Search for Author, Title, Keyword
Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields
More details
Hide details
Publication date: 2016-06-30
Pol. J. Food Nutr. Sci. 2016;66(2):99–107
Eight samples of mature sourdough were collected from five provinces of Turkey. Lactic acid bacteria and yeasts were isolated and identified and used in different combinations to produce liquid sourdoughs. Microbiological and physicochemical characteristics of the experimental sourdoughs made with different flour types and dough yields were studied. The main lactic acid bacteria species identified were Lactobacillus (L.) sanfranciscensis, Pediococcus pentosaceus, L. plantarum, L. namurencis, L. rossiae, Leuconostoc mesenteroides and L. zymae. L. spicheri, L. paralimentarius, L. mindensis, L. farciminis, L. acetotolerans, L. casei, Enterococcus faecium and Enterococcus durans were also found in sourdoughs at subdominant levels. Among yeasts, mainly Saccharomyces cerevisiae, but also Pichia guiliermondii and Torulaspora delbrueckii were the predominant species of yeasts identified in sourdoughs. Lactic acid bacteria and yeasts of liquid sourdoughs after fermentation were in the range of 9.61-9.89 log cfu/g and 6.55-7.36 log cfu/g, respectively. Various chemical parameters such as pH, total titratable acidity, lactic and acetic acids, ethanol and sugars were determined for liquid sourdoughs. Acidification and metabolite contents of these products were different, depending on the starter culture, flour type and dough yield. Total titratable acidity was more pronounced in the in the sourdoughs produced with whole wheat flour (14.08 mL NaOH) and rye flour (13.56 mL NaOH), dough yield 250 (13.93 mL NaOH) and control sample (13.12 mL NaOH) which were produced without inoculum.
Predominant yeasts in the sourdoughs collected from some parts of Turkey
Cennet Boyaci‐Gunduz, Huseyin Erten
Isolation and selection of technologically important lactic acid bacteria and yeast from fermented potato
Afusat Aregbe, Taihua Mu, Hongnan Sun
International Journal of Food Science & Technology
Prevalence, Genetic Diversity, and Technological Functions of the Lactobacillus sanfranciscensis in Sourdough: A Review
Guohua Zhang, Jian Tu, Faizan Sadiq, Weizhen Zhang, Wei Wang
Comprehensive Reviews in Food Science and Food Safety
Sourdoughs as a source of lactic acid bacteria and yeasts with technological characteristics useful for improved bakery products
Alessandra Martorana, Angelo Giuffrè, Marco Capocasale, Clotilde Zappia, Rossana Sidari
European Food Research and Technology
Vuyst De, Kerrebroeck Van, Frédéric Leroy
Ecology of yeasts associated with kernels of several durum wheat genotypes and their role in co-culture with Saccharomyces cerevisiae during dough leavening
Antonio Alfonzo, Delphine Sicard, Miceli Di, Stéphane Guezenec, Luca Settanni
Food Microbiology
Influence of Process Parameters on Sourdough Microbiota, Physical Properties and Sensory Profile
Alba Martín-Garcia, Montserrat Riu-Aumatell, Elvira López-Tamames
Food Reviews International
Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review
Natalia Drabińska, Anna Ogrodowczyk
Polish Journal of Food and Nutrition Sciences