Scopus
🔓 Açık Erişim YÖKSİS DOI Eşleşti
SJR Q1
A metagenomic approach to homemade back-slopped yogurts produced in mountainous villages of Turkey with the potential next-generation probiotics
Lwt · Ocak 2022
YÖKSİS Kayıtları
A metagenomic approach to homemade back-slopped yogurts produced in mountainous villages of Turkey with the potential next-generation probiotics
LWT · 2022 SCI
Doç. Dr. TALHA DEMİRCİ →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Microencapsulation of probiotic Saccharomyces cerevisiae var boulardii with different wall materials by spray drying
2015 ISSN: 00236438 SCI-Expanded
Prof. Dr. SULTAN ARSLAN TONTUL →
Rheological characteristics of Salvia sclarea seed gum solutions at different hydration temperature levels: Application of three interval thixotropy test (3ITT)
2016 ISSN: 00236438 SCI
Prof. Dr. ERAY TULUKCU →
Single and double layered microencapsulation of probiotics by spray drying and spray chilling
2017 ISSN: 0023-6438 SCI-Expanded
Prof. Dr. SULTAN ARSLAN TONTUL →
Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics
2018 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. TALHA DEMİRCİ →
Fortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristics
2018 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. TALHA DEMİRCİ →
Production of a minimally processed jelly candy for children using honey instead of sugar
2018 ISSN: 0023-6438 SCI-Expanded
Prof. Dr. SULTAN ARSLAN TONTUL →
Changes in quality, bioactive compounds, fatty acids, tocopherols, andphenolic composition in oven- and microwave-roasted poppy seeds and oil
2019 ISSN: 0023-6438 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts
2020 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. TALHA DEMİRCİ →
Salvia nemorosa L.: A novel source of bioactive agents with functional connections
2017 ISSN: 0023-6438 SCI-Expanded Q1
Prof. Dr. GÖKHAN ZENGİN →
Moisture sorption isotherm, isosteric heat and adsorption surface area of whole chia seeds
2020 ISSN: 0023-6438 SCI-Expanded
Prof. Dr. SULTAN ARSLAN TONTUL →
Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE
2021 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. TALHA DEMİRCİ →
Total phenolics, total carotenoids, individual phenolics and antioxidant activity of ginger (Zingiber officinale) rhizome as affected by drying methods
2020 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. NURHAN USLU →
The effects of germination and heating on bioactive properties, phenolic compounds and mineral contents of green gram seeds
2020 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. NURHAN USLU →
In vitro assessment of probiotic and virulence potential of Enterococcus faecium strains derived from artisanal goatskin casing Tulum cheeses produced in central Taurus Mountains of Turkey
2021 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. TALHA DEMİRCİ →
Detection of biofilm formation, virulence factor genes, antibiotic-resistance, adherence properties, and some beneficial properties of cheese origin S. infantarius, S. gallolyticus, and S. lutetiensis strains belonging to the S. bovis/S. equinus complex
2021 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. TALHA DEMİRCİ →
Proteolysis pattern and functional peptides in artisanal Tulum cheeses produced from Mut province in Turkey
2021 ISSN: 0023-6438 SCI-Expanded Q1
Dr. Öğr. Üyesi ÇİĞDEM KONAK GÖKTEPE →
A metagenomic approach to homemade back-slopped yogurts produced in mountainous villages of Turkey with the potential next-generation probiotics
2022 ISSN: 0023-6438 SCI Q1
Doç. Dr. TALHA DEMİRCİ →
Effect of drying process on oil, phenolic composition and antioxidant
activity of avocado (cv. Hass) fruits harvested at two different
maturity stages
2021 ISSN: 0023-6438 SCI-Expanded Q1
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds
2021 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. NURHAN USLU →
Effect of drying process on oil, phenolic composition and antioxidant activity of avocado (cv. Hass) fruits harvested at two different maturity stages
2021 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. NURHAN USLU →
Makale Bilgileri
Dergi
Lwt
ISSN00236438
Yayın TarihiOcak 2022
Cilt / Sayfa154
Scopus ID2-s2.0-85120702794
Erişim🔓 Açık Erişim
Özet
In this study, homemade back-slopped yogurts were collected from seven different mountainous villages of Turkey and evaluated their microbiota via next-generation sequencing (NGS). The predominant taxa at the phyla level were Firmicutes (79.08–94.96%), Bacteriodetes (3.94–11.64%), and Proteobacteria (0.91–8.79%) which together accounted for more than 99% of the total relative bacterial abundance. Lactobacillus genus dominated the microbiota with 78.25% relative abundance followed by Streptococcus, Bacteroides, Prevotella, and Acinetobacter genera while Lactobacillus delbrueckii was the most prevalent species in yogurts except for TD3 and TD7 samples. Surprisingly, Lactobacillus helveticus species was present in large proportions in TD3 and TD5 samples with 61.20% and 36.70% relative abundances, respectively, however, it was not detected in TD1, TD4, and TD7. Besides, P. copri, B. vulgatus, F. prausnitzii, and B. dorei were amongst the most prevalent species in all samples. Overall, this study discussed the presence of B. vulgatus, F. prausnitzii, and B. dorei species which were previously recommended to be included in probiotic formulations and considered among the new generation probiotics and human health biomarkers in homemade yogurts besides main yogurt bacteria and L. helveticus. Therewithal, our work revealed crucial data related to the highly complex bacterial composition of homemade products through an NGS-based approach.
Yazarlar (4)
1
Talha Demirci
2
Nihat Akın
ORCID: 0000-0002-0966-1126
3
Hale İnci Öztürk
ORCID: 0000-0001-8334-0403
4
Abdullah Oğul
Anahtar Kelimeler
Bacteroides
Homemade yogurt
Lactobacillus
NGS
Prevotella
Kurumlar
Konya Gida ve Tarim Üniversitesi
Konya Turkey
Panagro Meat and Dairy Integrated Company
Konya Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
LWT
Q1
OA
SJR Skoru1,394
H-Index202
YayıncıAcademic Press
ÜlkeUnited States
Food Science (Q1)
Metrikler
20
Atıf
4
Yazar
5
Anahtar Kelime