Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Sule Senses-Ergul"'
Autor:
Sule Senses Ergul, Zehra İrem Eris, Özgül Semizoğlu, Fatma Karadeniz Dursun, Edibe Nurzen Namlı Bozkurt
Publikováno v:
Turkish Bulletin of Hygiene and Experimental Biology. 77:65-70
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f3f1551fd6efc52fb8e00698aa0c9e4
https://doi.org/10.5505/turkhijyen.2020.73626
https://doi.org/10.5505/turkhijyen.2020.73626
Autor:
Mustafa Kemal Başarılı, Mustafa Yılmaz, Irfan Sencan, Sule Senses Ergul, Yıldırım Cesaretli, Pinar Kaynar
Publikováno v:
Turkish Bulletin of Hygiene and Experimental Biology. 74:7-12
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa23b61ee56d6d08b0b8f473b9c7fc9b
https://doi.org/10.5505/turkhijyen.2017.56514
https://doi.org/10.5505/turkhijyen.2017.56514
WOS:000458464300006 Yeasts, associated with secondary flora of many cheese types, are important microorganisms for cheese ripening process. The aim of this study was to identify the yeasts isolated from traditional Mihalic cheese and to determine the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc5a140a4ef121fe649629dabdbc39a6
http://hdl.handle.net/11655/18828
http://hdl.handle.net/11655/18828
Autor:
Sule Senses-Ergul, Z. Yesim Ozbas
Publikováno v:
Ciência e Técnica Vitivinícola, Vol 31, Iss 2, Pp 51-62 (2016)
In this research, 20 Saccharomyces cerevisiae isolates obtained during spontaneous fermentation of ‘Kalecik Karasi’ and ‘Emir’ grapes were evaluated for their technological characteristics. All of the S. cerevisiae isolates could grow at the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e4af098caddcadcf6364d9879dc962e2
http://hdl.handle.net/11655/18856
http://hdl.handle.net/11655/18856
Publikováno v:
Annals of Microbiology. 57:191-196
In this study, 65 yeast strains originating from sugar containing foods were tested for growth under different environmental conditions. In the experiments performed with glucose and NaCl, inhibition effect was observed at reduced aw levels. Most of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a8c7d6cc6ee1f4b3217e90522dc7ae3
https://doi.org/10.1007/bf03175206
https://doi.org/10.1007/bf03175206
Publikováno v:
International Journal of Food Microbiology. 108:120-124
In this study, 22 yeast strains isolated from foods were characterized by traditional and molecular techniques. With the help of traditional identification tests, yeast strains were grouped in 12 species belonging to 11 genera as follows: Candida par
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53226cb074c164522b5293d27d1b860d
https://doi.org/10.1016/j.ijfoodmicro.2005.10.014
https://doi.org/10.1016/j.ijfoodmicro.2005.10.014
In this study, 37 yeast strains belonging to 19 different species, which had been isolated from various Turkish sugary foods, were characterized by molecular methods. Identification of yeast isolates at the species level was performed with restrictio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0896dc90568f2d2a484629a32d048ba5
https://aperta.ulakbim.gov.tr/record/88577
https://aperta.ulakbim.gov.tr/record/88577
Autor:
Sule Senses-Ergul, Zekiye Yesim Ozbas
In this study, 129 Turkish high-sugar products were examined in terms of their yeast flora and 73 representative strains were isolated. Yeast isolates were identified at species level by using Apilab Plus (bioMérieux, France), a specific computer pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3cefbc77402d113fb115e759301d71b
http://hdl.handle.net/11655/18857
http://hdl.handle.net/11655/18857