The influence of backslopping on lactic acid bacteria diversity in tarhana fermentation

6533b86efe1ef96bd12ccac3

RESEARCH PRODUCT

The influence of backslopping on lactic acid bacteria diversity in tarhana fermentation

Luca Settanni ÖMer ŞImşek Hüseyin Erten Burcu ÖZel

subject

genomic DNA tomato chemistry.chemical_compound Cereal fermentation pepper Lactobacillales Lactococcus Fermented Foods and Beverages Lactic acid bacteria genetics Food science yoghurt fermentation onion biodiversity 0303 health sciences biology Lactobacillus brevis Backslopping pH Microbiota Temperature fermented product General Medicine Bread Hydrogen-Ion Concentration Lactobacillus brevis Lactic acid Starter culture classification Batch Cell Culture Techniques Tarhana microbiota sodium chloride Fermented Foods microbial community Mesophile lactic acid bacterium RNA 16S gene sequence Article wheat flour 03 medical and health sciences inoculation procedures acidity 030304 developmental biology dough nonhuman 030306 microbiology isolation and purification microbiology Streptococcus biology.organism_classification Lactobacillus chemistry microbial diversity Weissella Carnobacterium Fermentation polymerase chain reaction denaturing gradient gel electrophoresis microflora Lactobacillus alimentarius batch cell culture metabolism Lactobacillus alimentarius Lactobacillus plantarum Bacteria Enterococcus Leuconostoc Settore AGR/16 - Microbiologia Agraria Food Science Lactobacillus plantarum

description

Tarhana is produced at batch systems in which the microbiota has changed accordingly to the microbial load from ingredients. In order to stabilize the microbiota, the effects of backslopping carried out under different temperature regimes (25 and 30 °C), pH (3.70 and 4.00) and inoculation rates (5, 10 and 15%) on lactic acid bacteria (LAB) diversity were determined in tarhana dough. LAB and Total Aerobic Mesophilic Bacteria (TAMB) numbers increased in all tarhana dough samples subjected to backslopping. Temperature and pH significantly affected the microbiological diversity of tarhana whereas the different inoculation rates did not. Tarhana dough showed complex tarhana microbiota following backslopping at pH 4.00 independently on the temperature applied. When backslopping was carried out at pH 3.70 and 25 °C, tarhana microbiota stabilized and became steady after several cycles. The LAB species found in all dough samples after the final backslopping were Lactobacillus plantarum, Lactobacillus alimentarius and Lactobacillus brevis which were able to carry out the fermentation in all conditions tested. In order to obtain a stable presence of LAB populations at industrial level for tarhana production, this work showed that backslopping is recommended at pH 3.70 and 25 °C with any inoculation ratios. © 2020 Elsevier B.V.

year	journal	country	edition	language
2020-01-01

10.1016/j.ijfoodmicro.2020.108886 https://doi.org/10.1016/j.ijfoodmicro.2020.108886