Publication:
Effect of the use of different lactic starters on the microbiological and physicochemical characteristics of naturally black table olives of gemlik cultivar

dc.contributor.buuauthorKurmal, Ayşegül
dc.contributor.buuauthorBaşoğlu, Fikri
dc.contributor.buuauthorŞahin, İsmet
dc.contributor.departmentZiraat Fakültesi
dc.contributor.departmentGıda Mühendisliği Bölümü
dc.contributor.researcheridAAG-8415-2021tr_TR
dc.contributor.scopusid16039935800tr_TR
dc.contributor.scopusid25629293100tr_TR
dc.contributor.scopusid14020460400tr_TR
dc.date.accessioned2021-12-10T07:01:13Z
dc.date.available2021-12-10T07:01:13Z
dc.date.issued2009-10
dc.description.abstractThe effect of different lactic acid bacteria cultures on the physicochemical and microbiological characteristics of brined black olives of Gemlik cultivar at low fermentation temperature was studied. Fermentation was carried out according to the traditional Gemlik method with modifications like low salt concentration and lactic starter addition. The brines with 7% salt concentration were inoculated with lactic acid bacteria (Lactobacillus brevis, Leuconostoc cremoris and L. paramesenteroides), which were previously isolated from olive fruits at low temperatures and a commercial strain of Lb. plantarum. Fermentation procedures were carried out at controlled temperatures (between 10-12C). Lactic acid bacteria survival was accompanied by yeast development, no Pseudomonas and Enterobacter species were detected in all treatments during fermentation. The highest total titratable acidity, lowest pH and least yeast growth were determined at the brines and fermentation products, which were inoculated with L. cremoris.en_US
dc.identifier.citationKurmal, A. vd. (2009). "Effect of the use of different lactic starters on the microbiological and physicochemical characteristics of naturally black table olives of gemlik cultivar". Journal of Food Processing and Preservation, 33(5), 651-664.en_US
dc.identifier.endpage664tr_TR
dc.identifier.issn0145-8892
dc.identifier.issue5tr_TR
dc.identifier.scopus2-s2.0-70350441815tr_TR
dc.identifier.startpage651tr_TR
dc.identifier.urihttps://doi.org/10.1111/j.1745-4549.2008.00303.x
dc.identifier.urihttps://ifst.onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.2008.00303.x
dc.identifier.urihttp://hdl.handle.net/11452/23153
dc.identifier.volume33tr_TR
dc.identifier.wos000270398000006
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.journalJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectLactobacillus-pentosusen_US
dc.subjectAcid fermentationen_US
dc.subjectDegradationen_US
dc.subjectCulturesen_US
dc.subjectProfileen_US
dc.subjectFood science & technologyen_US
dc.subjectBacteria (microorganisms)en_US
dc.subjectEnterobacteren_US
dc.subjectLactobacillus brevisen_US
dc.subjectLeuconostocen_US
dc.subjectLeuconostoc mesenteroides subsp. cremorisen_US
dc.subjectOleaceaeen_US
dc.subjectPseudomonasen_US
dc.subject.scopusOlea; Lactobacillus Pentosus; Starter Culturesen_US
dc.subject.wosFood science & technologyen_US
dc.titleEffect of the use of different lactic starters on the microbiological and physicochemical characteristics of naturally black table olives of gemlik cultivaren_US
dc.typeArticle
dc.wos.quartileQ4en_US
dspace.entity.typePublication
local.contributor.departmentZiraat Fakültesi/Gıda Mühendisliği Bölümütr_TR
local.indexed.atScopus
local.indexed.atWOS

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