Organic acid production by lactic acid bacteria in different fish infusion broths using HPLC

In this thesis, the production of organic acids by Lactobacillus lactic subsp. cremoris, Lactobacillus lactic subsp. lactic, Lactobacillus plantarum, Streptococcus thermophilus, Leuconostoc mesenteroides subsp. cremoris, Lactobacillus acidophilus, Pediococcus acidophilus and Lactobacillus delbrueckii subsp. lactis lactic acid bacteria, was investigated in different infusion broths (anchovy, seabass , tilapia , trout, shrimp , calamaris, octopus and european eel) and MRS & M17 broths by using HPLC It was observed that significant differences were found in terms of in organic acid production in different media (p<0.005). In the result of this research, it was found that the succinic was the highest level production by lactic acid bacteria in different fish infusion broths while the acetic acid was the lowest level. The highest lactic acid (1255,97 mg/L) in anchovy infusion broth was produced by bacteria. It was found that the highest level of acetic acid was 271.64 mg/L for the anchovies and 216 mg/L for the octopus infusion broth. The highest level of succinic acid was observed as 10557.43 mg/L MRS broth and its lowest level was observed as 872.87 mg/L in that of trout. The highest value of propionic acid was produced in shrimp infusion (1854.29 mg/L) and MRS broth (1706.29 mg/L). It was not statistically observed the significant differences for the propionic acid production in the other broths (p>0.05). The highest productions of butyric acid were found to be 1265.34 mg/L in MRS broth, 1130.95 mg/L in the shrimp and 1008.63 mg/L in octopus infusion broth while it was not observed the significant differences for butyric acid production in broths.