Phenotypic diversity and technological properties of yogurt cult ures isolated from traditionally produced turkish yogurts with compariso n to commercial starter cult ures

Basit Öğe Kaydı
dc.contributor.authorDede, N. Altay
dc.contributor.authorSoykut, E. Acar
dc.contributor.authorGürakan, G. C.
dc.date.accessioned2020-03-26T18:59:12Z
dc.date.available2020-03-26T18:59:12Z
dc.date.issued2014
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractSixty Streptococcus thermophilus and 111 Lactobacillus delbrueckii subsp. bulgaricus isolates from traditionally produced Turkish yogurts were biochemically identified and examined for their technologically important features. Acidification profiles of the isolates were examined. Isolates with acidification rates comparable to those of commercial isolates were also tested for final pHs and acetaldehyde production after 24-h incubation. Selected isolates were also examined for their bacteriophage resistance and proteolytic activity. Twenty-five L. bulgaricus and 22 S. thermophilus isolates were selected based on their technological properties other than bacteriophage resistance. Bacteriophage resistance experiments revealed that all L. bulgaricus isolates except two were sensitive to the bacteriophages, while S. thermophilus isolates were resistant to most of the bacteriophages. The results show that yogurt bacteria isolated from traditional Turkish yogurts have significant phenotypic diversity and the technological properties of these isolates are comparable to tested commercial cultures.en_US
dc.identifier.endpage316en_US
dc.identifier.issn1120-1770en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage308en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/31445
dc.identifier.volume26en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherChiriotti Editorien_US
dc.relation.ispartofItalian Journal of Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectLactic acid bacteriaen_US
dc.subjectLactobacillus bulgaricusen_US
dc.subjectStarter cultureen_US
dc.subjectStreptococcus thermophilusen_US
dc.subjectTechnological propertyen_US
dc.subjectYogurten_US
dc.titlePhenotypic diversity and technological properties of yogurt cult ures isolated from traditionally produced turkish yogurts with compariso n to commercial starter cult uresen_US
dc.typeArticleen_US

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