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Scopus YÖKSİS Eşleşti

Comparison of commercial and traditional kefir microbiota using metagenomic analysis

International Journal of Dairy Technology · Ağustos 2021

YÖKSİS DOI Eşleşmesi Bulundu

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YÖKSİS Kayıtları
Comparison of commercial and traditional kefir microbiota using metagenomic analysis
International Journal of Dairy Technology · 2021 SCI-Expanded
DOÇENT ARİFE EZGİ TELLİ →
Comparison of commercial and traditional kefir microbiota using metagenomic analysis
International Journal of Dairy Technology · 2021 SCI-Expanded
DOKTOR ÖĞRETİM ÜYESİ GONCA SÖNMEZ →
Comparison of commercial and traditional kefir microbiota using metagenomic analysis
International Journal of Dairy Technology · 2021 SCI-Expanded
PROFESÖR GÜRKAN UÇAR →
Comparison of commercial and traditional kefir microbiota using metagenomic analysis
International Journal of Dairy Technology · 2021 SCI-Expanded
ARAŞTIRMA GÖREVLİSİ GAMZE TURKAL →
Comparison of commercial and traditional kefir microbiota using metagenomic analysis
International Journal of Dairy Technology · 2021 SCI-Expanded
ARAŞTIRMA GÖREVLİSİ GAMZE TURKAL →
Comparison of commercial and traditional kefir microbiota using metagenomic analysis
International Journal of Dairy Technology · 2021 SCI-Expanded
DOÇENT YUSUF BİÇER →

Makale Bilgileri

DergiInternational Journal of Dairy Technology
Yayın TarihiAğustos 2021
Cilt / Sayfa74 · 528-534
DOI10.1111/1471-0307.12789
Scopus ID2-s2.0-85106227010
Özet The current study aimed to determine the bacterial microbiota of five commercial and one traditional kefir beverages consumed in Turkey. In all samples, Firmicutes (93.66%–99.98%) were the most abundant filum. Actinobacteria were detected (6.19%) in one commercial sample, and Proteobacteria were detected (5.91%) in the traditional kefir beverage. The dominant family in all commercial kefir beverages was Streptococcaceae (89.12–99.83%), and the most common genus was Lactococcus in three samples and Streptococcus in the other two samples. However, Lactobacillaceae (36.68%) and Streptococcaceae (36.68%) were dominant in traditional kefir. Lactococcus, Streptococcus and Enterococcus were common in all samples.

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

Anahtar Kelimeler

16S rRNA Commercial kefir Metagenomic analysis Microbiota Traditional kefir

Kurumlar

Konya Technical University
Konya Turkey
Selçuk Üniversitesi
Selçuklu Turkey

Metrikler

28
Atıf
6
Yazar
5
Anahtar Kelime

Sistemimizdeki Yazarlar

GS
GONCA SÖNMEZ
DOKTOR ÖĞRETİM ÜYESİ

Hızlı Erişim

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