Molecular characterization and multifunctional evaluation of lactic acid bacteria isolated from traditional sourdough

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dc.contributor.authorAktepe, Yeşim
dc.contributor.authorAydın, Furkan
dc.contributor.authorBozoğlu, Tuğba
dc.contributor.authorÖzer, Göksel
dc.contributor.authorÇakır, İbrahim
dc.date.accessioned2024-09-25T19:59:56Z
dc.date.available2024-09-25T19:59:56Z
dc.date.issued2024
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü en_US
dc.departmentBAİBÜ, Ziraat Fakültesi, Bitki Koruma Bölümü
dc.description.abstractThe primary objective of this study was to characterize lactic acid bacteria (LAB) strains derived from sourdough for possible utilization as functional starters to produce sourdough and various cereal-based fermented foods. A total of 350 autochthonous LAB strains were isolated from 65 Type I sourdough samples and characterized using six random amplified polymorphic DNA (RAPD) primers at intra- and interspecific levels. Species identification of selected strains representing distinct clusters from RAPD analysis was performed based on the 16S rRNA region. The LAB strains were identified as Companilactobacillus crustorum (n = 135), Levilactobacillus brevis (n = 125), Latilactobacillus curvatus (n = 40), Companilactobacillus paralimentarius (n = 32), and Lactiplantibacillus plantarum (n = 18). A total of 66 LAB strains were selected for technological characterization along with two commercial strains. The characterization involved acidity development, EPS production potential, leavening activity, and growth abilities under harsh conditions. Principle component analysis (PCA) identified 2 Lp. plantarum and 14 Lev. brevis strains as the most relevant technologically. Among them, Lp. plantarum L35.1 and Lev. brevis L37.1 were resistant to tetracycline. Evaluation of probiotic characteristics (survival in pH 2.5 and bile presence, auto aggregation capacity, hydrophobic activity, antioxidant activity, antimicrobial activity) by PCA identified four strains with relevance to Lactobacillus rhamnosus GG (LGG), which were further selected for in vitro digestion assays. Lactiplantibacillus plantarum L7.8, Lev. brevis L55.1, and L62.2 demonstrated similar viability indices to LGG, along with increased auto aggregation capacity and antioxidant activity. These strains are promising as candidate starters for producing sourdough and sourdough-related fermented food products.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkiye (TUBITAK) [121O580]en_US
dc.description.sponsorshipThe authors express their gratitude to the Scientific and Technological Research Council of Turkiye (TUBITAK) for its financial support under project code 121O580.en_US
dc.identifier.doi10.1016/j.ijfoodmicro.2024.110845
dc.identifier.issn0168-1605
dc.identifier.issn1879-3460
dc.identifier.pmid39079449en_US
dc.identifier.scopus2-s2.0-85199913032en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijfoodmicro.2024.110845
dc.identifier.urihttps://hdl.handle.net/20.500.12491/13972
dc.identifier.volume423en_US
dc.identifier.wosWOS:001285119700001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofInternational Journal of Food Microbiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmzYK_20240925en_US
dc.subjectRAPDen_US
dc.subjectMolecular characterizationen_US
dc.subjectTechnological characterizationen_US
dc.subjectStarter culturesen_US
dc.subjectProbioticsen_US
dc.titleMolecular characterization and multifunctional evaluation of lactic acid bacteria isolated from traditional sourdoughen_US
dc.typeArticleen_US

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