Production of probiotic mixed pickles (Turu) and microbiological properties
作者： Bülent Çetin
DOI: 10.4314/AJB.V10I66
关键词:
摘要: Turu is a traditional fermented Turkish pickle made of vegetables such as cabbage, cucumber, carrot, beet, green tomato, pepper, turnip, eggplant and beans. In this study, development Lactobacillus plantarum was investigated in samples during storage periods (60 days). Changes counts lactic acid bacteria (LAB), yeast mold, Enterobacteriaceae, Staphylococcus aureus , /Micrococcus pH values were monitored these samples. Total averages LAB, S. level for probiotic (supplemented with Lp) control (C) found 7.92, 3.69; 1.78, 1.73; <1, <1; 1.70, 1.72 (log cfu/ml) 3.57, 3.61, respectively. the it observed that addition vinegar provided low initial fermentation conditions, thereby encouraging starter culture restricting competitive microflora. Yeast also restricted shelf life product.
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