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    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.
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    Identification of Lactic Acid Bacteria (LAB) from pre-fermented liquids of selected cereals and legumes and characterization of their exopolysaccharides (EPS)
    (Elsevier, 2022) Yalmanci, Dilara; Ispirli, Humeyra; Dertli, Enes
    Recently, isolation of Lactic Acid Bacteria (LAB) strains with important technological functions from plant-based products has gained special interests related with the increment of consumer preferences to the plant-based fermented products. In this context, various cereals and legumes that were underwent to germination or not were selected for the isolation of exopolysaccharide (EPS) producer LAB strains in this study. Following geno-typic discrimination, 17 distinct strains belonging to Weissella confusa, Weissella cibaria, Lactococcus lactis subsp. hordniae, Leuconostoc lactis, Lactiplantibacillus plantarum and Leuconostoc mesenteroides were identified from pre -ferment liquids. Two strains Weissella confusa W-16 and Leuconostoc lactis GW-6 were the highest EPS producers, and their EPSs were further characterized. The 1H and 13C NMR results revealed that both strains were dextran producers containing (1 -> 3)-linked alpha-D-glucose units as branches with 9.2% and 6.9% levels for Weissella confusa W-16 and Leuconostoc lactis GW-6, respectively. FTIR analysis also supported the dextran structure and demonstrated the functional groups within the dextrans. A high level of thermal stability was observed in both dextrans detected by TGA and DSC analysis. Both dextrans were in amorphous characteristics determined by XRD analysis. These findings demonstrate that pre-fermented liquids of different cereals and legumes can be source of technologically important LAB strains with EPS production characteristics.