Sürdürülebilir Kalkınma Amaçları
Yazarlar
Yayınlar
- MakaleAçık Erişim2026Scopus SJRQ1Characterization of Highly Branched Dextran VB113 Produced by Leuconostoc mesenteroides VB113 as Traditional Pickle Isolate
İspirli, Hümeyra; Kavak, Akif Emre; Dertli, Enes
Lactic Acid Bacteria (LAB) from traditional fermented foods serve as a promising source of novel exopolysaccharides (EPSs) with desirable techno-functional properties. In this study, the EPS production ability of LAB strains from traditional pickles was tested and a strong slimy isolate grown in a sucrose-rich environment was further selected. The isolate was identified as Leuconostoc mesenteroides VB113 and its EPS production characteristics were determined. HPLC analysis revealed that glucose was the only monomer in the EPS repeating structure, whereas 1H and 13C NMR spectroscopy analysis demonstrated a branched dextran structure with 20% (1 → 3)-linked α-D-glucose units. Dextran VB113 showed a molecular weight of 2.4 × 106 Da tested by GPC analysis. The functional groups within dextran VB113 were determined by FTIR analysis, and XRD analysis demonstrated its amorphous physical status. TGA and DSC analysis were applied for thermal characterization and a degradation temperature of 272.25 °C was observed for dextran VB113, suggesting its high thermal resistance. The micro-structural features of dextran VB113 were tested by SEM and AFM analysis that revealed spherical and fibrillary properties, respectively. These findings revealed the importance of testing different niches to obtain novel EPS-producing LAB strains that can be further evaluated to enhance the techno-functional properties of food systems. The branched nature of dextran VB113, together with its molecular weight and thermal characteristics, offers practical advantages for its potential usage as a thermal-stable thickening agent, emulsion stabilizer, and fat replacer in high-temperature food processing applications, such as bakery products, processed dairy, and plant-based meat analogs.
AtıfScopus1WoS1OpenAlex1
İncele - MakaleAçık Erişim2023Scopus SJRQ1Physicochemical Characterization of Dextran HE29 Produced by the Leuconostoc citreum HE29 Isolated from Traditional Fermented Pickle
İspirli, Hümeyra
In this study, lactic acid bacteria (LAB) strains were isolated from traditional fermented pickles, and among the identified strains, Leuconostoc citreum HE29 with a strong slimy colony profile was further selected to determine the physicochemical and techno-functional properties of its exopolysaccharide (EPS). Glucose was the only sugar monomer in the core unit of EPS HE29 detected by HPLC analysis, and glucan HE29 revealed 7.3 kDa of molecular weight. Structural characterization of glucan HE29 by 1H and 13C NMR spectroscopy analysis demonstrated that EPS HE29 was a dextran-type EPS containing 5.3% levels of (1 → 3)-linked α-D-glucose units. This structural configuration was also supported by FT-IR analysis, which also demonstrated the functional groups within the dextran HE29 structure. In terms of thermal properties detected by TGA and DSC analysis, dextran HE29 demonstrated a degradation temperature of around 280 °C, showing its strong thermal features. A semi-crystalline nature was observed for dextran HE29 detected by XRD analysis. Finally, AFM and SEM analysis revealed tangled network-like properties and web-like branched structures for dextran HE29, respectively. These findings suggest the importance of plant-based fermented products as LAB sources in obtaining novel EPS structures with potential techno-functional roles.
AtıfScopus10WoS9OpenAlex11İncele - MakaleAçık Erişim2022Scopus SJRQ4Isolation of Distinct Lactobacillaceae spp. with Functional Characteristics from Traditional Sourdough Samples; [Geleneksel Ekşi Hamur Örneklerinden Fonksiyonel Özelliklere Sahip Farklı Lactobacillaceae spp. İzolasyonu]
İspirli, Hümeyra; Dertli, Enes
Lactic Acid Bacteria (LAB) were isolated from traditional sourdough samples, and functional properties of selected LAB species were determined. Five distinct strains Limosilactobacillus fermentum LR1, Lacticaseibacillus rhamnosus LR2, Levilactobacillus senmaizukei CE37, Lactiplantibacillus plantarum CE48 and Limosilactobacillus reuteri KD44A were identified following the genotypic discrimination of hundred isolates. Presence of bacteriocin genes in identified species was determined by PCR, and sourdough isolates have been shown to carry bacteriocin genes although they vary according to species. Exopolysaccharide (EPS) production tests showed that the amount of EPS production varies in different media and different incubation conditions. Antimicrobial effects of 5 different LAB species were determined against Bacillus cereus BC 6830, which cause rop problems, and other pathogen species and also molds isolated from bread. Amylolytic activities of isolates, which are important in terms of technological roles, were determined genotypically and phenotypically. Finally, the phytase and phosphatase activities of these species were studied. This study was aimed to unveil the functional sourdough LAB species to be used for industrial purposes.
AtıfScopus4OpenAlex3
İncele - MakaleAçık Erişim2020Scopus SJRQ1An integrated neural-fuzzy methodology for characterisation and modelling of exopolysaccharide (EPS) production levels of Leuconostoc mesenteroides DL1
Kabli, Mohammad; Yilmaz, Mustafa Tahsin; Taylan, Osman; Kaya, Yasemin; İspirli, Hümeyra; Basahel, Abdulrahman; Sagdic, Osman; Dertli, Enes
Optimisation of exopolysaccharides (EPS) production in Lactic Acid Bacteria (LAB) is an important task as EPS production can be affected by different parameters. In this respect, this study aimed to characterise the structure of an EPS from Leuconstoc mesenteroides DL1 strain and to optimise the EPS production by determination of the effects of incubation time, sucrose concentration, incubation temperature and initial levan concentration (input parameters) using integrated ANNs (Artificial neural networks) and fuzzy modelling approaches. The characterisation of the EPS monomeric composition by HPLC analysis revealed that EPS DL1 was composed of glucose and fructose. The 1H and 13C NMR spectra of EPS DL1 also confirmed the glucan and fructan production. The effects of the input parameters on glucan and fructan production levels as output parameters by DL1 were optimised using neural network and fuzzy modelling tools. The fuzzy model was developed based on the recognition of basic elements of input-output parameters, and the power of ANNs used for system identification. A structural analysis was carried out to improve the flexibility of fuzzy model, and to design the unknown mappings of the input and output parameters more robustly. The parameters then were fine-tuned by qualitative reasoning to establish the relations of input output parameters using membership functions (MFs) and their intervals determination. A hybrid training algorithm was employed for parameter identification, MFs and their interval determination to obtain the fuzzy model. The model can predict the outcome parameters; glucan and fructan with high accuracy for the predetermined input parameters.
AtıfScopus8WoS7OpenAlex9İncele - MakaleYalnız künye2017Scopus SJRQ1Antimicrobial and functional properties of lactic acid bacteria isolated from sourdoughs
Demirbaş, Fatmanur; İspirli, Hümeyra; Kurnaz, Asena Ayşe; Yilmaz, Mustafa Tahsin; Dertli, Enes
The technological and functional properties of 15 LAB species previously isolated from sourdough were determined in terms of antifungal and antibacterial activities, production of GABA as a functional component and phytase activity. All sourdough isolates were capable of producing GABA and Weissella paramesenteroides N-7 and Lactobacillus paralimentarius E-106 showed the highest and the lowest production levels as 18,43 mM and 3,39 mM, respectively determined by HPLC analysis. The antifungal activity of these strains were tested against Aspergillus niger and Penicillium chrysogenum and two strains Lactobacillus paraplantarum N-15 and L. paralimentarius E-106 showed significant inhibitory effects to these mould species. Generally, different levels of antibacterial activity of these species were observed against food-borne pathogens but only one strain showed low levels of inhibitory effect to Salmonella typhimurium but not the other strains. The PCR detection of several bacteriocin coding genes revealed that all strains were harboured at least one bacteriocin gene among the tested genes. Finally, all strains showed phytase activity but these activity was dependant on strain specific conditions. This study revealed some important techno-functional properties of sourdough LAB strains which can play crucial roles on sourdough technology.
AtıfScopus73WoS60OpenAlex68İncele - MakaleYalnız künye2016Scopus SJRQ1Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics
Dertli, Enes; Mercan, Emin; Arici, Muhammet; Yilmaz, Mustafa Tahsin; Sağdiç, Osman
A total of 249 Lactic Acid Bacteria (LAB) isolates were found in traditional Turkish wheat sourdoughs from Eastern Black Sea region of Turkey. Genotypic characterization of these isolates revealed the presence of 47 distinct LAB strains belonging to 11 different species: Lactobacillus plantarum, Lactobacillus paraplantarum, Lactobacillus curvatus, Lactobacillus rossiae, Lactobacillus sanfranciscensis, Lactobacillus brevis, Lactobacillus paralimentarius, Weissella paramesenteroides, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides and Weissella cibaria. The sourdough LAB microbiota differed depending on the sample origin and the collection period and heterofermentative LAB were dominant. The number of different species within a sourdough varied from 3 to 6 with the association of different hetero- and homofermentative LAB species. Exopolysaccharide (EPS) production characteristics of the isolates were determined and strain specific properties appeared to be important for the final EPS yields. Genes required for homopolysaccharide (gtf and lev) and heteropolysaccharide (epsA, epsB, p-gtf) production were PCR detected and several distribution patterns were observed. Results of this study confirmed the biodiversity of LAB species in traditional Turkish sourdough and highlighted the importance of EPS production in sourdough LAB strains.
AtıfScopus174WoS157OpenAlex168İncele