Isolation and Identification of Lactic Acid Bacteria from Homemade Natural Pickles

Abstract

Pickles are both a traditional and commercial product type formed as a result of fermentation of fruits or vegetables. Many types of pickles prepared by traditional methods can be produced in different ways in terms of raw materials and chemical properties such as salt ratio and acidity. The aim of this study was to determine the existing natural microflora in home pickles and to identify the dominant species. 15 traditional home pickles were used as material for microbiological and some chemical analyses. Isolation of LABs (Lactic acid bacteria) from pickle samples and identification of the isolates by classical methods and API test kits were carried out. In the study, a total of 130 pickle-derived strains were isolated and 88 of them were grouped as Lactobacillus and 42 as Pedicoccus. In addition, total aerobic mesophilic bacteria, yeast and mould, lactobacillus lactococcus counts and pH, acidity and salt content were determined from microbiological parameters and chemical analyses. As a result, it was determined that the dominant flora present in the home pickle samples belonged to L. plantarum.