Czech J. Food Sci., 2021, 39(4):312-318 | DOI: 10.17221/56/2021-CJFS

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

Ayºe Sevgili ORCID...*,1, Osman Erkmen ORCID...2, Sinem Koçaslan2
1 Vocational School of Technical Sciences, Gaziantep University, Gaziantep, Turkey
2 Department of Food Engineering, Faculty of Engineering, Gaziantep University, Gaziantep, Turkey

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.

Keywords: traditional sourdough; lactic acid bacteria; yeasts; microbiota; enrichment

Published: August 29, 2021  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Sevgili A, Erkmen O, Koçaslan S. Identification of lactic acid bacteria and yeasts from traditional sourdoughs and sourdough production by enrichment. Czech J. Food Sci. 2021;39(4):312-318. doi: 10.17221/56/2021-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Abegaz K. (2007): Isolation, characterization, and identification of lactic acid bacteria involved in traditional fermentation of borde, an Ethiopian cereal beverage. African Journal of Biotechnology, 6: 1469-1478.
    2. Aplevicz K.S., Mazo J.Z., Ilha E.C., Dinon A.Z., Sant'Anna E.S. (2014): Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough. Brazilian Journal of Pharmacological Science, 50: 321-327. Go to original source...
    3. Arici M., Özülkü G., Yildirim R.M., Sağdiç O., Durak M.Z. (2018): Biodiversity and technological properties of yeasts from Turkish sourdough. Food Science and Biotechnology, 27: 499-508. Go to original source... Go to PubMed...
    4. Boyaci-Gunduz C.P., Erten, H. (2020): Predominant yeasts in the sourdoughs collected from some parts of Turkey. Yeast, 37 (Special Issue): 449-466. Go to original source...
    5. De Vuyst L., Vancanneyt M. (2007): Biodiversity and identification of sourdough lactic acid bacteria. Food Microbiology, 24: 120-127. Go to original source... Go to PubMed...
    6. Dertli E., Mercan E., Arici M., Yilmaz M.T., Sagdic O. (2016): Characterization of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics. LWT - Food Science and Technology, 71: 116-124. Go to original source...
    7. Erkmen O. (2015). Basic Methods for the Microbiological Analysis of Foods. 3rd Ed. Ankara, Turkey, Nobel Academic Publishing Education Consultancy Trade Ltd. Company: 13-18, 46-54.
    8. Erkmen O. (2021): Laboratory Practices in Microbiology. 1st Ed. Cambridge, the United Kingdom, Academic Press: 91-106, 219-230. Go to original source...
    9. Erkmen O., Bozoglu T.F. (2016): Basic principles of food fermentation. In: Erkmen O., Bozoglu T.F. (eds.): Food Microbiology: Principles into Practice. Chichester, the United Kingdom, John Wiley and Sons Ltd.: 228-252. Go to original source...
    10. Gul H., Ozcelik S., Sagdic O., Certel M. (2005): Sourdough bread production with lactobacilli and S. cerevisiae isolated from sourdoughs. Process Biochemistry, 40: 691-697. Go to original source...
    11. Kanak E.K., Yilmaz S.O. (2018): MALDI-TOF mass spectrometry for the identification and detection of antimicrobial activity of lactic acid bacteria isolated from local cheeses. Food Science and Technology, 2061: 1-8.
    12. Minervini F., Di Cagno R., Lattanzi A., De Angelis M., Antonielli L., Cardinali G., Cappelle S., Gobbetti M. (2012): Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical Italian breads: Interactions between ingredients and microbial species diversity. Applied and Environmental Microbiology, 78: 1251-1264. Go to original source... Go to PubMed...
    13. Paramithiotis S., Gioulatos S., Tsakalidou E., Kalantzopoulos G. (2006): Interactions between Saccharomyces cerevisiae and lactic acid bacteria in sourdough. Process Biochemistry, 41: 2429-2433. Go to original source...
    14. Robert H., Gabriel V., Fontagné-Faucher C. (2009): Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using speciesspecific PCR. International Journal of Food Microbiology, 135: 53-59. Go to original source... Go to PubMed...
    15. Simsek O., Con A.H., Tulumoglu S. (2006): Isolating lactic starter cultures with antimicrobial activity for sourdough processes. Food Control, 17: 263-270. Go to original source...
    16. Valmorri S., Tofalo R., Settanni L., Corsetti A., Suzzi G. (2010): Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy). Antonie van Leeuwenhoek, International Journal of General and Mololecular Microbiology, 97: 119-129. Go to original source... Go to PubMed...
    17. Xu Y.J. (2017): Foodomics: A novel approach for food microbiology. Trends in Analytical Chemistry 96: 14-21. Go to original source...
    18. Yagmur G., Tanguler H., Leventdurur S., Elmaci S.B., Turhan E.U., Francesca N., Settanni L., Moschetti G., Erten H. (2016): 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. Polish Journal of Food Nutrition Science, 66: 99-107. Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content