Cited by 168Probiotics and Fermented FoodsPolysaccharides Composition and ApplicationsFermentation and Sensory Analysis

Characterisation of Lactic Acid Bacteria from Turkish Sourdough and Determination of Their Exopolysaccharide (EPS) Production Characteristics

Dertli, Enes, Mercan, Emin, Arıcı, Muhammet, Yılmaz, Mustafa Tahsin, Sağdıç, Osman·2016·LWT - Food Science and Technology

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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Crossref · 10.1016/j.lwt.2016.03.030

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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].”

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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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