Isolation and identification of exopolysaccharide producer lactic acid bacteria from Turkish yogurt

Basit Öğe Kaydı
dc.authorid56781556400
dc.authorid36815706500
dc.contributor.authorİspirli H.
dc.contributor.authorDertli E.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:43:09Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:43:09Z
dc.date.issued2018
dc.departmentBayburt Üniversitesien_US
dc.description.abstractLactic acid bacteria (LAB) were isolated from traditional yogurt samples and genotypic characterization of these isolates revealed the presence of 21 distinct LAB strains belonging to Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Leuconostoc mesenteroides, and Lactobacillus plantarum as new LAB strains. Determination of the exopolysaccharide (EPS) production characteristics of the selected strains of each species revealed that all strains possessed at least one gene required for both homopolymeric- and heteropolymeric-type EPS production. Structural analysis of the EPSs showed that L. delbrueckii subsp. bulgaricus Y39 and S. thermophilus Y102 produced heteropolymeric EPS containing glucose and galactose, whereas Leuc. mesenteroides Y35 and L. plantarum Y36 produced homopolymeric glucan-type EPS. The level of EPS production in these strains was found to be in a similar range. These strains with EPS production characteristics are good candidates for future studies as new LAB for yogurt production. Practical applications: Recent trends in yogurt production technology have led to an increased use of ropy starter cultures in yogurt production due to the technological roles of exopolysacharides (EPS) produced by these cultures. The main role of EPS in yogurt production is to improve the textural properties of yogurt as an in situ produced natural polymer. In addition to the yogurt starter cultures, use of adjunct cultures during production of yogurt is also of special interest to enhance the technological and nutritional characteristics of yogurt. Therefore, in this study, potential yogurt starter and adjunct cultures from traditional yogurt samples with EPS production characteristics were isolated. From these isolates, Lactobacillus delbrueckii subsp. bulgaricus Y39 and Streptococcus thermophilus Y102 produced heteropolymeric EPS containing glucose and galactose, whereas Leuconostoc mesenteroides Y35 and Lactobacillus plantarum Y36 produced homopolymeric glucan. © 2017 Wiley Periodicals, Inc.en_US
dc.identifier.doi10.1111/jfpp.13351
dc.identifier.issn0145-8892
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85019613640en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://dx.doi.org/10.1111/jfpp.13351
dc.identifier.urihttps://hdl.handle.net/20.500.12403/414
dc.identifier.volume42
dc.identifier.wosWOS:000419383100037en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherBlackwell Publishing Ltd
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBacilli
dc.subjectBacteria
dc.subjectFood processing
dc.subjectGlucose
dc.subjectLaboratories
dc.subjectLactic acid
dc.subjectMetabolites
dc.subjectGenotypic characterization
dc.subjectIsolation and identification
dc.subjectLactobacillus delbrueckii
dc.subjectLactobacillus plantarum
dc.subjectLeuconostoc mesenteroides
dc.subjectNutritional characteristics
dc.subjectProduction characteristics
dc.subjectStreptococcus thermophilus
dc.subjectDairy products
dc.subjectBacilli
dc.subjectBacteria
dc.subjectFood processing
dc.subjectGlucose
dc.subjectLaboratories
dc.subjectLactic acid
dc.subjectMetabolites
dc.subjectGenotypic characterization
dc.subjectIsolation and identification
dc.subjectLactobacillus delbrueckii
dc.subjectLactobacillus plantarum
dc.subjectLeuconostoc mesenteroides
dc.subjectNutritional characteristics
dc.subjectProduction characteristics
dc.subjectStreptococcus thermophilus
dc.subjectDairy products
dc.titleIsolation and identification of exopolysaccharide producer lactic acid bacteria from Turkish yogurten_US
dc.typeArticleen_US

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