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Scopus 🔓 Açık Erişim YÖKSİS DOI Eşleşti SJR Q1

Identification and technological characterization of endogenous yeast isolated from fermented black carrot juice, shalgam

Lwt · Ocak 2022

YÖKSİS DOI Eşleşmesi Bulundu

Bu Scopus makalesi YÖKSİS veritabanında da kayıtlı. Aşağıda YÖKSİS verilerini görebilirsiniz.

YÖKSİS Kayıtları
Identification and technological characterization of endogenous yeast isolated from fermented black carrot juice, shalgam
LWT · 2022 SCI-Expanded
Prof. Dr. MEHMET AKBULUT →
Identification and technological characterization of endogenous yeast isolated from fermented black carrot juice, shalgam
LWT · 2021 SCI-Expanded
Prof. Dr. MEHMET AKBULUT →
Identification and technological characterization of endogenous yeast isolated from fermented black carrot juice, shalgam
LWT · 2022 SCI-Expanded
Prof. Dr. HACER ÇOKLAR →
YÖKSİS ISSN Eşleşmesi

Bu dergide (ISSN eşleşmesi) kurumun 20 kaydı bulundu.

YÖKSİS Kayıtları — ISSN Eşleşmesi
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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
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Makale Bilgileri

Dergi Lwt
ISSN00236438
Yayın TarihiOcak 2022
Cilt / Sayfa154
DOI10.1016/j.lwt.2021.112823
Scopus ID2-s2.0-85119988469
Erişim🔓 Açık Erişim
Özet Shalgam is a fermented beverage obtained by lactic acid fermentation and its quality depends on flora. Therefore, it is essential to be able to characterize yeasts, in order to improve the quality and safety controls of final products. This study aimed to identify endogenous yeasts found during the fermentation of shalgam and to determine their technological properties. 172 yeast isolates were obtained and the DNA fingerprints were constituted by iPBS-PCR method. Sequencing of ITS regions of different groups revealed the species of Pichia kudriavzevii, P. fermentans, Saccharomyces cerevisiae, Candida oleophila, Kazachstania bulderi, and Geotrichum candidum. Interestingly, the prevalence of P. kudriavzevii in the flora increased during the fermentation, while the other species decreased. To determine the preliminary technological properties of yeasts, their development at different conditions was examined and 31 technologically superior strains were determined by Principal Component Analysis (PCA). Among these, 17 P. kudriavzevii strains had a vigorous fermentation rate and selected to assess their enzymatic activity. The isolates had diverse enzyme activities, including esterase, esterase lipase, and leucine arylamidase, which may have crucial roles for aroma formation. According to the results, P. kudriavzevii 3-3S9, 3-3S2, and 3-3Y1 strains were selected to be candidate starters for shalgam production.

Yazarlar (3)

1
H. I. Kahve
2
Mehmet Akbulut
ORCID: 0000-0001-5621-8293
3
Hacer Çoklar
ORCID: 0000-0002-4948-0960

Anahtar Kelimeler

iPBS Shalgam Technological characterization Yeast

Kurumlar

Aksaray Üniversitesi
Aksaray Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
LWT
Q1 OA
SJR Skoru1,394
H-Index202
YayıncıAcademic Press
ÜlkeUnited States
Food Science (Q1)
Dergi sayfasına git

Metrikler

22
Atıf
3
Yazar
4
Anahtar Kelime

Sistemimizdeki Yazarlar

MA
MEHMET AKBULUT
Prof. Dr.

Hızlı Erişim

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