Influence of Different Bacteria Species in Chemical Composition and Sensory Properties of Fermented Spirulina

Autor: Habibe Kurt, Muge Isleten Hosoglu, Onur Guneser, Yonca Karagul-Yuceer

Publikováno v: Food chemistry. 400

Fermented Spirulina (FS) could be a good strategic approach for diversifying algae-derived formulations to a current functional food market. In this study, microbial properties, total and free amino acids, protein hydrolysis, volatile organic compoun

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::752b4af20c7d0e2e2625fd3f51344cd4
https://pubmed.ncbi.nlm.nih.gov/36108443

Production of Some Higher Alcohols and Acetate Esters from Rice Bran by Yeasts Metabolisms of Kluyveromyces Marxianus and Debaryomyces Hansenii

Autor: Onur Güneşer, Murat Elibol, Y. Karagul Yuceer, Sine Özmen Toğay, Muge Isleten Hosoglu

The aim of this study was to evaluate the biosynthesis of flavor compounds from rice bran by yeast metabolisms. The microbial growth and flavor biosynthesis of Kluyveromyces marxianus and Debaryomyces hansenii in rice bran by microbial fermentation w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f637aeb4b6b129175409a86c387e4327
https://doi.org/10.21203/rs.3.rs-198090/v1

Optimization Of Pretreatment And Enzymatic Hydrolysis Conditions Of Tomato Pomace For Production Of Alcohols And Esters By Kluyveromyces Marxianus

Autor: Onur Güneşer, Yonca Karagül Yüceer, Hilal Kılmanoğlu, Muge Isleten Hosoglu

Tomato pomace (TP) is generated as a natural by product in a significant amount in the tomato processing industry, and it is a good source of lignocelluloses to produce some high-value products from fermentable sugars (FS). The present study was perf

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::959d2b5aad7052b6ecf1aad41ebf371f
https://aperta.ulakbim.gov.tr/record/233366

Bioflavour production from tomato and pepper pomaces by Kluyveromyces marxianus and Debaryomyces hansenii

Autor: Yonca Karagül Yüceer, Murat Elibol, Muge Isleten Hosoglu, Aslı Demirkol, Onur Güneşer, Sine Özmen Toğay

ioflavours are called natural flavour and/or fragrance compounds which are produced using metabolic pathway of the microorganism and/or plant cells or their enzyme systems with bioengineering approaches. The aim of this study was to investigate biofl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc58e9392b79b8d2ca3b5064eb8cc3f5
https://hdl.handle.net/11454/61732

Production of flavor compounds from olive mill waste by Rhizopus oryzae and Candida tropicalis

Autor: Muge Isleten Hosoglu, Onur Güneşer, Aslı Demirkol, Sine Özmen Toğay, Murat Elibol, Yonca Karagül Yüceer

Publikováno v: Brazilian Journal of Microbiology
Brazilian Journal of Microbiology, Vol 48, Iss 2, Pp 275-285
Brazilian Journal of Microbiology, Volume: 48, Issue: 2, Pages: 275-285, Published: JUN 2017
Brazilian Journal of Microbiology v.48 n.2 2017
Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM

WOS: 000401456800018
PubMed ID: 28017541
The purpose of this study was to investigate the production of flavor compounds from olive mill waste by microbial fermentation of Rhizopus oryzae and Candida tropicalis. Olive mill waste fermentatio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c439f6daf5127677ea1cb5a696deb2e
https://doi.org/10.1016/j.bjm.2016.08.003