Characterization of functional effects of different LAB isolated from sourdoughs in Turkey

Alkay Z., Sagir E. M., ÖZGÖLET M., DURAK M. Z.

Nova Biotechnologica et Chimica, cilt.21, sa.2, 2022 (Scopus) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 21 Sayı: 2
  • Basım Tarihi: 2022
  • Doi Numarası: 10.36547/nbc.1155
  • Dergi Adı: Nova Biotechnologica et Chimica
  • Derginin Tarandığı İndeksler: Scopus, CAB Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Anahtar Kelimeler: Antifungal, Antimicrobial, Lactic acid bacteria, Phytase activity, Proteolytic, Sourdough
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

In this study, the technological properties of five different lactic acid bacteria (LAB) isolated from sourdough collected from three cities of Turkey (Gümüşhane, Manisa, Ankara) and Cyprus were investigated. For this purpose, antimicrobial, antifungal, phytase, and proteolytic activities of these bacteria and their effect on pH were examined. The pH of the prepared solutions decreased to 3.8 and 4.4 from 6.3 by LAB addition following 24 h incubation. Lactiplantibacillus plantarum O6F-25 strain showed the best inhibitory effect against four gram-positive and four gram-negative bacteria. In terms of proteolytic activity, Lactiplantibacillus plantarum 45MK-32 was the most effective strain. The antifungal effects of LAB were tested against Aspergillus flavus, Aspergillus niger, and Penicillium carneum. Levilactobacillus brevis KCO-48 was the most effective LAB strain. Phytase activities (710.40 – 840.37 U.mL-1) of LAB studied except Limosilactobacillus fermentum (29GT-19), which has the lowest phytase activity, were not significantly different (P < 0.05). This study revealed that sourdough LABs have the potential to be used as biopreservative and produce functional food products.