Year 2020, Volume 23 , Issue 2, Pages 479 - 492 2020-04-30

Geleneksel Yoğurtlardan İzole Edilen Streptococcus thermophilus ve Lactobacillus delbrueckii subsp. bulgaricus İzolatlarının Bazı Aroma Metabolitlerinin HPLC İle Belirlenmesi
Determination of Some Aroma Metabolites of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus Isolates from Traditional Yogurt, by HPLC

Fadime YAZDIÇ [1] , İsmail AKYOL [2] , Ferit Can YAZDIÇ [3]


Bu çalışma, geleneksel yöntemle üretilen Türk yoğurtlarından izole edilmiş laktik asit bakterilerinin, süt laktozunun karbonhidrat metabolizmasındaki kullanım miktarlarını ve format, pirüvat, 3-hidroksi-2-bütanon (asetoin), etanol ve 2,3-bütandiol üretim miktarlarını HPLC ile tespit etmek amacıyla yapılmıştır. Geleneksel ve endüstriyel yoğurt üretiminde yaygın olarak kullanılan iki laktik asit bakteri türü Streptococcus thermophilus (St. thermophilus) ve Lactobacillus delbrueckii subsp. bulgaricus (Lb. bulgaricus) kültür stoğundan kullanılmıştır. 88 adet St. thermophilus ve 12 adet  Lb. bulgaricus’un yukarda adı geçen metabolitlerinin farklı besiyerlerinde ve sütte üretim potansiyelleri araştırılmıştır. St. thermophilus izolatları, anaerobik SM17, aerobik SM17, LM17 ve sütte, Lb. bulgaricus izolatları anaerobik MRS (Man, Rogosa ve Sharpe Broth)  aerobik MRS ve sütte geliştirilmiştir. St. thermophilus izolatlarının belirlenen metabolit konsantrasyon aralıkları format, pirüvat, 3-hidoksi-2-bütanon, etanol ve 2,3-bütandiol miktarları sırasıyla  0.1±0.0-77.0±0.2 mg/kg, 0.1±0.0-90.2±0.0 mg/kg, 0.1±0.0-127.0±8.4 mg/kg, 2.1±0.0-191.4±1.1 mg/kg ve 1.1±0.0-130.0±5.2 mg/kg olarak belirlenmiştir. Lb. bulgaricus izolatlarının format, pirüvat, 3-hidoksi-2-bütanon, etanol ve 2,3-bütandiol miktarları sırasıyla 0.2±0.0-57.0±1.0 mg/kg, 0.1±0.0-3.2±1.0 mg/kg, 0.1±0.1-77.0±2.0 mg/kg, 9.1±3.0-95.3±5.0 mg/kg ve 6.2±0.2-98.4±2.0 mg/kg olarak belirlenmiştir. Çalışmada miktar aralıkları tespit edilen metabolitler, geleneksel yöntemlerle fermente edilen yoğurtlardan izole edilen bakterilerin alt kültürlerine aittir. Bu izolatlar ticari yoğurt endüstrisi için başlangıç kültürü olma potansiyeli taşımaktadır.  

This study was conducted to determine lactic acid bacteria isolated from Turkish yoghurts produced by traditional methods, amounts of usage of milk lactose in carbohydrate metabolism and formate, pyruvate, 3-hydroxy-2-butanone (acetoin), ethanol and 2,3-butandiol production amounts by HPLC. Two lactic acid bacteria species, widely used in traditional and industrial yoghurt production Streptococcus thermophilus (St. thermophilus) and Lactobacillus delbrueckii subsp. bulgaricus (Lb. bulgaricus) were used from cultural stock. Production potentials of the above mentioned metabolites of 88 pieces of St. thermophilus and 12 pieces of Lb. bulgaricus were researched in different mediums and milk. St. thermophilus isolates were grown in anaerobic SM17, aerobic SM17, LM17 and milk and Lb. bulgaricus isolates were grown in anaerobic MRS (Man,Rogosa and Sharp Broth), aerobic MRS and milk. Amounts of formate, pyruvate, 3-hydroxy-2-butanone, ethanol and 2,3-butandiol determined by HPLC of St. thermophilus isolates were specified respectively as 0.1±0.0-77.0±0.2 mg/kg, 0.1±0.0-90.2±0.0 mg/kg, 0.1±0.0-127.0±8.4 mg/kg, 2.1±0.0-191.4±1.1 mg/kg and 1.1±0.0-130.0±5.2 mg/kg. Amounts of formate, pyruvate, 3-hydroxy-2-butanone,  ethanol and  2,3-butandiol of Lb. bulgaricus isolates were specified respectively as 0.2±0.0-57.0±1.0 mg/kg, 0.1±0.0-3.2±1.0 mg/kg, 0.1±0.1-77.0±2.0 mg/kg, 9.1±3.0-95.3±5.0 mg/kg and 6.2±0.2-98.4±2.0 mg/kg. Metabolites that determined quantified ranges in study, belong to subcultures of bacteria isolated from yoghurts fermented by traditional methods. These isolates have the potential to be a starter culture for commercial yogurt industry.

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Primary Language tr
Subjects Agriculture
Journal Section RESEARCH ARTICLE
Authors

Orcid: 0000-0002-2515-9400
Author: Fadime YAZDIÇ (Primary Author)
Institution: BİNGÖL ÜNİVERSİTESİ, REKTÖRLÜK
Country: Turkey


Orcid: 0000-0001-8856-0018
Author: İsmail AKYOL
Institution: ANKARA ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ
Country: Turkey


Orcid: 0000-0002-2762-3027
Author: Ferit Can YAZDIÇ
Institution: MUNZUR ÜNİVERSİTESİ, PERTEK SAKİNE GENÇ MESLEK YÜKSEKOKULU
Country: Turkey


Supporting Institution TÜBİTAK
Project Number 110O218
Thanks Doktora tezinin bir bölümünü oluşturan bu çalışmalara verdiği destekten ötürü TÜBİTAK’a teşekkür ederiz (Proje No:110O218).
Dates

Application Date : August 4, 2019
Acceptance Date : November 28, 2019
Publication Date : April 30, 2020

APA Yazdıç, F , Akyol, İ , Yazdıç, F . (2020). Geleneksel Yoğurtlardan İzole Edilen Streptococcus thermophilus ve Lactobacillus delbrueckii subsp. bulgaricus İzolatlarının Bazı Aroma Metabolitlerinin HPLC İle Belirlenmesi . Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi , 23 (2) , 479-492 . DOI: 10.18016/ksutarimdoga.vi.601431