SavedAdd your journal

Journals / Akademik Gıda / 2012 / Cilt: 10 - Sayı: 3

Isolation and Identification of Lactic Acid Bacteria from Vakfıkebir Bread Dough

Vakfıkebir Ekmek Hamurundan Laktik Asit Bakterilerinin İzolasyonu ve Tanısı

Mehmet Murat KARAOĞLU
Halis Gürbüz KOTANCILAR
Kamil Emre GERÇEKASLAN
Güzin KABAN
Pages
47–50
Publication Date
2022-10-11
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

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

A total of 113 lactic acid bacteria were isolated and identified. 54% of the isolates were identified as Lactobacillus plantarum, 13.2% as Lactococcus lactis ssp lactis, 7.9% as L. brevis, 5.3% as L. pentosus, 2.7% as Leu. mesenteroides ssp. mesenteroides, 2.7% as L. fermentum, 1.8% as Leuc. lactis, 0.9% as L. curvatus ssp curvatus, 0.9% as Leu. mesenteroides ssp. cremoris, 9.7% as Lactobacillus spp. and 0.9% as Leuconostoc spp

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This research was performed to isolate and identify lactic acid bacteria from Vakfıkebir bread dough.
📊
Key Findings & Data:This research was performed to isolate and identify lactic acid bacteria from Vakfıkebir bread dough.
💡
Conclusion & Impact:A total of 113 lactic acid bacteria were isolated and identified. 54% of the isolates were identified as Lactobacillus plantarum, 13.2% as Lactococcus lactis ssp lactis, 7.9% as L. brevis, 5.3% as L. pentosus, 2.7% as Leu. mesenteroides ssp. mesenteroides, 2.7% as L. fermentum, 1.8% as Leuc. lactis, 0.9% as L. curvatus ssp curvatus, 0.9% as Leu. mesenteroides ssp. cremoris, 9.7% as Lactobacillus spp. and 0.9% as Leuconostoc spp
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

This research was performed to isolate and identify lactic acid bacteria from Vakfıkebir bread dough. A total of 113 lactic acid bacteria were isolated and identified. 54% of the isolates were identified as Lactobacillus plantarum, 13.2% as Lactococcus lactis ssp lactis, 7.9% as L. brevis, 5.3% as L. pentosus, 2.7% as Leu. mesenteroides ssp. mesenteroides, 2.7% as L. fermentum, 1.8% as Leuc. lactis, 0.9% as L. curvatus ssp curvatus, 0.9% as Leu. mesenteroides ssp. cremoris, 9.7% as Lactobacillus spp. and 0.9% as Leuconostoc spp

Özet

Bu araştırma, Vakfıkebir ekmek hamurlarından laktik asit bakterilerinin izolasyonu ve tanımlanması amacıyla yürütülmüştür. Toplam 113 laktik asit bakterisi izole edilip tanımlanmıştır. İzolatların %54'ü Lactobacillus plantarum, %13.2'si Lactococcus lactis ssp lactis, %7.9'u L. brevis, %5.3'ü L. pentosus, %2.7'si Leu. mesenteroides ssp. mesenteroides, %2.7'si L. fermentum, %1.8'i Leuc. lactis, %0.9'u L. curvatus ssp curvatus, %0.9'u Leu. mesenteroides ssp. cremoris, %9.7'si Lactobacillus spp. ve %0.9'unun Leuconostoc sp. olduğu tespit edilmiştir

🔖

Cite This Article

KARAOĞLU, M. M., KOTANCILAR, H. G., GERÇEKASLAN, K. E., KABAN, G. (2022). Isolation and Identification of Lactic Acid Bacteria from Vakfıkebir Bread Dough. Akademik Gıda, Cilt: 10 - Sayı: 3, 47–50. https://ajindex.com/articles/432855

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (17)

  1. Talay, M., 1997. Ekmek Bilimi ve Teknolojisi. Ekin Yayıncılık ve Pazarlama, İstanbul
  2. Elgün, A., Ertugay, Z., 2003. Tahıl İşleme Teknolojisi. Atatürk Üniversitesi Yayınları No:718, Erzurum
  3. Clarke, C.I., Arendt, E.K., 2005. A review of the application of sourdough technology to wheat breads. Adv. Food Nutr. Res. 49: 137-161
  4. Hansen, A., Schieberle, P., 2005. Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects. Trends Food Sci. Tech. 16: 85-94
  5. Stoltz, P., Vogel, F.R., Hammes, P.W., 1995. Utilization of electron acceptors by lactobacilli isolated from sourdough. Z. Lebensm. U. Frosch. 201: 91-96
  6. Hammes, W.P., Ganzle, M.G., 1998. Sourdough breads and related products. In: B. J. Wood (Ed), Microbiology of Fermented Foods, Volume 1. Blackie Academic and Professional, London. 199- 216
  7. Vogel, R.F., Knorr, R., Müller, M.R.A., Steudfel U., Ganzle, M.G., Ehrman, M., 1999. Non-diary lactic fermentations. Antonie Von Leeuwenhock 76: 403- 411
  8. Minervini, F., De Angelis, M., Di Cagno, R., Pinto, D., Siragusa, S., Rizzello, C.G., Gobbetti, M., 2010. Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough Type I. Food Microbiol. 27: 897-908
  9. Rehman, S., Paterson, A., Piggott, J.R., 2006. Flavour in sourdough breads: a review. Trends Food Sci. Tech. 17: 557-566
  10. Evren, M., Apan, M., Tutkun, E., Evren, S., 2009. Mikroorganizmaların ekşi hamur fermentasyonuna etkisi
  11. Gıda Mühendisliği Kongresi, 6-8 Kasım 2009, Antalya
  12. Gobbetti, M., 1998. The sourdough microflora: Interactions of lactic acid bacteria and yeast. Trends Food Sci. Tech. 9: 267-274
  13. Katina, K., 2005. Sourdough: a tool for the improved flavour, texture and shelf-life of wheat bread. VTT Publications: 569, VTT Biotechnology, Espoo, Finland
  14. Ferchichi, M., Valcheva, R.,, Prévost, H., Onno, B., Dousset, X., 2007. Molecular identi fication of the microbiota of French sourdough using temporal temperature gradient gel electrophoresis. Food Microbiol. 24: 678-686
  15. Dığrak, M., Özçelik, S., 1991. Elazığ ve yöresinde kullanılan ekşi mayanın bileşimi, morfolojik, fizyolojik ve biokimyasal özellikleri. Gıda Teknolojisi Dergisi 16: 325-331
  16. Dikbaş, N., 2003. Vakfıkebir Ekmeğinin Mikroflora ve Aroma Maddelerinin Tespiti. Doktora Tezi. Atatürk Üniversitesi Fen Bilimleri Enstitüsü, Erzurum
  17. Gül, H., Özçelik, S., Sağdıç O., Certel, M., 2005. Sourdough bread production with