Molecular characterization and multifunctional evaluation of lactic acid bacteria isolated from traditional sourdough

dc.contributor.authorAktepe, Yeşim
dc.contributor.authorAydın, Furkan
dc.contributor.authorBozoğlu, Tuğba
dc.contributor.authorÖzer, Göksel
dc.contributor.authorÇakır, İbrahim
dc.date.accessioned2024-08-02T11:46:40Z
dc.date.available2024-08-02T11:46:40Z
dc.date.issued2024
dc.departmentMühendislik Fakültesi
dc.description.abstractThe primary objective of this study was to characterize lactic acid bacteria (LAB) strains derived from sourdough for possible utilization as functional starters to produce sourdough and various cereal-based fermented foods. A total of 350 autochthonous LAB strains were isolated from 65 Type I sourdough samples and characterized using six random amplified polymorphic DNA (RAPD) primers at intra- and interspecific levels. Species identification of selected strains representing distinct clusters from RAPD analysis was performed based on the 16S rRNA region. The LAB strains were identified as Companilactobacillus crustorum (n = 135), Levilactobacillus brevis (n = 125), Latilactobacillus curvatus (n = 40), Companilactobacillus paralimentarius (n = 32), and Lactiplantibacillus plantarum (n = 18). A total of 66 LAB strains were selected for technological characterization along with two commercial strains. The characterization involved acidity development, EPS production potential, leavening activity, and growth abilities under harsh conditions. Principle component analysis (PCA) identified 2 Lp. plantarum and 14 Lev. brevis strains as the most relevant technologically. Among them, Lp. plantarum L35.1 and Lev. brevis L37.1 were resistant to tetracycline. Evaluation of probiotic characteristics (survival in pH 2.5 and bile presence, auto aggregation capacity, hydrophobic activity, antioxidant activity, antimicrobial activity) by PCA identified four strains with relevance to Lactobacillus rhamnosus GG (LGG), which were further selected for in vitro digestion assays. Lactiplantibacillus plantarum L7.8, Lev. brevis L55.1, and L62.2 demonstrated similar viability indices to LGG, along with increased auto aggregation capacity and antioxidant activity. These strains are promising as candidate starters for producing sourdough and sourdough-related fermented food products.
dc.identifier.doi10.1016/j.ijfoodmicro.2024.110845
dc.identifier.issue-en_US
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ijfoodmicro.2024.110845
dc.identifier.urihttps://hdl.handle.net/20.500.12451/12313
dc.identifier.volume423en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal of Food Microbiology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.subjectRAPD
dc.subjectMolecular Characterization
dc.subjectTechnological Characterization
dc.subjectStarter Cultures
dc.subjectProbiotic
dc.titleMolecular characterization and multifunctional evaluation of lactic acid bacteria isolated from traditional sourdough
dc.typeArticle

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