Identification of Lactic Acid Bacteria (LAB) from pre-fermented liquids of selected cereals and legumes and characterization of their exopolysaccharides (EPS)

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dc.authoridYALMANCI, Dilara/0000-0002-1532-9832
dc.contributor.authorYalmanci, Dilara
dc.contributor.authorIspirli, Humeyra
dc.contributor.authorDertli, Enes
dc.date.accessioned2024-10-04T18:51:05Z
dc.date.available2024-10-04T18:51:05Z
dc.date.issued2022
dc.departmentBayburt Üniversitesien_US
dc.description.abstractRecently, 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.en_US
dc.identifier.doi10.1016/j.fbio.2022.102014
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopus2-s2.0-85138051687en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2022.102014
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3379
dc.identifier.volume50en_US
dc.identifier.wosWOS:000874549200001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Bioscienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFermentationen_US
dc.subjectLegumes and cerealsen_US
dc.subjectPostbioticsen_US
dc.subjectExopolysaccharides (EPS)en_US
dc.titleIdentification of Lactic Acid Bacteria (LAB) from pre-fermented liquids of selected cereals and legumes and characterization of their exopolysaccharides (EPS)en_US
dc.typeArticleen_US

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