Zobrazeno 1 - 10
of 92
pro vyhledávání: '"Lipolitik aktivite"'
Autor:
DİNÇER, Emine1 edincer@cumhuriyet.edu.tr, KIVANÇ, Merih2
Publikováno v:
Anadolu University of Sciences & Technology - C: Life Sciences & Biotechnology. Feb2018, Vol. 7 Issue 1, p12-19. 8p.
MOLECULAR CHARACTERIZATION AND LIPOLYTIC ACTIVITY OF YARROWIA LIPOLYTICA ISOLATED FROM YOGHURT CREAM
Publikováno v:
Volume: 46, Issue: 2 450-457
Journal of Faculty of Pharmacy of Ankara University
Journal of Faculty of Pharmacy of Ankara University
Objective: Yarrowia lipolytica is an aerobic dimorphic yeast that produces various metabolites such as enzymes, organic acids, proteins, surfactants and has industrial potential in some biotransformation and bioremediation reactions. To be a prelimin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::579f3ca07880e0354e95373feeaa2985
https://doi.org/10.33483/jfpau.1090889
https://doi.org/10.33483/jfpau.1090889
Autor:
Aslan, Betül1, Tuncer, Banu Özden1 banutuncer@sdu.edu.tr
Publikováno v:
GIDA: The Journal of Food. 2020, Vol. 45 Issue 6, p1109-1120. 12p.
Autor:
Dilek Uzundağ
Publikováno v:
Volume: 45, Issue: 5 872-880
Gıda
Gıda
Starter kültür, kontrollü koşullarda standart kültür elde etmek için endüstride kullanılan mikroorganizmalardır. Mayalar destekleyici kültürler olarak fermente ürünlerin olgunlaşmasında, aroma ve kıvamın gelişmesinde katkıda bulun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c7fad170e82325b250dcc5a008e28a4
https://dergipark.org.tr/tr/pub/gida/issue/56397/748257
https://dergipark.org.tr/tr/pub/gida/issue/56397/748257
Autor:
Kasap, Melike1, Tuncer, Yasin1 yasintuncer@sdu.edu.tr
Publikováno v:
GIDA: The Journal of Food. 2019, Vol. 44 Issue 5, p866-880. 15p.
Publikováno v:
Gıda, Vol 36, Iss 1, Pp 55-62 (2015)
Peynir mikroflorasının; peynirin kalitesi üzerinde kritik bir öneme sahip olduğu bilinmektedir. Mayalar, birçok peynir çeşidinden doğal bulaşanlar olarak izole edilebilmektedirler. Mayaların, peynir kalitesi üzerindeki olumlu etkileri,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::1340b13584ad40fc6b9876dc1ff720da
http://dergipark.gov.tr/gidader/issue/6898/92272?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/6898/92272?publisher=gidadernegi
BEYAZ PEYNİRDEN İZOLE EDİLEN CRYPTOCOCCUS HUMICOLA SUŞLARININ STARTER AKTİVİTELERİNİN ARAŞTIRILMASI.
Autor:
Uzundağ, Dilek1 dilekuzundag@gmail.com, Arslan, Selda1, Yüksekdağ, Zehranur1, Beyatlı, Yavuz1, Sakallı, Abdulla2
Publikováno v:
GIDA: The Journal of Food. 2020, Vol. 45 Issue 5, p872-880. 9p.
Autor:
İRDEM, Emine1 emineirdem@gmail.com, İLHAN, Semra2, ÖZBİÇEN, Ercan3, USAKBEK KYZY, Lira3, TUNCA, Gamze3, OCAK, Esma1, Can ZORLUER, Niyazi4, ÇİĞDEM, Uğur1, AYVA SÖĞÜT, Fatma5, DEMİREL, Rasime5
Publikováno v:
Trakya University Journal of Natural Sciences. Apr2023, Vol. 24 Issue 1, p51-62. 12p.
Publikováno v:
Volume: 36, Issue: 1 55-62
Gıda
Gıda
It is known that the microflora of cheese has a critical importance on cheese quality. Yeasts can be isolated from many cheese varieties as natural contaminants. The positive effects of yeasts on cheese quality are reported in the studies especially
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::abe776827b47d6c0f3b318b75681cffd
https://dergipark.org.tr/tr/pub/gida/issue/6898/92272
https://dergipark.org.tr/tr/pub/gida/issue/6898/92272
Publikováno v:
Turkish Bulletin of Hygiene & Experimental Biology / Türk Hijyen ve Deneysel Biyoloji. 2013, Vol. 70 Issue 3, p147-152. 6p.