Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics

Dertli, Enes; Mercan, Emin; Arıcı, Muhammet; Yılmaz, Mustafa Tahsin; Sağdıç, Osman

doi:10.1016/j.lwt.2016.03.030

Cited by 140 publications

(88 citation statements)

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“…These characteristics are associated with the glucansucrase activity of LAB and several sourdough LAB strains have been shown to have this type of activity leading to glucan type EPS production (Bounaix et al, 2009). Our previous report also revealed the potential of sourdough LAB isolates to produce both homopolymeric and heteropolymeric species as all of our isolates harboured eps genes related to both types of EPS production (Dertli, Mercan, Arıcı, Yılmaz, & Sağdıç, 2016). In this study we focused on the structural characterisation of EPS produced by L. brevis E25 selected from the sourdough isolates.…”

Section: Glucan Producing Sourdough Isolate E25supporting

confidence: 65%

“…Lactobacillus brevis E25 as a sourdough isolate (Dertli et al, 2016) which has been deposited to Pamukkale University Food Engineering Culture collection (WDCM 1019) was grown under static conditions at 30 °C in MRS broth with 2% filter sterilized glucose as the carbon source for propagation purposes. In order to avoid potential contamination to EPS originating from yeast extract in MRS medium, E25 was grown in a modified BHI medium containing beef heart 5g/L, calf brains 12.5g/L, disodium hydrogen phosphate 2.5g/L, peptone 10g/L, sodium chloride 5g/L, glucose 10g/L, Sucrose 20g/L, Tween 20 1g/L, Sodium acetate 5g/L, Peptone casein 5g/L, Peptone meat 5g/L and Magnesium Sulfate 0.2g/L during EPS isolation process.…”

Section: Bacterial Strains Culture Conditions and Glucansucrase Actimentioning

confidence: 99%

“…Recently, we have isolated and identified novel LAB strains from traditional sourdoughs with the presence of eps genes related to both homopolymeric and heteropolymeric EPS production (Dertli, Mercan, Arıcı, Yılmaz, & Sağdıç, 2016). The aim of the present study was to characterise the exopolysaccharide (EPS) production characteristics of Lactobacillus brevis E25 selected from among the sourdough isolates.…”

Section: Introductionmentioning

confidence: 99%

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Structural analysis of the α-d-glucan produced by the sourdough isolate Lactobacillus brevis E25

et al. 2018

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Section: Glucan Producing Sourdough Isolate E25supporting

confidence: 65%

Section: Bacterial Strains Culture Conditions and Glucansucrase Actimentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Structural analysis of the α-d-glucan produced by the sourdough isolate Lactobacillus brevis E25

et al. 2018

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“…The reactions were carried out for 24 hours using 1 mmol of 1 in an orbital shaker at 25°C at 100 rpm. 40 Therefore, the optimized condition for the incubation period was determined to be 48 hours. As can be seen from Table 2, the bioreduction of 1 was importantly affected by effects of pH.…”

Section: Resultsmentioning

confidence: 99%

Whole cell application of Lactobacillus paracasei BD101 to produce enantiomerically pure (S)‐cyclohexyl(phenyl)methanol

2019

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In this study, a total of 10 bacterial strains were screened for their ability to reduce cyclohexyl(phenyl)methanone 1 to its corresponding alcohol. Among these strains, Lactobacillus paracasei BD101 was found to be the most successful biocatalyst to reduce the ketones to the corresponding alcohols.The reaction conditions were systematically optimized for the reducing agent L paracasei BD101, which showed high enantioselectivity and conversion for the bioreduction. The preparative scale asymmetric reduction of cyclohexyl(phenyl)methanone (1) by L paracasei BD101 gave (S)cyclohexyl(phenyl)methanol (2) with 92% yield and >99% enantiomeric excess. The preparative scale study was carried out, and a total of 5.602 g of (S)-cyclohexyl(phenyl)methanol in high enantiomerically pure form (>99% enantiomeric excess) was produced. L paracasei BD101 has been shown to be an important biocatalyst in asymmetric reduction of bulky substrates. This study demonstrates the first example of the effective synthesis of (S)-cyclohexyl(phenyl)methanol by the L paracasei BD101 as a biocatalyst in preparative scale.

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“…For the discrimination of LAB strains isolated from yogurt samples at strain level, RAPD‐PCR analysis was conducted as described previously (Dertli, Mercan, Arıcı, Yilmaz, & Sagdic, ; Dertli, Toker, et al, ). Briefly, bacterial genomic DNAs were isolated from overnight grown cultures using commercial DNA isolation kit and extractions were performed according to manufacturer's protocol (Qiagen, ?stanbul, Turkey) and genomic DNA was used as a template for PCR amplification.…”

Section: Methodsmentioning

confidence: 99%

Isolation and identification of exopolysaccharide producer lactic acid bacteria from Turkish yogurt

İspirli

Dertli

2017

J Food Process Preserv

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Lactic acid bacteria (LAB) were isolated from traditional yogurt samples and genotypic characterization of these isolates revealed the presence of 21 distinct LAB strains belonging to Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Leuconostoc mesenteroides, and Lactobacillus plantarum as new LAB strains. Determination of the exopolysaccharide (EPS) production characteristics of the selected strains of each species revealed that all strains possessed at least one gene required for both homopolymeric-and heteropolymeric-type EPS production. Structural analysis of the EPSs showed that L. delbrueckii subsp. bulgaricus Y39 and S. thermophilus Y102 produced heteropolymeric EPS containing glucose and galactose, whereas Leuc. mesenteroides Y35 and L. plantarum Y36 produced homopolymeric glucan-type EPS. The level of EPS production in these strains was found to be in a similar range. These strains with EPS production characteristics are good candidates for future studies as new LAB for yogurt production. Practical applicationsRecent trends in yogurt production technology have led to an increased use of ropy starter cultures in yogurt production due to the technological roles of exopolysacharides (EPS) produced by these cultures. The main role of EPS in yogurt production is to improve the textural properties of yogurt as an in situ produced natural polymer. In addition to the yogurt starter cultures, use of adjunct cultures during production of yogurt is also of special interest to enhance the technological and nutritional characteristics of yogurt. Therefore, in this study, potential yogurt starter and adjunct cultures from traditional yogurt samples with EPS production characteristics were isolated.From these isolates, Lactobacillus delbrueckii subsp. bulgaricus Y39 and Streptococcus thermophilus Y102 produced heteropolymeric EPS containing glucose and galactose, whereas Leuconostoc mesenteroides Y35 and Lactobacillus plantarum Y36 produced homopolymeric glucan.

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Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics

Cited by 140 publications

References 50 publications

Structural analysis of the α-d-glucan produced by the sourdough isolate Lactobacillus brevis E25

Structural analysis of the α-d-glucan produced by the sourdough isolate Lactobacillus brevis E25

Whole cell application of Lactobacillus paracasei BD101 to produce enantiomerically pure (S)‐cyclohexyl(phenyl)methanol

Isolation and identification of exopolysaccharide producer lactic acid bacteria from Turkish yogurt

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