Zühal ALKAY, Hilal KILMANOĞLU, Muhammed Zeki DURAK

Prevention of Sourdough Bread Spoliage by Antifungal Lactic Acid Bacteria Fermentation

Fırıncılık ürünleri arasında önemli bir yere sahip olan ekmeğin, kısa sürede tüketilmesini gerektiren en büyük neden küflenmedir. Ekmekte küflenmenin engellenmesi için laktik asit bakterilerinin kullanımı yapılan çalışmalar arasındadır. Ekşi hamur ekmeği, laktik asit bakterisi (LAB) ve maya arasındaki etkileşimle oluşan geleneksel bir ürün olmaktadır. Ekşi hamur fermentasyonunda meydana gelen laktik asit, asetik asit ve alkol, ester, karbonil gibi uçucu bileşikler hamurdaki mikroorganizmalar tarafından üretilmektedir. Ekşi hamur kullanımının, ticari maya kullanılarak elde edilen ürünlerden daha fazla lezzet, daha iyi reoloji ve depolama özelliklerine sahip olduğu bilinmektedir. Bu bağlamda yapılan çalışmada, 12 farklı LAB suşunun antifungal aktivitesi ve bu aktivitenin ekşi hamur ve ekmek üzerindeki sonuçları incelenmiştir. Lb. brevis 28C1B3, Lb. plantarum 59E1B4, Lb. crustorum 34TB6N, Lb. brevis 34TB2M, Lb. numerensis 34TB1M, Lb. paralimentarius 59O1B2 suşlarının en iyi antifungal aktiviteye sahip olduğu tespit edilmiştir. Lb. brevis 28C1B3 suşunun en iyi proteolitik aktiviteye sahip olduğu görülmüştür. Ekşi hamurdan saflaştırılan EPS’lerin tümü glukan yapıda olmuştur. Son olarak ekşi hamur ekmeklerinin kontrollü küflendirilmesi ile antifungal analiz sonucu arasında paralellik gözlemlenmiştir. Bu çalışma ile ekşi hamur laktik asit bakteri izolatlarının ekmeğin kalite kriterlerini olumlu yönde etkilediğini göstermiştir.

Prevention of Sourdough Bread Spoliage by Antifungal Lactic Acid Bacteria Fermentation

Bread has an important place among bakery products. Also, the mold is the biggest reason that requires consumed in a short period oftime. The use of lactic acid bacteria to inhibit mold growth in breads are among the studies performed. Sourdough bread is a traditionalproduct formed by the synergistic interaction of lactic acid bacteria (LAB) and yeasts. Lactic acid, acetic acid and various volatilecompounds such as ester, alcohol, aldehydes, furan derivates which occur in the sourdough fermentation, are produced by yeast andbacteria in the dough. It is known that the application of sourdoughs provides more flavor, better rheology, and storage properties thanproducts obtained using commercial yeast. In this study, antifungal activities of 12 different LAB strains and the results of this activityon sourdough and breads were investigated. It was determined that Lb. brevis 28C1B3, Lb. plantarum 59E1B4, Lb. crustorum 34TB6N,Lb. brevis 34TB2M, Lb. numerensis 34TB1M, Lb paralimentarius 59O1B2 strains had the best antifungal activity. The Lb. brevis28C1B3 strain was found to have the best proteolytic activity. All EPSs purified from sourdough were glucan. Finally, a parallelismwas observed between controlled mold molding of sourdough bread and antifungal analysis. With this study, sourdough lactic acidbacterial isolates have shown that it affects the quality criteria of bread positively.

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