In this study, the lactic acid bacteria (LAB) variety of cake dough produced with Type I sourdough was determined and the technological properties of the isolated LAB species were investigated. For this purpose, flour and water were mixed in a 1: 1 ratio and fermented at 25-27°C with 80-90% relative humidity for 24 hours. In order to obtain the properties of sourdough, the dough was fed again and left for fermentation. Three different cake formulations were prepared, containing 10%, 15% and 20% of type I sourdough. The dough obtained by mixing type I sourdough and the other ingredients in the formulation were left to fermentation at 30-35°C, 80-90% relative humidity for 4-6 hours. 18 lactic acid bacteria types are isolated from the cake doughs. Species identification was made with 16S Ribosomal RNA (rRNA) Polymerase Chain Reaction (PCR) and Leuconostoc, Pediococcus, Bacillus and Lactobacillus strains were identified. Acid production ability of LAB species, development at different pH values, development at different salt concentrations and antibacterial activity against Escherichia coli, Salmonella Typhimurium, Bacillus cereus, Staphylococcus aureus were determined. It was determined that the isolated LAB species produced 0.459-1.089 g/100 mL and 0.585-1.890 g/100 mL lactic acid after 48 hours. It was determined that LAB isolates, whose growth abilities at different pH values were examined, grew poorly at pH 2 and some of the Pediococcus species did not grow. It was determined that other LAB species showed good growth except for one Pediococcus isolate at pH 9.6. LAB isolates showed the least growth at 9% salt concentration. Samples of the genus Pediococcus showed the best growth at a 6% salt concentration. The greatest antibacterial activity of the LAB isolates were determined to be on Salmonella Typhimurium. The largest zone diameter of 9 mm was created against Salmonella Typhimurium.
|Supporting Institution||Şölen Çikolata Gıda San. ve Tic. A.Ş.|
|Thanks||Bu çalışma Şölen Çikolata Gıda San. ve Tic. A.Ş.'nin TÜBİTAK TEYDEB tarafından desteklenen 3180282 nolu projesi kapsamında gerçekleştirilmiştir|
Publication Date : August 31, 2020
|APA||Kahraman, M , Arıcı, M . (2020). Ekşi Hamur Fermentasyonu ile Üretilmiş Kek Hamurunun Laktik Asit Bakterileri Çeşitliliği . Avrupa Bilim ve Teknoloji Dergisi , (19) , 32-42 . DOI: 10.31590/ejosat.732009|