Çeşitli laktik asit bakterilerinin kullanımı ile hazırlanan ekşi mayanın, ekmekte küf gelişimine etkisinin belirlenmesi
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Date
2024
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Tekirdağ Namık Kemal Üniversitesi
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info:eu-repo/semantics/openAccess
Abstract
Bu çalışma, sıvı ekşi hamur üretimi için antifungal aktiviteye sahip üç farklı bakteri suşu (Lactiplantibacillus pentosus SC-9, Lactocaseibacillus rhamnosus E-106 ve Lactobacillus paraplantarum N-15) kullanarak çeşitli koşulların optimizasyonunu ve yüksek antifungal aktiviteye sahip sıvı ekşi mayaların hazırlanmasını ele almaktadır. Ekşi mayalar buğday, çavdar, siyez ve yulaf unları ile ayrı ayrı hazırlanmış ve 30°C ve 37°C'de kontrol gruplarıyla birlikte optimizasyon çalışmaları gerçekleştirilmiştir. Toplam canlı sayımı, laktik asit bakterisi sayımı, toplam maya ve küf sayımları, pH, titrasyon asitliği, HPLC, GS-MS ve LS-MS/MS yöntemleriyle metobolit tespitleri ve Penicillium expansum, Fusarium oxysporum ve Aspergillus niger küfleri üzerinde antifungal aktivite testleri yapılmıştır. Sonuçlar, Lactocaseibacillus rhamnosus E-106 ile hazırlanan sıvı ekşi mayanın, Fusarium oxysporum küfüne karşı 48.saat, 30°C'de, 32,58 mm zon çapı ile iyi bir antifungal aktiviteye sahip olduğu bulunmuştur. Yine Lactocaseibacillus rhamnosus E-106 suşunu içeren ekşi mayalarda, HPLC ile laktik asit, GS-MS ile normal ekmeğe göre daha zengin uçucu metobolit ve LS-MS/MS sonuçlarına göre K3 ve K4 nolu ekşi mayalarda fenillaktik asit varlığı tespit edilmiştir. Ayrıca in silico modelleme çalışmaları, Moleküler Kenetleme yöntemi kullanılarak gerçekleştirilmiş, laktik asit bakterilerinin; fenillaktik asit, laktik asit, asetik asit, malik asit, reuterin, hidrojen peroksit gibi önemli metabolitleri ile kontrol grubu olarak seçilen natamisinin, fungal hif büyüme proteinlerine olan bağlanma enerjileri hesaplanmış ve fenillaktik asidin -6,3 kcal/mol ile diğer metabolitlere göre daha yüksek antifungal aktiviteye sahip olduğu bulunmuştur. Bu tez kapsamında antifungal aktiviteye sahip fonksiyonel sıvı ekşi maya ilk defa üretilmiş ve antifungal metabolit üretimi açısından suş ve koşul optimizasyonları gerçekleştirilmiştir.
This study deals with the optimization of various conditions and preparation of liquid sourdoughs with high antifungal activity using three different bacterial strains (Lactiplantibacillus pentosus SC-9, Lactocaseibacillus rhamnosus E-106 and Lactobacillus paraplantarum N-15) having antifungal activity for liquid sourdough production. Sourdoughs were prepared separately with wheat, rye, einkorn and oat flours and optimization studies were carried out with control groups at 30°C and 37°C. Total viable count, lactic acid bacteria count, total yeast and mold counts, pH, titratable acidity, metabolite determinations by HPLC, GS-MS and LS-MS/MS methods and antifungal activity tests were carried out on Penicillium expansum, Fusarium oxysporum and Aspergillus niger molds. The results showed that liquid sourdough prepared with. E-106 had good antifungal activity against Fusarium oxysporum mold with a zone diameter of 32,58 mm at 30°C for 48 hours. Again, in sourdoughs containing E-106, lactic acid was detected by HPLC, richer volatile metabolites than normal bread by GS-MS and the presence of phenyllactic acid in sourdoughs K3 and K4 according to the LS-MS/MS results. In addition, in silico modeling studies were carried out using the Molecular docking method and it was found that lactic acid bacteria; The binding energies of important metabolites such as phenyllactic acid, lactic acid, acetic acid, malic acid, reuterin, hydrogen peroxide and natamycin, which was selected as the control group, to fungal hyphae growth proteins were calculated and it was found that phenyllactic acid had higher antifungal activity than other metabolites with -6.3 kcal/mol. Within the scope of this thesis, functional liquid sourdough with antifungal activity was produced for the first time and strain and condition optimizations were carried out in terms of antifungal metabolite production.
This study deals with the optimization of various conditions and preparation of liquid sourdoughs with high antifungal activity using three different bacterial strains (Lactiplantibacillus pentosus SC-9, Lactocaseibacillus rhamnosus E-106 and Lactobacillus paraplantarum N-15) having antifungal activity for liquid sourdough production. Sourdoughs were prepared separately with wheat, rye, einkorn and oat flours and optimization studies were carried out with control groups at 30°C and 37°C. Total viable count, lactic acid bacteria count, total yeast and mold counts, pH, titratable acidity, metabolite determinations by HPLC, GS-MS and LS-MS/MS methods and antifungal activity tests were carried out on Penicillium expansum, Fusarium oxysporum and Aspergillus niger molds. The results showed that liquid sourdough prepared with. E-106 had good antifungal activity against Fusarium oxysporum mold with a zone diameter of 32,58 mm at 30°C for 48 hours. Again, in sourdoughs containing E-106, lactic acid was detected by HPLC, richer volatile metabolites than normal bread by GS-MS and the presence of phenyllactic acid in sourdoughs K3 and K4 according to the LS-MS/MS results. In addition, in silico modeling studies were carried out using the Molecular docking method and it was found that lactic acid bacteria; The binding energies of important metabolites such as phenyllactic acid, lactic acid, acetic acid, malic acid, reuterin, hydrogen peroxide and natamycin, which was selected as the control group, to fungal hyphae growth proteins were calculated and it was found that phenyllactic acid had higher antifungal activity than other metabolites with -6.3 kcal/mol. Within the scope of this thesis, functional liquid sourdough with antifungal activity was produced for the first time and strain and condition optimizations were carried out in terms of antifungal metabolite production.
Description
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Keywords
Biyoteknoloji, Biotechnology ; Gıda Mühendisliği
