Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields
Eight samples of mature sourdough were collected from five provinces of Turkey. Lactic acid bacteria and yeasts were isolated and identified and used in different combinations to produce liquid sourdoughs. Microbiological and physicochemical characteristics of the experimental sourdoughs made with d...
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| Format: | Article |
| Language: | English |
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Institute of Animal Reproduction and Food Research
2016-06-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/pjfns.2016.66.issue-2/pjfns-2015-0041/pjfns-2015-0041.xml?format=INT |
| _version_ | 1811341691533131776 |
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| author | Yağmur Gülten Tanguler Hasan Leventdurur Sezgi Elmacı Simel Bağder Turhan Emel Ünal Francesca Nicola Settanni Luca Moschetti Giancarlo Erten Hüseyin |
| author_facet | Yağmur Gülten Tanguler Hasan Leventdurur Sezgi Elmacı Simel Bağder Turhan Emel Ünal Francesca Nicola Settanni Luca Moschetti Giancarlo Erten Hüseyin |
| author_sort | Yağmur Gülten |
| collection | DOAJ |
| description | Eight samples of mature sourdough were collected from five provinces of Turkey. Lactic acid bacteria and yeasts were isolated and identified and used in different combinations to produce liquid sourdoughs. Microbiological and physicochemical characteristics of the experimental sourdoughs made with different flour types and dough yields were studied. The main lactic acid bacteria species identified were Lactobacillus (L.) sanfranciscensis, Pediococcus pentosaceus, L. plantarum, L. namurencis, L. rossiae, Leuconostoc mesenteroides and L. zymae. L. spicheri, L. paralimentarius, L. mindensis, L. farciminis, L. acetotolerans, L. casei, Enterococcus faecium and Enterococcus durans were also found in sourdoughs at subdominant levels. Among yeasts, mainly Saccharomyces cerevisiae, but also Pichia guiliermondii and Torulaspora delbrueckii were the predominant species of yeasts identified in sourdoughs. |
| first_indexed | 2024-04-13T18:57:44Z |
| format | Article |
| id | doaj.art-f244ab921a464182b2139e57309a8603 |
| institution | Directory Open Access Journal |
| issn | 2083-6007 |
| language | English |
| last_indexed | 2024-04-13T18:57:44Z |
| publishDate | 2016-06-01 |
| publisher | Institute of Animal Reproduction and Food Research |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj.art-f244ab921a464182b2139e57309a86032022-12-22T02:34:11ZengInstitute of Animal Reproduction and Food ResearchPolish Journal of Food and Nutrition Sciences2083-60072016-06-016629910810.1515/pjfns-2015-0041pjfns-2015-0041Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough YieldsYağmur Gülten0Tanguler HasanLeventdurur Sezgi1Elmacı Simel Bağder2Turhan Emel ÜnalFrancesca Nicola3Settanni Luca4Moschetti Giancarlo5Erten Hüseyin6Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330, Adana, TurkeyDepartment of Food Engineering, Faculty of Agriculture, Cukurova University, 01330, Adana, TurkeyDepartment of Food Engineering, Faculty of Engineering, Ankara University, 06110 Ankara, TurkeyDipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, ItalyDipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, ItalyDipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, ItalyDepartment of Food Engineering, Faculty of Agriculture, Cukurova University, 01330, Adana, TurkeyEight samples of mature sourdough were collected from five provinces of Turkey. Lactic acid bacteria and yeasts were isolated and identified and used in different combinations to produce liquid sourdoughs. Microbiological and physicochemical characteristics of the experimental sourdoughs made with different flour types and dough yields were studied. The main lactic acid bacteria species identified were Lactobacillus (L.) sanfranciscensis, Pediococcus pentosaceus, L. plantarum, L. namurencis, L. rossiae, Leuconostoc mesenteroides and L. zymae. L. spicheri, L. paralimentarius, L. mindensis, L. farciminis, L. acetotolerans, L. casei, Enterococcus faecium and Enterococcus durans were also found in sourdoughs at subdominant levels. Among yeasts, mainly Saccharomyces cerevisiae, but also Pichia guiliermondii and Torulaspora delbrueckii were the predominant species of yeasts identified in sourdoughs.http://www.degruyter.com/view/j/pjfns.2016.66.issue-2/pjfns-2015-0041/pjfns-2015-0041.xml?format=INTTurkish sourdoughslactic acid bacteriayeastsliquid sourdough |
| spellingShingle | Yağmur Gülten Tanguler Hasan Leventdurur Sezgi Elmacı Simel Bağder Turhan Emel Ünal Francesca Nicola Settanni Luca Moschetti Giancarlo Erten Hüseyin Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields Polish Journal of Food and Nutrition Sciences Turkish sourdoughs lactic acid bacteria yeasts liquid sourdough |
| title | Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields |
| title_full | Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields |
| title_fullStr | Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields |
| title_full_unstemmed | Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields |
| title_short | Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields |
| title_sort | identification of predominant lactic acid bacteria and yeasts of turkish sourdoughs and selection of starter cultures for liquid sourdough production using different flours and dough yields |
| topic | Turkish sourdoughs lactic acid bacteria yeasts liquid sourdough |
| url | http://www.degruyter.com/view/j/pjfns.2016.66.issue-2/pjfns-2015-0041/pjfns-2015-0041.xml?format=INT |
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