Fermentasyon işlemi ve farklı tahıl unları kullanımının kızılcık tarhanası mikroflorası üzerine etkilerinin incelenmesi
Küçük Resim Yok
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Bolu Abant İzzet Baysal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada; Bolu'ya özgü yöresel ürünlerden biri olan, farklı hammadde ve yöntemlerle üretilmiş kızılcık tarhanalarının mikrofloraları belirlenmiştir. Bu amaçla, geleneksel üretimlerde de kullanılan ekmeklik buğday ununun yanı sıra, karabuğday unu, kavuzsuz arpa unu ve irmik altı un kullanılarak, fermantasyon işlemi uygulanarak ve uygulanmadan farklı kızılcık tarhanası üretimleri gerçekleştirilmiştir. Üretimler sırasında; hammaddelerden, hamur aşamasından, fermantasyonun 24., 48. ve 72. saatleri ile ilk kurutma ve son kuru ürün aşamalarından örnekler alınarak, maya ve laktik asit bakterileri izole edilmeye çalışılmıştır. Tüm izolatların tanımlanması MALDI-TOF/TOF MS (matriks destekli lazer desorpsiyonu iyonizasyonu – uçuş süreli) cihazı ile yapılmıştır. Çalışmada toplam 231 adet izolat elde edilmiş ve bunlardan %45.5'i tür düzeyinde, %30.3'ü cins düzeyinde tanımlanmış, %24.2'sinin ise tanımlaması yapılamamıştır. Araştırmada; kızılcık tarhanası mikroflorasının ağırlıklı olarak mayalardan oluştuğu belirlenmiştir. Tür tanımlaması yapılan maya izolatlarının %32'si Hanseniaspora uvarum, %19.6'sı Saccharomyces cerevisiae, %18.6'sı Torulaspora delbrueckii, %11.3'ü Candida krusei, %9.3'ü Candida lusitaniae, %3.1'i Metschnikowia pulcherrima, %2.1'i Wickerhamomyces anomalus, %2.1'i Candida kefyr, %1'i Cyberlindnera fabianii ve %1'i Candida parapsilosis olarak belirlenmiştir. Çalışmada sadece 2 adet laktik asit bakterisi tanımlanabilmiş; bunların Lactobacillus reuteri türü ve Enterococcus cinsine ait oldukları bulunmuştur. Bütün üretimlerden izole edilen ortak maya türleri; H. uvarum, S. cerevisiae, T. delbrueckii, M. pulcherrima, C. krusei ve C. lusitaniae olarak kaydedilmiştir. Fermantasyon işleminin uygulandığı tarhanalarda maya sayısının ve tür çeşitliğinin daha fazla olduğu görülmüş, bu üretimlerde fermantasyon işleminin uygulanmadığı üretimlerden farklı olarak Wickerhamomyces ve Pichia cinsleri ile C. parapsilosis, W. anomalus ve C. kefyr türlerine rastlanmıştır. Kızılcık tarhanasının, özellikle H. uvarum ve S. cerevisiae türünce zengin olduğu belirlenmiştir. Fermantasyon işleminin uygulandığı ve uygulanmadığı üretimlerde son üründen tanımlanabilen tek türün T. delbrueckii olduğu görülmüştür. Bu çalışma sonucunda; tür tanımlaması yapılmış olan, farklı biyoteknolojik uygulamalarda veya farklı endüstriyel amaçlarla kullanılabilecek potansiyel 97 adet endojen maya izolatı elde edilmiştir.
In this study, cornelian cherry tarhana, which is one of the traditional foods of Bolu, was produced by using different raw materials, with different methods and microflora of the products were determined. For this purpose, different cornelian cherry tarhana productions were done with and without fermentation application, by using buckwheat flour, hull-less barley flour and fine flour in addition to wheat flour used in traditional productions. During productions, yeast and lactic acid bacteria isolations were performed from raw materials, dough, 24., 48. and 72. hours of fermentation, first drying step and final dried product. Identification of all of the isolates were performed by MALDI-TOF/TOF MS (matrix-assisted laser desorption ionization time-of-flight/time-of-flight mass spectrometry). Totally 231 isolates were obtained and 45.5% of them were identified at species level, 30.3% at genus level while 24.2% of the isolates could not be identified. In this research, it was found that microflora of cornelian cherry tarhana is mainly composed of yeasts. It was found that 32% of the identified yeast isolates were Hanseniaspora uvarum, 19.6% Saccharomyces cerevisiae, 18.6% Torulaspora delbrueckii, 11.3% Candida krusei, 9.3% Candida lusitaniae, 3.1% Metschnikowia pulcherrima, 2.1% Wickerhamomyces anomalus, 2.1% Candida kefyr, 1% Cyberlindnera fabianii and 1% were Candida parapsilosis. Only two lactic acid bacteria could be identified, which were given as Lactobacillus reuteri and Enterococcus. Common yeast species isolated from all of the productions were recorded as H. uvarum, S. cerevisiae, T. delbrueckii, M. pulcherrima, C. krusei and C. lusitaniae. It was observed that yeast count and species diversity were higher in the products produced with fermentation, and some different genera such as Wickerhamomyces and Pichia, and different species such as C. parapsilosis, W. anomalus and C. kefyr were identified from these products. Cornelian cherry tarhana was found to be rich in H. uvarum and S. cerevisiae species. T. delbrueckii was the only species identified from the final product in all productions with and without fermentation. As an outcome of this study, 97 indigenous yeast isolates identified at species level were obtained which could be used in different biotechnological applications and other purposes in industry.
In this study, cornelian cherry tarhana, which is one of the traditional foods of Bolu, was produced by using different raw materials, with different methods and microflora of the products were determined. For this purpose, different cornelian cherry tarhana productions were done with and without fermentation application, by using buckwheat flour, hull-less barley flour and fine flour in addition to wheat flour used in traditional productions. During productions, yeast and lactic acid bacteria isolations were performed from raw materials, dough, 24., 48. and 72. hours of fermentation, first drying step and final dried product. Identification of all of the isolates were performed by MALDI-TOF/TOF MS (matrix-assisted laser desorption ionization time-of-flight/time-of-flight mass spectrometry). Totally 231 isolates were obtained and 45.5% of them were identified at species level, 30.3% at genus level while 24.2% of the isolates could not be identified. In this research, it was found that microflora of cornelian cherry tarhana is mainly composed of yeasts. It was found that 32% of the identified yeast isolates were Hanseniaspora uvarum, 19.6% Saccharomyces cerevisiae, 18.6% Torulaspora delbrueckii, 11.3% Candida krusei, 9.3% Candida lusitaniae, 3.1% Metschnikowia pulcherrima, 2.1% Wickerhamomyces anomalus, 2.1% Candida kefyr, 1% Cyberlindnera fabianii and 1% were Candida parapsilosis. Only two lactic acid bacteria could be identified, which were given as Lactobacillus reuteri and Enterococcus. Common yeast species isolated from all of the productions were recorded as H. uvarum, S. cerevisiae, T. delbrueckii, M. pulcherrima, C. krusei and C. lusitaniae. It was observed that yeast count and species diversity were higher in the products produced with fermentation, and some different genera such as Wickerhamomyces and Pichia, and different species such as C. parapsilosis, W. anomalus and C. kefyr were identified from these products. Cornelian cherry tarhana was found to be rich in H. uvarum and S. cerevisiae species. T. delbrueckii was the only species identified from the final product in all productions with and without fermentation. As an outcome of this study, 97 indigenous yeast isolates identified at species level were obtained which could be used in different biotechnological applications and other purposes in industry.
Açıklama
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı, Gıda Mühendisliği Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
