Identification of lactic acid bacteria in fermented cornichon pickles produced with acid whey and vinegar

In this study, it was aimed to isolate and identify lactic acid bacteria (LAB) responsible for fermentation from pickles produced with vinegar and acid whey (YAS), and to compare the microbial flora of pickles produced with vinegar and acid whey. For this reason, pickles were produced using brine prepared with acid whey and vinegar and left for fermentation. On the 0, 7, 14, 21, 35, 49, 77 and 105th days of fermentation, microbial load was determined by inoculation on M17 and MRS. In addition, colonies with different morphologies were selected and isolated. A total of 257 isolates were obtained. Salt, acidity and pH values of brine and cornichon were followed on each analysis day. Gram reaction and catalase tests were analyzed and cultures that did not show the characteristic of being lactic acid bacteria were eliminated. Growth at different temperatures, growth at different salt concentrations, growth at different pH values, and gas formation from glucose were analyzed for the isolates. 8 isolates were determined as heterofermentative according to their ability to produce CO2 from glucose. It was observed that the isolates showed the highest growth at 10 oC temperature, and very few isolates developed at 45 oC and 50 oC temperatures. While no isolates could grow at pH 9.6, 4 isolates were able to grow at pH 3 and 25 isolates at pH 4.5. Two isolates were able to show resistance to 10% salt concentration. Almost all isolates grew at 6.5% and 2% salt concentrations. The isolates were grouped according to their phenotypic characteristics and the bacteria from each group were identified with the API 50 CHL test kit. 48 isolates were identified with API 50 CHL. 19 isolates were determined as L. pentosus and 29 isolates as L. plantarum. As a result, it was seen that the microbial flora of the pickles produced with two different brine prepared using YAS and vinegar were similar.