Characterisation of Lactic Acid Bacteria from Turkish Sourdough and Determination of Their Exopolysaccharide (EPS) Production Characteristics
Abstract
A total of 249 Lactic Acid Bacteria (LAB) isolates were found in traditional Turkish wheat sourdoughs from Eastern Black Sea region of Turkey. Genotypic characterization of these isolates revealed the presence of 47 distinct LAB strains belonging to 11 different species: Lactobacillus plantarum, Lactobacillus paraplantarum, Lactobacillus curvatus, Lactobacillus rossiae, Lactobacillus sanfranciscensis, Lactobacillus brevis, Lactobacillus paralimentarius, Weissella paramesenteroides, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides and Weissella cibaria. The sourdough LAB microbiota differed depending on the sample origin and the collection period and heterofermentative LAB were dominant. The number of different species within a sourdough varied from 3 to 6 with the association of different hetero- and homofermentative LAB species. Exopolysaccharide (EPS) production characteristics of the isolates were determined and strain specific properties appeared to be important for the final EPS yields. Genes required for homopolysaccharide (gtf and lev) and heteropolysaccharide (epsA, epsB, p-gtf) production were PCR detected and several distribution patterns were observed. Results of this study confirmed the biodiversity of LAB species in traditional Turkish sourdough and highlighted the importance of EPS production in sourdough LAB strains.
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Different strains of Lpb. plantarum isolated from Turkish sourdough and cow milk showed an average EPS production of 1153.8 μg/10^7 cells and 197 mg/L, respectively.
“Different strains of Lpb. plantarum isolated from different sources—Turkish sourdough and cow milk—showed an average EPS production of 1153.8 µg/107 cells and 197 mg/L, respectively [75,76].”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [75]
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- Authors
- Dertli, E., Mercan, E., Arıcı, M., Yılmaz, M. T., & Sağdıç, O.
- Affiliations
- Bayburt University (TR)
- Yıldız Technical University (TR)
- Venue
- LWT - Food Science and Technology
- Publisher
- Elsevier BV
- Published
- 2016-09
- Volume
- 71
- Pages
- 116-124
- ISSN
- 0023-6438 (ISSN-L)
- OpenAlex
- W2299837662
- Cited by
- 168
- References
- 52
- Citations by year
- 2026: 10 · 2025: 9 · 2024: 16 · 2023: 24 · 2022: 23 · 2021: 20 · 2020: 22 · 2019: 21 · 2018: 10 · 2017: 12 · 2016: 1
- FWCI
- 18.47
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- LWT (publishedVersion)
- DSpace@Bayburt (submittedVersion)
- Funders
- The Scientific and Technological Research Council of Turkey (114O695)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- lactic acid bacteria, sourdough, exopolysaccharide production, wheat sourdough, traditional fermented foods, Lactobacillus, Weissella, Leuconostoc, heterofermentative bacteria, sourdough microbiota
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