Identification of Lactic Acid Bacteria from Spontaneous Rye Sourdough and Determination of Their Functional Characteristics
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.
Showing items related by title, author, creator and subject.
The technological and functional properties of 15 LAB species previously isolated from sourdough were determined in terms of antifungal and antibacterial activities, production of GABA as a functional component and phytase ...
Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics 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 ...
Characterization of lactic acid bacteria from yogurt-like product fermented with pine cone and determination of their role on physicochemical, textural and microbiological properties of product The aim of this study was to understand how pine cone (PC) addition could acidify the milk and result in the production of yogurt. For this purpose, yogurts were produced with three different pine cones which were classified ...