Optimization of growth conditions of lactobacillus sanfranciscensis and its use as starter culture for sourdough bread production

In recent years, there has been an increasing demand for sour dough, an old method of bread production. Lactobacillus sanfranciscensis is the most important bacteria found in sour dough microflora. In this study, the effect of different fermentation medium components on the development of L. sanfranciscensis was determined by Plackett Burman (PB) experimental design. Maltose, Tryptic Soy Broth, and yeast extract were found to be effective in the growth of L. sanfranciscensis. Response Surface Method (RSM) was used to optimize the medium components required for the growth of L. sanfranciscensis. Optimum fermentation medium was found to contain 1.86 % (w/v) maltose, 2.39 % (w/v) yeast extract and 0.68 % (w/v) Tryptic Soy Broth. Sour dough was produced using L. sanfranciscensis developed under optimum nutrient conditions and this dough was used in the production of sour dough bread. In the last part of the study, quality characteristics of sour dough breads were examined. The bread produced with L. sanfranciscensis has a small volume and the cooking loss value was low.