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Characterization and Selection of Potential Antifungal Lactic Acid Bacteria Isolated From Turkish Spontaneous Sourdough

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Abstract

The aim of this research was to investigate the antifungal potential of lactic acid bacteria (LAB) isolated from Turkish spontaneous sourdough collected in summer and winter seasons from 25 different small bakeries in Trabzon, Giresun, Ordu, and Samsun. Lactic acid bacteria (933 isolates) were screened for inhibition of three common food spoilage molds (Aspergillus flavus, Aspergillus niger, and Penicillium expansum). Eight LAB isolates identified as Weissella cibaria 908, Lactiplantibacillus plantarum subsp. plantarum 2114, Leuconostoc pseudomesenteroides 2619, L. plantarum subsp. plantarum 2702, Fructilactobacillus sanfranciscensis 2709, Levilactobacillus brevis 2216Y, L. pentosus Y118, and L. plantarum subsp. plantarum Y201 by 16 S rRNA sequencing, which were found to have high antifungal activity against all the test molds. The antifungal activity of cell free supernatants from LAB isolates was not altered after thermal treatment and proteolytic enzyme proteinase K. The cell free supernatants obtained from LAB showed a high antifungal effect against molds with inhibition zone diameter up to 20 mm at pH 3.0, but no inhibitory activity was determined after pH neutralization. Moreover, all cell free suspension samples were able to maintain their efficacy up to a 1:4 dilution. The antifungal activity of supernatants was mostly related to organic acid content, especially lactic acid ranged from 4.33 to 8.41 g/L. The results indicated that eight bacterial isolates obtained from spontaneous Turkish sourdough could constitute biopreservative cultures, which may be used in food industry.

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All data generated or analyzed during this study are included in this published article (and its supplementary information files).

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Acknowledgements

Part of this study was derived from the Ph.D. thesis of Esra Saraç Arsoy.

Funding

This work was and supported by the Ondokuz Mayıs University Research Foundation (BAP) Project (PYO.MUH.1901.16.007).

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Authors and Affiliations

  1. Ankara Food Control Laboratory Directorate, Republic of Turkey Ministry of Agriculture and Forestry, Ankara, Turkey

    Esra Saraç Arsoy

  2. Department of Food Engineering, Engineering Faculty, Giresun University, Giresun, Turkey

    Latife Betül Gül

  3. Department of Food Engineering, Engineering Faculty, Ondokuz Mayis University, Samsun, Turkey

    Ahmet Hilmi Çon

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  1. Esra Saraç Arsoy
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  2. Latife Betül Gül
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  3. Ahmet Hilmi Çon
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Contributions

ESA: software, investigation, data duration, writing—original draft, formal analysis. LBG: methodology, formal analysis, identification of LAB. AHÇ: conceptualization, project administration, supervision, writing—review & editing. All authors read and approved the final manuscript.

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Correspondence to Latife Betül Gül.

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Arsoy, E.S., Gül, L.B. & Çon, A.H. Characterization and Selection of Potential Antifungal Lactic Acid Bacteria Isolated From Turkish Spontaneous Sourdough. Curr Microbiol 79, 148 (2022). https://doi.org/10.1007/s00284-022-02839-z

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