Production of probiotic mixed pickles (Tursu) and microbiological properties

Abstract

Tursu is a traditional fermented Turkish pickle made of vegetables such as cabbage, cucumber, carrot, beet, green tomato, pepper, turnip, eggplant and beans. In this study, development of Lactobacillus plantarum was investigated in Tursu samples during storage periods (60 days). Changes in counts of lactic acid bacteria (LAB), yeast and mold, Enterobacteriaceae, Staphylococcus aureus, Staphylococcus/Micrococcus counts and pH values were monitored in these samples. Total averages of LAB, yeast and mold, Enterobacteriaceae, S. aureus, Staphylococcus/Micrococcus and pH level for probiotic (supplemented with Lactobacillus plantarum, Lp) and control (C) were found as 7.92, 3.69; 1.78, 1.73; <1, <1; <1, <1; 1.70, 1.72 (log cfu/ml) and 3.57, 3.61, respectively. In the study, it was observed that addition of vinegar provided a low pH level for initial fermentation conditions, thereby encouraging development of starter culture and restricting competitive microflora. Yeast development in the Tursu also restricted the shelf life of the product.

Key words: Tursu, fermented vegetables, probiotic, L. plantarum.