Growth kinetics and biomass characteristics of Lactobacillus plantarum L14 isolated from sourdough: Effect of fermentation time on dough machinability

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dc.contributor.authorUcok, Gamze
dc.contributor.authorSert, Durmus
dc.date.accessioned2024-02-23T14:13:06Z
dc.date.available2024-02-23T14:13:06Z
dc.date.issued2020
dc.departmentNEÜen_US
dc.description.abstractScreening of the kinetic behavior of microorganisms is essential for industrial production planning, determining the changes depending on environmental factors and designing technologically the optimum reactor. In this study, the growth kinetics of Lactobacillus plantarum L14 naturally existing in sourdough was investigated in order to determine its biotechnological performance and the role of the effect on the fermentation process during dough-making. Growth kinetics of L. plantarum L14 were examined at 37 degrees C for 28 h fermentation using MRS medium. The maximum specific rate of L. plantarum L14 in the exponential phase was calculated to be 0.551 h(-1) and the productivity was 1.08 g/Lh. When the stationary phase was reached, maximum increase of 2.9 log cfu/mL was observed and average biomass productivity was determined as 9.19 g/L (2.14 g/L on dry matter basis). Cell sizes of L. plantarum L14 were examined using a particle size analyzer; D(4,3 )and D-90 results were measured as 4.38 and 9.01 mu m, respectively. Wheat doughs prepared by adding L. plantarum L14 biomass were fermented for 1, 15, 20 and 25 h and the acidity, cell number and machinability properties of the doughs were investigated. With increasing acidity during fermentation, more cohesive and sticky dough formation was detected.en_US
dc.description.sponsorshipScientific Research Projects Coordinatorship of Necmettin Erbakan University [181419001]en_US
dc.description.sponsorshipThis paper contains in part data from the doctoral thesis of G. Ucok. This study was supported financially by the Scientific Research Projects Coordinatorship of Necmettin Erbakan University under grant number 181419001.en_US
dc.identifier.doi10.1016/j.lwt.2020.109516
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85085210483en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2020.109516
dc.identifier.urihttps://hdl.handle.net/20.500.12452/12308
dc.identifier.volume129en_US
dc.identifier.wosWOS:000540878500020en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofLwt-Food Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectLactobacillus Plantarumen_US
dc.subjectGrowth Kineticsen_US
dc.subjectBiomassen_US
dc.subjectDough Stickinessen_US
dc.titleGrowth kinetics and biomass characteristics of Lactobacillus plantarum L14 isolated from sourdough: Effect of fermentation time on dough machinabilityen_US
dc.typeArticleen_US

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