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.contributor.authorÇakmakoğlu, Selma Kayacan
dc.contributor.authorVurmaz, Melike
dc.contributor.authorBezirci, Emine
dc.contributor.authorKaya, Yasemin
dc.contributor.authorDikmen, Hilal
dc.contributor.authorEncu, Betül
dc.contributor.authorSoykut, Esra Acar
dc.contributor.authorÇakır, İbrahim
dc.date.accessioned2023-09-06T11:07:57Z
dc.date.available2023-09-06T11:07:57Z
dc.date.issued2023en_US
dc.departmentBAİBÜ, Lisansüstü Eğitim Enstitüsü, Fen Bilimleri, Gıda Mühendisliği Ana Bilim Dalıen_US
dc.descriptionThis work was supported by The Scientific and Technological Research Council of Turkey (TUBITAK) KAMAG 1007 Program with Project Number 116G012.en_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.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) KAMAG 1007 Program [116G012]en_US
dc.identifier.citationKayacan Çakmakoğlu, S., Vurmaz, M., Bezirci, E., Kaya, Y., Dikmen, H., Göktaş, H., ... & Dertli, E. (2023). Isolation and characterization of yogurt starter cultures from traditional yogurts and growth kinetics of selected cultures under lab-scale fermentation. Preparative Biochemistry & Biotechnology, 53(4), 454-463.en_US
dc.identifier.doi10.1080/10826068.2022.2098325
dc.identifier.endpage463en_US
dc.identifier.issn1082-6068
dc.identifier.issn1532-2297
dc.identifier.issue4en_US
dc.identifier.pmid35848985en_US
dc.identifier.scopus2-s2.0-85134167860en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage454en_US
dc.identifier.urihttp://dx.doi.org/10.1080/10826068.2022.2098325
dc.identifier.urihttps://hdl.handle.net/20.500.12491/11667
dc.identifier.volume53en_US
dc.identifier.wosWOS:000827028200001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorEncu, Betül
dc.institutionauthorSoykut, Esra Acar
dc.institutionauthorÇakır, İbrahim
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofPreparative Biochemistry & Biotechnologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - İdari Personel ve Öğrencien_US
dc.relation.tubitakKAMAG 1007 Program [116G012]
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectGrowth Kineticsen_US
dc.subjectLb.en_US
dc.subjectDelbrueckii Subsp.en_US
dc.subjectLactic-Acid Bacteriaen_US
dc.subjectDelbrueckii Ssp Bulgaricusen_US
dc.subjectStreptococcus-Thermophilusen_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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