Characterization of functional effects of different LAB isolated from sourdoughs in Turkey
DOI:
https://doi.org/10.36547/nbc.1155Keywords:
Sourdough, Lactic acid bacteria, Phytase activity, Antifungal, Proteolytic, AntimicrobialAbstract
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.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Zühal Alkay, Ezgi Metin Sagir, Muhammed Ozgolet, Muhammed Zeki Durak
This work is licensed under a Creative Commons Attribution 4.0 International License.
All papers published in the Nova Biotechnologica et Chimica (NBC) are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).