Yeasts Microbiota and Map of Sourdoughs from Turkey: A Review

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Çukurova Tarım ve Gıda Bilimleri Dergisi
Volume:39 Issue:1
Yeasts Microbiota and Map of Sourdoughs from Turkey: A Review

Yeasts Microbiota and Map of Sourdoughs from Turkey: A Review

Authors : Ayşe Sevgili, Osman Erkmen

Pages : 45-55

View : 61 | Download : 69

Publication Date : 2024-06-28

Article Type : Review Paper

Abstract :Sourdough microbiota determines bread properties such as leavening, aroma, and acid generation. Sourdough bread will also have an important place in nutrition and human microbiota. It is predicted that the difference in nutrition of people in different regions may have an impact on the microbiota. In this study, the sourdough microbiota was mapped by investigating the sourdough microbiota in Turkey. The most often targeted genera with the greatest number of S. cerevisiae isolates found in study were Saccharomyces, Candida, Torula, and Pichia. The literature shows the highest species was isolated from the Central Anatolia Region. The most commonly isolated yeast is S. cerevisiae within all regions. T. delbrueckii and P. guilliermondii are the most isolated yeasts after S. cerevisiae. This study is aimed to contribute to the future study of topics such as microbiota-based nutritional diet, the relationship of human microbiota with health, and the effects of regionally dominant microbiota on our lives.
Keywords : Ekşi hamur, maya, mikrobiyota, fermentasyon, harita

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