Identification of Lactic Acid Bacteria from Spontaneous Rye Sourdough and Determination of Their Functional Characteristics

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dc.authorid56781556400
dc.authorid56926613800
dc.authorid57103638700
dc.authorid36815706500
dc.contributor.authorIspirli H.
dc.contributor.authorDemirbaş F.
dc.contributor.authorYüzer M.O.
dc.contributor.authorDertli E.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:43:04Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:43:04Z
dc.date.issued2018
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThis 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.en_US
dc.identifier.doi10.1080/08905436.2018.1507913
dc.identifier.endpage235
dc.identifier.issn0890-5436
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85054815017en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage222
dc.identifier.urihttps://dx.doi.org/10.1080/08905436.2018.1507913
dc.identifier.urihttps://hdl.handle.net/20.500.12403/370
dc.identifier.volume32
dc.identifier.wosWOS:000446584000005en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor and Francis Inc.
dc.relation.ispartofFood Biotechnologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectantifungal activity
dc.subjectexopolysaccharide production
dc.subjectfermentation processing
dc.subjectlactic acid bacteria
dc.subjectRye sourdough
dc.subjectAspergillus
dc.subjectBacilli
dc.subjectEnzymes
dc.subjectGenes
dc.subjectMetabolites
dc.subjectAnti-fungal activity
dc.subjectExopolysaccharides
dc.subjectFunctional characteristics
dc.subjectGenotypic characterization
dc.subjectLactic acid bacteria
dc.subjectLactobacillus plantarum
dc.subjectLactococcus lactis subsp. cremoris
dc.subjectRye sourdoughs
dc.subjectLactic acid
dc.subjectantifungal activity
dc.subjectexopolysaccharide production
dc.subjectfermentation processing
dc.subjectlactic acid bacteria
dc.subjectRye sourdough
dc.subjectAspergillus
dc.subjectBacilli
dc.subjectEnzymes
dc.subjectGenes
dc.subjectMetabolites
dc.subjectAnti-fungal activity
dc.subjectExopolysaccharides
dc.subjectFunctional characteristics
dc.subjectGenotypic characterization
dc.subjectLactic acid bacteria
dc.subjectLactobacillus plantarum
dc.subjectLactococcus lactis subsp. cremoris
dc.subjectRye sourdoughs
dc.subjectLactic acid
dc.titleIdentification of Lactic Acid Bacteria from Spontaneous Rye Sourdough and Determination of Their Functional Characteristicsen_US
dc.typeArticleen_US

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