Molecular characterization of lactic acid bacteria isolated from shalgam and determinaiton of their potential using as a starter culture

In this study, the lactic acid bacteria isolated from Shalgam fermentations were identified by molecular methods and according to the sequence analysis results, 72 isolated were determined as Lactobacillus (Lb.) brevis (18), Lb. fermentum (11), Lb. plantarum (13), Lb. buchneri (16), Lb. casei (5), Leuconostoc mesenteroides (6), Lb. paralimentarius (2), and Lb. casei/paracasei. The technological (pH tolerance, salt resistance, acid production rate and ability, enzyme profile) and antimicrobial properties of 18 LAB isolates selected from identified 72 lactic acid bacteria were determined for their potential using as a starter culture in the production of Shalgam. The highest total acidity was obtained in the trial performed by 317 coded Lb. plantarum and the lowest total acidity by 178 coded Lb. buhneri. With the exception of 317 coded Lb. plantarum, no isolate grow %10 salt concentration. In general, all speices closely grew at pH 4 and 5, their growth were slightly decreased at pH 3 and they did not grow at pH 1 and 2. All LAB cultures had good enzyme activities of leucine aminopeptidase, valin aminopeptidase and ß galactosidase, but they did not consist of ß glucosaminidase, ? mannosidase, lipase and ? fucosidase activities. The inhibition zone of Lb. plantarum speices against indicator microorganisims were larger than that of other cultures. LAB cultures showed antimicrobial activity on especially Listeria innocua (4202) and Listeria monocytogenes (19114).