Finding and classifying a microfunctional bacterial strain in fermented sourdoughs

The aim of this study was to examine the variety of Lactic acid bacteria and yeasts found in traditionally fermented sourdough, as well as their functional characteristics. Bengal red agar medium, Potato-based liquid media (PDA) medium, and DeMan, Rogosa and Sharpe (MRS) medium were used in that order to isolate, purify, and preserve Saccharomyces cerevisiae and Lactobacillus lactis. In order to analyze single strand breaks, the isolates underwent DNA extraction, Polymerase Chain Reaction (PCR) amplification, and sequencing techniques. The main lactic acid bacteria in the yeast dough were identified by the experimental results as Enterococcus faecalis, Enterococcus pseudomallei, Enterococcus faecalis, Lactobacillus plantarum, and Lactobacillus casei. Moreover, Lactobacillus plantarum and Enterococcus faecalis were found. Tests for resistance to bile salt, acid, and salt were also conducted. The current study offers a theoretical framework for additional investigation and real-world application of this strain, and it provides an initial understanding of the strain composition of Saccharomyces cerevisiae and Lactobacillus found in traditional fermented meals and doughs.