Isolation and characterization of yogurt starter cultures from traditional yogurts and growth kinetics of selected cultures under lab-scale fermentation

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dc.authoridHamza Göktaş / 0000-0001-9802-9378en_US
dc.authorscopusidHamza Göktaş / 57194016332
dc.authorwosidHamza Göktaş / A-4558-2019en_US
dc.date.accessioned2022-07-20T13:52:31Z
dc.date.available2022-07-20T13:52:31Z
dc.date.issued2022en_US
dc.departmentİstinye Üniversitesi, Meslek Yüksekokulu, Gıda Teknolojisi Bölümüen_US
dc.description.abstractThe development of new starter cultures is a crucial task for the food industry to meet technological requirements and traditional products are important reservoirs for new starter cultures. In this respect, this study aimed to isolate, identify, and determine the technological characteristics of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains originated from traditional yogurt samples. Genotypic discrimination of 200 isolates revealed the presence of distinct 19 S. thermophilus and 11 Lb. delbrueckii subsp. bulgaricus strains as potential starter cultures. Strain-specific properties determined the acidification capacity of the yogurt starter cultures and a higher acidification capacity was observed for S. thermophilus strains compared to Lb. delbrueckii subsp. bulgaricus strains. Proteolytic activity was found between 0.012-0.172 and 0.078-0.406 for S. thermophilus and Lb. delbrueckii subsp. bulgaricus strains, respectively. 4 of S. thermophilus and 3 of Lb. delbrueckii subsp. bulgaricus strains were found resistant to all tested bacteriophages. The antibiotic susceptibility tests of the isolates revealed that a very low antibiotic resistance was observed for the yogurt starter cultures. Finally, the growth kinetics of selected strains were determined and the maximum specific growth rate of selected S. thermophilus and Lb. delbrueckii subsp. bulgaricus was calculated as 0.527 h-1 and 0.589 h-1, respectively.en_US
dc.identifier.citationKayacan Çakmakoğlu S, Vurmaz M, Bezirci E, Kaya Y, Dikmen H, Göktaş H, Demirbaş F, Encu B, Acar Soykut E, Alemdar F, Çakır İ, Durak MZ, Arıcı M, Sağdıç O, Türker M, Dertli E. Isolation and characterization of yogurt starter cultures from traditional yogurts and growth kinetics of selected cultures under lab-scale fermentation. Prep Biochem Biotechnol. 2022 Jul 18:1-10. doi: 10.1080/10826068.2022.2098325. Epub ahead of print. PMID: 35848985.en_US
dc.identifier.doi10.1080/10826068.2022.2098325en_US
dc.identifier.issn1082-6068en_US
dc.identifier.issue10en_US
dc.identifier.pmid35848985en_US
dc.identifier.scopus2-s2.0-85134167860en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.urihttp://doi.org/10.1080/10826068.2022.2098325
dc.identifier.urihttps://hdl.handle.net/20.500.12713/3026
dc.identifier.volume1en_US
dc.identifier.wosWOS:000827028200001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorGöktaş, Hamza
dc.language.isoenen_US
dc.publisherTaylor and Francisen_US
dc.relation.ispartofPreparative Biochemistry & Biotechnologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectGrowth Kineticsen_US
dc.subjectLb. Delbrueckii Subsp. Bulgaricusen_US
dc.subjectS. Thermophilusen_US
dc.subjectYogurt Starter Cultureen_US
dc.titleIsolation and characterization of yogurt starter cultures from traditional yogurts and growth kinetics of selected cultures under lab-scale fermentationen_US
dc.typeArticleen_US

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