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Identification of lactic acid bacteria and yeasts from traditional sourdoughs and sourdough production by enrichment

Author

Listed:
  • Ayşe Sevgili

    (Vocational School of Technical Sciences, Gaziantep University, Gaziantep, Turkey)

  • Osman Erkmen

    (Department of Food Engineering, Faculty of Engineering, Gaziantep University, Gaziantep, Turkey)

  • Sinem Koçaslan

    (Department of Food Engineering, Faculty of Engineering, Gaziantep University, Gaziantep, Turkey)

Abstract

The subject of this study was to investigate lactic acid bacteria (LAB) and yeasts microbiota of traditional sourdough (n = 36) and to indicate characteristics of enriched sourdough that is produced from combinations of isolates. A total of 60 LAB and 40 yeasts were identified from sourdough by matrix-assisted laser desorption ionisation-time-of-flight mass spectrometry (MALDI-TOF MS) analysis. The dominant LAB microflora was Lactobacillus brevis (43.33%), Pediococcus acidilactici (21.67%) and Lactobacillus plantarum (18.33%). The dominant yeasts microflora was Saccharomyces cerevisiae (27.5%), Pichia kudriavzevii (25.0%) and Kluyveromyces marxianus (12.5%). The sourdough prepared with the combination of L. brevis, Leuconostoc mesenteroides, P. acidilactici and S. cerevisiae, K. marxianus showed the best physicochemical and microbiological properties while that with L. plantarum, L. brevis and P. kudriavzevii, Wickerhamomyces anumalus was the poorest. LAB and yeasts in the sourdoughs were ranged from 6.58 log CFU g-1 to 9.12 log CFU g-1 and from 6.12 log CFU g-1 to 7.88 log CFU g-1, respectively. Various chemical parameters such as pH, total titratable acidity (TTA), ethanol, and sourdough volume were differ depending on the type of microbial species. TTA was more pronounced in the sourdoughs produced with homofermentative LAB. Yeasts and LAB were dominated during continuous enriching of sourdough, supporting an important role during fermentation.

Suggested Citation

  • Ayşe Sevgili & Osman Erkmen & Sinem Koçaslan, 2021. "Identification of lactic acid bacteria and yeasts from traditional sourdoughs and sourdough production by enrichment," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 39(4), pages 312-318.
    • Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:4:id:56-2021-cjfs
    DOI: 10.17221/56/2021-CJFS
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