Application of selected lactic acid bacteria isolates for bread production without baker’s yeast
Food Science and Biotechnology, cilt.33, sa.14, ss.3279-3290, 2024 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 33 Sayı: 14
- Basım Tarihi: 2024
- Doi Numarası: 10.1007/s10068-024-01571-7
- Dergi Adı: Food Science and Biotechnology
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
- Sayfa Sayıları: ss.3279-3290
- Anahtar Kelimeler: Characterization, Isolation, Koumiss, Rye sourdough, Saccharomyces cerevisiae
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
The isolates of lactic acid bacteria (LAB) from traditional fermented koumiss and homemade dry rye sourdough were examined for their potential to be used in bread production without baker’s yeast. Among twenty isolates, three with superior fermentation ability and acidification capability were identified by 16S rRNA gene sequencing. Leuconostoc mesenteroides from koumiss, Levilactobacillus brevis from 48 h activated rye sourdough, and Leuconostoc citreum from rye sourdough extract were singly and mixed (1:1:1) inoculated into liquid sourdoughs and used for bread-making tests. Bread prepared with Saccharomyces cerevisiae was used as the control. The substitution of water with whey in LAB fermentation demonstrated lower pH and higher total titratable acidity values in the sourdough. The resulting bread’s color parameters, textural properties, and sensory characteristics confirmed the suitability of the selected strains to produce bread without baker’s yeast and highlighted the enhancement of new starter varieties.