Boyaci-Gunduz C, Erten H. Partial replacement of sodium chloride with other chloride salts for the production of black table olives from cv. Gemlik. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2018. [DOI: 10.3920/qas2018.1314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- M. Erdogan
- Cukurova University, Faculty of Agriculture, Department of Food Engineering, 01330 Adana, Turkey
| | - B. Agirman
- Cukurova University, Faculty of Agriculture, Department of Food Engineering, 01330 Adana, Turkey
| | - C.P. Boyaci-Gunduz
- Cukurova University, Faculty of Agriculture, Department of Food Engineering, 01330 Adana, Turkey
| | - H. Erten
- Cukurova University, Faculty of Agriculture, Department of Food Engineering, 01330 Adana, Turkey
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Özdemir N, Şimşek Ö, Temiz H, Çon AH. The effect of fermentation time on the volatile aromatic profile of tarhana dough. FOOD SCI TECHNOL INT 2018; 25:212-222. [DOI: 10.1177/1082013218815325] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Tarhana is a traditional food produced by fermentation of a dough prepared by mixing wheat flour, yoghurt, tomato, paprika, onion and mint. The fermentation of mixture of natural products gives the tarhana an aromatized desired food characteristic. Therefore, we aimed to determine the effects of fermentation time at home and commercial scale on the aromatic volatile profile of tarhana. In this respect, nine different tarhana dough samples were prepared at home and commercial scale and analysed for volatile and organic acid composition during fermentation which were then evaluated by principal component analysis. In all dough samples, the lactic, succinic and acetic acids were the most produced organic acids while the amounts of ketones decreased, and the alcohols, in particular the esters, increased within fermentation. Particularly, ethyl-lactate and ethyl-acetate increased significantly as well as ethyl-caprylate, ethyl-capronate and ethyl-hexanote responsible for fruity and flower flavour were also accumulated. Tarhana doughs were clustered in two main groups after five days of fermentation with principal component analysis and these clusters remained stable until the end of fermentation. As a conclusion, fermentation time determines the desirable tarhana by ensuring the formation of aromatic volatiles particularly esters. It is necessary to ferment tarhana for at least five days in order to obtain typical aromatic properties.
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Affiliation(s)
- Nilgün Özdemir
- Department of Food Engineering, Faculty of Engineering, Ondokuz Mayıs University, Samsun, Turkey
| | - Ömer Şimşek
- Department of Food Engineering, Faculty of Engineering, Pamukkale University, Denizli, Turkey
| | - Hasan Temiz
- Department of Food Engineering, Faculty of Engineering, Ondokuz Mayıs University, Samsun, Turkey
| | - Ahmet Hilmi Çon
- Department of Food Engineering, Faculty of Engineering, Ondokuz Mayıs University, Samsun, Turkey
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18
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Özdemir N, Yazıcı G, Şimşek Ö, Özkal SG, Çon AH. The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.09.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Behera SS, Ray RC, Zdolec N. Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods. BIOMED RESEARCH INTERNATIONAL 2018; 2018:9361614. [PMID: 29998137 PMCID: PMC5994577 DOI: 10.1155/2018/9361614] [Citation(s) in RCA: 167] [Impact Index Per Article: 27.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/09/2018] [Revised: 03/31/2018] [Accepted: 04/03/2018] [Indexed: 12/20/2022]
Abstract
Lactobacillus plantarum (widespread member of the genus Lactobacillus) is one of the most studied species extensively used in food industry as probiotic microorganism and/or microbial starter. The exploitation of Lb. plantarum strains with their long history in food fermentation forms an emerging field and design of added-value foods. Lb. plantarum strains were also used to produce new functional (traditional/novel) foods and beverages with improved nutritional and technological features. Lb. plantarum strains were identified from many traditional foods and characterized for their systematics and molecular taxonomy, enzyme systems (α-amylase, esterase, lipase, α-glucosidase, β-glucosidase, enolase, phosphoketolase, lactase dehydrogenase, etc.), and bioactive compounds (bacteriocin, dipeptides, and other preservative compounds). This review emphasizes that the Lb. plantarum strains with their probiotic properties can have great effects against harmful microflora (foodborne pathogens) to increase safety and shelf-life of fermented foods.
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Affiliation(s)
- Sudhanshu S. Behera
- Department of Fisheries and Animal Resources Development, Government of Odisha, Bhubaneswar, India
- Centre for Food Biology Studies, 1071/17 Jagamohan Nagar, Khandagiri PO, Bhubaneswar 751 030, Odisha, India
| | - Ramesh C. Ray
- Centre for Food Biology Studies, 1071/17 Jagamohan Nagar, Khandagiri PO, Bhubaneswar 751 030, Odisha, India
| | - Nevijo Zdolec
- Department of Hygiene, Technology and Food Safety, Faculty of Veterinary Medicine, University of Zagreb, Heinzelova 55, 10000 Zagreb, Croatia
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Decimo M, Quattrini M, Ricci G, Fortina MG, Brasca M, Silvetti T, Manini F, Erba D, Criscuoli F, Casiraghi MC. Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation. AMB Express 2017; 7:205. [PMID: 29147976 PMCID: PMC5689044 DOI: 10.1186/s13568-017-0506-y] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Accepted: 11/07/2017] [Indexed: 12/15/2022] Open
Abstract
Sustainable exploitation of agro-industrial by-products has attracted great interest in cereal bran valorization. In this research, a polyphasic approach has been carried out to characterize maize bran at microbiological and chemical level during a sourdough like fermentation process, in order to enhance its technological and nutritional properties. Autochthonous microbiota was isolated at different refreshment steps and subjected to identification and molecular characterization. Fermentation was characterized by a rapid increase in lactic acid bacteria and yeasts, with a co-dominance, at the initial stage, of Weissella spp., Pediococcus spp. and Wickerhamomyces anomalus. At the end of the fermentation, a natural selection was produced, with the prevalence of Lactobacillus plantarum, Lactobacillus brevis and Kazachstania unispora. This is the first time that a specific association between LAB and yeasts is reported, during the maize bran fermentation process. Enzymatic activities related to this microbial consortium promoted a "destructuration" of the fiber fraction, an increase in soluble dietary fiber and a reduction of phytic acid content. Our data also evidenced a noticeable increment in ferulic acid. The results obtained indicate that fermentation processes represent an efficient biotechnological approach to increase nutritional and functional potential of maize bran. Moreover, the characterization of microbiota involved in natural fermentation process will allow the selection of specific biotypes, with appropriate metabolic and enzymatic activities, to conduct "tailored" fermentation processes and improve brans or whole-meal flours from both nutritional and technological points of view.
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Affiliation(s)
- Marilù Decimo
- Institute of Sciences of Food Production, National Research Council of Italy, Milan, Italy
| | - Mattia Quattrini
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - Giovanni Ricci
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - Maria Grazia Fortina
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - Milena Brasca
- Institute of Sciences of Food Production, National Research Council of Italy, Milan, Italy
| | - Tiziana Silvetti
- Institute of Sciences of Food Production, National Research Council of Italy, Milan, Italy
| | - Federica Manini
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - Daniela Erba
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - Franca Criscuoli
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
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Affiliation(s)
- Nevin Şanlier
- Biruni University, Faculty of Health Sciences, Nutrition and Dietetics Department, İstanbul, Turkey
| | - Büşra Başar Gökcen
- Gazi University, Faculty of Health Sciences, Nutrition and Dietetics Department, Ankara, Turkey
| | - Aybüke Ceyhun Sezgin
- Gazi University, Faculty of Tourism, Department of Gastronomy and Culinary Art, Gölbaşı/Ankara, Turkey
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Temiz H, Tarakçı Z. Composition of volatile aromatic compounds and minerals of tarhana enriched with cherry laurel ( Laurocerasus officinalis). Journal of Food Science and Technology 2017; 54:735-742. [PMID: 28298687 DOI: 10.1007/s13197-017-2513-z] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/11/2017] [Accepted: 01/25/2017] [Indexed: 11/28/2022]
Abstract
Different concentrations of cherry laurel pulp (0, 5, 10, 15 and 20%) were used to produce tarhana samples. Volatile aromatic compounds and minor mineral content were investigated. Volatile aromatic compounds were analyzed by using GC-MS with SPME fiber and minor mineral values were evaluated with inductively coupled plasma optical emission spectrometer. The statistical analysis showed that addition of pulp affected volatile aromatic compounds and minor mineral content significantly. Thirty five volatile aromatic compounds were found in tarhana samples. The octanoic acid from acids, benzaldehyde (CAS) phenylmethanal from aldehydes, 6-methyl-5-hepten-2-one from ketones, octadecane (CAS) n-octadecane form terpenes, ethyl caprylate from esters and benzenemethanol (CAS) benzyl alcohol from alcohols had the highest percentage of volatile aromatic compounds. Tarhana samples were rich source of Mn, Cu and Fe content.
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Affiliation(s)
- Hasan Temiz
- Department of Food Engineering, Engineering Faculty, Ondokuz Mayis University, Samsun, Turkey
| | - Zekai Tarakçı
- Department Food Engineering, Agricultural Faculty, Ordu University, Ordu, Turkey
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Şimşek Ö, Özel S, Çon AH. Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale. Food Sci Biotechnol 2017; 26:181-187. [PMID: 30263526 DOI: 10.1007/s10068-017-0024-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2016] [Revised: 10/21/2016] [Accepted: 11/16/2016] [Indexed: 01/08/2023] Open
Abstract
In this study, lactic acid bacteria diversity during the fermentation of homemade and commercially prepared Tarhana, a traditional fermented cereal food from Anatolia, was determined and compared. The isolates collected from Tarhana dough were differentiated according to their (GTG)5 profiles and then identified using 16S rDNA and pheS gene sequences. The variation of lactic acid bacteria during fermentation was also screened using PCR-DGGE. Commercially prepared Tarhana dough was fermented with higher Lactobacillus spp. diversity than homemade Tarhana dough. Lactobacillus casei, L. alimentarius, L. fabifermentas, and L. paralimentarius were identified differently from the fermentation of commercially prepared Tarhana dough. PCR-DGGE analysis revealed that L. plantarum was the main strain for homemade Tarhana, whereas L. brevis and L. alimentarius were observed in commercially prepared Tarhana dough fermentation. In conclusion, L. plantarum, L. brevis and L. alimentarius can be useful as a potential starter culture for the industrial production of Tarhana.
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Affiliation(s)
- Ömer Şimşek
- 1Department of Food Engineering, University of Pamukkale, Faculty of Engineering, Denizli, Turkey
| | - Serap Özel
- 1Department of Food Engineering, University of Pamukkale, Faculty of Engineering, Denizli, Turkey
| | - Ahmet Hilmi Çon
- 2Department of Food Engineering, University of Ondokuz Mayıs, Faculty of Engineering, Samsun, Turkey
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The Impact of Different Lactic Acid Bacteria Sourdoughs on the Quality Characteristics of Toast Bread. J FOOD QUALITY 2017. [DOI: 10.1155/2017/7825203] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The effect of sourdough inoculated with three novel single strains of lactic acid bacteria (LAB) (Lactobacillus casei jQ412732, Lactobacillus plantarum jQ301799, and Lactobacillus brevis IBRC-M10790) as well as mixed strains was evaluated on the quality characteristics of Toast bread. Antifungal properties of sourdoughs due to organic acid production were measured by HPLC, and storability was evaluated by thermal and textural analysis in days 1, 3, and 6. Despite the impact of sourdough concentration on microbial preservation, no significant effect was observed in the case of enthalpy reduction. Mixed LAB strains showed the best results in reducing the enthalpy and hardness of bread as well as better microbial preservation by producing the highest amount of organic acids, justified by sensory panelists. Among single strains, L. casei gave better results in reducing hardness and staling rate of bread. Scanning Electron Microscopy micrographs of bread also showed the differences.
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Yagmur G, Tanguler H, Leventdurur S, Elmaci S, Turhan E, Francesca N, Settanni L, Moschetti G, Erten H. Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields. POL J FOOD NUTR SCI 2016. [DOI: 10.1515/pjfns-2015-0041] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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26
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Leventdurur S, Sert-Aydın S, Boyaci-Gunduz CP, Agirman B, Ben Ghorbal A, Francesca N, Martorana A, Erten H. Yeast biota of naturally fermented black olives in different brines made from cv. Gemlik grown in various districts of the Cukurova region of Turkey. Yeast 2016; 33:289-301. [DOI: 10.1002/yea.3170] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2015] [Revised: 04/25/2016] [Accepted: 04/25/2016] [Indexed: 12/14/2022] Open
Affiliation(s)
- Sezgi Leventdurur
- Department of Food Engineering, Faculty of Agriculture; Cukurova University; 01330 Adana Turkey
| | - Selvihan Sert-Aydın
- Department of Food Engineering, Faculty of Agriculture; Cukurova University; 01330 Adana Turkey
| | - C. Pelin Boyaci-Gunduz
- Department of Food Engineering, Faculty of Agriculture; Cukurova University; 01330 Adana Turkey
| | - Bilal Agirman
- Department of Food Engineering, Faculty of Agriculture; Cukurova University; 01330 Adana Turkey
| | - Akram Ben Ghorbal
- Department of Food Engineering, Faculty of Agriculture; Cukurova University; 01330 Adana Turkey
| | - Nicola Francesca
- Universita degli Studi di Palermo; Dipartimento Scienze Agrarie e Forestali; Viale delle Scienze 4 90128 Palermo Italy
| | - Alessandra Martorana
- Universita degli Studi di Palermo; Dipartimento Scienze Agrarie e Forestali; Viale delle Scienze 4 90128 Palermo Italy
| | - Hüseyin Erten
- Department of Food Engineering, Faculty of Agriculture; Cukurova University; 01330 Adana Turkey
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Salameh C, Banon S, Hosri C, Scher J. An overview of recent studies on the main traditional fermented milks and white cheeses in the Mediterranean region. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1075210] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Tanguler H, Saris PEJ, Erten H. Microbial, chemical and sensory properties of shalgams made using different production methods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1008-1015. [PMID: 24924855 DOI: 10.1002/jsfa.6781] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/22/2014] [Revised: 05/25/2014] [Accepted: 06/06/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Shalgam is a traditional Turkish lactic acid fermented beverage. This study examined the microbial, chemical and sensory characteristics of shalgams produced by various methods. RESULTS Different production methods using traditional method (dough fermentation and carrot fermentation), direct method (without dough fermentation) and with the addition of starter cultures were applied to produce shalgams. The final amounts of total acidity as lactic acid (6.33-9.22 g L(-1)), pH (3.42-3.55), the counts of lactic acid bacteria (7.43-7.74 log CFU mL(-1)), total mesophilic aerobic bacteria (7.03-7.46 log CFU mL(-1)), yeasts (6.96-7.50 log CFU mL(-1)) and non-Saccharomyces yeasts (4.21-5.19 log CFU mL(-1) ) were found. Lactobacillus plantarum and then Lb. buchneri were the most frequently isolated bacteria in shalgam samples. Sensory evaluation of shalgams showed that sample produced using traditional method with starter additions obtained highest scores. CONCLUSION This study showed that addition of starter lactic acid bacteria cultures improved the quality of shalgams. Analysis of the results indicated that the direct method for the production of shalgam is not preferable. The data obtained can be useful for industrial shalgam producers.
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Affiliation(s)
- Hasan Tanguler
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, TR-01330, Adana, Turkey
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29
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Özel S, Sabanoğlu S, Çon AH, Şimşek Ö. Diversity and Stability of Yeast Species During the Fermentation of Tarhana. FOOD BIOTECHNOL 2015. [DOI: 10.1080/08905436.2014.996895] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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30
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Özçam M, Obuz E, Tosun H. Aflatoxin M1 in Tarhana chips. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2014; 7:182-5. [DOI: 10.1080/19393210.2013.874373] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Colak H, Hampikyan H, Bingol EB, Cetin O, Akhan M, Turgay SI. Determination of mould and aflatoxin contamination in tarhana, a Turkish fermented food. ScientificWorldJournal 2012; 2012:218679. [PMID: 22623886 PMCID: PMC3349127 DOI: 10.1100/2012/218679] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2011] [Accepted: 12/20/2011] [Indexed: 11/17/2022] Open
Abstract
Tarhana is a popular traditional Turkish cereal-based fermented food product mainly produced at home or at home-scale level. Some certain mould species can grow even at low moisture and pH values and produce aflatoxins in food. This study was conducted to determine aflatoksin levels in tarhana. For this purpose, a total of 138 tarhana powder samples were collected from bazaars in Istanbul and analyzed for aflatoxins, mould contamination, and some physco-chemical parameters. As a result, 32 out of 138 tarhana samples (23.2%) were found to be contaminated with aflatoxins in the range of 0.7–16.8 μg/kg, whereas 29 samples contained Aflatoxin B1 (AFB1) ranging from 0.2–13.2 μg/kg. All samples (100%) contaminated with moulds in the range of 1.4 × 101 –5.8 × 107cfu/g. The average pH, moisture and aw results were detected as 3.82, 12.71%, and 0.695, respectively.
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Affiliation(s)
- Hilal Colak
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University, Avcilar, Istanbul, Turkey.
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Francesca N, Sannino C, Moschetti G, Settanni L. Microbial characterisation of fermented meat products from the Sicilian swine breed “Suino Nero Dei Nebrodi”. ANN MICROBIOL 2012. [DOI: 10.1007/s13213-012-0444-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
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