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Journals / Akademik Gıda / 2012 / Cilt: 10 - Sayı: 1

Importance of Lactic Acid Bacteria in Pickle Production

Turşu Üretiminde Laktik Asit Bakterilerinin Önemi

Mehmet TOKATLI
Filiz ÖZÇELİK
Pınar ŞANLIBABA
Derya DURSUN
Nurdan ARSLANKOZ
Pages
70–76
Publication Date
2022-10-11
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this review, lactic acid bacteria used in pickle production and their important functions in the lactic acid fermentation process are summarized.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Pickle is a product that has gradually increased its importance due to the growing consumer demand for natural and additive-free products in recent years, and pickle production is one of the important processes in which lactic acid fermentation takes place.
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Key Findings & Data:Lactic acid bacteria (LAB) are found in the natural flora of fermented food products.
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Conclusion & Impact:In this review, lactic acid bacteria used in pickle production and their important functions in the lactic acid fermentation process are summarized.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Pickle is a product that has gradually increased its importance due to the growing consumer demand for natural and additive-free products in recent years, and pickle production is one of the important processes in which lactic acid fermentation takes place. Lactic acid bacteria (LAB) are found in the natural flora of fermented food products. In addition, LAB are used as starter cultures in the production of certain foods, can produce exopolysaccharide and exhibit probiotic properties. Some fermented foods are formed as a result of lactic acid fermentation by LAB. After fermentation, new products with unique aroma and flavor characteristics are formed, shelf life of the raw materials is prolonged and also growth of undesired microorganisms causing deterioration of foods is prevented. In this review, lactic acid bacteria used in pickle production and their important functions in the lactic acid fermentation process are summarized.

Özet

Turşu, günümüzde tüketicilerin doğal ve katkısız ürünlere gösterdikleri talep artışı dolayısıyla önemini giderek artıran bir ürün olup; laktik asit fermantasyonunun gerçekleştiği önemli proseslerden biridir. Laktik asit bakterileri (LAB), tüketiciler tarafından sıklıkla tüketilen fermente gıda maddelerinin doğal florasında bulunmasının yanında, gıdaların üretiminde starter kültür olarak da kullanılmakta, ekzopolisakkarit üretmekte ve probiyotik özellik gösterebilmektedir. Bazı fermente gıdalar LAB tarafından gerçekleştirilen laktik asit fermantasyonu sonucu oluşturulmaktadır. Fermantasyon işleminden sonra karakteristik aroma ve tatlara sahip yeni ürünler meydana gelmekte, ham materyallerin raf ömrü uzatılmakta ve gıdalarda bozulmalara sebep olan organizmaların gelişmesi de önlenmektedir. Bu derlemede, turşu üretiminde kullanılan laktik asit bakterileri ve bu bakterilerin laktik asit fermantasyonu sürecindeki önemli işlevleri özetlenmiştir.

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Cite This Article

TOKATLI, M., ÖZÇELİK, F., ŞANLIBABA, P., DURSUN, D., ARSLANKOZ, N. (2022). Importance of Lactic Acid Bacteria in Pickle Production. Akademik Gıda, Cilt: 10 - Sayı: 1, 70–76. https://ajindex.com/articles/432864

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