Identification of predominant lactic acid bacteria and yeasts isolated from sourdoughs and the effect of liquid sourdough obtained from those selected cultures on bread qualty

In this study, the predominant lactic acid bacteria and yeasts from sourdoughs taken from 8 bakeries and contol sample were isolated and then identified. 18 lactic acid bacteria and 5 yeast species were identified. Pediococcus pentosaceus, Lactobacillus plantarum, L. sanfranciscensis and Leuconostoc mesenteroides were dominant lactic acid bacteria and Sacchramoyces cerevisia was dominant yeast in the samples.Liquid sourdough was produced with 3 different flour types as wheat flour, whole wheat flour and rye flour and 2 different dough yields as 250 and 400 and 4 differents starter combinations. According to dominant species in the samples, starter combinations were formed. 25% liquid sourdough was used in production of bread and the effects of liquid sourdough on bred quality were determined . During the experiments, chemical, physical, microbiological and sensory analyses were carried out.The bread produced with wheat flour and whole wheat flour were preferred in sensory evaluation. When the dough yield increased, the intensity of colour and odour of bread increased. The colour of the bread made with whole wheat flour and rye flour were darker and the odour was more aromatic than control bread which was produced without sourdough.According to the results, the dough yield 250 was suitable for wheat flour bread and the dough yield 400 is suitable for whole whet flour and rye flour.