Show/Hide Menu
Hide/Show Apps
anonymousUser
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Açık Bilim Politikası
Açık Bilim Politikası
Frequently Asked Questions
Frequently Asked Questions
Browse
Browse
By Issue Date
By Issue Date
Authors
Authors
Titles
Titles
Subjects
Subjects
Communities & Collections
Communities & Collections
PHENOTYPIC DIVERSITY AND TECHNOLOGICAL PROPERTIES OF YOGURT CULTURES ISOLATED FROM TRADITIONALLY PRODUCED TURKISH YOGURTS WITH COMPARISON TO COMMERCIAL STARTER CULTURES
Date
2014-01-01
Author
Dede, N. Altay
Acar-Soykut, E.
Gültekin, Güzin Candan
Metadata
Show full item record
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
Item Usage Stats
0
views
0
downloads
Sixty Streptococcus thermophilus and 111 Lactobacillus delbrueckii subsp. bulgaricus isolates from traditionally produced Turkish yogurts were biochemically identified and examined for their technologically important features. Acidification profiles of the isolates were examined. Isolates with acidification rates comparable to those of commercial isolates were also tested for final pHs and acetaldehyde production after 24-h incubation. Selected isolates were also examined for their bacteriophage resistance and proteolytic activity. Twenty-five L. bulgaricus and 22 S. thermophilus isolates were selected based on their technological properties other than bacteriophage resistance. Bacteriophage resistance experiments revealed that all L. bulgaricus isolates except two were sensitive to the bacteriophages, while S. thermophilus isolates were resistant to most of the bacteriophages. The results show that yogurt bacteria isolated from traditional Turkish yogurts have significant phenotypic diversity and the technological properties of these isolates are comparable to tested commercial cultures.
Subject Keywords
Lactic acid bacteria
,
Lactobacillus bulgaricus
,
Starter culture
,
Streptococcus thermophilus
,
Technological property
,
Yogurt
URI
https://hdl.handle.net/11511/53230
Journal
ITALIAN JOURNAL OF FOOD SCIENCE
Collections
Department of Food Engineering, Article