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.authorKayacan Çakmakoğlu, Selma
dc.contributor.authorVurmaz, Melike
dc.contributor.authorBezirci, Emine
dc.contributor.authorKaya, Yasemin
dc.contributor.authorDikmen Meral, Hilal
dc.contributor.authorGöktaş, Hamza
dc.contributor.authorDertli?, Enes
dc.date.accessioned2026-02-28T12:08:59Z
dc.date.available2026-02-28T12:08:59Z
dc.date.issued2023
dc.departmentBayburt Üniversitesi
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. © 2022 Taylor & Francis Group, LLC.
dc.description.sponsorshipTürkiye Bilimsel ve Teknolojik Araştırma Kurumu, TÜBİTAK, (116G012); Türkiye Bilimsel ve Teknolojik Araştırma Kurumu, TÜBİTAK
dc.identifier.doi10.1080/10826068.2022.2098325
dc.identifier.endpage463
dc.identifier.issn10826068
dc.identifier.issue4
dc.identifier.pmid35848985
dc.identifier.scopus2-s2.0-85134167860
dc.identifier.scopusqualityQ2
dc.identifier.startpage454
dc.identifier.urihttps://doi.org/10.1080/10826068.2022.2098325
dc.identifier.urihttps://hdl.handle.net/20.500.12403/5773
dc.identifier.volume53
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherTaylor and Francis Ltd.
dc.relation.ispartofPreparative Biochemistry and Biotechnology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20260218
dc.subjectGrowth kinetics
dc.subjectLb. delbrueckii subsp. bulgaricus
dc.subjectS. thermophilus
dc.subjectyogurt starter culture
dc.titleIsolation and characterization of yogurt starter cultures from traditional yogurts and growth kinetics of selected cultures under lab-scale fermentation
dc.typeArticle

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