Eight samples of mature sourdough were collected from fi ve provinces of Turkey. Lactic acid bacteria and yeasts were isolated and identifi edand used in different combinations to produce liquid sourdoughs. Microbiological and physicochemical characteristics of the experimental sourdoughsmade with different fl our types and dough yields were studied. The main lactic acid bacteria species identifi ed were Lactobacillus (L.) sanfranciscensis,Pediococcus pentosaceus, L. plantarum, L. namurencis, L. rossiae, Leuconostoc mesenteroides and L. zymae. L. spicheri, L. paralimentarius, L. mindensis,L. farciminis, L. acetotolerans, L. casei, Enterococcus faecium and Enterococcus durans were also found in sourdoughs at subdominant levels. Amongyeasts, mainly Saccharomyces cerevisiae, but also Pichia guiliermondii and Torulaspora delbrueckii were the predominant species of yeasts identifi edin sourdoughs.Lactic acid bacteria and yeasts of liquid sourdoughs after fermentation were in the range of 9.61–9.89 log cfu/g and 6.55–7.36 log cfu/g, respectively.Various chemical parameters such as pH, total titratable acidity, lactic and acetic acids, ethanol and sugars were determined for liquid sourdoughs.Acidifi cation and metabolite contents of these products were different, depending on the starter culture, fl our type and dough yield. Total titratableacidity was more pronounced in the sourdoughs produced with whole wheat fl our (14.08 mL NaOH) and rye fl our (13.56 mL NaOH), dough yield 250(13.93 mL NaOH) and control sample (13.12 mL NaOH) which were produced without inoculum.
|Numero di pagine||9|
|Rivista||Polish Journal of Food and Nutrition Sciences|
|Stato di pubblicazione||Published - 2016|
All Science Journal Classification (ASJC) codes
- Food Science
- Nutrition and Dietetics
Francesca, N., Settanni, L., Moschetti, G., Tanguler, H., Elmaci, S. B., Yaǧmur, G., Leventdurur, S., Turhan, E. Ü., & Erten, H. (2016). Identification of predominant lactic acid bacteria and yeasts of Turkish sourdoughs and selection of starter cultures for liquid sourdough production using different flours and dough yields. Polish Journal of Food and Nutrition Sciences, 66, 99-107.