Saccharomyces cerevisiae var. boulardii’nin Soya Bazlı Fermente Gıda Üretiminde Kullanımının Araştırılması

Abstract

With the increase in consumer awareness of healthy nutrition in recent years, the demand for plant-based foods, seen as new and environmentally friendly alternatives, has also increased. To meet this demand, the progress of creating plant-based meals with postbiotic characteristics using the fermentation procedure has paved the way. The objective of this study is to develop fermented cracker and cookie products utilizing soy flour and Saccharomyces cerevisiae var. boulardii (S. boulardii), a specific variety of Saccharomyces cerevisiae (S. cerevisiae). For this purpose, the initial phase of the investigation involved conducting biochemical tests and utilizing high-resolution melting (HRM) analysis with the Simultaneous Quantitative Polymerase Chain Reaction (RT-qPCR) technique applied to identify the microorganisms in the FoodOmics Laboratory Culture Collection of Hacettepe University Department of Food Engineering and planned to be used in soy flour-based dough fermentation. Subsequently, the strains of S. cerevisiae and S. boulardii were determined to be used in the fermentation process. Aside from the reference microorganisms (S. cerevisiae ATCC 9763, ATCC 6328, and S. boulardii CNCM-I 745), the strain HUF16M3H11104 from the Culture Collection was identified as S. boulardii and dough samples made with soy flour and containing these strains were then subjected iv to fermentation. The dough's yeast counts, and pH values were continuously monitored throughout the 48-hour fermentation process for producing crackers and cookies. Cracker and cookie samples were created as final goods according to the formulated end products. To ascertain the chemical properties of the products and examine the differences among samples, the final products were analyzed for moisture, dry matter, ash, protein extraction, Bradford determination, determination of fatty acid composition and primary metabolites, antioxidant activity, and total phenolic content. Furthermore, the sensory characteristics of the products obtained were determined using color and texture examinations. The main objective of this study is to investigate the feasibility of using S. boulardii in soy-based fermented food production. The study's findings indicate that S. boulardii was used to ferment postbiotic, soy flour-based alternative products with high protein content, a rich fatty acid profile, a primary metabolite content, and antioxidant activity levels that may have improved nutritional qualities. The study is expected to enhance the advancement of novel goods in the plant-based food industry.