Identification of lactic acid bacteria and yeasts from Turkish sourdoughs and selection of starter cultures for sourdough bread

In this study, 60 lactic acid bacteria (LAB) and 40 yeasts isolated from sourdoughs collected from Gaziantep, Konya and Mardin provinces were identified at the species level by MALDI-TOF MS and PCR-sequence analysis. It was determined that there were 6 different LAB from Konya sourdoughs and sent for sequence analysis. Pediococcus acidilactici (41.18%) and Levilactobacillus brevis (23.53%) were dominant among these species (most abundant). It was determined that there were 8 different LAB out of 19 LAB isolated from Gaziantep sourdoughs and sent for sequence analysis. Among these, the dominant microflora was found to be L. brevis (42.10%) and Lactiplantibacillus plantarum (21.05%). It was determined that there were 5 different LAB from Mardin sourdoughs and sent for sequence analysis. Among these, the dominant flora was found to be L. brevis (58.33%), L. plantarum (21.05%) and P. acidilactici (16.66%). After the identification, LAB and yeasts combinations were determined according to their technological properties and used in the production of sourdough breads. A total of 12 sourdough breads were produced from 4 different combinations of microorganisms. Physicochemical, textural and sensory analyzes of the produced breads were made and the properties of the breads were evaluated. Then, 5 combination breads were produced. Sourdough reads prepared with mixed cultures gained more appreciation as SD4, SD8, SD12 in first combination and SD17 in second combination. These breads contain more homofermentative LAB.