Identification and characterization of lactic acid bacteria isolated from traditional cone yoghurt

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dc.authoridNizamlioglu, Mustafa/0000-0002-2104-784X
dc.authoridBostan, Kamil/0000-0001-7583-0066
dc.contributor.authorBostan, Kamil
dc.contributor.authorAlcay, Ayla Unver
dc.contributor.authorYalcin, Semiha
dc.contributor.authorVapur, Ufuk Eren
dc.contributor.authorNizamlioglu, Mustafa
dc.date.accessioned2024-09-11T19:50:13Z
dc.date.available2024-09-11T19:50:13Z
dc.date.issued2017
dc.departmentİstanbul Gelişim Üniversitesien_US
dc.description.abstractCone 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.en_US
dc.identifier.doi10.1007/s10068-017-0222-z
dc.identifier.endpage1632en_US
dc.identifier.issn1226-7708
dc.identifier.issn2092-6456
dc.identifier.issue6en_US
dc.identifier.pmid30263699en_US
dc.identifier.scopus2-s2.0-85040000719en_US
dc.identifier.startpage1625en_US
dc.identifier.urihttps://doi.org/10.1007/s10068-017-0222-z
dc.identifier.urihttps://hdl.handle.net/11363/7589
dc.identifier.volume26en_US
dc.identifier.wosWOS:000419153900017en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_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/openAccessen_US
dc.snmz20240903_Gen_US
dc.subjectConeen_US
dc.subjectCone yoghurten_US
dc.subjectLactic floraen_US
dc.subjectRT-PCRen_US
dc.titleIdentification and characterization of lactic acid bacteria isolated from traditional cone yoghurten_US
dc.typeArticleen_US

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