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Isolation and identification of lactobacilli from traditional yogurts as potential starter cultures

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dc.contributor.author Celik, Omer F.
dc.contributor.author Con, Ahmet H.
dc.contributor.author Saygin, Hayrettin
dc.contributor.author Sahin, Nevzat
dc.contributor.author Temiz, Hasan
dc.date.accessioned 2023-01-06T11:37:54Z
dc.date.available 2023-01-06T11:37:54Z
dc.date.issued 2021
dc.identifier.citation Celik, OF., Con, AH., Saygin, H., Sahin, N., Temiz, H. (2021). Isolation and identification of lactobacilli from traditional yogurts as potential starter cultures. Lwt-Food Science and Technology, 148, -.Doi:10.1016/j.lwt.2021.111774 en_US
dc.identifier.isbn 0023-6438
dc.identifier.isbn 1096-1127
dc.identifier.uri http://dx.doi.org/10.1016/j.lwt.2021.111774
dc.identifier.uri https://www.webofscience.com/wos/woscc/full-record/WOS:000672574300002
dc.identifier.uri http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/3545
dc.description WoS Categories : Food Science & Technology Web of Science Index : Science Citation Index Expanded (SCI-EXPANDED) Research Areas : Food Science & Technology en_US
dc.description.abstract Potential lactobacilli isolates (20) from traditional yogurt samples were primarily selected based on their antimicrobial activity against common pathogens of Escherichia coli and Staphylococcus aureus. Following this, the highest acidity values were determined in K1 (0.63%) and EPSC2 (0.61%) isolates after 6 h; KKC1 (1.62%) and EPSC2 (1.59%) after 24 h. The highest proteolytic activity in the first 36 h of incubation was observed in K11B, M2, CBB5 and CBB3 isolates while the lowest activity was in K10, M6, and KKC2 isolates, respectively. Subsequently, 10 isolates that carry the potential to be used as yogurt starter cultures were picked and identified at the molecular level using 16S rDNA sequences and a phylogenetic tree was created. The closest species to all of the selected isolates was determined to be Lactobacillus bulgaricus. The flavor profiles of these isolates indicated that the highest acetaldehyde concentrations were detected in the KKC1, M6, and KKC2 isolates while these values were found to be higher than that of the commercial Lactobacillus. Consequently, CBX, CBH4, M6, EPSC2, and KKC2 were found to possess the potential to be used as starter cultures therefore they could be recommended for utilization in fermented dairy products, especially yogurt. en_US
dc.description.sponsorship Funding Orgs : Scientific Research Project Coordination Unit of Ondokuz Mayis University (Samsun, Turkey) [PYO.MUH.1904.17.020] Funding Name Preferred : Scientific Research Project Coordination Unit of Ondokuz Mayis University (Samsun, Turkey) Funding Text : This research was supported as part of the PYO.MUH.1904.17.020 research project by the Scientific Research Project Coordination Unit of Ondokuz Mayis University (Samsun, Turkey). en_US
dc.language.iso eng en_US
dc.publisher ELSEVIER AMSTERDAM en_US
dc.relation.isversionof 10.1016/j.lwt.2021.111774 en_US
dc.rights info:eu-repo/semantics/openAccess en_US
dc.subject LACTIC-ACID BACTERIA; DELBRUECKII SSP BULGARICUS; STREPTOCOCCUS-THERMOPHILUS; STRAINS; FLAVOR; FERMENTATION; MILK en_US
dc.subject Antimicrobial; Aroma; Flavor; Lactic acid bacteria en_US
dc.title Isolation and identification of lactobacilli from traditional yogurts as potential starter cultures en_US
dc.type article en_US
dc.relation.journal LWT-FOOD SCIENCE AND TECHNOLOGY en_US
dc.contributor.department Ordu Üniversitesi en_US
dc.contributor.authorID 0000-0002-6105-4825 en_US
dc.contributor.authorID 0000-0002-8642-5872 en_US
dc.identifier.volume 148 en_US


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