Physicochemical Properties of Sourdough Using in Afyonkarahisar Region Bread Production, and Identification of Yeasts Playing a Role in Dough Fermentation

Öz

The aim of this study is to identify the yeast species found in 25 sourdough samples collected from local bakeries in Afyonkarahisar and to determine their physical and chemical properties. Sourdough is an important traditional product, and the yeasts found in its microbial composition play a significant role in fermentation and product quality. It was found that the average dry matter content of sourdough samples was 48.64% (p<0.05), and this value ranged from 38.07% to 55.83%. These results reflect significant differences in solid matter content, which can be influenced by the type of flour used by the bakeries, fermentation time, and hydration levels. The average pH value of the samples is 4.10 (p<0.05), ranging from 3.53 to 5.12. This value confirms the expected acidic character of sourdough, which supports microbial stability and contributes to flavor development. The water activity values range from 0.726 to 0.809, with an average of 0.773. In color analysis, it was also found that there were significant differences (p<0.05) between the samples. The lightness (L*) values range from 79.72 to 88.96, the redness (a*) values from 2.79 to 6.57, and the yellowness (b*) values from 9.06 to 16.53. The average values were found to be 86.58, 4.09, and 13.46, respectively, indicating that sourdoughs generally have a light appearance with moderately red and yellow tones. From 25 different sourdough samples that were isolated and identified, 17 yeast species were isolated, and it was determined that Saccharomyces cerevisiae was the most dominant species, found in 68% of the sourdoughs. Kluyveromyces lactis, on the other hand, was found in 44% of the samples as the second dominant species. These findings highlight the dominance of S. cerevisiae in sourdough fermentation, while also indicating the presence of other yeast species that could contribute to flavor and textural diversity.

Anahtar Kelimeler

• Sourdough
• Identification
• Traditional bread
• Afyonkarahisar

Etik Beyan

There is no need to obtain permission from the ethics committee for this study.

Afyonkarahisar’da Ekmek Üretiminde Kullanılan Ekşi Mayanın Fizikokimyasal Özellikleri, Hamur Fermentasyonunda Rol Oynayan Mayaların Tanımlanması

Öz

Bu çalışmanın amacı, Afyonkarahisar'daki yerel fırınlardan toplanan 25 ekşi maya örneğinde bulunan maya türlerini belirlemek ve fiziksel ve kimyasal özelliklerini tespit etmektir. Ekşi maya, önemli bir geleneksel üründür ve mikrobiyal bileşiminde bulunan mayalar, fermantasyon ve ürün kalitesinde önemli bir rol oynar. Ekşi maya örneklerinin ortalama kuru madde içeriğinin %48,64 olduğu (p<0,05) ve bu değerin %38,07 ile %55,83 arasında değiştiği tespit edilmiştir. Bu sonuçlar, fırınlar tarafından kullanılan un türü, fermantasyon süresi ve nem seviyeleri gibi faktörlerden etkilenebilecek katı madde içeriğinde önemli farklılıkları yansıtmaktadır. Örneklerin ortalama pH değeri 4.10'dur (p<0.05), 3,53 ile 5,12 arasında değişmektedir. Bu değer, mikrobiyal stabiliteyi destekleyen ve lezzet gelişimine katkıda bulunan ekşi mayanın beklenen asidik karakterini doğrular. Su aktivitesi değerleri 0,726 ile 0,809 arasında değişmekte olup, ortalaması 0,773'tür. Renk analizinde, örnekler arasında önemli farklılıklar (p<0.05) olduğu da bulunmuştur. Açıklık (L*) değerleri 79,72 ile 88,96 arasında, kırmızılık (a*) değerleri 2,79 ile 6,57 arasında ve sarılık (b*) değerleri 9.06 ile 16.53 arasında değişmektedir. Ortalama değerlerin sırasıyla 86,58; 4,09 ve 13,46 olduğu bulunmuş olup, bu da ekşi mayaların genellikle hafif bir görünüme sahip olduğunu ve orta derecede kırmızı ve sarı tonları içerdiğini göstermektedir. 25 farklı ekşi maya örneğinden izole edilen ve tanımlanan 17 maya türü izole edildi ve Saccharomyces cerevisiae'nin en baskın tür olduğu, ekşi mayaların %68'inde bulunduğu belirlendi. Kluyveromyces lactis ise ikinci baskın tür olarak örneklerin %44'ünde bulundu. Bu bulgular, ekşi hamur mayalanmasında S. cerevisiae'nin baskınlığını vurgularken, aynı zamanda lezzet ve doku çeşitliliğine katkıda bulunabilecek diğer maya türlerinin varlığını da göstermektedir.

Anahtar Kelimeler

• Ekşi maya
• Tanımlama
• Geleneksel ekmek
• Afyonkarahisar

Etik Beyan

There is no need to obtain permission from the ethics committee for this study.

Kaynakça

1. Akarca, G. (2018). Investigation of Changes Ripening Period in Simply and Spicy Encased Mozzarella Cheese. (PhD. Thesis) Afyon Kocatepe University, Afyonkarahisar, Türkiye. (In Turkish)
2. Akgün, F. B. (2005). Production of Sourdough Powder and Its Potential Use in Bread Production. (Msc. Thesis). Pamukkale University, Denizli, Türkiye. (In Turkish)
3. Bebek, E. and Yangılar, F. (2025). Production of functional kombucha enhanced with mormix, mulberry powder and different concentrations of whey. Journal of Tekirdag Agricultural Faculty, 22(2): 396-410.
4. Beuchat, L. R., Mann, D. A. and Gurtler, J. B. (2007). Comparison of dry sheet media and conventional agar media methods for enumerating yeasts and molds in food. Journal of Food Protection, 70(11): 2661–2664.
5. Bilgiçli, N. (2009). Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavaş. Czech Journal of Food Sciences, 27(6): 410-419.
6. Brumer, J. M. and Lorenz, K. (1991). European developments in wheat sourdough. Cereal Foods World, 36(3): 310-313.
7. Clark, C. S., Ohstrom, A. M., Rolon, M. L., Smith, M., Wolfe, B. E., Wee, J. and Buiten, C. B. V. (2024). Sourdough starter culture microbiomes influence physical and chemical properties of wheat bread. Journal of Food Science, 89(3): 1414-1427.
8. Corsetti, A., Gobbetti, M., Balestrieri, F., Paoletti, F., Russi, L. and Rossi, J. (1998). Sourdough lactic acid bacteria effects on bread firmness and staling. Journal Food Science, 63(1): 347–351.

9. Demirkesen-Bicak, H., Arıcı, M., Yaman, M., Karasu, S. and Sağdıç, O. (2021). Effect of different fermentation condition on estimated glycemic index, in vitro starch digestibility, and textural and sensory properties of sourdough bread. Foods, 10(3): 514.
10. Denizkara, A. (2022). The Physiochemical Properties of Dough Used in the Production of Traditional Afyonkarahisar Bread and Isolation and Identification of the Yeast that Play a Role in the Dough Fermentation. (Msc Thesis). Afyon Kocatepe University, Afyonkarahisar, Türkiye. (In Turkish)
11. Dertli, E., Mercan, E., Arıcı, M., Yılmaz, M. T. and Sağdıç, O. (2016). Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics. LWT- Food Science and Technology, 71: 116–124.
12. Ertop, M.G. and Hayta, M. (2016). The effect of sourdough fermentation on bread bioactive compounds and their bioavailability. The Journal of Food, 41(2): 115-122.
13. Gobbetti, M., Minervini, F., and Pontonio, E. (2016). The microbiome of sourdough fermentation: Ecology, physiology and metabolic properties. International Journal of Food Microbiology, 239, 3–18.
14. Gül, H., Ozcelik, S., Sagdic, O. and Certel, M., (2005). Sourdough bread production with lactobacilli and S.cerevisiae isolated from sourdoughs. Process Biochemistry, 40(2): 691-697.
15. Güler, M., Öğütcü, H. and Numanoğlu Çevik, Y. (2025). Isolation of beneficial bacteria from wheat plant rhizosphere and determination of PGP (Plant Growth Promoting) Properties. Journal of Tekirdag Agricultural Faculty, 22(2): 293-307.
16. Hadnađev, T. D., Stupar, A., Stevanović, D., Škrobot, D., Maravić, N., Tomić, J., and Hadnađev, M. (2022). Ancient wheat varieties and sourdough fermentation as a tool to increase bioaccessibility of phenolics and antioxidant capacity of bread. Foods, 11(24): 3985.
17. Halkman, K. and Sağdaz, Ö.E. (2011) Food Microbiology Applications. Prosigma Printing and Promotion Services, Ankara, Türkiye.
18. Hammes, W. P., Brandt, M. J., Francis, K. L., Rosenheim, J., Seitter, M. F. H. and Vogelmann, S. A. (2005). Microbial ecology of cereal fermentations. Trends In Food Science and Technology, 16: 4-11.
19. Harrihan, W. F. and McCance, M. E. (1990). Laboratory Methods in Food and Dairy Microbiology, Academic Press, London, England.
20. Hayatoğlu, F. (2021). Produced with the addition of probiotic bacteria the physical, chemical of the butterrants and microbiological properties. (MSc Thesis). Afyon Kocatepe University, Afyonkarahisar, Türkiye. (In Turkish)
21. Hidalgo, A., Brandolini, A. and Ratti, S. (2010). Influence of genetic and environmental factors on total carotenoid content and color of wheat. Journal of Cereal Science, 52(1): 66-71.
22. Hu, Y., Zhang, J., Wang, S., Liu, Y., Li, L. and Gao, M. (2022). Lactic acid bacteria synergistic fermentation affects the flavor and texture of bread. Journal of Food Science, 87(4): 1823-1836.
23. Kalkışım, Ö., Özdemir, M. and Bayram, O. (2012). Bread Making Technology. SAGE Publishing, Ankara, Türkiye. (In Turkish)
24. Katina, S., Sauri, M., Alakomi, H. L. and Matilla-Sandholm, T. (2002). Potential of lactic acid bacteria to inhibit rope spoilage in wheat sourdough bread. Lebensmittel-Wissenchaft and Technologie, 35: 38-45.
25. Kotancılar, H.G., Karaoğlu, M. M. and Gerçekaslan, K. E. (2005). The effect of sourdough additive on stale white pan bread. Atatürk University Journal of Agriculture Faculty, 37: 103-110.
26. Kurtzman, C.P., Fell, J.W., and Boekhout, T. (2010). The Yeasts, a Taxonomic Study. 50nd ed. Elsevier, Amsterdam, Netherlands.
27. Kurtzman, C. P. (2003). Yeasts in Food Methods to Identify Yeasts, CRC Pres, Germany.
28. Kurtzman, C.P. and Fell, J.W. (2014). The Yeasts, a Taxonomic Study. Fourth Edition. Elsevier, Amsterdam, Netherlands.
29. Lhomme, E., Lattanzi, A., Dousset, X., Minervini, F., De Angelis, M., Lacaze, G. and Gobbetti, M. (2015). Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs. International Journal of Food Microbiology, 215:161-170.
30. Luca, L. D., Aiello, A., Pizzolongo, F., Blaiotta, G., Aponte, M., and Romano, R. (2021). Volatile organic compounds in breads prepared with different sourdoughs. Applied Sciences, 11(3):1330.
31. Minervini, F., Di Cagno, R., Lattanzi, A., De Angelis, M., Antonielli, L., and Gobbetti, M. (2012). Lactic acid bacteria and yeasts in traditional Italian sourdoughs and diversity of Lactobacillus plantarum strains. Applied and Environmental Microbiology, 78(15):5328-5340.
32. Rosa, C. A., and Peter, G. (2016). The Yeast Handbook. Springer, New York, U. S. A.
33. Temiz, A. (1996). General Microbiology Application Techniques. Hatiboğlu Printing and Publishing Industry, Türkiye. (In Turkish)
34. Thiele, C., Gänzle, M. G. and Vogel, R. F. (2002). Contribution of sourdough lactobacilli, yeast, and cereal enzymes to the generation of amino acids in dough relevant for bread flavor. Cereal Chemistry, 79(1):45-51.
35. Torbica, A., Hadnađev, M. and Dapčević, T. (2010). Rheological, textural and sensory properties of gluten-free bread formulated with buckwheat and rice flour. Food Chemistry, 120(1): 297-302.
36. Troadec, R., Nestora, S., Niquet‐Leridon, C., Marier, D., Jacolot, P., Sarron, E., and Jouquand, C. (2022). Effect of leavening agent on maillard reaction and the bifidogenic effect of traditional french bread. Food Chemistry, 393:133387.
37. Türksoy, S., Güzel, M. and Güzel, N. (2024). Effect of sourdough addition on gluten‐free sorghum bread fortified with plant‐based protein and dietary fiber: functional, textural, and structural properties. Cereal Chemistry, 101(3):518-529.
38. Volmiri, S., Tofalo, R., Settanni, L., Corsetti, A. and Suzzi, G. (2010). Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy). Antoine van Leeuwenhoek, 97:119–129.
39. Wittwer, A. E., Li, J. A., and Howell, K. (2024). Applying deconstructed sourdough communities and fermentation parameters to low-fodmap wheat bread production. European Food Research and Technology, 252(2): 97.
40. Yağmur, G. (2013). Identification of predominant lactic acid bacteria and yeasts isolated from sourdoughs and the effect of liquid sourdough obtained from those selected cultures on bread qualty. (MSc. Thesis). Adana Çukurova University, Adana, Türkiye. (In Turkish)
41. Yarrow, D. (1998). Methods for The Isolation, Maintenance and Identification of Yeasts. In: The Yeasts: A Taxonomic Study 4th ed., Ed(s): Kurtzman, C. P. and Fell, J. W. Elsevier.
42. Yılmaz, T. (2020). Usage of some traditional fermented products in manufacturing of sourdough bread. (Msc Thesis) İstanbul University, İstanbul, Türkiye. (In Turkish)
43. Zhang, G., Sadiq, F. A., Wang, W., Zhou, L., Qian, H., Zhu, W., and Zhao, J. (2015). Prevalence, phenotyping and genotyping of Lactobacillus plantarum isolated from traditional Chinese sourdoughs. Food Control, 57:297-305.