Isolation of Distinct Lactobacillaceae spp. with Functional Characteristics from Traditional Sourdough Samples

Yıl 2022, Cilt: 20 Sayı: 3, 211 - 219, 11.10.2022

Hümeyra İspirli Enes Dertli

https://doi.org/10.24323/akademik-gida.1186584

Öz

Lactic Acid Bacteria (LAB) were isolated from traditional sourdough samples, and functional properties of selected LAB species were determined. Five distinct strains Limosilactobacillus fermentum LR1, Lacticaseibacillus rhamnosus LR2, Levilactobacillus senmaizukei CE37, Lactiplantibacillus plantarum CE48 and Limosilactobacillus reuteri KD44A were identified following the genotypic discrimination of hundred isolates. Presence of bacteriocin genes in identified species was determined by PCR, and sourdough isolates have been shown to carry bacteriocin genes although they vary according to species. Exopolysaccharide (EPS) production tests showed that the amount of EPS production varies in different media and different incubation conditions. Antimicrobial effects of 5 different LAB species were determined against Bacillus cereus BC 6830, which cause rop problems, and other pathogen species and also molds isolated from bread. Amylolytic activities of isolates, which are important in terms of technological roles, were determined genotypically and phenotypically. Finally, the phytase and phosphatase activities of these species were studied. This study was aimed to unveil the functional sourdough LAB species to be used for industrial purposes.

Anahtar Kelimeler

Traditional sourdough, Lactic acid bacteria (LAB), Phytase activity, Antifungal activity

Destekleyen Kurum

Bayburt University Scientific Research Projects Unit

Proje Numarası

2017/02-69001-21

Teşekkür

This study was financially supported by Bayburt University Scientific Research Projects Unit with the project number of 2017/02-69001-21.

Geleneksel Ekşi Hamur Örneklerinden Fonksiyonel Özelliklere Sahip Farklı Lactobacillaceae spp. İzolasyonu

Öz

Bu çalışmada geleneksel ekşi hamur örneklerinden Laktik Asit Bakterileri (LAB) izole edilerek tanımlanmış ve tanımlanan LAB türlerinin fonskiyonel nitelikleri tespit edilmiştir. Ekşi hamur örneklerinden toplamda 100 adet izolat elde edilerek izolatların genotipik ayrımı yapılmış ve sonuç olarak Limosilactobacillus fermentum LR1, Lacticaseibacillus rhamnosus LR2, Levilactobacillus senmaizukei CE37, Lactiplantibacillus plantarum CE48 ve Limosilactobacillus reuteri KD44A suşları tanımlanmıştır. Bu suşlarda bakteriyosin genlerinin varlığı PCR metodu ile test edilmiş ve suşlarda farklı bakteriyosin genlerinin varlığı açığa çıkarılmıştır. Ekzopolisakkarit (EPS) üretim testleri, bu suşların farklı koşullarda farklı oranda EPS üretim kabiliyetine sahip olduğunu göstermiştir. Yapılan antimikrobiyal testleri sonucunda test edilen suşların rop etmeni Bacillus cereus BC 6830 dahil farklı patojenlere ve ekmek küflerine karşı antimikrobiyal etkiye sahip olduğu ortaya konmuştur. Ekmek teknolojisi açısından bir diğer önemli teknolojik fonksiyon olan amilolitik aktivite bu suşlarda genotipik ve fenotipik olarak belirlenmiş ve son olarak suşların fosfotaz ve fitaz aktiviteleri değerlendirilmiştir. Bu çalışmada fonksiyonel etkiye sahip ekşi hamur orjinli LAB suşlarının endüstriyel olarak değerlendirilebilirliklerinin test edilmesi amaçlanmıştır.

Anahtar Kelimeler

Geleneksel ekşi hamur, Laktik Asit Bakterileri (LAB), Fitaz aktivitesi, Antifungal aktivite

Proje Numarası

2017/02-69001-21

Kaynakça

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