Abstract
This study aimed to identify Lactic Acid Bacteria (LAB) present in rye and rye bran sourdoughs that were prepared spontaneously and determine their functional characteristics. Genotypic characterization of the isolates revealed the presence of 15 distinct LAB strains belonging to 6 different species; Leuconostoc citreum, Lactobacillus plantarum, Lactobacillus graminis, Lactococcus lactis subsp. cremoris, Weissella confusa, and Weissella cibaria in rye sourdoughs. PCR screening of eps genes required for exopolysaccharide (EPS) production revealed that all strains possessed at least one gene required for EPS production and all strains produced homopolymeric EPS comprised of glucose or fructose two Lactobacillus plantarum strains produced both glucan and fructan type EPS. Antifungal activity of these strains was tested against Aspergillus niger and Penicillium chrysogenum identified in this study and several patterns were observed. The phytase activity of these strains was also determined and all strains showed phytase activity with varying degrees.
| Original language | English |
|---|---|
| Pages (from-to) | 222-235 |
| Number of pages | 14 |
| Journal | Food Biotechnology |
| Volume | 32 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - 3 Jul 2018 |
| Externally published | Yes |
Bibliographical note
Publisher Copyright:© 2018, © 2018 Taylor & Francis.
Keywords
- antifungal activity
- exopolysaccharide production
- fermentation processing
- lactic acid bacteria
- Rye sourdough