title: Evaluation of mono or mixed cultures of lactic acid bacteria in type II sourdough system.
abstract: The aim of this study was to evaluate the use of mono and mixed lactic acid bacteria (LAB) cultures to determine suitable LAB combinations for a type II sourdough system. In this context, previously isolated sourdough LAB strains with antimicrobial activity, which included Lactobacillus plantarum PFC22, Lactobacillus brevis PFC31, Pediococcus acidilactici PFC38, and Lactobacillus sanfranciscensis PFC80, were used as mono or mixed culture combinations in a fermentation system to produce type II sourdough, and subsequently in bread dough production. Compared to the monoculture fermentation of dough, the use of mixed cultures shortened the adaptation period by half. In addition, the use of mixed cultures ensured higher microbial viability, and enhanced the fruity flavor during bread dough production. It was determined that the combination of L. plantarum PFC22 + P. acidilactici PFC38 + L. sanfranciscensis PFC80 is a promising culture mixture that can be used in the production of type II sourdough systems, and that may also contribute to an increase in metabolic activity during bread production process.
authors: a Department of Food Engineering, Faculty of Engineering , Pamukkale University , Denizli , Turkey.
authors: Raci
authors: R
authors: Ekinci
authors: a Department of Food Engineering, Faculty of Engineering , Pamukkale University , Denizli , Turkey.
authors: Ömer
authors: Ö
authors: Şimşek
authors: a Department of Food Engineering, Faculty of Engineering , Pamukkale University , Denizli , Turkey.
authors: Ayca
authors: A
authors: Küçükçuban
authors: a Department of Food Engineering, Faculty of Engineering , Pamukkale University , Denizli , Turkey.
authors: Sebahattin
authors: S
authors: Nas
mesh_terms: D001939:Bread / Q000382:microbiology*; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000302:isolation & purification*
keywords: Adaptation phase; aroma; lactic acid bacteria; mixed cultures; starter culture; type II sourdough