• Türkçe
    • English
  • English 
    • Türkçe
    • English
  • Login
View Item 
  •   DSpace@Bayburt
  • Araştırma Çıktıları | TR-Dizin | WoS | Scopus | PubMed
  • Scopus İndeksli Yayınlar Koleksiyonu
  • View Item
  •   DSpace@Bayburt
  • Araştırma Çıktıları | TR-Dizin | WoS | Scopus | PubMed
  • Scopus İndeksli Yayınlar Koleksiyonu
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics

Date

2016

Author

Dertli E.
Mercan E.
Arici M.
Yilmaz M.T.
Sağdiç O.

Metadata

Show full item record

Abstract

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.

Source

LWT

Volume

71

URI

https://dx.doi.org/10.1016/j.lwt.2016.03.030
https://hdl.handle.net/20.500.12403/592

Collections

  • Scopus İndeksli Yayınlar Koleksiyonu [570]
  • WoS İndeksli Yayınlar Koleksiyonu [372]

Related items

Showing items related by title, author, creator and subject.

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

    Ispirli H.; Demirbaş F.; Yüzer M.O.; Dertli E. (Taylor and Francis Inc., 2018)
    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 ...
  • Antimicrobial and functional properties of lactic acid bacteria isolated from sourdoughs 

    Demirbaş F.; İspirli H.; Kurnaz A.A.; Yilmaz M.T.; Dertli E. (Academic Press, 2017)
    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 ...
  • Glucan type exopolysaccharide (EPS) shows prebiotic effect and reduces syneresis in chocolate pudding 

    İspirli H.; Demirbaş F.; Dertli E. (Springer, 2018)
    Exopolysaccharides (EPS) of lactic acid bacteria are important biopolymers that can improve the physicochemical properties of food products and act as prebiotics. In this study the physicochemical role and the prebiotic ...



DSpace software copyright © 2002-2015  DuraSpace
Contact Us | Send Feedback
Theme by 
@mire NV
 

 




| Policy | Guide | Contact |
DSpace@Bayburt

by OpenAIRE
Advanced Search

sherpa/romeo

Browse

All of DSpaceCommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsTypeLanguageDepartmentCategoryPublisherAccess TypeInstitution AuthorThis CollectionBy Issue DateAuthorsTitlesSubjectsTypeLanguageDepartmentCategoryPublisherAccess TypeInstitution Author

My Account

LoginRegister

Statistics

View Google Analytics Statistics

DSpace software copyright © 2002-2015  DuraSpace
Contact Us | Send Feedback
Theme by 
@mire NV
 

 


|| Policy || Guide || Library || Bayburt University || OAI-PMH ||

Bayburt Üniversitesi Kütüphane ve Dokümantasyon Daire Başkanlığı, Bayburt, Turkey
If you find any errors in content, please contact: kutuphane@bayburt.edu.tr

Creative Commons License
DSpace@Bayburt by Bayburt University Institutional Repository is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License..

DSpace@Bayburt:


DSpace 6.2

tarafından İdeal DSpace hizmetleri çerçevesinde özelleştirilerek kurulmuştur.