Abstract
Hardaliye is a lactic acid fermented beverage produced from red grape or grape juice with addition of crushed mustard seeds and benzoic acid and can be found in the Thrace region of Turkey. The aims of this study were to determine the dominant species of lactic acid bacteria in hardaliye and to investigate their technological and probiotic properties and potential use as starter culture in the production of Hardaliye. For this aim lactic acid bacteria were isolated from total 28 hardaliye samples (23 hardaliye samples collected from different regions of the Kirklareli in Turkey and 5 hardaliye samples produced with the traditional methods in laboratory conditions) and identified. After carrying out conventional and molecular biological methods, it was found that all species of lactic acid bacteria belonged to genus Lactobacillus . Lactobacillus plantarum was the dominant species in the microbiota. ~98% of the isolates were similar to each other. Therefore, diversity of effective lactic acid bacteria during the fermentation is very low. Given the antimicrobial effects and acid production capabilities of lactic acid bacteria, isolates have potential as starter cultures for use in hardaliye production.
Highlights
Lactic acid bacteria (LAB) are the main technological group of microorganisms that are responsible for the production of fermented products with a great economic importance
LAB strains were isolated from five hardaliye samples that are produced under laboratory conditions using different grape varieties obtained from Tekirdağ Viticulture Research
All of the LAB strains isolated from hardaliye samples belonged to genus Lactobacillus and Lactobacillus plantarum was the dominant species in the microbiota
Summary
Lactic acid bacteria (LAB) are the main technological group of microorganisms that are responsible for the production of fermented products with a great economic importance.Fermentation is one of the oldest methods for increasing the shelf life of food products (Battock & Azam-Ali 1998). Lactic acid bacteria (LAB) are the main technological group of microorganisms that are responsible for the production of fermented products with a great economic importance. LAB have attracted attention of researches due to their essential role in most fermented foods and their abilities to produce various antimicrobial compounds as well as their probiotic properties (Temmerman et al 2003) including antitumoral activity (De Vuyst & Degeest 1999; Ostile et al 2003), reduction of serum cholesterol (Desmazeaud 1996; Jackson et al 2002), alleviation of lactose intolerance (De Vrese et al 2001), stimulation of the immune system (Isolauri et al 2001) and stabilization of gut microbiota. LAB are widely used in the production of dairy products such as yohurts and fermented milks because of their health benefits. Researches have increased for the isolation of LAB from non-dairy products
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
