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

TL;DR

This study identifies sourdough bacteria from Turkey that can significantly reduce FODMAPs, which may help people with digestive issues like IBS.

Contribution

The study discovers specific Lactobacillus strains from Turkish sourdough that effectively lower FODMAP and fructan levels.

Findings

Balıkesir-1Y-1 reduced fructan content by 48%, while Tekirdağ-1K-2 and Edirne-1K-2 reduced FODMAPs by up to 64%.

Extended fermentation decreased FODMAP levels by up to 90% in some sourdough samples.

Summer isolates showed higher enzymatic efficiency in FODMAP metabolism compared to winter isolates.

Abstract

This 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, Balıkesir‐1Y‐1 significantly reduced fructan content by 48%, while Tejirdağ‐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.

This study investigates the microbial diversity and FODMAP‐reducing potential of sourdough‐derived lactic acid bacteria (LAB) from Turkey's Marmara Region. Key findings reveal that specific LAB strains (e.g., Balıkesir‐1Y‐1, Tekirdağ‐1 K‐2, and Edirne‐1 K‐2) can reduce fructan and FODMAP levels by up to 64%, with extended fermentation decreasing FODMAPs by up to 90%. Seasonal variations influence microbial activity, with summer isolates demonstrating enhanced enzymatic efficiency, supporting the development of low‐FODMAP sourdough for individuals with IBS.

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