Yıl 2020, Cilt 6 , Sayı 2, Sayfalar 117 - 127 2020-04-01

Extracellular phytase activites of lactic acid bacteria in sourdough mix prepared from traditionally produced boza as starter culture

Murat DOĞAN [1] , İsmail Hakkı TEKİNER [2]


Fermentation using Lactic Acid Bacteria (LAB) and LAB species can exhibit extracellular activities such as decreasing of antinutritional factors, in particular phytic acid (PA) or phytate. The objective of this study was to assess extracellular phytase activities of LAB in sourdough mix prepared from traditionally produced boza as starter culture. To do this, thirthy-five boza samples were collected from Central Anatolia, Marmara and Eastern Anatolia regions in Turkey to be used as starter culture for preparing sourdough mix. In each mixture, LAB strains and phytase (+) ones were screened by culture-based examination, characterized by VITEK® MS, and extracellular phytase activity of each LAB strain was determined by spectrophotometry. Overall, 29 presumptive strains of LAB were isolated. Of them, 21 were found to be phytase (+). The average extracellular phytase activity was 656.8 ±188.1 U//mL, and a Pediococcus pentosaceus EK1 isolate showed the highest activity as 1285.5 U/mL. In conclusion, the traditionally produced bozas have been found as potential starter culture reservoirs for sourdough fermentation with significantly higher extracellular phytase activities, thus challenging opportunitites to lower antinutritional factors, in particular phytic acid (PA) or phytate in the foods for the consumers.

Boza, Fermentation, Health, Lactic Acid Bacteria, Phytic acid, Phytase, Sourdough
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Birincil Dil en
Konular Gıda Bilimi ve Teknolojisi
Bölüm Research Articles
Yazarlar

Orcid: 0000-0001-6391-4887
Yazar: Murat DOĞAN (Sorumlu Yazar)
Kurum: Istanbul Gelişim University, Gas-tronomy and Culinary Arts Department, Istanbul
Ülke: Turkey


Orcid: 0000-0002-7248-2446
Yazar: İsmail Hakkı TEKİNER
Kurum: Istanbul Sabahattin Zaim University, Department of Nutrition and Dietetics, Istanbul
Ülke: Turkey


Tarihler

Başvuru Tarihi : 1 Kasım 2019
Kabul Tarihi : 23 Ocak 2020
Yayımlanma Tarihi : 1 Nisan 2020

Bibtex @araştırma makalesi { jfhs641499, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2020}, volume = {6}, pages = {117 - 127}, doi = {10.3153/FH20013}, title = {Extracellular phytase activites of lactic acid bacteria in sourdough mix prepared from traditionally produced boza as starter culture}, key = {cite}, author = {DOĞAN, Murat and TEKİNER, İsmail Hakkı} }
APA DOĞAN, M , TEKİNER, İ . (2020). Extracellular phytase activites of lactic acid bacteria in sourdough mix prepared from traditionally produced boza as starter culture. Food and Health , 6 (2) , 117-127 . DOI: 10.3153/FH20013
MLA DOĞAN, M , TEKİNER, İ . "Extracellular phytase activites of lactic acid bacteria in sourdough mix prepared from traditionally produced boza as starter culture". Food and Health 6 (2020 ): 117-127 <http://jfhs.scientificwebjournals.com/tr/issue/51648/641499>
Chicago DOĞAN, M , TEKİNER, İ . "Extracellular phytase activites of lactic acid bacteria in sourdough mix prepared from traditionally produced boza as starter culture". Food and Health 6 (2020 ): 117-127
RIS TY - JOUR T1 - Extracellular phytase activites of lactic acid bacteria in sourdough mix prepared from traditionally produced boza as starter culture AU - Murat DOĞAN , İsmail Hakkı TEKİNER Y1 - 2020 PY - 2020 N1 - doi: 10.3153/FH20013 DO - 10.3153/FH20013 T2 - Food and Health JF - Journal JO - JOR SP - 117 EP - 127 VL - 6 IS - 2 SN - -2602-2834 M3 - doi: 10.3153/FH20013 UR - https://doi.org/10.3153/FH20013 Y2 - 2020 ER -
EndNote %0 Food and Health Extracellular phytase activites of lactic acid bacteria in sourdough mix prepared from traditionally produced boza as starter culture %A Murat DOĞAN , İsmail Hakkı TEKİNER %T Extracellular phytase activites of lactic acid bacteria in sourdough mix prepared from traditionally produced boza as starter culture %D 2020 %J Food and Health %P -2602-2834 %V 6 %N 2 %R doi: 10.3153/FH20013 %U 10.3153/FH20013
ISNAD DOĞAN, Murat , TEKİNER, İsmail Hakkı . "Extracellular phytase activites of lactic acid bacteria in sourdough mix prepared from traditionally produced boza as starter culture". Food and Health 6 / 2 (Nisan 2020): 117-127 . https://doi.org/10.3153/FH20013
AMA DOĞAN M , TEKİNER İ . Extracellular phytase activites of lactic acid bacteria in sourdough mix prepared from traditionally produced boza as starter culture. Food Health. 2020; 6(2): 117-127.
Vancouver DOĞAN M , TEKİNER İ . Extracellular phytase activites of lactic acid bacteria in sourdough mix prepared from traditionally produced boza as starter culture. Food and Health. 2020; 6(2): 127-117.