Isolation of Distinct Lactobacillaceae spp. with Functional Characteristics from Traditional Sourdough Samples

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dc.contributor.authorİspirli, Hümeyra
dc.contributor.authorDertli, Enes
dc.date.accessioned2024-10-04T18:58:43Z
dc.date.available2024-10-04T18:58:43Z
dc.date.issued2022
dc.departmentBayburt Üniversitesien_US
dc.description.abstractLactic Acid Bacteria (LAB) were isolated from traditional sourdough samples, and functional properties of selected LAB species were determined. Five distinct strains Limosilactobacillus fermentum LR1, Lacticaseibacillus rhamnosus LR2, Levilactobacillus senmaizukei CE37, Lactiplantibacillus plantarum CE48 and Limosilactobacillus reuteri KD44A were identified following the genotypic discrimination of hundred isolates. Presence of bacteriocin genes in identified species was determined by PCR, and sourdough isolates have been shown to carry bacteriocin genes although they vary according to species. Exopolysaccharide (EPS) production tests showed that the amount of EPS production varies in different media and different incubation conditions. Antimicrobial effects of 5 different LAB species were determined against Bacillus cereus BC 6830, which cause rop problems, and other pathogen species and also molds isolated from bread. Amylolytic activities of isolates, which are important in terms of technological roles, were determined genotypically and phenotypically. Finally, the phytase and phosphatase activities of these species were studied. This study was aimed to unveil the functional sourdough LAB species to be used for industrial purposes. © 2022 by the Author(s).en_US
dc.description.sponsorshipBayburt University Scientific Research Projects Unit, (2017/02-69001-21)en_US
dc.identifier.doi10.24323/akademik-gida.1186584
dc.identifier.endpage219en_US
dc.identifier.issn1304-7582
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85141234997en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage211en_US
dc.identifier.trdizinid1145118en_US
dc.identifier.urihttps://doi.org/10.24323/akademik-gida.1186584
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1145118
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3996
dc.identifier.volume20en_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.publisherSidas Medya A.S.en_US
dc.relation.ispartofAkademik Gidaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntifungal activityen_US
dc.subjectLactic acid bacteria (LAB)en_US
dc.subjectPhytase activityen_US
dc.subjectTraditional sourdoughen_US
dc.titleIsolation of Distinct Lactobacillaceae spp. with Functional Characteristics from Traditional Sourdough Samplesen_US
dc.title.alternativeGeleneksel Ekşi Hamur Örneklerinden Fonksiyonel Özelliklere Sahip Farklı Lactobacillaceae spp. İzolasyonuen_US
dc.typeArticleen_US

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