Determination of phenolic acid decarboxylase produced by lactic acid bacteria isolated from shalgam (salgam) juice using green analytical chemistry method

作者：Okcu Gozde; Ayhan Kamuran^*; Altuntas Evrim Gunes; Vural Nilufer; Poyrazogiu Ender Sinan

来源：LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2016, 66: 615-621.

DOI：10.1016/j.lwt.2015.10.072

• Lactic acid bacteria
• Phenolic acid decarboxylase (PAD)
• Phenolic compounds
• Salgam
• HPLC

Lactic acid bacteria were isolated from Shalgam (Salgam) juice samples and phenolic acid decarboxylase activity of the strains were examined by HPLC method. The isolates were identified with biochemical tests and according to the results a significant number of the strains were determined as Lactobacillus plantarum. The abilities of 21 selected isolates to decarboxylate p-coumaric, caffeic, ferulic, o-coumaric, gallic and sinapic acids were determined. Six isolates were detected to have phenolic acid decarboxylase activity. The strains GK1, GK3, GK5, GK11 and GK13 reduced both p-coumaric and caffeic acid, and all the strains except GK3 and GK12 could metabolize gallic acid to p-coumaric acid. Our results demonstrate that some important phenolics were produced by different lactic strains during Salgam fermentation process and these strains could be declared as potential starter cultures. In this study phenolic acid decarboxylase (PAD) activity of lactic acid bacteria were also determined by HPLC method in which ethanol was used as a component of the mobile phase to avoid deleterious environmental side effects associated with acetonitrile. Accordingly, ethanol can be used as a component of the mobile phase instead of acetonitrile in the HPLC method for the determination of phenolics.

• 出版日期2016-3