Vakfıkebir Ekmek Hamurundan Laktik Asit Bakterilerinin İzolasyonu ve Tanısı

Kamil Emre Gerçekaslan; Halis Gürbüz Kotancılar; Güzin Kaban; Mehmet Murat Karaoğlu

Isolation and Identification of Lactic Acid Bacteria from Vakfıkebir Bread Dough

Year 2012, Volume: 10 Issue: 3, 47 - 50, 01.09.2012

Kamil Emre Gerçekaslan Halis Gürbüz Kotancılar Güzin Kaban Mehmet Murat Karaoğlu

Abstract

This research was performed to isolate and identify lactic acid bacteria from Vakfıkebir bread dough. A total of 113 lactic acid bacteria were isolated and identified. 54% of the isolates were identified as Lactobacillus plantarum, 13.2% as Lactococcus lactis ssp lactis, 7.9% as L. brevis, 5.3% as L. pentosus, 2.7% as Leu. mesenteroides ssp. mesenteroides, 2.7% as L. fermentum, 1.8% as Leuc. lactis, 0.9% as L. curvatus ssp curvatus, 0.9% as Leu. mesenteroides ssp. cremoris, 9.7% as Lactobacillus spp. and 0.9% as Leuconostoc spp

Keywords

Sourdough, Vakfıkebir, Lactic acid bacteria, Isolation and identification

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