Multilocus sequence typing of L. bulgaricus and S. thermophilus strains from Turkish traditional yoghurts and characterisation of their techno-functional roles

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dc.authoridGOKTAS, HAMZA/0000-0001-9802-9378
dc.contributor.authorDikmen, Hilal
dc.contributor.authorGoktas, Hamza
dc.contributor.authorDemirbas, Fatmanur
dc.contributor.authorKayacan, Selma
dc.contributor.authorIspirli, Humeyra
dc.contributor.authorArici, Muhammet
dc.contributor.authorTurker, Mustafa
dc.date.accessioned2024-10-04T18:52:31Z
dc.date.available2024-10-04T18:52:31Z
dc.date.issued2024
dc.departmentBayburt Üniversitesien_US
dc.description.abstractIn this study, Streptococcus thermophilus and Lactobacillus bulgaricus strains from traditional Turkish yoghurts were isolated, identified by 16S rRNA sequencing and genotypically 14 S. thermophilus and 6 L. bulgaricus strains were obtained as distinct strains by MLST analysis. Lactic acid production levels of the L. bulgaricus strains were higher than S. thermophilus strains. HPLC analysis showed that EPS monosaccharide composition of the strains mainly consisted of glucose and galactose. In general, all strains were found to be susceptible for antibiotics, except some strains were resistance to gentamicin and kanamycin. Apart from two strains of S. thermophilus, all strains displayed strong auto-aggregation level greater than 95% at 24 h incubation. S. thermophilus strains showed higher cell surface hydrophobicity than L. bulgaricus strains. This study demonstrated the isolation, identification, genotypic discrimination and techno-functional features of wild type yoghurt starter cultures which can potentially find place in industrial applications.en_US
dc.description.sponsorshipTUBITAK (Turkey) [116G024]en_US
dc.description.sponsorshipAcknowledgementsThis study was financially supported by TUBITAK (Turkey) with the grand number 116G024. Hilal Dikmen was supported by TUBITAK.en_US
dc.identifier.doi10.1007/s10068-023-01366-2
dc.identifier.endpage635en_US
dc.identifier.issn1226-7708
dc.identifier.issn2092-6456
dc.identifier.issue3en_US
dc.identifier.pmid38274192en_US
dc.identifier.scopus2-s2.0-85165265290en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage625en_US
dc.identifier.urihttps://doi.org/10.1007/s10068-023-01366-2
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3509
dc.identifier.volume33en_US
dc.identifier.wosWOS:001029741900001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherKorean Society Food Science & Technology-Kosfosten_US
dc.relation.ispartofFood Science and Biotechnologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectTurkish yoghurten_US
dc.subjectMLSTen_US
dc.subjectSen_US
dc.subjectthermophilus and Len_US
dc.subjectbulgaricus EPSen_US
dc.subjectProbiotic propertiesen_US
dc.titleMultilocus sequence typing of L. bulgaricus and S. thermophilus strains from Turkish traditional yoghurts and characterisation of their techno-functional rolesen_US
dc.typeArticleen_US

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