Güney Marmara bölgesinden toplanan ekşi hamurlardan elde edilen laktobasil izolatları ile düşük fruktan içerikli fonksiyonel ekmek üretimi
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Date
2023
Authors
Sökmen, Özen
Journal Title
Journal ISSN
Volume Title
Publisher
Bursa Uludağ Üniversitesi
Abstract
İrritabl bağırsak sendromu (İBS), en yaygın görülen gastrointestinal hastalıklardan biridir. Bu hastalıkların en önemli nedeni diyetle alınan fermente edilebilir laktoz, glikoz, fruktooligosakkaritler, galaktooligosakkaritler, sorbitol, mannitol gibi bileşenlerden oluşan oligosakkaritler, disakkaritler, monosakkaritler ve polioller (FODMAPs)’dir. Buğday, çavdar, arpa ve bunların ilavesi ile üretilen ekmeklerde bulunan başlıca FODMAPs karbonhidratları fruktanlardır. Ekşi hamur fermantasyonu, fruktan miktarını azaltarak İBS hastaları için uygun ekmek üretimine olanak sağlar. Bu çalışmada Güney Marmara bölgesinde Çanakkale, Balıkesir, Bursa, Yalova, Bilecik şehirlerinden toplanan ticari maya karıştırılmamış ekşi hamur örneklerinden elde edilen fruktan azaltıcı laktobasil izolatları iledüşük fruktan içerikli fonksiyonel ekmek üretimi ve ekmeklerin fizikokimyasal, mikrobiyolojik, reolojik ve duyusal değerlendirmesi hedeflenmiştir. Hamurlarda yapılan fruktan analizi sonucunda ticari ekmek mayası ile üretilen kontrol örneği en yüksek değeresahip olup, ekşi hamur örnekleri ile arasındaki fark istatistiksel olarak önemli (p<0,05) bulunmuştur. Düşük fruktan içerikli ekşi hamur örneklerinden izole edilen Balıkesir 1-2 ve Bursa 2-2 izolatlarında fruktan degradasyon özelliği tespit edilmiş ancak izolatların ekstraselüler fruktanaz enzimini kodlayan fruA ve fosE genlerini taşımadığı görülmüştür. Çalışma kapsamında fruktan azaltıcı laktobasil izolatları ile üretilen ekmek örnekleri incelendiğinde ise ticari ekmek mayası ile üretilen kontrol ekmeğinin fruktan miktarı 2200ppm, Bursa 2-2 laktobasil izolatı ile üretilen ekmeğin fruktan miktarı 1500 ppm ve Balıkesir1-2 laktobasil izolatı ile üretilen ekmeğinin fruktan miktarı ise 1600 ppm düzeylerinde bulunmuş ve izolatlar kullanılarak üretilen ekmeklerde fruktan değerinde kontrol örneğine göre sırasıyla %31,81 ile %27,83 oranlarında azalma görülmüştür. Duyusal olarak tüm ekmeklerin beğenildiği tespit edilmiştir. Sonuç olarak, çalışma kapsamında değerlendirilen ve ekmek üretiminde kullanım uygunluğu karakterize edilen ekşi hamur kaynaklı laktobasilizolatları ile üretilen ekmeklerde fruktan miktarlarının kontrol ekmeğine göre önemli ölçüde azaldığı belirlenmiş ve bu izolatların kullanılmasıyla İBS hastalarının tüketimine uygun fonksiyonel ekmek üretiminin mümkün olabildiği görülmüştür.
Irritable bowel syndrome (IBS) is one of the most common gastrointestinal diseases. The most important cause of this disease is oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs), which consist of fermentable dietary lactose, glucose, fructooligosaccharides, galactooligosaccharides, sorbitol, and mannitol. Sourdough fermentation reduces fructans in wheat, rye, barley, and bread, making it suitable for IBS patients. In this study, the aim was to produce functional bread with low fructan content and to conduct physicochemical, microbiological, rheological, and sensory evaluation of bread with fructan-reducing lactobacillus isolates obtained from commercial yeast-free sourdough samples collected from the cities of Çanakkale, Balıkesir, Bursa, Yalova, and Bilecik in the Southern Marmara region. As a result of the fructan analysis performed on the dough, the control sample produced with commercial baker's yeast had the highest value, and the difference between it and the sourdough samples was found to be statistically significant (p<0.05). Fructan degradation feature was detected in Balıkesir 1-2 and Bursa 2-2 isolates isolated from low fructan content sourdough samples, but it was observed that the isolates did not carry the fruA and fosE genes encoding the extracellular fructanase enzyme. When the bread samples produced with fructan-reducing Lactobacillus isolates were examined within the scope of the study, the fructan amount of the control bread produced with commercial baker's yeast was 2200 ppm, the fructan amount of the bread produced with Bursa 2-2 lactobacillus isolate was 1500 ppm, and the fructan amount of bread produced with Balıkesir 1-2 Lactobacillus isolate was found at levels of 1600 ppm, showing a decrease of 31.81% and 27.83% in the fructan value in the bread produced using the isolates, respectively, compared to the control sample. It was found that all breads were liked sensory. Consequently, it was determined that the fructan amounts in the bread produced with sourdough-derived Lactobacillus isolates, which were evaluated within the scope of the study and characterized for their suitability for use in bread production, were significantly reduced compared to the control bread, and it was observed that the production of functional bread suitable for consumption by IBS patients was possible by using these isolates.
Irritable bowel syndrome (IBS) is one of the most common gastrointestinal diseases. The most important cause of this disease is oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs), which consist of fermentable dietary lactose, glucose, fructooligosaccharides, galactooligosaccharides, sorbitol, and mannitol. Sourdough fermentation reduces fructans in wheat, rye, barley, and bread, making it suitable for IBS patients. In this study, the aim was to produce functional bread with low fructan content and to conduct physicochemical, microbiological, rheological, and sensory evaluation of bread with fructan-reducing lactobacillus isolates obtained from commercial yeast-free sourdough samples collected from the cities of Çanakkale, Balıkesir, Bursa, Yalova, and Bilecik in the Southern Marmara region. As a result of the fructan analysis performed on the dough, the control sample produced with commercial baker's yeast had the highest value, and the difference between it and the sourdough samples was found to be statistically significant (p<0.05). Fructan degradation feature was detected in Balıkesir 1-2 and Bursa 2-2 isolates isolated from low fructan content sourdough samples, but it was observed that the isolates did not carry the fruA and fosE genes encoding the extracellular fructanase enzyme. When the bread samples produced with fructan-reducing Lactobacillus isolates were examined within the scope of the study, the fructan amount of the control bread produced with commercial baker's yeast was 2200 ppm, the fructan amount of the bread produced with Bursa 2-2 lactobacillus isolate was 1500 ppm, and the fructan amount of bread produced with Balıkesir 1-2 Lactobacillus isolate was found at levels of 1600 ppm, showing a decrease of 31.81% and 27.83% in the fructan value in the bread produced using the isolates, respectively, compared to the control sample. It was found that all breads were liked sensory. Consequently, it was determined that the fructan amounts in the bread produced with sourdough-derived Lactobacillus isolates, which were evaluated within the scope of the study and characterized for their suitability for use in bread production, were significantly reduced compared to the control bread, and it was observed that the production of functional bread suitable for consumption by IBS patients was possible by using these isolates.
Description
Keywords
Ekmek, Ekşi hamur, Laktik asit bakterisi, İBS, FODMAPs, Fruktan, Bread, Sourdough, Lactic acid bacteria, IBS, Fructan
Citation
Sökmen, Ö. (2023). Güney Marmara bölgesinden toplanan ekşi hamurlardan elde edilen laktobasil izolatları ile düşük fruktan içerikli fonksiyonel ekmek üretimi. Yayınlanmamış doktora tezi. Bursa Uludağ Üniversitesi Fen Bilimleri Enstitüsü.