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标题：Isolation and Identification of Lactobacillus Strains from Sourdoughs Produced in Turkey and Their Fundamental Industrial Characteristics
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作者：Özay Menteş ; Mustafa Akçelik ; Recai Ercan 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2004
卷号：29
期号：4
出版社：Association of Food Technology, Turkey
摘要：In this study, isolation and identification of Lactobacillus strains from 20 different sourdough samples collected from different cities in Turkey (Ankara, Bursa, Trabzon) were carried out and some of the fundamental industrial characteristics of identified strains (ability of producing rapid acid and proteolytic activity) effective on the usage of these strains as starter culture have been researched. Among the isolated bacterias, 150 of them were identified Lactobacillus type or subtypes. It has been determined that the most frequently found types (dominant) in sourdougs produced in three different cities in Turkey are Lb. alimentarius (31 pieces), Lb. plantarum (21 pieces) and the least frequently found ones are Lb. amylovorus (1 piece) and Lb. agilis (1 piece). It has been determined that the pH levels resulted from growing identified Lactobacillus strains in MRS Broth at 37 ºC after 24 h vary between 3.56 and 4.11 and that 63 out of the 150 Lactobacillus strains have a high level of proteolytic activity.
关键词：Sourdough; Lactobacillus