Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Investigation of changes in culturable lactic microflora during freeze storage in cow and goat milk kefirs by high-throughput sequencing
Journal of Food Processing and Preservation · Temmuz 2022
YÖKSİS Kayıtları
Investigation of Changes in Culturable Lactic Microflora During Freeze Storage in Cow and Goat Milk Kefirs by High Throughput Sequencing
Journal of Food Processing and Preservation · 2022 SCI-Expanded
Arş. Gör. GAMZE TURKAL →
Investigation of Changes in Culturable Lactic Microflora During Freeze Storage in Cow and Goat Milk Kefirs by High Throughput Sequencing
Journal of Food Processing and Preservation · 2022 SCI-Expanded
Doç. Dr. YUSUF BİÇER →
Investigation of changes in culturable lactic microflora during freeze storage in cow and goat milk kefirs by high‐throughput
sequencing
Wiley-Journal of Food Processing and Preservation · 2022 SCI-Expanded
Doç. Dr. ARİFE EZGİ TELLİ →
Investigation of Changes in Culturable Lactic Microflora During Freeze Storage in Cow and Goat Milk Kefirs by High Throughput Sequencing
Journal of Food Processing and Preservation · 2022 SCI-Expanded
Prof. Dr. GÜRKAN UÇAR →
Investigation of Changes in Culturable Lactic Microflora During Freeze Storage in Cow and Goat Milk Kefirs by High Throughput Sequencing
Journal of Food Processing and Preservation · 2022 SCI-Expanded
Dr. Öğr. Üyesi GONCA SÖNMEZ →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Encapsulation of Clove Essential Oil in Hydroxypropyl Beta-Cyclodextrin for Characterization, Controlled Release, and Antioxidant Activity
2017 ISSN: 01458892 SCI-Expanded Q3
Doç. Dr. HÜMEYRA ÇETİN BABAOĞLU →
Optimization of the extraction process of antioxidants from loquat leaves using response surface methodology
2017 ISSN: 01458892 SCI-Expanded
Prof. Dr. ABDURRAHMAN AKTÜMSEK →
THE LACTIC ACID FERMENTATION OF THREE DIFFERENT GRAPE LEAVES GROWN IN TURKEY
2007 ISSN: 0145-8892 SSCI
Prof. Dr. AYDIN AKIN →
The effect of preultrasonic process on oil content and fatty acid composition of hazelnut, peanut and black cumin seeds
2018 ISSN: 01458892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Chemical Composition and Microbiological Properties of Tarhana Enriched with Immature Wheat Grain
2015 ISSN: 0145-8892 SCI-Expanded Q3
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Effect of date varieties on physico-chemical properties,fatty acid composition, tocopherol contents, and phenoliccompounds of some date seed and oils
2018 ISSN: 0145-8892 SCI-Expanded
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Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil
2018 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties
2018 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of microwave heating on phenolic compounds of prickly pear (Opuntia ficus-indica L.) seeds
2018 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
The investigation of bioactive compounds of wine grape juice and boiled grape juice wastes
2018 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. SAİT GEZGİN →
Effect of some plant species on fatty acid composition and mineral contents of iFerulago, Prangos, Ferula,/i and iMarrubium/i seed and oils
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Optimization of the extraction process of antioxidants from loquat leaves using response surface methodology
2017 ISSN: 0145-8892 SCI
Prof. Dr. GÖKHAN ZENGİN →
Effect of some plant species on fatty acid composition and mineral contents of Ferulago, Prangos, Ferula and Marrubium seed and oils
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of fermentation on antioxidant activity and phenolic compounds of the leaves of five grape varieties
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of oven drying on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents of pomegranate aril and oils
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of location on some physico‐chemical properties ofprickly pear (Opuntia ficus‐indica L.) fruit and seeds
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Makale Bilgileri
ISSN01458892
Yayın TarihiTemmuz 2022
Cilt / Sayfa46
Scopus ID2-s2.0-85129342288
Özet
This study determined changes in the live lactic microflora of cow and goat milk kefirs, traditionally produced using kefir grain and freeze stored for 30 days, using high-throughput sequencing. In kefir grains, 71.29% Lactococcus, 16.27% Enterococcus, and 12.3% Serratia were found in the M17 agar, and 69.93% Lacticaseibacillus and 24.54% Lactobacillus were found in MRS agar. In the M17 agar of cow milk kefir, 78.26% Lactococcus was found on day 0, and this rate was 91.68%, 87.98%, and 88.14%, on the 7th, 14th, and 30th days, respectively. As for goat milk kefir, Lactococcus levels were 82.98%, 93.28%, 87.77%, and 84.92%, respectively. On the MRS agar in cow milk kefirs, Lacticaseibacillus levels were found as 56.98%, 61.21%, 87.54%, and 75.50%, on days 0, 7, 14, and 30 of storage, respectively, while the rates were 48.95%, 77.02%, 87.85%, and 83.38% for goat milk kefirs, respectively. As a result, although kefir beverages frozen at −25°C contain sufficient levels of Lactobacillus and Lactococcus, it has been determined that the genus Serratia, which is one of the main spoilage factors in dairy products, is also increasing. Novelty impact statement: In this study, the changes in the living lactic microflora during the frozen storage of traditional kefir beverages, whose production is increasing, were determined by high-throughput sequencing. It is thought that it is important to determine the effect of the freezing process on the viability of lactic acid bacteria, which are thought to have probiotic properties, for the long-term storage of these beverages. However, while lactic acid bacteria maintain their viability, it should be taken into account that microorganisms that are resistant to freeze conditions and cause spoilage can also develop.
Yazarlar (6)
1
Yusuf Biçer
ORCID: 0000-0001-7549-8323
2
A. Ezgi Telli
3
Gonca Sönmez
4
Gamze Turkal
5
Nihat Telli
6
Gürkan Uçar
Kurumlar
Konya Technical University
Konya Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Processing and Preservation
Q2
SJR Skoru0,549
H-Index79
YayıncıJohn Wiley and Sons Inc
ÜlkeUnited States
Chemical Engineering (miscellaneous) (Q2)
Chemistry (miscellaneous) (Q2)
Food Science (Q2)
Metrikler
1
Atıf
6
Yazar