INVESTIGATION OF STARTER CULTURE PROPERTIES AND ANTIFUNGAL ACTIVITIES OF PICKLE-DERIVED LACTIC ACID BACTERIA

Fermented foods, which are widely consumed around the world, of great importance for human health. Standard production should be carried out in order to extend shelf life fermented products and increase their positive effects on Therefore, there is a need starter cultures that can used products. In this study, antifungal activity 9 yeast isolates, antibiotic resistance, growth at different temperatures, pH salt concentrations, arginine hydrolysis gas from glucose 5 lactic acid bacteria (Lactobacillus brevis, Lactobacillus plantarum, paracasei, Pediococcus parvulus, Leuconostoc holzapfel) were investigated. The have all yeasts except Hanseniaspora opuntiae, Kazachstania exigua Pichia fermentans, they grow 10 25 oC, 3.9 4% concentration. addition, isolates showed resistance vancomycin. results indicated L. paracasei strains as term standart pickle effect.