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Biodiversity and technological properties of yeasts from Turkish sourdough

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dc.contributor.authorArici, Muhammet
dc.contributor.authorOzulku, Gorkem
dc.contributor.authorYildirim, Rusen Metin
dc.contributor.authorSagdic, Osman
dc.contributor.authorDurak, M. Zeki
dc.date.accessioned2026-06-27T14:10:02Z
dc.date.issued2018
dc.description.abstractIn this study, yeasts were isolated and characterized from twelve traditional sourdough samples which belongs to Black Sea and Aegean regions of Turkey. Twenty six yeast species were isolated and identified by both 26S rDNA sequencing and FTIR spectroscopy. Saccharomyces cerevisiae (50%), Torulaspora delbrueckii (40%) and Kluyveromyces marxianus (10%) were found in 12 Turkish traditional sourdough samples. S. cerevisiae was found to be the most dominant species in Aegean region while T. delbrueckii was the most frequently isolated species in Black Sea region. Some technological properties of isolated yeast species such as acidity development, resistance to NaCI and potassium sorbate, and yeast effect on bread quality were investigated. Breads were prepared by S. cerevisiae TGM38 strain demonstrated the highest bread volume compared the other yeasts used in the study. This study showed the yeast diversity and technological properties of traditional Turkish sourdough breads fermented by chosen yeast species.en
dc.description.sponsorshipScientific Research Project Coordination Office, Yildiz Technical University [2012-07-05-KAP06]
dc.description.sponsorshipGeneral Directorate of Agricultural Research and Policies in Turkey
dc.description.urihttps://doi.org/10.1007/s10068-017-0282-0
dc.identifier.doi10.1007/s10068-017-0282-0
dc.identifier.eissn2092-6456
dc.identifier.endpage508
dc.identifier.issn1226-7708
dc.identifier.issue2
dc.identifier.pubmed30263774
dc.identifier.startpage499
dc.identifier.urihttps://hdl.handle.net/20.500.14981/57456
dc.identifier.volume27
dc.identifier.wos000429401800022
dc.language.isoeng
dc.publisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
dc.relation.ispartofFOOD SCIENCE AND BIOTECHNOLOGY
dc.subjectSourdough yeast
dc.subjectTechnological properties
dc.subjectSourdough bread
dc.subjectFTIR
dc.subject26S rDNA
dc.subjectIDENTIFICATION
dc.subjectBREAD
dc.subjectFERMENTATION
dc.subjectBACTERIA
dc.subjectCULTURES
dc.subjectDOUGH
dc.subjectFood Science & Technology
dc.titleBiodiversity and technological properties of yeasts from Turkish sourdough
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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