Microbial diversity of traditional kefir grains and their role on kefir aroma

Basit Öğe Kaydı
dc.authorid36815706500
dc.authorid6603964170
dc.contributor.authorDertli E.
dc.contributor.authorÇon A.H.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:43:14Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:43:14Z
dc.date.issued2017
dc.departmentBayburt Üniversitesien_US
dc.description.abstractKefir grains consist of rich bacterial and fungal microflora responsible for the production of this traditional fermented milk beverage with unique flavour properties. Here, a pyrosequencing approach was applied for the identification of microbial flora of four kefir grains collected from different regions of Turkey and the volatile compounds in kefir samples produced with these grains were determined. Lactobacillus kefiranofaciens presented in all grains at important levels and Enterobacter, Acinetobacter, Enterococcus and Pseudomonas spp. were observed in traditional kefir grains. The fungal microflora of kefir grains was dominated by yeast species and Dipodascaceae family was dominant and Saccharomyces cerevisiae presented in all grains. Other yeast species belonging to Kazachstania, Candida, Issatchenkia and Rhodotorula species were also detected in kefir grains. Volatile compounds of kefir samples were also diverse related to the microbial diversity of kefir grains. This study revealed the rich microflora of Turkish kefir grains and their interactions with the aromatic properties of kefir. © 2017en_US
dc.identifier.doi10.1016/j.lwt.2017.07.017
dc.identifier.endpage157
dc.identifier.issn0023-6438
dc.identifier.scopus2-s2.0-85024115634en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage151
dc.identifier.urihttps://dx.doi.org/10.1016/j.lwt.2017.07.017
dc.identifier.urihttps://hdl.handle.net/20.500.12403/459
dc.identifier.volume85
dc.identifier.wosWOS:000409154900021en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAcademic Press
dc.relation.ispartofLWT - Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAroma profile
dc.subjectKefir
dc.subjectKefir grains
dc.subjectPyrosequencing
dc.subjectFermented milk
dc.subjectOdors
dc.subjectVolatile organic compounds
dc.subjectAroma profiles
dc.subjectKefir
dc.subjectKefir grains
dc.subjectMicrobial diversity
dc.subjectMicrobial flora
dc.subjectPseudomonas spp
dc.subjectPyrosequencing
dc.subjectVolatile compounds
dc.subjectYeast
dc.subjectAroma profile
dc.subjectKefir
dc.subjectKefir grains
dc.subjectPyrosequencing
dc.subjectFermented milk
dc.subjectOdors
dc.subjectVolatile organic compounds
dc.subjectAroma profiles
dc.subjectKefir
dc.subjectKefir grains
dc.subjectMicrobial diversity
dc.subjectMicrobial flora
dc.subjectPseudomonas spp
dc.subjectPyrosequencing
dc.subjectVolatile compounds
dc.subjectYeast
dc.titleMicrobial diversity of traditional kefir grains and their role on kefir aromaen_US
dc.typeArticleen_US

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