Search results for "Turkish sourdough"

showing 2 items of 2 documents

Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production…

2016

WOS: 000375613200005

0301 basic medicineGram-positive bacteria030106 microbiologyWheat flourTurkish sourdoughs lactic acid bacteria yeasts liquid sourdoughyeastsTitratable acidlcsh:TX341-641Biology03 medical and health scienceschemistry.chemical_compoundStarterPlant scienceFood scienceNutrition and Dieteticsfood and beveragesliquid sourdoughTurkish sourdoughsbiology.organism_classificationLactic acidlactic acid bacteria030104 developmental biologychemistrybacterialcsh:Nutrition. Foods and food supplyBacteriaFood ScienceSettore AGR/16 - Microbiologia AgrariaPolish Journal of Food and Nutrition Sciences
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Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during …

2022

This research aimed to analyze variations in chemical properties, microbiological characteristics and generated volatile organic compounds (VOCs) profile during sourdough fermentation. Sourdoughs were collected from different cities in Turkey at two different times and lactic acid bacteria (LAB) in the samples were identified with culture-independent and culture-dependent molecular methods. According to culture-dependent methodology, thirteen LAB species were identified. Lactobacillus spp. were identified as the major group according to MiSeq Illumina analysis. Technological potential of commonly isolated LAB species was evaluated. Due to high frequency of isolation, Fructilactobacillus san…

Volatile Organic CompoundsMaltose monohydrate (PubChem CID: 23615261)D (-) fructose (PubChem CID: 5984)Molecular characterizationAnalytical ChemistryAcetic acid (PubChem CID: 176)Starter cultureSettore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARITurkish sourdoughLactic acid (PubChem CID: 612)FermentationMiSeq IlluminaD (+) glucose monohydrate (PubChem CID: 22814120)Settore AGR/16 - Microbiologia AgrariaFood Science
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