Identification of lactic acid bacteria and yeasts in sourdough samples from different regions

In the present study, totally six sourdough samples were collected from three different bakeries at two different times. Also sourdough production was conducted under laboratory conditions. Lactic acid bacteria (LAB) and yeasts were isolated from the samples and chemical and microbiological analyses were performed. pH, total titratable acidity, dry matter, sugar and organic acid analyses were carried out as chemical analyses. On the other hand, enumaration of LAB, yeasts, non-Saccharomyces yeasts, total mesophilic aerobic bacteria, molds and coliforms, gram staining and catalase tests were done as microbiological analyses. LAB were identified at species level by RAPD-PCR method and sequencing of the 16s rRNA gene. Molecular identification of yeasts was carried out with combination of RFLP-PCR and 5.8S rRNA region and sequencing of the D1/D2 domain of 26S rRNA gene. According to results, a total of ten different LAB species and subspecies and also one yeast species were found in sourdough samples. Identified LAB species were Leuconostoc citreum, Lactobacillus curvatus, Lactobacillus sakei, Carnobacterium maltaromaticum, Pediococcus pentosaceus, Leuconostoc mesenteroides, Leuconostoc holzapfelii, Leuconostoc mesenteroides subsp. dextranicum, Weissella viridescens Leuconostoc pseudomesenteroides. Saccharomyces cerevisiae was isolated as sole yeast species.