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

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dc.authorid0000-0003-1537-2416
dc.contributor.authorYagmur, Gulten
dc.contributor.authorTanguler, Hasan
dc.contributor.authorLeventdurur, Sezgi
dc.contributor.authorElmaci, Simel Bagder
dc.contributor.authorTurhan, Emel Unal
dc.contributor.authorFrancesca, Nicola
dc.contributor.authorErten, Huseyin
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2016
dc.departmentNiğde ÖHÜ
dc.description.abstractEight 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. Lactic acid bacteria and yeasts of liquid sourdoughs after fermentation were in the range of 9.61-9.89 log cfu/g and 6.55-7.36 log cfu/g, respectively. Various chemical parameters such as pH, total titratable acidity, lactic and acetic acids, ethanol and sugars were determined for liquid sourdoughs. Acidification and metabolite contents of these products were different, depending on the starter culture, flour type and dough yield. Total titratable acidity was more pronounced in the sourdoughs produced with whole wheat flour (14.08 mL NaOH) and rye flour (13.56 mL NaOH), dough yield 250 (13.93 mL NaOH) and control sample (13.12 mL NaOH) which were produced without inoculum.
dc.description.sponsorshipCukurova University Academic Research Projects Unit [ZF2009D20]
dc.description.sponsorshipThis work has been funded by a grant from Cukurova University Academic Research Projects Unit (ZF2009D20). The authors also thank Prof. F. Ozcelik (Ankara University, Turkey), Assoc. Prof. M.S. Ozer (Cukurova University, Turkey) and Prof. H. Ozkan (Cukurova University, Turkey) for their kind collaboration.
dc.identifier.doi10.1515/pjfns-2015-0041
dc.identifier.endpage107
dc.identifier.issn1230-0322
dc.identifier.issn2083-6007
dc.identifier.issue2
dc.identifier.scopus2-s2.0-84969508868
dc.identifier.scopusqualityQ2
dc.identifier.startpage99
dc.identifier.urihttps://dx.doi.org/10.1515/pjfns-2015-0041
dc.identifier.urihttps://hdl.handle.net/11480/3647
dc.identifier.volume66
dc.identifier.wosWOS:000375613200005
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherDE GRUYTER OPEN LTD
dc.relation.ispartofPOLISH JOURNAL OF FOOD AND NUTRITION SCIENCES
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectTurkish sourdoughs
dc.subjectlactic acid bacteria
dc.subjectyeasts
dc.subjectliquid sourdough
dc.titleIdentification 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
dc.typeArticle

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