Some Physicochemical and Microbiological Properties of Trabzon Bread Sourdoughs

Abstract

Sourdough bread is a traditional bread form produced in Türkiye using the fermentation method of lactic acid bacteria and molds. Through fermentation, the technological characteristics of sourdough bread are developed, resulting in the emergence of its characteristic taste and aroma. This process also inreases mineral bioavailability, extends shelf life and decreases glisemic index, making it highly desirable for consumers. As a result, the production of sourdough bread has become increasingly widespread. This study examines the physicochemical and microbiological characteristics of 54 samples of sourdough obtained from the Middle and Eastern Black Sea regions during summer and winter periods. It was determined that the pH values of the samples ranged from 3.30 to 5.43, and while the degree of acidity, total acidity, dry matter and ash contents ranges from 2.50 to 20.50, 0.23 to 1.79%, 49.05 to 65.91%, and 0.34 to 0.95%, respectively. The number of lactic acid bacteria (LAB), total aerobic mesophilic bacteria and molds of the sourdough samples were found to be in the range from 3.65 to 8.97 log CFU/g, 4.19 TO 7.20 log CFU/g and 4.17 to 7.52 log CFU/g, respectively. It was determined that the samples' acidity and pH levels had significant differences between regions, seasons and different bakeries. The number of microorganisms, dry matter and ash quantities of samples showed significant differences among bakeries in terms of these values. These results indicated a lack of standardization in the production of sourdough bread in the regions of the Middle and East Black Sea regions. © 2023 The Author(s).