Biodiversity and techno-functional properties of lactic acid bacteria in fermented hull-less barley sourdough

doi:10.1016/j.jbiosc.2020.05.002

Journal of Bioscience and Bioengineering

Volume 130, Issue 5, November 2020, Pages 450-456

https://doi.org/10.1016/j.jbiosc.2020.05.002 Get rights and content

Highlights

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Of the 80 isolates, 67 were selected as LABs by rapid pre-identification in FTIR.
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Dominant species Pediococcus was determined in spontan barley sourdough.
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Lactobacillus equigenerosi strain was identified in this study.
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Technological properties of the 19 LAB strains isolated from sourdough.
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Most strains showed high phytase activity, antibacterial and antifungal activity.

The aim of this study was to characterize the biodiversity of lactic acid bacteria (LAB) isolated from spontaneously-fermented hull-less barley sourdough and to determine its technological properties. Biodiversity was investigated by analysis of colonies isolated from sourdough on four different agar media. Of the 80 isolates, 67 were rapidly pre-identified as LAB using Fourier transforms infrared spectroscopy (FTIR). As a result of cluster analysis, 32 lactic acid bacteria chosen from different branches were identified. According to the polymerase chain reaction (PCR) results, 9 different species were identified: Pediococcus (dominant species), Lactobacillus curvatus, Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus musae, Lactobacillus paralimentarius, Leuconostoc mesenteroides and Lactobacillus equigenerosi. The most species and strain diversity among the media was determined in ModMRS environment. Unlike other studies about hull-less barley, Lactobacillus equigenerosi was identified in this study. LABs were identified with salt and acid tolerance. Generally, different levels of antibacterial activity in these species were shown against (rope spoilage) food borne pathogens. The greatest antimicrobial effect was observed for Pediococcus acidilactici SAB26, Lactobacillus plantarum SAB15 and Pediococcus acidilactici SAB13 compared to the other strains. Pediococcus species were found to have the highest antifungal effect against Penicillium carneum, Aspergillus flavus and A. niger. The phytase activity of LAB, which increases mineral bioavailability, was observed to be highest in Lactobacillus plantarum, Pediococcus pentosaceus, and Leuconostoc mesenteroides.

Section snippets

Flour and preparation of spontaneous sourdough

Hull-less barley flour was provided by the Istanbul Halk Ekmek Factory in Turkey. Sourdoughs were produced under laboratory conditions. Tap water was used for the sourdough production. Spontaneous sourdough was prepared by mixing hull-less barley flour and water in a ratio of 1:1 with a dough blender (Kitchen aid, Antwerp, Belgium) and the mixture was fermented (28°C for 24 h). Every 24 h, 100 g of barley flour and 100 mL of water was added to the dough. Fermentation and feeding continued for 4

Results and discussion

The chemical and microbiological properties of spontaneous hull-less barley sourdough and the pH value of spontaneously-produced hull-less barley sourdough during 4 days of fermentation are given in Fig. 1. The pH value of hull-less barley sourdough significantly decreased from an initial value of around 6.03 for unfermented dough to about 3.67 after 4 days of propagation using the back-slopping procedure, whereas acidities raised from around 0.33% to 2.05%. The quantities on microbial analysis

Acknowledgments

This study was produced from the PhD thesis of Elif Çakır, who would like to thank the Food Engineering Department of Yildiz Technical University and Istanbul Halk Ekmek Factory for flour. We would like to thank Associate Professor Hilal Yıldız, Research Assistant Ruşen Metin Yıldırım and Metallurgical and Materials High Engineering Erdi Bulus for their help and advice. This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

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View full text

Biodiversity and techno-functional properties of lactic acid bacteria in fermented hull-less barley sourdough

Highlights

Section snippets

Flour and preparation of spontaneous sourdough

Results and discussion

Acknowledgments

Food Microbiol.

J. Cereal Sci.

J. Cereal Sci.

Food Chem.

Food Microbiol.

Food Microbiol.

LWT

LWT

Int. J. Food Microbiol.

J. Microbiol. Methods

Int. J. Food Microbiol.

J. Microbiol. Methods

LWT

Int. J. Food Microbiol.

J. Microbiol. Methods

Food Microbiol.

J. Microbiol. Methods

FEMS Microbiol