Investigation of probiotic potential of yeasts isolated from sourdoughs from different regions of Turkey

Alkay Z., DERTLİ E., Durak M. Z.

ACTA ALIMENTARIA, cilt.50, sa.4, ss.610-619, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 50 Sayı: 4
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1556/066.2021.00150
  • Dergi Adı: ACTA ALIMENTARIA
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.610-619
  • Anahtar Kelimeler: sourdough, yeast, FT-IR identification, probiotic properties, LACTIC-ACID BACTERIA, FUNCTIONAL-PROPERTIES, FERMENTED FOOD, KEFIR GRAINS, IDENTIFICATION
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

In this study, 14 yeast cultures from 62 isolates from traditional sourdoughs collected from 6 different regions of Turkey were selected by FT-IR identification and characterised to reveal their probiotic properties. Four yeast strains were genotypically identified and compared with FT-IR identification. In all analyses, it was observed that mostly Saccaromyces cerevisiae strain exhibited high hydrophobicity, auto-aggregation feature, and all yeast isolates in this study showed tolerance to 0.3%, even salt concentration. In addition, all yeast strains were susceptible to anti-yeasts agents, although they were resistant to all antibiotics used in the study. All selected yeast isolates exhibited high antimicrobial activity against the Staphylococcus aureus. In conclusion, this study investigated the potential probiotic properties of yeast strains isolated from sourdough.