Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Fatmanur Demirbaş"'
Autor:
Selma Kayacan Çakmakoğlu, Melike Vurmaz, Emine Bezirci, Yasemin Kaya, Hilal Dikmen, Hamza Göktaş, Fatmanur Demirbaş, Betül Encu, Esra Acar Soykut, Filiz Alemdar, İbrahim Çakır, M. Zeki Durak, Muhammet Arıcı, Osman Sağdıç, Mustafa Türker, Enes Dertli
Publikováno v:
Preparative Biochemistry & Biotechnology. 53:454-463
The development of new starter cultures is a crucial task for the food industry to meet technological requirements and traditional products are important reservoirs for new starter cultures. In this respect, this study aimed to isolate, identify, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8e47f4c0619d0d4f59f1d35f3aa5bfb
https://doi.org/10.1080/10826068.2022.2098325
https://doi.org/10.1080/10826068.2022.2098325
This study aimed to isolate and identify yeast species from kefir samples and to determine their probiotic characteristics in comparison with commercial probiotic yeast Saccharomyces boulardii. The microbial flora of traditional kefir samples were do
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb773d72f1b018258c347e2e074bcacb
https://hdl.handle.net/20.500.12713/1994
https://hdl.handle.net/20.500.12713/1994
Publikováno v:
Food Biotechnology. 32:222-235
This study aimed to identify Lactic Acid Bacteria (LAB) present in rye and rye bran sourdoughs that were prepared spontaneously and determine their functional characteristics. Genotypic characterization of the isolates revealed the presence of 15 dis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46c8993b4d45138092a1aa8fa2a5a8ec
https://doi.org/10.1080/08905436.2018.1507913
https://doi.org/10.1080/08905436.2018.1507913
Publikováno v:
LWT - Food Science and Technology. 79:361-366
The technological and functional properties of 15 LAB species previously isolated from sourdough were determined in terms of antifungal and antibacterial activities, production of GABA as a functional component and phytase activity. All sourdough iso
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b64b0ae04e1c00bb49cc74a6cb63c0ba
https://doi.org/10.1016/j.lwt.2017.01.067
https://doi.org/10.1016/j.lwt.2017.01.067
Publikováno v:
LWT. 75:358-365
Enterococcus species was isolated from Turkish white cheese and genotypic characterization of these isolates revealed the presence of 12 distinct strains belonging to 5 different species: Enterococcus faecium, E. faecalis, E. durans, E. gallinarum an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c45375c0014aa127a50c190b793fece2
https://doi.org/10.1016/j.lwt.2016.09.010
https://doi.org/10.1016/j.lwt.2016.09.010
Publikováno v:
Journal of food science and technology. 55(9)
Exopolysaccharides (EPS) of lactic acid bacteria are important biopolymers that can improve the physicochemical properties of food products and act as prebiotics. In this study the physicochemical role and the prebiotic effects of a glucan type EPS w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::587b6aeb4436167b7bf9b0fa32d1aa1d
https://pubmed.ncbi.nlm.nih.gov/30150842
https://pubmed.ncbi.nlm.nih.gov/30150842
Publikováno v:
Canadian Journal of Microbiology. 61:861-870
The aim of this work was to characterize the functional properties of Enterococcus faecium strains identified after isolation from human faeces. Of these isolates, strain R13 showed the best resistance to low pH, bile salts, and survival in the simul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d6752c907abe4bb26cde99137caf7fb
https://doi.org/10.1139/cjm-2015-0446
https://doi.org/10.1139/cjm-2015-0446