Identification of Lactic Acid Bacteria from Spontaneous Rye Sourdough and Determination of Their Functional Characteristics
Küçük Resim Yok
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor and Francis Inc.
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This study aimed to identify Lactic Acid Bacteria (LAB) present in rye and rye bran sourdoughs that were prepared spontaneously and determine their functional characteristics. Genotypic characterization of the isolates revealed the presence of 15 distinct LAB strains belonging to 6 different species; Leuconostoc citreum, Lactobacillus plantarum, Lactobacillus graminis, Lactococcus lactis subsp. cremoris, Weissella confusa, and Weissella cibaria in rye sourdoughs. PCR screening of eps genes required for exopolysaccharide (EPS) production revealed that all strains possessed at least one gene required for EPS production and all strains produced homopolymeric EPS comprised of glucose or fructose two Lactobacillus plantarum strains produced both glucan and fructan type EPS. Antifungal activity of these strains was tested against Aspergillus niger and Penicillium chrysogenum identified in this study and several patterns were observed. The phytase activity of these strains was also determined and all strains showed phytase activity with varying degrees. © 2018, © 2018 Taylor & Francis.
Açıklama
Anahtar Kelimeler
antifungal activity, exopolysaccharide production, fermentation processing, lactic acid bacteria, Rye sourdough, Aspergillus, Bacilli, Enzymes, Genes, Metabolites, Anti-fungal activity, Exopolysaccharides, Functional characteristics, Genotypic characterization, Lactic acid bacteria, Lactobacillus plantarum, Lactococcus lactis subsp. cremoris, Rye sourdoughs, Lactic acid, antifungal activity, exopolysaccharide production, fermentation processing, lactic acid bacteria, Rye sourdough, Aspergillus, Bacilli, Enzymes, Genes, Metabolites, Anti-fungal activity, Exopolysaccharides, Functional characteristics, Genotypic characterization, Lactic acid bacteria, Lactobacillus plantarum, Lactococcus lactis subsp. cremoris, Rye sourdoughs, Lactic acid
Kaynak
Food Biotechnology
WoS Q Değeri
Q4
Scopus Q Değeri
Q2
Cilt
32
Sayı
3
