Food Science and Biotechnology

, Volume 27, Issue 2, pp 499–508 | Cite as

Biodiversity and technological properties of yeasts from Turkish sourdough

  • Muhammet Arici
  • Gorkem Ozulku
  • Rusen Metin Yildirim
  • Osman Sagdic
  • M. Zeki Durak
Article
  • 82 Downloads

Abstract

In 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.

Keywords

Sourdough yeast Technological properties Sourdough bread FTIR 26S rDNA 

Notes

Acknowledgements

This study was supported by Scientific Research Project Coordination Office, Yildiz Technical University (Project Number: 2012-07-05-KAP06) and General Directorate of Agricultural Research and Policies in Turkey.

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2017

Authors and Affiliations

  • Muhammet Arici
    • 1
  • Gorkem Ozulku
    • 1
  • Rusen Metin Yildirim
    • 1
  • Osman Sagdic
    • 1
  • M. Zeki Durak
    • 1
  1. 1.Food Engineering DepartmentYildiz Technical UniversityIstanbulTurkey

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