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Journals / Tekirdağ Ziraat Fakültesi Dergisi / 2026 / Cilt: 23 Sayı: 4

Physicochemical Properties of Sourdough Using in Afyonkarahisar Region Bread Production, and Identification of Yeasts Playing a Role in Dough Fermentation

Afyonkarahisar’da Ekmek Üretiminde Kullanılan Ekşi Mayanın Fizikokimyasal Özellikleri, Hamur Fermentasyonunda Rol Oynayan Mayaların Tanımlanması

Ayşe Janseli Denizkara(AFYON KOCATEPE ÜNİVERSİTESİ, FEN BİLİMLERİ ENSTİTÜSÜ)0000-0002-3078-8914
Ramazan Şevik(AFYON KOCATEPE UNIVERSITY)0009-0009-7834-2231
Gökhan Akarca(afyon kocatepe üniversitesi)0000-0002-5055-2722
Pages
1258–1269
Publication Date
2026-09-28
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

It was found that the average dry matter content of sourdough samples was 48.64% (p<0.05), and this value ranged from 38.07% to 55.83%.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The aim of this study is to identify the yeast species found in 25 sourdough samples collected from local bakeries in Afyonkarahisar and to determine their physical and chemical properties.
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Key Findings & Data:Sourdough is an important traditional product, and the yeasts found in its microbial composition play a significant role in fermentation and product quality.
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Conclusion & Impact:It was found that the average dry matter content of sourdough samples was 48.64% (p<0.05), and this value ranged from 38.07% to 55.83%.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Ekşi maya · Tanımlama · Geleneksel ekmek

Abstract

The aim of this study is to identify the yeast species found in 25 sourdough samples collected from local bakeries in Afyonkarahisar and to determine their physical and chemical properties. Sourdough is an important traditional product, and the yeasts found in its microbial composition play a significant role in fermentation and product quality. It was found that the average dry matter content of sourdough samples was 48.64% (p<0.05), and this value ranged from 38.07% to 55.83%. These results reflect significant differences in solid matter content, which can be influenced by the type of flour used by the bakeries, fermentation time, and hydration levels. The average pH value of the samples is 4.10 (p<0.05), ranging from 3.53 to 5.12. This value confirms the expected acidic character of sourdough, which supports microbial stability and contributes to flavor development. The water activity values range from 0.726 to 0.809, with an average of 0.773. In color analysis, it was also found that there were significant differences (p<0.05) between the samples. The lightness (L*) values range from 79.72 to 88.96, the redness (a*) values from 2.79 to 6.57, and the yellowness (b*) values from 9.06 to 16.53. The average values were found to be 86.58, 4.09, and 13.46, respectively, indicating that sourdoughs generally have a light appearance with moderately red and yellow tones. From 25 different sourdough samples that were isolated and identified, 17 yeast species were isolated, and it was determined that Saccharomyces cerevisiae was the most dominant species, found in 68% of the sourdoughs. Kluyveromyces lactis, on the other hand, was found in 44% of the samples as the second dominant species. These findings highlight the dominance of S. cerevisiae in sourdough fermentation, while also indicating the presence of other yeast species that could contribute to flavor and textural diversity.

Özet

Bu çalışmanın amacı, Afyonkarahisar'daki yerel fırınlardan toplanan 25 ekşi maya örneğinde bulunan maya türlerini belirlemek ve fiziksel ve kimyasal özelliklerini tespit etmektir. Ekşi maya, önemli bir geleneksel üründür ve mikrobiyal bileşiminde bulunan mayalar, fermantasyon ve ürün kalitesinde önemli bir rol oynar. Ekşi maya örneklerinin ortalama kuru madde içeriğinin %48,64 olduğu (p<0,05) ve bu değerin %38,07 ile %55,83 arasında değiştiği tespit edilmiştir. Bu sonuçlar, fırınlar tarafından kullanılan un türü, fermantasyon süresi ve nem seviyeleri gibi faktörlerden etkilenebilecek katı madde içeriğinde önemli farklılıkları yansıtmaktadır. Örneklerin ortalama pH değeri 4.10'dur (p<0.05), 3,53 ile 5,12 arasında değişmektedir. Bu değer, mikrobiyal stabiliteyi destekleyen ve lezzet gelişimine katkıda bulunan ekşi mayanın beklenen asidik karakterini doğrular. Su aktivitesi değerleri 0,726 ile 0,809 arasında değişmekte olup, ortalaması 0,773'tür. Renk analizinde, örnekler arasında önemli farklılıklar (p<0.05) olduğu da bulunmuştur. Açıklık (L*) değerleri 79,72 ile 88,96 arasında, kırmızılık (a*) değerleri 2,79 ile 6,57 arasında ve sarılık (b*) değerleri 9.06 ile 16.53 arasında değişmektedir. Ortalama değerlerin sırasıyla 86,58; 4,09 ve 13,46 olduğu bulunmuş olup, bu da ekşi mayaların genellikle hafif bir görünüme sahip olduğunu ve orta derecede kırmızı ve sarı tonları içerdiğini göstermektedir. 25 farklı ekşi maya örneğinden izole edilen ve tanımlanan 17 maya türü izole edildi ve Saccharomyces cerevisiae'nin en baskın tür olduğu, ekşi mayaların %68'inde bulunduğu belirlendi. Kluyveromyces lactis ise ikinci baskın tür olarak örneklerin %44'ünde bulundu. Bu bulgular, ekşi hamur mayalanmasında S. cerevisiae'nin baskınlığını vurgularken, aynı zamanda lezzet ve doku çeşitliliğine katkıda bulunabilecek diğer maya türlerinin varlığını da göstermektedir.

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Cite This Article

Denizkara, A. J., Şevik, R., Akarca, G. (2026). Physicochemical Properties of Sourdough Using in Afyonkarahisar Region Bread Production, and Identification of Yeasts Playing a Role in Dough Fermentation. Tekirdağ Ziraat Fakültesi Dergisi, Cilt: 23 Sayı: 4, 1258–1269. https://doi.org/10.33462/jotaf.1789582

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