Determination of technofunctional properties of some lactic acid bacteria species isolated from sourdough

In this study, the technofunctional and probiotic properties of Lactic Acid Bacteria isolated previosuly from sourdough as an important fermented product of our country were determined. Determination of the EPS production of these strains revealed that all strains poruced homopolymeric glucan type EPS formed by only glucose from sucrose as the C source. The glucansucase activity tests showed that all strains had the glucansucrase activity and this activity was shown to be altered depending on the location within the cell environment. These LAB strains exhibited important levels of antifungal activity against the Fungi species isolated from moulded bread samples under controlled conditions and this avtivity was found to be strain dependant. The antibacterial effects of these strains were also tested against food-borne pathogens and these effects were found to be strain dependant. In terms of determining the probiotic potentials of these strains, the antibiotic sensitivity, resistance to low pH and bile salt conditions and hydrophobicity of these strains were tested. Results revealed that an important number of LAB strains survived under low pH and bile salt conditions and the antibiotic sensitivity of these strains were altered depending on strain specific conditions. Similarly different levels of hydrophobicity were observed amongst the tested strains. Consequently, this study revealed the technofunctional properties and probiotic potentials of the sourdough based LAB strains.