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

96
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

Suggestions

OpenMETU
Core

Proteome-wide analysis of the role of expression of bacilysin operon on idiophase physiology of B. Subtilis Demir, Mustafa; Özcengiz, Gülay; Department of Biology (2013) The members of the genus Bacillus produce a wide variety of secondary metabolites with antimetabolic and pharmacological activities. These metabolites are mostly small peptides and have unusual components and chemical bonds. These metabolites are synthesized nonribosomally by multifunctional enzyme complexes called peptide synthetases. One of those small peptides, bacilysin, is a dipeptide antibiotic composed of L-alanine and L-anticapsin which is produced and excreted by certain strains of Bacillus subtili...
Killer toxin of Pichia anomala NCYC 432; purification, characterization and its exo-beta-1,3-glucanase activity Izgu, Fatih; Altinbay, Demet; Acun, Tolga (Elsevier BV, 2006-08-02) Pichia anomala NCYC 432 secretes a killer toxin which is inhibitory to a variety of yeasts including pathogenic Candida spp. The killer toxin in the culture supernatant was concentrated by ultratiltration and purified to homogenity by two successive gel filtration chromatographies with a TSK G2000SW column. Biochemical characterization of the toxin showed that it is a glycosylated protein with a molecular mass of 47 kDa and pI values of 3.4 and 3.7. The toxin showed high stability at pH values between 3 and...
Enzymic activity of the K5-type yeast killer toxin and its characterization Izgu, F; Altinbay, D; Sertkaya, A (Informa UK Limited, 2005-11-01) K5-type yeast killer toxin secreted by P. anomala NCYC 434 cells has a broad killing spectrum. Competitive inhibiton of killer activity showed that glucans, mainly the beta-1,3 glucan, represent the primary toxin binding site within the cell wall of sensitive cells. Its hydrolytic activity on laminarin in an exo-like fashion revealed that the toxin exerts its killing effect by exo-beta-1,3-glucanase activity. Its specific activity on laminarin was 120U/mg, and the Michaelis constants K-m, and V-max for lami...
Charaterization and indentification of bacteriocins from two lactococcus lactis subs lactis strains Akçelik, Oya; Özcengiz, Gülay; Department of Biotechnology (2004) In this study, bacteriocins from two L. lactis subsp. lactis isolates of Turkey origin designated OC1 and OC2, respectively, were characterized and identified. The activity spectra of the bacteriocins were determined by using different indicator bacteria including Listeria, Bacillus and Staphylococcus spp. Bacteriocins were tested for their sensitivity to different enzymes, heat treatments and pH values. Loss of bacteriocin activities after ?-amylase treatment suggested that they form aggregates with carboh...
Polymerase chain reaction vs. conventional culture in detection of bacterial pneumonia agents Guclu, AU; Baysallar, M; Gözen, Ayşe Gül; Kilic, A; Balkan, A; Doganci, L (2005-01-01) Streptococcus pneumoniae, Haemophilus influenzae, and Moraxella catarrhalis are important aetiologies of community-acquired pneumonia (CAP). The rapid laboratory diagnosis of CAP is difficult by conventional culture techniques. Polymerase chain reaction (PCR) is an advanced tool, which may solve this problem. Sputum samples were selected and scored by Gram stain. Conventional identification procedures and PCR analysis were applied to the samples and results were compared statistically. Ranging between the a...

Citation Formats

N. A. Dede, E. Acar-Soykut, and G. C. Gültekin, “PHENOTYPIC DIVERSITY AND TECHNOLOGICAL PROPERTIES OF YOGURT CULTURES ISOLATED FROM TRADITIONALLY PRODUCED TURKISH YOGURTS WITH COMPARISON TO COMMERCIAL STARTER CULTURES,” ITALIAN JOURNAL OF FOOD SCIENCE, pp. 308–316, 2014, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/53230.