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  • Küçük Resim
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    Identification and characterization of lactic acid bacteria isolated from traditional cone yoghurt
    (Korean Society Food Science & Technology-Kosfost, 2017) Bostan, Kamil; Alcay, Ayla Unver; Yalcin, Semiha; Vapur, Ufuk Eren; Nizamlioglu, Mustafa
    Cone yoghurt is a yoghurt variety produced by adding only pine cones to milk without culture in a limited area of Turkey. The present study was conducted to identify and characterize lactic flora in traditional cone yoghurt. Morphological, cultural, physiological, biochemical, and genotypic characteristics were employed to identify lactic acid bacteria isolates from cones and cone yoghurts. Streptococcus salivarius subsp. thermophilus (S. thermophilus) and Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus) were obtained from both cones and yoghurts. Among the isolates, L. plantarum was frequently isolated except for these two bacteria (S. thermophilus and L. bulgaricus). The results indicate that the cone yoghurt has a mixed microflora contrary to the yoghurt produced by the addition of a starter culture and S. thermophilus, and L. bulgaricus in cone yoghurt originates from the pine cones.
  • Küçük Resim
    Öğe
    Possible Protein Sources for the Future
    (Sidas Medya Ajans Tanıtım Danışmanlık, 2018-08-05) Ünver Alçay, Ayla; Sağlam, Aysun; Yalçın, Semiha; Bostan, Kamil
    In parallel with the world population growth, the decrease in food sources, caused by global climate change, unplanned urbanization, unplanned industrialization and reduction of agricultural land etc., creates a high potentially risk about poor nutrition and hunger. This case has caused scientists to make researches about new food sources and alternative nutrients. Numerous processes and materials such as algae, edible insects, microbial proteins, microbial oils, in vitro meat, non-dairy and vegan milk and cheese, bio-fermentation technology have been proposed as alternatives by scientists. Besides being healthy of these foods, characteristics such as price, taste, shelf life will be decisive for their acceptance thereof by consumers. However, cultural, religious and social factors may be limiting on the alternative foods. Despite all, future generations will probably eat very different foods for nutrition that we consume today. In this study, it is aimed to give information about possible future alternative food sources and technologies, mainly on protein sources.