Isolating lactic starter cultures with antimicrobial activity for sourdough processes

Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/4625

Title:	Isolating lactic starter cultures with antimicrobial activity for sourdough processes
Authors:	Şimşek, Ömer Çon, Ahmet Hilmi Tulumoglu, Ş.
Keywords:	Antimicrobial activity Lactic acid bacteria Sourdough Starter Bacteria (microorganisms) Pediococcus
Abstract:	The main purpose of this study was to obtain antimicrobial starter cultures for sourdough processes. For this purpose, 60 sourdough samples were collected from different bakery plants in Uşak. The chemical and microbiological properties of these samples were analyzed. Lactic acid bacteria strains having antimicrobial activity were isolated and identified. The metabolic properties (total amount of acids, organic acids and diacetyl produced and the properties of proteolytic and amylolytic enzymes activity) of the selected strains were determined. The strains with best potential as sourdough starters were L. brevis ssp. lindneri 2103, L. viridenscens 241, 242, Pediococcus sp. E5 and L. delbrueckii F5. © 2005 Elsevier Ltd. All rights reserved.
URI:	https://hdl.handle.net/11499/4625 https://doi.org/10.1016/j.foodcont.2004.10.011
ISSN:	0956-7135
Appears in Collections:	Mühendislik Fakültesi Koleksiyonu Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

CORE Recommender

75

checked on Dec 21, 2024

56

checked on Dec 19, 2024

38

checked on Aug 24, 2024

Check