1
|
Sağiroğlu A, Özdemir N, Çon AH. Multifunctional potentials of lactic acid bacterial isolates from Turkish traditional fermented foods. Lett Appl Microbiol 2023; 76:6887827. [PMID: 36688744 DOI: 10.1093/lambio/ovac012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 09/13/2022] [Accepted: 11/03/2022] [Indexed: 01/24/2023]
Abstract
This study aimed to isolate LAB strains with antimicrobial activity that can be used as bio-protective agents, from yogurt, pickle, and cheese samples, which are Turkish traditional fermented foods, and to reveal the potential probiotic properties of these isolates with antimicrobial activity. In addition, it was aimed for the first time to examine the potential and uniqueness of these domestic and local traditional fermented foods. In the study, a total of 682 LAB isolates from Turkish traditional fermented samples were isolated. Thirteen isolates with both high and antifungal activities were selected; four Lactiplantibacillus pentosus strains, six Lactiplantibacillus plantarum strains, and one each Enterococcus lactis, Enterococcus durans, and Enterococcus faecalis strains. Ten isolates of them were suggested as potential probiotics (excluding 1Y2-1, 1Y7-3, and 3Y12-4). It was thought that the L. pentosus 2Y7-1, which was slow to produce acid, could be used as a co-culture in fermented products with a long ripening stage, supported by enriching the product of its milk coagulation, β-galactosidase, proteolytic, and cholesterol assimilation abilities in terms of bioactive peptide and prebiotics. Another strain, E. faecalis 3Y4-3, which was high proteolytic activity, was suggested as a co-culture in fermented products to improve both organoleptic properties and increase bioactive peptides. On the other hand, among non-probiotics, L. plantarum 3Y12-4 can be used as a starter culture in fermented milk products in order to evaluate its milk coagulation, cholesterol assimilation, and proteolytic abilities. As a result, these three strains can be used in many areas, such as fermented and/or functional food production and enzyme production. In addition, this has been the first study to examine the potential and uniqueness of Turkish domestic and local traditional fermented foods in Samsun, Turkey, together, in terms of both antimicrobial and probiotic LAB isolate (multifunctional) potential and diversity.
Collapse
Affiliation(s)
- Ayşen Sağiroğlu
- Department of Food Engineering, Ondokuz Mayis University, 55200 Atakum, Samsun, Turkey
| | - Nilgün Özdemir
- Department of Food Engineering, Ondokuz Mayis University, 55200 Atakum, Samsun, Turkey
| | - Ahmet Hilmi Çon
- Department of Food Engineering, Ondokuz Mayis University, 55200 Atakum, Samsun, Turkey
| |
Collapse
|
2
|
Niçin RT, Özdemir N, Şimşek Ö, Çon AH. Production of volatiles relation to bread aroma in flour-based fermentation with yeast. Food Chem 2022; 378:132125. [PMID: 35033716 DOI: 10.1016/j.foodchem.2022.132125] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 12/18/2021] [Accepted: 01/07/2022] [Indexed: 11/30/2022]
Abstract
The aim of this study is to produce a bread aroma mixture in flour-based fermentation that can potentially be added in bread dough forming after selection of yeast strains and optimization of the fermentation conditions. S. cerevisiae PFC121 produced bread aroma compounds in higher amounts compared to other 20 strains. Also, this strain provided a more balanced volatiles in bread samples that gained consumer appreciation. When the PLS analysis were evaluated, 3-methyl-1-butanol, 2-phenylethyl alcohol, nonanal, and benzaldehyde were closely related with the whole wheat flour. Conversely, 2-methyl-1-propyl acetate, and 2-methyl-1-propanol were observed to be correlated with the fermentation temperature. PCA showed that 20 °C fermentation temperature was effective on the accumulation of benzaldehyde and nonanal. Extending the fermentation time increased alcohol and ester accumulation. In conclusion, S. cerevisiae PFC121 is a potential strain to produce bread related volatiles at the fermentation conditions that are wheat flour, 30 °C, 6 pH and 48-h.
Collapse
Affiliation(s)
- Ramazan Tolga Niçin
- Yıldız Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, İstanbul, Turkey.
| | - Nilgün Özdemir
- Ondokuz Mayıs University, Engineering Faculty, Department of Food Engineering, Samsun, Turkey.
| | - Ömer Şimşek
- Yıldız Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, İstanbul, Turkey.
| | - Ahmet Hilmi Çon
- Ondokuz Mayıs University, Engineering Faculty, Department of Food Engineering, Samsun, Turkey.
| |
Collapse
|
3
|
Arsoy ES, Gül LB, Çon AH. Characterization and Selection of Potential Antifungal Lactic Acid Bacteria Isolated From Turkish Spontaneous Sourdough. Curr Microbiol 2022; 79:148. [PMID: 35397016 DOI: 10.1007/s00284-022-02839-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Accepted: 03/14/2022] [Indexed: 11/28/2022]
Abstract
The aim of this research was to investigate the antifungal potential of lactic acid bacteria (LAB) isolated from Turkish spontaneous sourdough collected in summer and winter seasons from 25 different small bakeries in Trabzon, Giresun, Ordu, and Samsun. Lactic acid bacteria (933 isolates) were screened for inhibition of three common food spoilage molds (Aspergillus flavus, Aspergillus niger, and Penicillium expansum). Eight LAB isolates identified as Weissella cibaria 908, Lactiplantibacillus plantarum subsp. plantarum 2114, Leuconostoc pseudomesenteroides 2619, L. plantarum subsp. plantarum 2702, Fructilactobacillus sanfranciscensis 2709, Levilactobacillus brevis 2216Y, L. pentosus Y118, and L. plantarum subsp. plantarum Y201 by 16 S rRNA sequencing, which were found to have high antifungal activity against all the test molds. The antifungal activity of cell free supernatants from LAB isolates was not altered after thermal treatment and proteolytic enzyme proteinase K. The cell free supernatants obtained from LAB showed a high antifungal effect against molds with inhibition zone diameter up to 20 mm at pH 3.0, but no inhibitory activity was determined after pH neutralization. Moreover, all cell free suspension samples were able to maintain their efficacy up to a 1:4 dilution. The antifungal activity of supernatants was mostly related to organic acid content, especially lactic acid ranged from 4.33 to 8.41 g/L. The results indicated that eight bacterial isolates obtained from spontaneous Turkish sourdough could constitute biopreservative cultures, which may be used in food industry.
Collapse
Affiliation(s)
- Esra Saraç Arsoy
- Ankara Food Control Laboratory Directorate, Republic of Turkey Ministry of Agriculture and Forestry, Ankara, Turkey
| | - Latife Betül Gül
- Department of Food Engineering, Engineering Faculty, Giresun University, Giresun, Turkey.
| | - Ahmet Hilmi Çon
- Department of Food Engineering, Engineering Faculty, Ondokuz Mayis University, Samsun, Turkey
| |
Collapse
|
4
|
Zongo K, Krishnamoorthy S, Moses JA, Yazici F, Çon AH, Anandharamakrishnan C. Total conjugated linoleic acid content of ruminant milk: The world status insights. Food Chem 2020; 334:127555. [PMID: 32711268 DOI: 10.1016/j.foodchem.2020.127555] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2019] [Revised: 07/08/2020] [Accepted: 07/08/2020] [Indexed: 10/23/2022]
Abstract
Conjugated linoleic acid (CLA) content of ruminant milk reported in published research papers (n = 65) from January 1995 to March 2020 around the world were analyzed to estimate the overall mean CLA value. The CLA content of ruminant milk samples was grouped according to geographical regions (Europe, South America, North America, Oceania, Asia, and Africa). The total CLA content of milk samples from cows, sheep, goats, yaks, and llama retrieved from the collected data ranged between 0.06 and 2.96% of total fatty acids. There is a wide variation of pooled estimated mean content of CLA in milk among the study regions and were highest in Oceania with 1.33% (95% confidence interval (CI): 1.16 - 1.49%) of total fatty acids. Though several factors have been reported to influence the CLA content of milk, the effect of the "geographical origin" was only considered in the present manuscript as one of the main factors in this respect.
Collapse
Affiliation(s)
- Koka Zongo
- Food Engineering Department, Graduate School of Sciences, Ondokuz Mayis University, Samsun, Turkey.
| | - Srinivasan Krishnamoorthy
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), MoFPI, Govt. of India, Thanjavur, India
| | - Jeyan A Moses
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), MoFPI, Govt. of India, Thanjavur, India
| | - Fehmi Yazici
- Food Engineering Department, Graduate School of Sciences, Ondokuz Mayis University, Samsun, Turkey
| | - Ahmet Hilmi Çon
- Food Engineering Department, Graduate School of Sciences, Ondokuz Mayis University, Samsun, Turkey
| | - C Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), MoFPI, Govt. of India, Thanjavur, India
| |
Collapse
|
5
|
Öztürk F, Aycan T, Çon AH. Spectroscopic, structural characterization and magnetic studies of Cu(II)-sulfathiazole complex with 1,10-Phenanthroline and N-(2-hydroxyethyl)-Ethylenediamine ligands. J Mol Struct 2020. [DOI: 10.1016/j.molstruc.2019.127220] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
6
|
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.
Collapse
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
| |
Collapse
|
7
|
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] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
|
8
|
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] [What about the content of this article? (0)] [Affiliation(s)] [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.
Collapse
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
| |
Collapse
|
9
|
|
10
|
Ergın Ç, İlkit M, Gök Y, Çon AH, Özel MZ, Kabay N, Döğen A, Baygu Y. [The effect of Tween-80 on the differentiation of Trichophyton mentagrophytes and Trichophyton rubrum strains with FT-IR spectroscopy]. MIKROBIYOL BUL 2014; 48:449-60. [PMID: 25052111 DOI: 10.5578/mb.7926] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Trichophyton mentagrophytes and Trichophyton rubrum, are two of the frequently identified dermatophyte species in routine microbiology laboratories. Although newer technologies may assist in species-level identification, direct application of these methods usually require improvement in order to obtain reliable identification of these species. Earlier data have shown that dermatophytes may be identified with FT-IR spectroscopy although there are some limitations. In particular, the organic bond ranges in FT-IR spectra showed more irregularity because of the eucaryotic complexity of the molds. In this study, Tween-80 which is an inorganic molecule, was added to the dermatophyte growth medium in order to investigate its effect on FT-IR spectroscopy analysis of dermatophytes. Nine reference dermatophyte strains [5 T.mentagrophytes complex (T.asteroides CBS 424.63, T.erinacei CBS 344.79, CBS 511.73, CBS 677.86, T.mentagrophytes CBS 110.65) and 4 T.rubrum complex strains with different morphotypes (T.fluviomuniense CBS 592.68, T.kuryangei CBS 422.67, T.raubitschekii CBS 102856, T.rubrum CBS 392.58)] were included in the study. All strains were cultured on Sabouraud glucose agar either with or without 1% Tween-80 for three weeks. After the incubation period, superficial scrapings from each dermatophyte colony were analyzed using FT-IR spectroscopy. All measurements were performed in transmission mode between 4400 and 400 cm-1. Numerous spectral window data were analyzed by principal component analysis and hierarchical clustering was performed. The second derivations of spectral ranges revealed clear grouping of T.mentagrophytes complex and T.rubrum complex in association over five separate spectral ranges. The findings also showed that while all of the T.mentagrophytes strains contained lipid compounds in their mold structure after Tween-80 incubation (p< 0.025), T.rubrum strains did not. Based on these results, it was concluded that culture medium containing Tween-80 was sufficient to enable differentiation of T.mentagrophytes complex from T.rubrum complex by FT-IR spectroscopy. This effect might be attributed to the possible transfer of lipid compounds from culture to cell structure during growth. Further studies with the use of large number of reference strains and clinical isolates exposed to different environmental factors, such as antifungal agents and inorganic ions, are needed to support these data indicating favorable effect of Tween-80 on the differentiation of T.mentagrophytes and T.rubrum complexes by FT-IR spectroscopy.
Collapse
Affiliation(s)
- Çagri Ergın
- Pamukkale University Faculty of Medicine, Department of Medical Microbiology, Denizli, Turkey.
| | | | | | | | | | | | | | | |
Collapse
|
11
|
Şimşek Ö, Sabanoğlu S, Çon AH, Karasu N, Akçelik M, Saris PEJ. Immobilization of nisin producer Lactococcus lactis strains to chitin with surface-displayed chitin-binding domain. Appl Microbiol Biotechnol 2013; 97:4577-87. [DOI: 10.1007/s00253-013-4700-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2012] [Revised: 12/23/2012] [Accepted: 01/07/2013] [Indexed: 11/25/2022]
|
12
|
|
13
|
Karasu N, Şimşek Ö, Çon AH. Technological and probiotic characteristics of Lactobacillus plantarum strains isolated from traditionally produced fermented vegetables. ANN MICROBIOL 2010. [DOI: 10.1007/s13213-010-0031-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
|
14
|
|
15
|
Yaman A, Gökalp H, Çon AH. Some characteristics of lactic acid bacteria present in commercial sucuk samples. Meat Sci 1998; 49:387-97. [DOI: 10.1016/s0309-1740(98)00004-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/1997] [Revised: 10/30/1997] [Accepted: 01/03/1998] [Indexed: 10/18/2022]
|
16
|
Çon AH, Çakmakçi S, Çağlar A, Gökalp HY. Effects of Different Fruits and Storage Periods on Microbiological Qualities of Fruit-Flavored Yogurt Produced in Turkey. J Food Prot 1996; 59:402-406. [PMID: 31158984 DOI: 10.4315/0362-028x-59.4.402] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Comparative microbiological analyses of fruit-flavored yogurt, plain yogurt, and plain yogurt with 8% sugar were conducted in this research. The fruit-flavored yogurts were produced from evaporated cow's milk (19.75% dry matter) containing 16% jam prepared with an equal weight of sugar and fruit (sour cherry, orange, strawberry, or banana). The total plate count, lactic acid and coliform bacteria, and yeast and mold counts were determined in yogurt samples stored for 1, 3, 5, 7, 9, and 13 days. In conclusion, it is suggested that these types of yogurt should not be stored longer than 7 days, because when a carryover culture is used for yogurt production, most likely yeast contamination will occur. Otherwise, pure starter culture should be utilized in yogurt production.
Collapse
Affiliation(s)
- A H Çon
- Food Engineering Department, Agricultural College, Atatürk University, Erzurum, Turkey
| | - S Çakmakçi
- Food Engineering Department, Agricultural College, Atatürk University, Erzurum, Turkey
| | - A Çağlar
- Food Engineering Department, Agricultural College, Atatürk University, Erzurum, Turkey
| | - H Y Gökalp
- Food Engineering Department, Engineering College, Pamukkale University, Denizli, Turkey
| |
Collapse
|