Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics
Küçük Resim Yok
Tarih
2016
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Academic Press
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
A total of 249 Lactic Acid Bacteria (LAB) isolates were found in traditional Turkish wheat sourdoughs from Eastern Black Sea region of Turkey. Genotypic characterization of these isolates revealed the presence of 47 distinct LAB strains belonging to 11 different species: Lactobacillus plantarum, Lactobacillus paraplantarum, Lactobacillus curvatus, Lactobacillus rossiae, Lactobacillus sanfranciscensis, Lactobacillus brevis, Lactobacillus paralimentarius, Weissella paramesenteroides, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides and Weissella cibaria. The sourdough LAB microbiota differed depending on the sample origin and the collection period and heterofermentative LAB were dominant. The number of different species within a sourdough varied from 3 to 6 with the association of different hetero- and homofermentative LAB species. Exopolysaccharide (EPS) production characteristics of the isolates were determined and strain specific properties appeared to be important for the final EPS yields. Genes required for homopolysaccharide (gtf and lev) and heteropolysaccharide (epsA, epsB, p-gtf) production were PCR detected and several distribution patterns were observed. Results of this study confirmed the biodiversity of LAB species in traditional Turkish sourdough and highlighted the importance of EPS production in sourdough LAB strains. © 2016 Elsevier Ltd.
Açıklama
Anahtar Kelimeler
Exopolysaccharides (EPS), Lactic acid bacteria (LAB), Microbial biodiversity, Sourdough, Bacilli, Biodiversity, Laboratories, Metabolites, Exopolysaccharides, Genotypic characterization, Lactic acid bacteria, Lactobacillus sanfranciscensis, Leuconostoc mesenteroides, Microbial biodiversity, Production characteristics, Sourdough, Lactic acid, Exopolysaccharides (EPS), Lactic acid bacteria (LAB), Microbial biodiversity, Sourdough, Bacilli, Biodiversity, Laboratories, Metabolites, Exopolysaccharides, Genotypic characterization, Lactic acid bacteria, Lactobacillus sanfranciscensis, Leuconostoc mesenteroides, Microbial biodiversity, Production characteristics, Sourdough, Lactic acid
Kaynak
LWT
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
71
