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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, 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]