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In this study, sourdough samples were collected from different locations and lactic acid bacteria (LAB) and yeasts were isolated, identified and their phytic acid degradation capabilities were investigated. The isolated phytase positive LAB and yeast strains were identified by FTIR (Fourier Transform Infrared Spectroscopy) and LAB's 16s rRNA gene and yeast's 26s rRNA gene sequencings. Phytase positive strains were used as a starter culture in whole wheat bread production. In order to determine the culture effect on the quality parameters of whole wheat bread samples, some physicochemical, nutritional, sensory, and textural properties were characterized. The spectrophotometric phytase activity was calculated as 703.1–1153.8 U/mL for LAB isolates, and 352.2–943.4 U/mL for yeast isolates. Two different yeast species ( Saccharomyces cerevisiae , Pichia membranifaciens ) and five different LAB species ( Weissella viridescens , Pediococcus pentosaceus , Pediococcus acidilactici , Lactobacillus brevis , Lactobacillus parabuchneri ) were identified based on the FTIR-based identification and molecular subtyping methods. The phytic acid content significantly decreased in culture added whole wheat breads compared to control one produced with only commercial baker's yeast. The greatest reduction in phytic acid level (43.4%) was observed in the bread produced by S. cerevisiae + Pediococcus pentosaceus culture combination. [ABSTRACT FROM AUTHOR]

In this study, response surface methodology was used to evaluate effect of some processing parameters; namely, sodium benzoate (SB, 0–0.1%), mint essential oil (MEO, 0–1000 ppm), storage temperature (4–20 °C) and time (1–41 days) on physicochemical and bioactive properties of apple juice inoculated with Zygosaccharomyces rouxii and Zygosaccharomyces bailii . A multiple-response optimization was conducted to determine simultaneous effects of the processing variables that maximize and minimize the characterized properties of apple juice. The results showed that MEO had a remarkable anti-yeast effect on Z. rouxii and Z. bailii , which revealed that it had a comparable effect with that of SB in terms of anti-yeast activity. In addition, synergistic/antagonistic effects were investigated; however, it was revealed that there were antagonistic effects between SB and MEO in terms of bioactive properties. The effect of MEO on the bioactive properties was more pronounced in apple juice samples inoculated with Z. bailii than in those inoculated with Z. rouxii . Multiple-response optimization analysis revealed that minimum yeast count (YC) values (0.017 or 0.271 log cfu/ml) would occur at storage time = 15.78 or 15.72 days, storage temperature = 9.28 or 7.47 °C, SB concentration = 0.00% and MEO concentration = 1,000 ppm. [ABSTRACT FROM AUTHOR]

In the present study, production and using possibilities of powder of macaroni boiling water (PMBW) were investigated. After cooking process of macaroni, firstly pre-drying was carried out at 50 °C in a drying oven and then lyophilization process was conducted to obtain final powder product. Physicochemical characterizations like total dry matter, ash, fat, protein, pH, a w and color properties were carried out and also technological properties of sample were determined. Both macaroni boiling water and the final powder product were examined in terms of microbiological analyses. It was found that macaroni boiling water had to be processed in 6 h after cooking if the cooking water was stored at room temperature. Also, the duration of 12 h after cooking was found to be limit level for microbiological safety of cooking water if it was stored at +4 °C. Besides, scanning electron micrographs of particles and fatty acid and mineral profile of the final powder product were determined. Macaroni boiling water is a by-product having a lot of nutrients and in this study it was proved that utilization of this by-product may be feasible. The macaroni boiling water can be used as a food ingredient and also as an enrichment agent. [ABSTRACT FROM AUTHOR]

In this study, gallic acid (GA) which is one of the most popular phenolics was encapsulated using yeast cell (S. cerevisiae) and effects of plasmolysis treatment and solvent type of encapsulation media (H 2 O or EtOH:H 2 O) on encapsulation performance, bioactive properties, morphological-conformational characteristics and release behavior at simulated gastric and intestine medium (pH 1.2 and 6.8) were investigated. Encapsulation efficiency (EE) was determined to be significantly higher in nonplasmolysed yeast cells treated with H 2 O (NPYC–H 2 O). GA concentration of microcapsules ranged between 6.48 and 94.76 mg GAE/g sample and the microcapsules showed antioxidant and antiradical activity. It was revealed that the solvent type of encapsulation media showed significant effect on the EE and studied bioactive parameters. GA released from yeast cells efficiently in both pH 1.2 and 6.8, more than 80% after 2 h of release and the releasing behavior was explained by Korsmeyer-Peppas kinetic model by high fitting performance. It was concluded that GA could be encapsulated by nonplasmolysed yeast cell in aqueous media effectively. • Yeast cell was used as a microcarrier for gallic acid. • Plasmolysis treatment caused a decrease in encapsulation efficiency. • Solvent type of encapsulation media showed significant effect on microcapsule properties. • Gallic acid release was explained by Korsmeyer-Peppas kinetic model. [ABSTRACT FROM AUTHOR]