In the present study, a total of eight sourdough samples were collected from three different bakeries at two different times in Turkey. Also, laboratory‐scale sourdough production was conducted by daily back‐slopping for 7 days. Microbiological and chemical properties of the sourdoughs were investigated. Yeast species in the sourdoughs were identified by subjecting all presumptive yeast cultures to internal transcribed spacer region amplification of the 5.8S rRNA gene, restriction fragment length polymorphism analysis using Hae III, Hha I, and Hinf I endonucleases, and sequence analysis of the D1/D2 domain of the 26S rDNA gene. A total of seven profiles were determined according to the restriction fragments. Totally, 148 yeast isolates were identified at the species level (≥400 bp, 99% identity) as Saccharomyces cerevisiae (106), Kazachstania bulderi (11), Pichia fermentans (nine), Pichia membranifaciens (eight), Kazachstania servazzii (seven), Kazachstania unispora (four), and Hanseniaspora valbyensis (three). Although collected sourdoughs were produced without using baker's yeast, S. cerevisiae was the most frequently isolated yeast species. This can be related to the contamination of the bakery environment with commercial baker's yeast during the production of other bakery products. The pH and acidity levels of the collected sourdough samples ranged from 3.71 to 3.96 and 6.78 to 23.93 mL 0.1 N NaOH/10 g dough, respectively. Mean values of the content of maltose + sucrose, glucose, fructose, lactic acid, and acetic acid were 2.43, 1.57, 2.67, 7.30, and 1.40 g/kg, respectively. Due to the artisan and region‐dependent handling of the sourdough, different biochemical patterns were observed among the collected samples.

中文翻译：

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从土耳其某些地区收集的酸面团中的主要酵母。

在本研究中，在土耳其的两个不同时间从三个不同的面包店收集了总共八个酸面团样品。此外，实验室规模的酸面团生产是通过每天倒灌 7 天进行的。研究了酸面团的微生物和化学特性。通过对所有假定的酵母培养物进行 5.8S rRNA 基因的内部转录间隔区扩增，使用Hae III、Hha I和Hinf I 进行限制性片段长度多态性分析来鉴定酸面团中的酵母种类核酸内切酶和 26S rDNA 基因 D1/D2 结构域的序列分析。根据限制性片段，总共确定了七个配置文件。完全，148酵母株在种的水平（≥400鉴定碱基，99％同一性），为酿酒酵母（106），Kazachstania bulderi（11），毕赤酵母发酵氨基酸球菌（9），毕赤酵母属membranifaciens（8），Kazachstania servazzii（7） 、Kazachstania unispora（四）和Hanseniaspora valbyensis（三）。虽然收集的酸面团是在不使用面包酵母的情况下生产的，但S . 酿酒酵母是最常分离的酵母菌种。这可能与在其他烘焙产品的生产过程中商业面包酵母对烘焙环境的污染有关。收集到的酸面团样品的 pH 值和酸度水平分别为 3.71 至 3.96 和 6.78 至 23.93 mL 0.1 N NaOH/10 g 面团。麦芽糖+蔗糖、葡萄糖、果糖、乳酸和乙酸含量的平均值分别为2.43、1.57、2.67、7.30和1.40 g/kg。由于酸面团的工匠和区域依赖性处理，在收集的样品中观察到不同的生化模式。