Yıl 2020, Cilt , Sayı 18, Sayfalar 379 - 388 2020-04-15

Prevention of Sourdough Bread Mould Spoliage by antifungal Lactic Acid Bacteria Fermentation

Zühal ALKAY [1] , Hilal KILMANOĞLU [2] , M. Zeki DURAK [3]

Bread has an important place among bakery products. Also, the mold is the biggest reason that requires consumed in a short period of time. The use of lactic acid bacteria to inhibit mold growth in breads are among the studies performed. Sourdough bread is a traditional product formed by the synergistic interaction of lactic acid bacteria (LAB) and yeasts. Lactic acid, acetic acid and various volatile compounds such as ester, alcohol, aldehydes, furan derivates which occur in the sourdough fermentation, are produced by yeast and bacteria in the dough. It is known that the application of sourdoughs provides more flavor, better rheology, and storage properties than products obtained using commercial yeast. In this study, antifungal activities of 12 different LAB strains and the results of this activity on sourdough and breads were investigated. At the same time, some technological features were identified. Our results showed that sour dough lactic acid bacteria isolates had positive effects on quality criteria of bread.

Sourdough bread, Lactic acid bacteria, Antifungal activity
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Birincil Dil en
Konular Mühendislik
Bölüm Makaleler

Orcid: 0000-0002-2420-3369
Yazar: Zühal ALKAY
Ülke: Turkey

Orcid: 0000-0003-0561-4653
Ülke: Turkey

Orcid: 0000-0001-7245-1116
Yazar: M. Zeki DURAK (Sorumlu Yazar)
Ülke: Turkey


Yayımlanma Tarihi : 15 Nisan 2020

APA ALKAY, Z , KILMANOĞLU, H , DURAK, M . (2020). Prevention of Sourdough Bread Mould Spoliage by antifungal Lactic Acid Bacteria Fermentation. Avrupa Bilim ve Teknoloji Dergisi , (18) , 379-388 . DOI: 10.31590/ejosat.646043