Investigation of the microorganism groups from sourdough flora and determination of the biochemical characteristics of this flora members

The aim of the study is to determinate the microorganism groups that have positive effects on the biological activity of yeast which is commonly used in industry and biotechnology The yeast strains were isolated from sour dough flora and the bacterial strains were isolated from soil. The isolated yeast and bacterial strains were mixed with flour and incubated at different duration times (20, 40, 60, 80, 100, 120, 140, 160, 180 min.) to determinate the rising functions of dough. The best leaven yeast strains were found to be M₂, M₅ and M₁₀ and N₁, P₃, N₃, P₄ and N₅ of the bacterial strains were found to be have the best rising functions. (N₁, N₃, N₄, N₅ : Pseudomonas P₁, P₄: Staphylococcus P₃, P₅: Bacillus)