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dc.contributor.authorDertli E.
dc.contributor.authorMercan E.
dc.contributor.authorArici M.
dc.contributor.authorYilmaz M.T.
dc.contributor.authorSağdiç O.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:43:32Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:43:32Z
dc.date.issued2016
dc.identifier.issn0023-6438
dc.identifier.urihttps://dx.doi.org/10.1016/j.lwt.2016.03.030
dc.identifier.urihttps://hdl.handle.net/20.500.12403/592
dc.description.abstractA 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.en_US
dc.language.isoengen_US
dc.publisherAcademic Press
dc.relation.isversionof10.1016/j.lwt.2016.03.030
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectExopolysaccharides (EPS)
dc.subjectLactic acid bacteria (LAB)
dc.subjectMicrobial biodiversity
dc.subjectSourdough
dc.subjectBacilli
dc.subjectBiodiversity
dc.subjectLaboratories
dc.subjectMetabolites
dc.subjectExopolysaccharides
dc.subjectGenotypic characterization
dc.subjectLactic acid bacteria
dc.subjectLactobacillus sanfranciscensis
dc.subjectLeuconostoc mesenteroides
dc.subjectMicrobial biodiversity
dc.subjectProduction characteristics
dc.subjectSourdough
dc.subjectLactic acid
dc.subjectExopolysaccharides (EPS)
dc.subjectLactic acid bacteria (LAB)
dc.subjectMicrobial biodiversity
dc.subjectSourdough
dc.subjectBacilli
dc.subjectBiodiversity
dc.subjectLaboratories
dc.subjectMetabolites
dc.subjectExopolysaccharides
dc.subjectGenotypic characterization
dc.subjectLactic acid bacteria
dc.subjectLactobacillus sanfranciscensis
dc.subjectLeuconostoc mesenteroides
dc.subjectMicrobial biodiversity
dc.subjectProduction characteristics
dc.subjectSourdough
dc.subjectLactic acid
dc.titleCharacterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristicsen_US
dc.typearticleen_US
dc.relation.journalLWTen_US
dc.contributor.departmentBayburt Universityen_US
dc.contributor.authorID36815706500
dc.contributor.authorID55648724700
dc.contributor.authorID7004571996
dc.contributor.authorID8396971300
dc.contributor.authorID6701802186
dc.identifier.volume71
dc.identifier.startpage116
dc.identifier.endpage124
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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