Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation

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dc.authoridAGIRMAN, BILAL/0000-0002-3629-1933
dc.contributor.authorGunduz, Cennet Pelin Boyaci
dc.contributor.authorAgirman, Bilal
dc.contributor.authorGaglio, Raimondo
dc.contributor.authorFranciosi, Elena
dc.contributor.authorFrancesca, Nicola
dc.contributor.authorSettanni, Luca
dc.contributor.authorErten, Huseyin
dc.date.accessioned2025-01-06T17:44:40Z
dc.date.available2025-01-06T17:44:40Z
dc.date.issued2022
dc.description.abstractThis research aimed to analyze variations in chemical properties, microbiological characteristics and generated volatile organic compounds (VOCs) profile during sourdough fermentation. Sourdoughs were collected from different cities in Turkey at two different times and lactic acid bacteria (LAB) in the samples were identified with culture-independent and culture-dependent molecular methods. According to culture-dependent methodology, thirteen LAB species were identified. Lactobacillus spp. were identified as the major group according to MiSeq Illumina analysis. Technological potential of commonly isolated LAB species was evaluated. Due to high frequency of isolation, Fructilactobacillus sanfranciscensis and Lactiplantibacillus plantarum strains were better investigated for their technological traits useful in sourdough production. Experimental sourdoughs were produced with mono-and dual-culture of the selected strains and chemical properties and microbiological characteristics, as well as VOCs profile of the sourdoughs, were subjected to multivariate analysis which showed the relevance of added starter, in terms of acidification and VOCs profile.
dc.description.sponsorshipAcademic Research Projects Unit, Cukurova University, Turkey [FBA-2017-9035]; Academic Staff Training Programme (OYP) by The Council of Higher Education (YOK); Scientific and Technological Research Council of Turkey (TUBITAK)
dc.description.sponsorshipThis study was financially supported by Academic Research Projects Unit (Project No:FBA-2017-9035), Cukurova University, Turkey. The manuscript is a part of defended PhD thesis of CPBG completed at the Department of Food Engineering in Cukurova University, Adana, Turkey. CPBG was supported by Academic Staff Training Programme (OYP) by The Council of Higher Education (YOK) and 2211-E National Scholarship Programme by The Scientific and Technological Research Council of Turkey (TUBITAK) during her PhD education.
dc.identifier.doi10.1016/j.fochx.2022.100357
dc.identifier.issn2590-1575
dc.identifier.pmid35693452
dc.identifier.scopus2-s2.0-85131941684
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1016/j.fochx.2022.100357
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3150
dc.identifier.volume14
dc.identifier.wosWOS:000821875000006
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Chemistry-X
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectTurkish sourdough
dc.subjectFermentation
dc.subjectMolecular characterization
dc.subjectStarter culture
dc.subjectVolatile organic compounds
dc.subjectMiSeq Illumina
dc.titleEvaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation
dc.typeArticle

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