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14. Uluslararası Korozyon Sempozyumu
(5-7 ekim 2016) Çınar, Mehmet; Uçurum, Metin; Öztekin, Ertekin; Dertli, Enes; ARTAR M. , ÇATAR, R. , DALOĞLU, A. T.; SERT, D. , MERCAN, E.; ÇOLAK, M. , ÇATAR, R. , USLU, E.; AYAZOĞLU, R., AKKOYUNLU, E. , ŞİMŞEK, R.; BÜLBÜL, F. , AVCI, S. , KARA, A.
14. ULUSLARASI KOROZYON SEMPOZYUMU
Bazı Yabani Meyve Türlerinin Antioksidan Kapasitesi, Toplam Fenolik Madde İçeriği ve Fenolik Asit Profilinin Belirlenmesi
(2021) Tüysüz, Büşra; Çakır, Özlem; Dertli, Enes
Bu çalışmada ülkemizde doğal olarak yetişen ahlat, alıç, kızılcık ve ateş dikeni meyvelerinin fenolik madde profilleri ve antioksidan kapasitelerinin belirlenmesi amaçlanmıştır. Meyve örnekleri etüv yardımıyla kurutularak ekstrakte edilmiştir. Sonrasında ise toplam fenolik madde içeriği Folin Ciocalteu (FCR) ayıracı ile antioksidan kapasiteleri ise DPPH, CUPRAC, ABTS ve ?-karoten ağartma yöntemleri kullanılarak yapılmıştır. Meyvelerin fenolik madde profilleri ise yüksek performanslı sıvı kromatografisi (HPLC) yoluyla 9 fenolik asit standardı kullanılarak belirlenmiştir. Ahlat, alıç, kızılcık ve ateş dikeni meyvelerinin toplam fenolik madde içerikleri sırası ile 493, 847, 823, 2555 mg GAE/100g olarak belirlenmiştir. İncelenen numunelerin DPPH yöntemine göre antioksidan kapasiteleri sırası ile %12.275, %22.754, %47.705, %83.134; CUPRAC yöntemine göre antioksidan kapasiteleri 0.258, 0.619, 0.684, 2.871 mmol TE/g; ABTS yöntemine göre antioksidan kapasiteleri 73.78, 49.33, 51.56, 79.34 %TEAC ve ?-karoten ağartma metoduna göre %93.63, %96.67, %88.70, %97.18 olarak saptanmıştır. HPLC kullanılarak elde edilen fenolik profil sonuçlarına göre incelenen yabani meyvelerde klorojenik asit, kafeik asit, vanilik asit ve sinapik asit bileşenlerinin ağırlıklı olduğu tespit edilmiştir.
Bifidogenic effect and in vitro immunomodulatory roles of melibiose-derived oligosaccharides produced by the acceptor reaction of glucansucrase E81
(Elsevier Sci Ltd, 2020) Ispirli, Humeyra; Kaya, Yasemin; Dertli, Enes
Glucansucrases are responsible for the production of alpha-glucans using sucrose as the substrate. Glucansucrases may also produce different oligosaccharides by transferring the glucose moiety from sucrose to a variety carbohydrates acting as acceptor nucleophile. In this study, melibiose-derived oligosaccharides were produced by the glucansucrase from Lactobacillus reuteri E81 expressed without the N-terminal region (GtfA-Delta N). The reaction products were characterized by TLC, LC-MS and NMR analysis and it was found that GtfA-Delta N synthesized melibiose-derived oligosaccharides (DP3 and DP4) by adding glucose units through alpha 1- > 3 or 1- > 6 glycosidic bond. The functional characteristics of these melibiose-derived oligosaccharides were determined by testing the immune-modulatory functions in HT-29 cells and testing their growth promoting effects for important probiotic and pathogenic strains. The melibiose-derived oligosaccharides triggered the production of anti-inflammatory cytokine IL-10 and pro-inflammatory cytokine TNF-alpha depending on their concentrations. Finally, melibiose-derived oligosaccharides showed bifidogenic effect as potential prebiotics.
Bio-catalytic asymmetric synthesis of ?-adrenergic receptor blocker precursor: (R)-2-bromo-1-(naphthalen-2-yl)ethanol
(Taylor & Francis Ltd, 2020) Tasdemir, Volkan; Kalay, Erbay; Dertli, Enes; Sahin, Engin
Aromatic alpha-halohydrins, particularly 2-haloethanols as significant precursor of drugs, can easily be converted to chiral beta-adrenergic receptor blockers. Eight strains of Lactobacillus curvatus were tested as biocatalysts for asymmetric reduction of 2-bromo-1-(naphthalen-2-yl)ethanone 1 to 2-bromo-1- (naphthalen-2-yl) ethanol 2. The parameters of the bioreduction were optimized using L. curvatus N4, the best biocatalyst found. As a result, (R)-2-bromo-1-(naphthalen-2-yl)ethanol 2, which can be beta-adrenergic receptor blocker precursor, was produced for the first time in high yield and enantiomerically pure form using biocatalysts. Moreover, the gram scale synthesis was performed and 7.54 g of (R)-2 was synthesized as enantiopure form (enantiomeric excess >99%) in 48 h. The important advantages of this process are that it produces of (R)-2 for the first time in enantiopure form, in excellent yield and under environmentally friendly and moderate reaction conditions. This system is of the potential to be applied at a commercial scale.
Bioactive and technological properties of an ?-D-glucan synthesized by Weissella cibaria PDER21
(Elsevier Sci Ltd, 2022) Yilmaz, Mustafa Tahsin; Ispirli, Humeyra; Taylan, Osman; Alamoudi, Mohammed; Dertli, Enes
A slimy-mucinous-type colony of EPS-producing Weissella cibaria PDER21 was isolated and identified. The monomer composition was glucose, showing that the EPS is a glucan type homopolysaccharide, The core structure of (1 -> 6)-linked alpha-D-glucose units including (1 -> 3)-linked alpha-D-glucose branches at a ratio of 93.4/6.6 was revealed by H-1 and C-13 NMR spectra and confirmed by FTIR analysis. The glucan showed a superior thermal stability with almost no degradation in structure up to 300 degrees C. XRD analysis revealed the amorphous structure while SEM analysis confirmed the layer-like morphology. The glucan had an antioxidant activity (89.5%), water-holding capacity (103.7%) and water solubility index (80.7%) values, suggesting that the glucan had a strong level of antioxidant properties; good water binding capacity and excellent solubility. The glucan PDER21 is a polysaccharide possessing a good combination of technical and functional attributes, suggesting a great deal of potential for use in the food industry.
Bioactive Characteristics of Wild Berberis vulgaris and Berberis crataegina Fruits
(Hindawi Ltd, 2020) Eroglu, Arzu Yasar; Cakir, Ozlem; Sagdic, Mustafa; Dertli, Enes
There is an increasing trend to find novel sources of products with high antioxidant capacity and wild fruits are very good examples for these sources. In this study, fruits ofBerberis vulgarisandBerberis crataegina, naturally grown in Bayburt province of Turkey, were tested for their physicochemical features, antioxidant capacities, phenolic compound profiles, and antimicrobial activities. The physicochemical analysis of the fruits revealed that the dry matter content, ash content, pH, anda(w)values were between 28.47% and 41.61%, 0.65% and 2.13%, 2.44 and 3.25, and 0.996 and 0.97, respectively. The total phenolic content of the fruits was determined by the Folin-Ciocalteu methodology, and for the determination of the antioxidant capacity of the fruits, DPPH, ABTS, and beta-carotene bleaching methods were performed and a high level of antioxidant activity was observed. HPLC analysis was applied to identify the phenolic content of the fruits, and gallic acid and chlorogenic acid were found to be the dominant phenolic compounds inBerberisfruits. The water extracts of theBerberisfruits were tested against important foodborne pathogenic bacteria as potential antimicrobials. The extracts inhibited the growth ofBacillus cereus,Salmonella typhimurium,Yersinia enterocolitica, andStaphylococcus aureusat significant rates. This study revealed the potential antioxidant and antimicrobial characteristics of wild-typeB. vulgarisandB. crataeginathat can be used for different future applications.
Biocatalytic asymmetric synthesis of (S)-1-indanol using Lactobacillus paracasei BD71
(Taylor & Francis Ltd, 2022) Kalay, Erbay; Dertli, Enes; Sahin, Engin
Enantiopure benzo-fused cyclic alcohols have been used as a building block of a drug for Parkinson's disease. Biocatalytic reduction of ketones is one of the most promising and significant routes to prepare optically active alcohols. In this study, the reductive capacity of seven lactic acid bacteria (LAB) strains were investigated as whole-cell biocatalyst in the enantioselective reduction of 1-indanone (1). Lactobacillus paracasei BD71 was found to have the best reductive capacity. Effects of different parameters such as pH, incubation time, agitation speed and temperature, on enantiomeric excess (ee) and conversion were investigated in a bioconversion. (S)-1-indanol ((S)-2) could be used as precursor for the synthesis of rasagiline mesylate TVP1012 for the therapy of Parkinson's illness. It was produced in gram-scale (5.24 g), high yield (93%) and enantiomerically pure form using L. paracasei BD71 whole-cell biocatalysts. Also, to our knowledge, this is the first report on production of (S)-2 using whole-cell catalyst in enantiopure form, excellent yield, conversion and gram scale. This is a cheap, clean and eco-friendly process for production of (S)-2 compared to chemical processes.
Biocatalyzed Enantiomerically Pure Production of (S)?Phenyl(thiophen?2?yl)methanol
(The Journal of Heterocyclic Chemistry, 2019) Şahin, Engin; Dertli, Enes
Chiral aryl heteroaryl methanols are important precursors for the synthesis of pharmaceutically important molecules. The aims of this study were to use a biocatalyst that could efficiently bioreduce phenyl(thiophen‐2‐yl)methanone 1 to (S)‐phenyl(thiophen‐2‐yl)methanol 2, to identify the impact of the physicochemical factors that might affect the bioreduction by the biocatalyst, and to obtain multigram production of aryl heteroaryl secondary alcohol 2 with the biocatalyst under optimized conditions. Over the years, the (S)‐phenyl(thiophen‐2‐yl)methanol was synthesized on a small scale using a chemical catalyst without its enantiomerically pure form. In this study, Lactobacillus paracasei BD101 was used for the asymmetric reduction of phenyl(thiophen‐2‐yl)methanone to (S)‐phenyl(thiophen‐2‐yl)methanol in the large‐scale production. The asymmetric bioreduction conditions were systematically optimized, and the production of 3.77 g of (S)‐phenyl(thiophen‐2‐yl)methanol was carried out in enantiomerically pure form >99% enantiomeric excess (ee), >99% conversion, and 90% yield. This method obtained with this biocatalyst is a process that can be used industrially in terms of conversion, ee, and yield. This study provides guidance for the application of L. paracasei BD101 in the production of optically active aryl heteroaryl alcohols.
Characterisation and functional roles of a highly branched dextran produced by a bee pollen isolate Leuconostoc mesenteroides BI-20
(Elsevier, 2022) Yilmaz, Mustafa Tahsin; Ispirli, Humeyra; Taylan, Osman; Tasdemir, Volkan; Sagdic, Osman; Dertli, Enes
Lactic Acid Bacteria (LAB) from different niches can be responsible for the production of distinct exopoly-saccharides (EPS) that might possess important structural and technological features. In this respect, the aim of this study was to isolate an EPS producer LAB strain from bee pollen environment. Leuconostoc mesenteroides BI-20 with a slimy-mucoid colony morphology was identified from bee pollen and the structural, technological and functional characteristics of EPS produced by this strain were determined. EPS BI-20 was a highly branched dextran containing 20% (1 -> 3)-linked alpha-D-glucose branches determined by H-1 and C-13 NMR analysis. The presence of (1 -> 6)/(1 -> 3)-linked alpha-D-glucose linkages in dextran BI-20 was also confirmed by FTIR analysis. Dextran BI-20, with a molecular weight of 1 x 10(8) Da, possessed strong thermal properties, amorphous nature and highly branched and fibrous microstructural characteristics determined by DSC, TGA, XRD and SEM analysis, respectively. In terms of functional roles, dextran BI-20 demonstrated strong antioxidant capacity detected by ABTS and CUPRAC tests. Finally, no digestion was observed in dextran BI-20 under simulated gastric conditions. Results of this study unveiled techno-functional characteristics of dextran BI-20 produced by a bee pollen isolate LAB strain.
Characterisation of dextran AP-27 produced by bee pollen isolate Lactobacillus kunkeei AP-27
(Elsevier Sci Ltd, 2023) Yilmaz, Mustafa T.; Ispirli, Huemeyra; Alidrisi, Hassan; Taylan, Osman; Dertli, Enes
An exopolysaccharide (EPS) produced by bee pollen isolate Lactobacillus kunkeei AP-27 was characterised in this study. EPS monomeric composition of strain AP-27 was characterised by High-performance liquid chromatography (HPLC) analysis and glucose was the only sugar in the EPS repeating unit. Structural analysis of glucan AP27 by H-1 and C-13 Nuclear magnetic resonance (NMR) analysis demonstrated that this glucan was a dextran ((1-*6)-linked alpha-D-glucose units as the main body) consisting very low level of (1-* 4)-linked alpha-D-glucose units (similar to 0.5 %). Dextran AP-27 had a degradation temperature of 308 degrees C that revealed its superior thermal strength identified by Thermogravimetric (TGA) and Differential scanning calorimetry (DSC) analysis. The molecular weight of dextran AP-27 was determined to be 25 kDa by Gel Permeation Chromatography (GPC) analysis. Crystallographic properties of dextran AP-27 was determined by X-ray diffraction (XRD) analysis that divulged its amorphous feature. Scanning Electron Microscopy (SEM) analysis was applied for microstructural characterisation of dextran AP-27 which revealed its regular sphere like characteristics. These findings suggest that Lactic Acid Bacteria (LAB) strains from different environments such as bee products can be the source for distinct EPS producer strains.
Characterization of a glucansucrase from Lactobacillus reuteri E81 and production of malto-oligosaccharides
(Taylor & Francis Ltd, 2019) Ispirli, Humeyra; Yuzer, Mustafa Onur; Skory, Christopher; Colquhoun, Ian J.; Sagdic, Osman; Dertli, Enes
Glucansucrases, which can be produced by different Lactic Acid Bacteria (LAB), catalyze the synthesis of alpha-glucans with different structures and properties using sucrose as substrate. In this study, a novel glucansucrase (GTFA) from Lactobacillus reuteri E81 was identified and heterologously expressed. Alignments of GTFA with other glucansucrases revealed its novelty and a putative 3D model structure was obtained. The biochemical properties of the truncated enzyme without the N-terminal variable region, GTFA-Delta N, was characterized. The K-m and V-max were found to be 7.5 mM and 1.49 IU/mg, respectively, and it showed optimum activities at pH 7 and at 50 degrees C. The GTFA-Delta N produced in vitro an alpha-glucan with (alpha 1 -> 3) and (alpha 1 -> 6) glycosidic linkages using sucrose as the substrate. Importantly, GTFA-Delta N synthesized DP = 9 oligosaccharides using sucrose and maltose as the donor and acceptor sugars, respectively, as detected by TLC, HPLC, LC-MS and NMR analysis.
Characterization of Bee Bread Produced with Defined Starter Cultures Mimicking the Natural Fermentation Process
(Mdpi, 2023) Poyraz, Fatmanur; Yalmanci, Dilara; Ispirli, Humeyra; Dertli, Enes
Bee bread is a product with unique properties for humans and bees that is produced through the fermentation of pollen in the honeycomb, mainly caused by lactic acid bacteria (LAB) and yeast strains present in the environment. It is a rich source of nutrients such as proteins, polyphenols and vitamins. Despite the potential nutritional value of bee bread, it is consumed at low levels, as harvesting bee bread from the hives is costly and difficult. This study aimed to produce a standard bee bread by using different strains of the fructophilic lactic acid bacteria (FLAB) Lactobacillus kunkeei and the yeasts Starmeralla magnolia MP-2 and Zygosaccharomyces siamensis MP-14, previously isolated from bee products. In this context, bee bread was produced from pollen by solid-state fermentation using selected FLAB and yeast species, which were then compared with spontaneously developed and commercially available bee bread in terms of microbial stability, physicochemical properties, total phenolic component amounts, in vitro digestibility and amino acid profiles. As a result, it was determined that bee bread made from bee pollen fermented with starter cultures showed improved characteristics than commercial bee bread and was more advantageous in terms of absorption as well as production processes.
The characterization of the non-starter lactic acid bacteria and yeast microbiota and the chemical and aromatic properties of traditionally produced Turkish White Cheese
(Springer, 2023) Macit, Emine; Yucel, Nur; Dertli, Enes
Turkish White Cheese is a brined (or pickled) cheese with a salty, acidic flavor and a soft or semi-hard texture. It is the most produced and consumed type of cheese in Turkey. The purpose of this study was to determine the non-starter lactic acid bacteria and yeast microbiota of traditionally produced Turkish White Cheese and analyze the chemical properties and the aroma profile of the cheese. The results of the study identified 27 distinct strains belonging to 14 the non-starter lactic acid bacteria species and 49 different strains belonging to 11 yeast species. Lactobacillus plantarum was found to be the dominant species among the lactic acid bacteria, while Candida zeylanoides was the dominant yeast species in the White Cheese samples. In addition, Kluyveromyces lactis and Debaryomyces hansenii were prominent yeast species in cheese samples. Turkish White Cheese samples had different aromatic properties. The study is highly significant as it anaylzed both non-starter lactic acid bacteria and yeast microbiota of traditionally produced Turkish White Cheese through molecular methods. It also determined and analyzed a number of chemical and aromatic properties of White Cheese.
Comparison of the probiotic characteristics of Lactic Acid Bacteria (LAB) isolated from sourdough and infant feces
(Elsevier, 2022) Kaya, Yasemin; Erten, Tayyibe; Vurmaz, Melike; Ispirli, Humeyra; Simsek, Omer; Dertli, Enes
Probiotics are beneficial microorganisms with certain characteristics such as survival under gastrointestinal conditions, adhesion to intestinal surface and different functions which result in several health benefits to host. With this regards, this study aimed to isolate Lactic Acid Bacteria (LAB) from sourdough and human feces as two different environments and to test their potential probiotic functions. In total nine distinct isolates were assessed with several probiotic functions such as in vitro adhesion to human colon cells, antimicrobial activities and survival under harsh gastrointestinal conditions. In general, distinct strains showed strong antimicrobial activity against the pathogenic and fungal strains tested in this study. Importantly, the adhesion levels to HT29 cells were determined between 0.29 % and 9.54% and Lactobacillus paracasei F7B showed the highest adhesion. All isolates tolerated the bile salt after 24 h and the infant feces isolates showed good survival characteristics at pH 4.
Detection of fructophilic lactic acid bacteria (FLAB) in bee bread and bee pollen samples and determination of their functional roles
(Wiley, 2021) Ispirli, Humeyra; Dertli, Enes
In this study, bee bread and bee pollen samples were characterized in terms of presence of fructophilic lactic acid bacteria (FLAB). Following discrimination and identification of FLAB strains, their functional roles were determined. Genotypic characterization of FLAB strains revealed the presence of 27 distinct strains belonging to Lactobacillus kunkeei (21), Fructobacillus fructosus (3), Lactobacillus plantarum (2), and Leuconostoc mesenteroides (1) strains. In terms of functional roles, all FLAB strains demonstrated high levels of autoaggregation and hydrophobicity properties whereas L. kunkeei and F. fructosus strains did not tolerate bile salts and low pH conditions. A low level of antibiotic resistance was observed among FLAB strains and importantly FLAB strains demonstrated high levels of antibacterial and antifungal activities where strain specific properties played roles. The highest exopolysaccharide (EPS) production yields were obtained for L. kunkeei AP15, AP37 and L. mesenteroides AP-40 which produced 2.79, 2.01, and 5.37 g/L EPS, respectively. Practical applications Bee bread and bee pollen are among beneficial bee products produced and consumed in all over the world. Production of bee bread relies on the fermentation process of bee pollen where a special LAB group FLAB plays roles. Despite the increment of the importance of these products for human consumption, there is a lack of knowledge for the microbial composition of these products. In this study, FLAB strains were isolated and identified from bee bread and bee pollen samples, and their technofunctional role was determined. The FLAB strains would be evaluated as starter cultures for production of bee products under industrial conditions.
Determination of functional characteristics, presence of virulence factors and antibiotic resistance of enterococci isolated from Turkish White-Cheese
(Elsevier Science Bv, 2016) Akin, Nihat; Dertli, Enes; Ispirli, Humeyra; Yuvasen, Ayse; Akaya, Zuhal
[Abstract Not Available]
Determining the optimum model parameters for oligosaccharide production efficiency using response surface integrated particle swarm optimization method: an experimental validation study
(Taylor & Francis Inc, 2020) Sensoy, Abdullah Tahir; Ispirli, Humeyra; Dertli, Enes
Glucansucrases (GTFs) catalyzes the synthesis of alpha-glucans from sucrose and oligosaccharides in the presence of an acceptor sugar by transferring glucosyl units to the acceptor molecule with different linkages. The acceptor reactions can be affected by several parameters and this study aimed to determine the optimal reaction parameters for the production of glucansucrase-based oligosaccharides using sucrose and maltose as the donor and acceptor sugars, respectively via a hybrid technique of Response Surface Method (RSM) and Particle Swarm Optimization (PSO). The experimental design was performed using Central Composite Design and the tested parameters were enzyme concentration, acceptor:donor ratio and the reaction period. The optimization studies showed that enzyme concentration was the most effective parameter for the final oligosaccharides yields. The optimal values of the significant parameters determined for enzyme concentration and acceptor:donor ratio were 3.45 U and 0.62, respectively. Even the response surface plots for input parameters verified the PSO results, an experimental validation study was performed for the reverification. The experimental verification results obtained were also consistent with the PSO results. These findings will help our understanding in the role of different parameters for the production of oligosaccharides in the acceptor reactions of GTFs.
Diversity and functional characteristics of lactic acid bacteria from traditional kefir grains
(Wiley, 2020) Purutoglu, Kubra; Ispirli, Humeyra; Yuzer, Mustafa Onur; Serencam, Huseyin; Dertli, Enes
Traditional kefir grains were collected from distinct parts of Turkey, and their microbial profile was determined. A wide bacterial biota was observed formed by distinct lactic acid bacteria (LAB) in which Lactococcus lactis strains appeared to be dominant. Yeast species were also identified in kefir grains. Significant levels of antifungal and antibacterial activities were monitored in kefir isolates. All tested LAB produced an exopolysaccharide (EPS) containing glucose and galactose, and some strains formed a fructan-type EPS. Importantly, low levels of antibiotic resistance were observed among the kefir isolates.
Effect of electrospun nisin and curcumin loaded nanomats on the microbial quality, hardness and sensory characteristics of rainbow trout fillet
(Elsevier, 2019) Meral, Raciye; Alav, Aslihan; Karakas, CananYagmur; Dertli, Enes; Yilmaz, Mustafa Tahsin; Ceylan, Zafer
Nisin and curcumin loaded (NCL) nanomats having 172 nm mean diameter were successfully fabricated. The effect of NCL nanomats in terms of limitation of Total Mesophilic Aerobic (TMAB) and Lactic acid bacteria (LAB) in fish fillets was tested during the analysis period. On the 4th day, while TMAB load of C was 6.61 log CFU g(-1), that of the sample coated with NCL nanomats was found to be 3.28 log CFU g(-1). TMAB load of control samples reached above 6 log CFU g(-1) on the 4th day of cold storage, TMAB load of fish samples coated with nanomats reached the same level up to the 12th day. The shelf life of coated fillets was extended to 12 day. 3-4 logarithmic decrease was obtained in LAB count by NCL nanomats during the analysis period. On the 4th storage day, the hardness value of C sample decreased 21% compared to NCL samples. All sensory attributes of C samples were acceptable by the 4th day of the storage; while sensory attributes of NCL samples were acceptable by the 10th day of storage. The study revealed that nisin and curcumin loaded nanomats could be effectively used to improve the quality of fish fillets.
The effect of flours of different immature cereal grains on sourdough and sourdough bread: Microbiological, rheological, textural and sugar profiles
(Wiley, 2022) Alkay, Zuhal; Yilmaz, Mustafa Tahsin; Can, Asli Muslu; Ispirli, Humeyra; Dertli, Enes
In this study, the utilization of LAB (Lactiplantibacillus plantarum, Levilactobacillus brevis, Furfurilactobacillus rossiae, Weissella cibaria) cultures with selected flours of different immature cereal grains (wheat, barley, oat and rye) on sourdough and sourdough bread was investigated. In total, 16 different sourdough breads were produced and microbiological, pH, TTA and rheological properties of sourdoughs at 0, 8 and 24 h were determined. At the beginning of the fermentation, while sourdoughs showed elasticity, they showed viscoelastic properties after 24 h of fermentation. The sugar profile of cereal grains at the stage of milk formation and the sugar groups presented in EPSs isolated from sourdoughs were revealed by HPLC analysis. The sugar groups in sourdoughs were glucose, xylose and arabinose, while the sugars in the immature cereal grains were glucose, fructose and mannose. The highest EPS production level (1882.69 +/- 8.16) was observed in immature barley flour and Lpb. plantarum containing sourdough and all sourdoughs were found to contain glucan type EPSs. It was observed that the amount of EPS produced by the related species differed significantly under different grain conditions. Besides, it was observed that the sourdough breads produced were harder than the control bread. Novelty Impact Statement Wheat, barley, oat and rye immature grains and four distinct LAB strains were used during sourdough fermentation. Immature grain type and LAB strain used were determinants for in situ exopolysaccharide (EPS) production. Viscoelastic properties of sourdough and textural properties of sourdough bread were affected by grains and LAB strain utilized.

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