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.authoridEncu, Seyma Betul/0000-0001-9155-1868
dc.authoridKAYACAN CAKMAKOGLU, Selma/0000-0001-9498-1839
dc.authoridKAYA, Yasemin/0000-0003-2760-8959
dc.authoridGOKTAS, HAMZA/0000-0001-9802-9378
dc.authoridDIKMEN MERAL, hilal/0000-0002-3917-4804
dc.contributor.authorCakmakoglu, Selma Kayacan
dc.contributor.authorVurmaz, Melike
dc.contributor.authorBezirci, Emine
dc.contributor.authorKaya, Yasemin
dc.contributor.authorDikmen, Hilal
dc.contributor.authorGoktas, Hamza
dc.contributor.authorDemirbas, Fatmanur
dc.date.accessioned2024-10-04T18:51:20Z
dc.date.available2024-10-04T18:51:20Z
dc.date.issued2023
dc.departmentBayburt Üniversitesien_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.description.sponsorshipThis work was supported by The Scientific and Technological Research Council of Turkey (TUBITAK) KAMAG 1007 Program with Project Number 116G012.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.urihttps://doi.org/10.1080/10826068.2022.2098325
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3464
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.language.isoenen_US
dc.publisherTaylor & Francis Incen_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.subjectLben_US
dc.subjectdelbrueckii subspen_US
dc.subjectbulgaricusen_US
dc.subjectSen_US
dc.subjectthermophilusen_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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