Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Comparison of commercial and traditional kefir microbiota using metagenomic analysis
International Journal of Dairy Technology · Ağustos 2021
YÖKSİS Kayıtları
Comparison of commercial and traditional kefir microbiota using metagenomic analysis
International Journal of Dairy Technology · 2021 SCI-Expanded
Arş. Gör. GAMZE TURKAL →
Comparison of commercial and traditional kefir microbiota using metagenomic analysis
International Journal of Dairy Technology · 2021 SCI-Expanded
Arş. Gör. GAMZE TURKAL →
Comparison of commercial and traditional kefir microbiota using metagenomic analysis
International Journal of Dairy Technology · 2021 SCI-Expanded
Doç. Dr. YUSUF BİÇER →
Comparison of commercial and traditional kefir microbiota using metagenomic analysis
International Journal of Dairy Technology · 2021 SCI-Expanded
Doç. Dr. ARİFE EZGİ TELLİ →
Comparison of commercial and traditional kefir microbiota using metagenomic analysis
International Journal of Dairy Technology · 2021 SCI-Expanded
Dr. Öğr. Üyesi GONCA SÖNMEZ →
Comparison of commercial and traditional kefir microbiota using metagenomic analysis
International Journal of Dairy Technology · 2021 SCI-Expanded
Prof. Dr. GÜRKAN UÇAR →
YÖKSİS Kayıtları — ISSN Eşleşmesi
The effect of pasteurisation temperature on the CLA content and fatty acid composition of white pickled cheese
2011 ISSN: 1364727X SCI 5 atıf
Prof. Dr. GÖKHAN ZENGİN →
The effect of transglutaminase on some physicochemical and sensory properties of the Turkish drinking yoghurt
2013 ISSN: 1364-727X SCI
Arş. Gör. OSMAN ERHAN AKCAN →
The effect of pasteurisation temperature on the CLA content and fatty acid composition of white pickled cheese
2011 ISSN: 1364727X SCI-Expanded
Prof. Dr. ABDURRAHMAN AKTÜMSEK →
Comparison of commercial and traditional kefir microbiota using metagenomic analysis
2021 ISSN: 1364-727X SCI-Expanded Q2
Doç. Dr. YUSUF BİÇER →
Comparison of commercial and traditional kefir microbiota using metagenomic analysis
2021 ISSN: 1364-727X SCI-Expanded Q2
Dr. Öğr. Üyesi GONCA SÖNMEZ →
Comparison of commercial and traditional kefir microbiota using metagenomic analysis
2021 ISSN: 1364-727X SCI-Expanded Q2
Prof. Dr. GÜRKAN UÇAR →
Comparison of commercial and traditional kefir microbiota using metagenomic analysis
2021 ISSN: 1364-727X SCI-Expanded Q2
Doç. Dr. ARİFE EZGİ TELLİ →
Comparison of commercial and traditional kefir microbiota using metagenomic analysis
2021 ISSN: 1364-727X SCI-Expanded Q2
Arş. Gör. GAMZE TURKAL →
Detecting Cow Milk in Sheep Yoghurt by TaqMan Real-Time PCR
2022 ISSN: 1364-727X SCI-Expanded Q2
Doç. Dr. YUSUF BİÇER →
Makale Bilgileri
ISSN1364727X
Yayın TarihiAğustos 2021
Cilt / Sayfa74 · 528-534
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
Scimago Dergi (ISSN Eşleşmesi)
International Journal of Dairy Technology
Q2
SJR Skoru0,646
H-Index70
YayıncıWiley-Blackwell
ÜlkeUnited States
Food Science (Q2)
Process Chemistry and Technology (Q2)
Bioengineering (Q3)
Metrikler
37
Atıf
6
Yazar
5
Anahtar Kelime