TY - JOUR AU - Alkay, Zühal AU - Sagir, Ezgi Metin AU - Ozgolet, Muhammed AU - Durak, Muhammed Zeki PY - 2022/07/18 Y2 - 2024/03/28 TI - Characterization of functional effects of different LAB isolated from sourdoughs in Turkey JF - Nova Biotechnologica et Chimica JA - Nova Biotechnol. Chim. VL - 21 IS - 2 SE - Research Articles DO - 10.36547/nbc.1155 UR - https://journals.scicell.org/index.php/NBC/article/view/1155 SP - e1155 AB - <p>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. <em>Lactiplantibacillus plantarum</em> O6F-25 strain showed the best inhibitory effect against four gram-positive and four gram-negative bacteria. In terms of proteolytic activity, <em>Lactiplantibacillus plantarum</em> 45MK-32 was the most effective strain. The antifungal effects of LAB were tested against <em>Aspergillus flavus</em>, <em>Aspergillus niger</em>, and <em>Penicillium carneum</em>. <em>Levilactobacillus brevis</em> KCO-48 was the most effective LAB strain. Phytase activities (710.40 – 840.37 U.mL<sup>-1</sup>) of LAB studied except <em>Limosilactobacillus fermentum</em> (29GT-19), which has the lowest phytase activity, were not significantly different (<em>P</em> &lt; 0.05). This study revealed that sourdough LABs have the potential to be used as biopreservative and produce functional food products.</p> ER -