Optimization of fermentation conditions for sourdough by three different lactic acid bacteria using response surface methodology
Yazarlar (3)
Dr. Öğr. Üyesi Latife Betül Gül Giresun Üniversitesi, Türkiye
Prof. Dr. Osman GÜL Kastamonu Üniversitesi, Türkiye
Prof. Dr. Ahmet Hilmi Çon Ondokuz Mayıs Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Acta Scientiarum Technology (Q4) | ||
| Dergi ISSN | 1806-2563 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2022 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 12-01-2022 |
| Cilt / Sayı / Sayfa | 44 / 1 / – | DOI | 10.4025/actascitechnol.v44i1.57040 |
| Makale Linki | https://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/57040 | ||
| Özet |
| This study aimed to investigate optimal fermentation conditions for sourdough by freezedried Lactobacillus curvatus N19, Weissella cibaria N9 and Lactobacillus brevis ED25 isolated from Turkish sourdough previously. The central composite rotational design was applied to the optimization of fermentation parameters (temperature and time). The fermentation was carried out under a simulated sourdough system and biomass concentration, total acidity, and lactic and acetic acid formation were chosen as response variables. Results showed that the models developed for all variables were significant (p < 0.05) and there was no lack of fit in any of quantifications (p > 0.05), indicating the suitability for representing the relationship between variables and factors. While both of the independent parameters were effect the response, fermentation time was the most significant factor influencing the response. The validation … |
| Anahtar Kelimeler |
| Biomass | Fermentation conditions | Lactic acid bacteria (LAB) | Optimization | Sourdough |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 4 |
| Google Scholar | 4 |