The FODMAP-Reducing Potential of Sourdough-Derived Lactobacillus Strains From the Marmara Region of Turkey

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dc.authorid0000-0003-2225-7993
dc.contributor.authorSokmen, Ozen
dc.contributor.authorDundar, Ayse Neslihan
dc.contributor.authorBagci, Ufuk
dc.contributor.authorTogay, Sine oezmen
dc.contributor.authorSahin, Oya Irmak
dc.contributor.authorSaricaoglu, Furkan Turker
dc.date.accessioned2026-02-08T15:14:46Z
dc.date.available2026-02-08T15:14:46Z
dc.date.issued2025
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractThis study investigates the microbial diversity and FODMAP content of sourdough samples from Turkey's Marmara Region, collected in summer and winter. The primary objective was to identify lactic acid bacteria (LAB) strains capable of reducing FODMAP levels, which are associated with digestive disorders such as irritable bowel syndrome (IBS). The research was conducted in stages; in the first stage, sourdough samples were collected in different seasons and their FODMAP and fructan values were analyzed. In the second stage of the study, LAB strains were isolated from the sourdoughs with the lowest FODMAP and fructan levels, and new sourdough samples were prepared. A comprehensive analytical approach was undertaken, including FODMAP and fructan levels, fermentation characteristics, isolate identification, and chemical analysis of the samples. Among the tested samples, Bal & imath;kesir-1Y-1 significantly reduced fructan content by 48%, while Tejirda & gbreve;-1 K-2 and Edirne 1 K-2 exhibited the highest FODMAP reduction rates of approximately 64%. Additionally, Edirne-1 K-2 showed the strongest acidification potential, with 3.76 +/- 0.01 pH and 1.20% +/- 0.08% total titratable acidity, comparable with the control group. Seasonal variations significantly influenced microbial activity, with summer isolates demonstrating an enhanced enzymatic efficiency in FODMAP metabolism. The results highlight the potential of sourdough fermentation using targeted LAB strains to produce low-FODMAP foods that maintain high sensory and nutritional quality. This study highlights the significance of optimizing fermentation processes through targeted microbial selection and controlled conditions to achieve desirable nutritional and sensory attributes with dietary sensitivities.
dc.description.sponsorshipTurkiye Bilimsel ve Teknolojik Arastimath;rma Kurumu, TUBITAK [221O154]
dc.description.sponsorshipThis work was supported by Turkiye Bilimsel ve Teknolojik Arast & imath;rma Kurumu, TUBITAK 3501-Project No 221O154.
dc.identifier.doi10.1002/fsn3.70241
dc.identifier.issn2048-7177
dc.identifier.issue5
dc.identifier.pmid40321605
dc.identifier.scopus2-s2.0-105004187987
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1002/fsn3.70241
dc.identifier.urihttps://hdl.handle.net/20.500.12885/5424
dc.identifier.volume13
dc.identifier.wosWOS:001491993000031
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofFood Science & Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzWOS_KA_20260207
dc.subjectFODMAPs
dc.subjectirritable bowel syndrome (IBS)
dc.subjectlactic acid bacteria (LAB)
dc.subjectsourdough
dc.subjectyeast
dc.titleThe FODMAP-Reducing Potential of Sourdough-Derived Lactobacillus Strains From the Marmara Region of Turkey
dc.typeArticle

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