Review
Food Science & Technology
Luc De Vuyst, Andrea Comasio, Simon Van Kerrebroeck
Summary: This article reviews the fermentation strategies and microbial ecology of sourdough production, with a focus on non-flour ingredients. Different types of sourdough production are classified based on the inoculum used. Traditional recipes for Type 1 sourdough often include non-flour ingredients as a microbial inoculum source or fermentation substrates.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Biochemistry & Molecular Biology
M. P. Soumya, K. Madhavan Nampoothiri
Summary: The research on exopolysaccharides of lactic acid bacteria (LAB EPS) has focused on their isolation, production, and applications, highlighting their improved texture and rheological properties in fermented foods. LAB EPS are recognized for their mouthwatering flavors, antioxidant activity, cholesterol-lowering, and antimicrobial properties, with potential for enhancement through genetic engineering. Glycosyltransferases (gtfs) play a key role in EPS biosynthesis by LAB, but knowledge of their manipulation is currently limited, emphasizing the importance of further research in this area.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Review
Food Science & Technology
Maria Laura Werning, Annel M. Hernandez-Alcantara, Maria Julia Ruiz, Lorena Paola Soto, Maria Teresa Duenas, Paloma Lopez, Laureano Sebastian Frizzo
Summary: Lactic acid bacteria (LAB) synthesize exopolysaccharides (EPS), which have diverse technological properties and health-promoting benefits. LAB, especially those producing EPS, are used as probiotics to improve human health and prevent/treat specific diseases. They also play a role in promoting growth and inhibiting pathogens in food-producing animal husbandry. This review discusses the characteristics, usage, biological role, and potential contributions of LAB-produced EPS in improving productivity, animal health, and public health.
Article
Biochemistry & Molecular Biology
Huemeyra Ispirli
Summary: This study isolated a lactic acid bacteria strain from traditional fermented pickles and investigated the properties of its exopolysaccharide (EPS). The EPS showed unique structural and thermal characteristics, suggesting the importance of plant-based fermented products as a source of novel EPS structures with potential techno-functional roles.
Review
Chemistry, Multidisciplinary
Luciana De Vero, Giovanna Iosca, Maria Gullo, Andrea Pulvirenti
Summary: Sourdough is a composite ecosystem characterized by yeasts and lactic acid bacteria, with potential for technological and nutritional benefits. Research has shown that sourdough can improve the properties of baked products and offer high value-added options for the food industry. Utilizing the beneficial microorganisms and compounds in sourdough can positively impact human health.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Lili Fu, Adriana Nowak, Hongfei Zhao, Bolin Zhang
Summary: The objective of this study was to investigate the relationship between the microbial communities of sourdoughs from Xinjiang and Gansu regions in China and the quality of steamed bread. The study found that sourdough-based steamed bread was superior to yeast-based steamed bread in terms of its hardness, adhesiveness, flexibility, and chewiness. Significant differences in volatile flavor substances were observed between the two sourdoughs. The microbial communities and dominant strains in the sourdoughs varied between the Gansu and Xinjiang regions, leading to differences in the quality of the sourdoughs.
Article
Food Science & Technology
Ayse Sevgili, Canan Can, Derya Isler Ceyhan, Osman Erkmen
Summary: This research investigated the isolations and identifications of LAB and yeast in homemade traditional sourdoughs. Eleven LAB and yeast species were identified and used in the production of 12 types of sourdough bread. Among them, SDB12 was the most preferred in terms of sensory analysis and other quality characteristics. The use of LAB and yeast combinations provided high-quality sourdough bread.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Dominika Juraskova, Susana C. Ribeiro, Celia C. G. Silva
Summary: This article provides a detailed overview of the applications and potential health effects of exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) in the food industry. EPS act as biothickeners and can improve the quality of fermented foods. Furthermore, EPS have positive effects on the gut microbiome and overall health.
Article
Food Science & Technology
Chengye Huang, Jing Huang, Binle Zhang, Jacob Ojobi Omedi, Cheng Chen, Liyuan Zhou, Li Liang, Qibo Zou, Jianxian Zheng, Yongqing Zeng, Weining Huang
Summary: This study examined the impact of in situ-formed exopolysaccharides (EPS) in red bean sourdough on dough fermentation properties, bread-making quality and aroma characteristics. The EPS and sourdough acidification improved the height of dough fermentation, gas retention coefficient and viscoelastic properties of the dough. The resulting breads showed improved quality, with reduced baking loss and hardness, increased specific volume, and lower moisture loss and staling rate. Although there was a reduction in the overall content of aroma compounds, new aroma compounds were enriched in red bean sourdough bread. The study enhanced understanding of EPS's role in improving bread quality and offered strategies for producing nutritious and clean-label products.
Review
Chemistry, Applied
Jiayi Wu, Yuheng Zhang, Ling Ye, Chenglin Wang
Summary: Probiotic lactic acid bacteria EPS have potential anticancer effects by modulating tumor development through various mechanisms, and the future challenge lies in elucidating the precise structure-function relationship.
CARBOHYDRATE POLYMERS
(2021)
Review
Food Science & Technology
Maria Dimopoulou, Marguerite Dols-Lafargue
Summary: Research has shown that lactic acid bacteria produce a variety of exopolysaccharides in fermented beverages through multiple biosynthetic pathways, crucial for bacterial adaptation to human intervention. LAB polysaccharides have been widely studied in the food industry, but research in wine, beer and cider is limited. This review summarizes information on the structure, biosynthetic pathways, and physiology of LAB polysaccharides in these beverages.
Article
Biotechnology & Applied Microbiology
Elena Nikitina, Tatyana Petrova, Alya Sungatullina, Oxana Bondar, Maria Kharina, Polina Mikshina, Elizaveta Gavrilova, Airat Kayumov
Summary: The exopolysaccharides (EPS) produced by LAB in fermented milk improve its stability and viscosity. The properties of EPS depend on the composition and microstructure, which are influenced by different strains of lactobacilli. Fructose and negative-charged uronic acid play a significant role in changing the properties of EPS.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Elena Bartkiene, Fatih Ozogul, Joao Miguel Rocha
Summary: Sourdough is a very promising biological agent with multiple applications in the preparation of food, nutraceuticals, and feed, and has great potential at industrial biotechnology scale.
Review
Food Science & Technology
Alba Martin-Garcia, Montserrat Riu-Aumatell, Elvira Lopez-Tamames
Summary: Sourdough is the result of a fermentation process involving LAB and yeasts, which increase acidification, leavening and flavor in bread. The demand for healthier products has led to an increased use of sourdough in bread-making. Different process parameters can influence the microbiota of sourdough, resulting in changes in both the sourdough itself and the resulting bread. Fermentation of sourdough involving probiotics can provide extra health benefits.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Microbiology
Norhane Besrour-Aouam, Vivian de Los Rios, Annel M. Hernandez-Alcantara, Ma Luz Mohedano, Afef Najjari, Paloma Lopez, Hadda-Imene Ouzari
Summary: Lc. lactis is used by the food industry and is found in vegetables, fruits, and meat. It produces high-molecular-weight dextran from sucrose at low temperatures, and its proteomic profile changes under cold stress. These findings are important for understanding the adaptation of Lc. lactis to low temperature and its potential industrial use.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Food Science & Technology
Kubra Ozkan, Hatice Bekiroglu, Yuksel Bayram, Osman Sagdic, Sabri Erbas
Summary: This study investigated the antioxidant and antibacterial activities of safflower extracts from different genotypes, as well as their bioaccessibility after in vitro gastrointestinal digestion. The results showed that safflower extracts exhibited potent antioxidant and antibacterial activities, and were important in terms of the bioavailability of bioactive compounds.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Nur Cebi, Osman Sagdic
Summary: This research demonstrates that feijoa leaf extracts have a high content of phenolic and volatile compounds, and show antimicrobial activity against bacteria and yeast. These findings provide theoretical support for the use of feijoa leaves as a valuable source of bioactive compounds in various industrial products including dietary supplements, food products, and cosmetics.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Nazan Tokatli Demirok, Muhammed Zeki Durak, Muhammet Arici
Summary: Balanced colonization of the gastrointestinal tract in the newborn is crucial for the development of the infant immune system. Lactobacillus spp. isolated from baby feces showed potential probiotic and functional properties, with antibacterial activity against enteric pathogens.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Meyrem Vehapi, Benan Inan, Selma Kayacan-Cakmakoglu, Osman Sagdic, Didem Ozcimen
Summary: This study investigates the optimization of spore yield of Bacillus subtilis for large-scale production in bioreactors. Bacillus species have advantages in terms of their characteristics and fermentation technology, making them ideal biological control agents. The study also examines the antifungal activity of Bacillus subtilis against pathogenic fungi.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2023)
Article
Engineering, Chemical
H. Demircan, O. Sagdic, K. Ozkan, S. Kayacan, A. A. Us, K. Sarioglu, R. A. Oral
Summary: This study investigated the drying kinetics, extraction optimization, total phenolic and flavonoid contents, antioxidant activities, and antimicrobial effects of deer apple fruit. The results showed that deer apple fruit is a good source of phenolic and flavonoid compounds and exhibits antimicrobial activity.
LATIN AMERICAN APPLIED RESEARCH
(2022)
Article
Food Science & Technology
Kubra Ozkan, Ayse Karadag, Osman Sagdic
Summary: The study found that different drying methods for grapes can affect the content and bioaccessibility of phenolic compounds and minerals, with freeze-drying retaining the most phenolic compounds and ultrasound-assisted vacuum-drying causing the highest loss.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Hatice Bekiroglu, Hamza Goktas, Dila Karaibrahim, Fatih Bozkurt, Osman Sagdic
Summary: Demand for vegan foods has led to the use of plant-based milks, such as walnut milk, in the production of dairy products like ice cream. This study found that using walnut milk significantly affected the physical and chemical properties of ice cream samples, increasing their fat content and improving their rheological properties. Although it decreased the brightness value, walnut milk introduced different volatile compounds to the ice cream samples. Sensory evaluation showed that ice cream samples made with walnut milk were well-liked by the panelists and received similar scores to the control samples. This study demonstrates the potential use of walnut milk in ice cream production.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2022)
Article
Biochemical Research Methods
Selma Kayacan Cakmakoglu, Melike Vurmaz, Emine Bezirci, Yasemin Kaya, Hilal Dikmen, Hamza Goktas, Fatmanur Demirbas, Betul Encu, Esra Acar Soykut, Filiz Alemdar, Ibrahim Cakir, M. Zeki Durak, Muhammet Arici, Osman Sagdic, Mustafa Turker, Enes Dertli
Summary: This study aimed to isolate, identify, and determine the technological characteristics of potential starter cultures from traditional yogurt samples. 19 S. thermophilus and 11 Lb. delbrueckii subsp. bulgaricus strains were identified for further application as starter cultures. The results showed that S. thermophilus strains had higher acidification capacity and Lb. delbrueckii subsp. bulgaricus strains had higher proteolytic activity. Additionally, the strains exhibited low antibiotic resistance.
PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY
(2023)
Article
Food Science & Technology
Yuksel Bayram, Kubra Ozkan, Osman Sagdic
Summary: In this study, unripe grapes were used to produce verjuice powder, which was encapsulated with maltodextrin and pectin. The powders were evaluated for their properties and retention of phenolic compounds. The results showed that pectin encapsulation had higher phenolic retention compared to maltodextrin encapsulation. This study suggests that waste from viticulture can be transformed into valuable powders for potential applications and contribute to sustainable agriculture.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Burcu Kahraman, Kader Korkmaz, Dilara Dastan, Omer Said Toker, Enes Dertli, Muhammet Arici
Summary: In this study, probiotic soft jelly candy containing Bacillus coagulans, Bacillus clausii and Bacillus subtilis was developed. The characteristics of the jellies, including rheological, textural, microbiological, and sensory properties, were determined. The addition of the probiotic strains resulted in an increase in total phenolic content and antioxidant capacities of the candies. The probiotic properties of the jelly candies were preserved throughout the 3-month storage period.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Agriculture, Multidisciplinary
Senem Karlidag, Muhammet Arici, Gorkem Ozulku
Summary: Carob flour is widely used in bakery formulations due to its various bioactive compounds and high percentage of fiber, protein, vitamins, and minerals. This study investigated the potential usage of carob flour incorporated with Type I sourdough in bread making. The addition of carob flour increased water absorption capacity and dough development time, while decreasing energy and extensibility value. The yeast number of sourdough decreased with the increase of carob flour addition. Sourdough fermentation improved the sensory acceptance of carob flour incorporated breads.
JOURNAL OF TEKIRDAG AGRICULTURE FACULTY-TEKIRDAG ZIRAAT FAKULTESI DERGISI
(2022)
Article
Food Science & Technology
Huseyin Demircan, Kemal Sarioglu, Osman Sagdic, Kubra Ozkan, Selma Kayacan, Ahmet Abdullah Us, Rasim Alper Oral
Summary: Deer apple, a fruit native to the Mediterranean region, has various uses such as fresh and dried consumption, herbal tea flavoring, vinegar production, and pickling. It is also traditionally used to treat health issues including cholesterol, shortness of breath, diabetes, and hypertension. This study determined the organic acid, phenolic compound, sugar, and aroma composition of deer apple for the first time, revealing the most abundant components such as malic acid, fructose, and various phenolic compounds.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Sefik Tekle, Fatih Bozkurt, Perihan Kubra Akman, Osman Sagdic
Summary: Fish skin gelatin from sea bass can be hydrolyzed to obtain peptide fractions with antioxidant and anticancer activities. The gelatin also has good emulsifying and foaming properties, as well as fat binding capacity.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Correction
Food Science & Technology
B. Akgun, M. Arici, F. Cavus, A. B. Karatas, Eksi H. Karaagac, H. O. Ucurum
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
