Predominant yeasts in the sourdoughs collected from some parts of Turkey

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dc.authoridErten, Huseyin/0000-0003-1537-2416
dc.authoridBoyaci Gunduz, Cennet Pelin/0000-0001-6409-0840
dc.contributor.authorBoyaci-Gunduz, Cennet Pelin
dc.contributor.authorErten, Huseyin
dc.date.accessioned2025-01-06T17:36:04Z
dc.date.available2025-01-06T17:36:04Z
dc.date.issued2020
dc.description.abstractIn the present study, a total of eight sourdough samples were collected from three different bakeries at two different times in Turkey. Also, laboratory-scale sourdough production was conducted by daily back-slopping for 7 days. Microbiological and chemical properties of the sourdoughs were investigated. Yeast species in the sourdoughs were identified by subjecting all presumptive yeast cultures to internal transcribed spacer region amplification of the 5.8S rRNA gene, restriction fragment length polymorphism analysis usingHae III,Hha I, andHinf Iendonucleases, and sequence analysis of the D1/D2 domain of the 26S rDNA gene. A total of seven profiles were determined according to the restriction fragments. Totally, 148 yeast isolates were identified at the species level (>= 400bp, 99% identity) asSaccharomyces cerevisiae(106),Kazachstania bulderi(11),Pichia fermentans(nine),Pichia membranifaciens(eight),Kazachstania servazzii(seven),Kazachstania unispora(four), andHanseniaspora valbyensis(three). Although collected sourdoughs were produced without using baker's yeast,S.cerevisiaewas the most frequently isolated yeast species. This can be related to the contamination of the bakery environment with commercial baker's yeast during the production of other bakery products. The pH and acidity levels of the collected sourdough samples ranged from 3.71 to 3.96 and 6.78 to 23.93 mL 0.1 N NaOH/10 g dough, respectively. Mean values of the content of maltose + sucrose, glucose, fructose, lactic acid, and acetic acid were 2.43, 1.57, 2.67, 7.30, and 1.40 g/kg, respectively. Due to the artisan and region-dependent handling of the sourdough, different biochemical patterns were observed among the collected samples.
dc.description.sponsorshipCukurova University Academic Research Projects Unit [FBA-2017-9035]
dc.description.sponsorshipCukurova University Academic Research Projects Unit, Grant/Award Number: FBA-2017-9035
dc.identifier.doi10.1002/yea.3500
dc.identifier.endpage466
dc.identifier.issn0749-503X
dc.identifier.issn1097-0061
dc.identifier.issue9-10
dc.identifier.pmid32445425
dc.identifier.scopus2-s2.0-85087182449
dc.identifier.scopusqualityQ2
dc.identifier.startpage449
dc.identifier.urihttps://doi.org/10.1002/yea.3500
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1738
dc.identifier.volume37
dc.identifier.wosWOS:000544235200001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofYeast
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectacidity
dc.subjectcarbohydrate
dc.subjectdough
dc.subjectfermentation
dc.subjectmicrobiota
dc.subjectRFLP
dc.subjectrye
dc.subjectwheat
dc.subject26S rRNA
dc.titlePredominant yeasts in the sourdoughs collected from some parts of Turkey
dc.typeArticle

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