Molecular characterization and multifunctional evaluation of lactic acid bacteria isolated from traditional sourdough

The primary objective of this study was to characterize lactic acid bacteria (LAB) strains derived from sourdough for possible utilization as functional starters to produce sourdough and various cereal-based fermented foods. A total of 350 autochthonous LAB strains were isolated from 65 Type I sourd...

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Veröffentlicht in:	International journal of food microbiology 2024-10, Vol.423, p.110845, Article 110845
Hauptverfasser:	Aktepe, Yeşim, Aydın, Furkan, Bozoğlu, Tuğba, Özer, Göksel, Çakır, İbrahim
Format:	Artikel
Sprache:	eng
Schlagworte:	acidity Anti-Bacterial Agents - pharmacology antimicrobial properties antioxidant activity bile Bread - microbiology digestion DNA, Bacterial - genetics Fermentation fermented foods Fermented Foods - microbiology Food Microbiology hydrophobicity lactic acid Lactobacillales - classification Lactobacillales - genetics Lactobacillales - isolation & purification Lactobacillales - metabolism Lactobacillus - classification Lactobacillus - genetics Lactobacillus - isolation & purification Lactobacillus - metabolism Lactobacillus rhamnosus Molecular characterization Phylogeny principal component analysis Probiotics Random Amplified Polymorphic DNA Technique RAPD RNA, Ribosomal, 16S - genetics sourdough species identification Starter cultures Technological characterization tetracycline viability
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