Diversity and functional characteristics of lactic acid bacteria from traditional kefir grains

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dc.authoridISPIRLI, HUMEYRA/0000-0002-7601-0374
dc.authoridYuzer, Mustafa Onur/0000-0002-8192-2298
dc.contributor.authorPurutoglu, Kubra
dc.contributor.authorIspirli, Humeyra
dc.contributor.authorYuzer, Mustafa Onur
dc.contributor.authorSerencam, Huseyin
dc.contributor.authorDertli, Enes
dc.date.accessioned2024-10-04T18:49:31Z
dc.date.available2024-10-04T18:49:31Z
dc.date.issued2020
dc.departmentBayburt Üniversitesien_US
dc.description.abstractTraditional kefir grains were collected from distinct parts of Turkey, and their microbial profile was determined. A wide bacterial biota was observed formed by distinct lactic acid bacteria (LAB) in which Lactococcus lactis strains appeared to be dominant. Yeast species were also identified in kefir grains. Significant levels of antifungal and antibacterial activities were monitored in kefir isolates. All tested LAB produced an exopolysaccharide (EPS) containing glucose and galactose, and some strains formed a fructan-type EPS. Importantly, low levels of antibiotic resistance were observed among the kefir isolates.en_US
dc.description.sponsorshipBayburt Universityen_US
dc.description.sponsorshipThe authors would like to thank Bayburt University for financial support.en_US
dc.identifier.doi10.1111/1471-0307.12633
dc.identifier.endpage66en_US
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85077937536en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage57en_US
dc.identifier.urihttps://doi.org/10.1111/1471-0307.12633
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3192
dc.identifier.volume73en_US
dc.identifier.wosWOS:000479625200001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal of Dairy Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectKefir grainsen_US
dc.subjectMicrobial diversityen_US
dc.subjectFunctional rolesen_US
dc.subjectExopolysaccharidesen_US
dc.titleDiversity and functional characteristics of lactic acid bacteria from traditional kefir grainsen_US
dc.typeArticleen_US

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