Fatih Ortakcı

Keyphrases

1. Cheese 100%
2. Lactobacillus 80%
3. Comparative Genomics 70%
4. Heterofermentative 65%
5. Lactic Acid Bacteria 60%
6. Cheddar Cheese 52%
7. Galactose 52%
8. Gas Formation 49%
9. Nonstarter Lactic Acid Bacteria 44%
10. Ribose 41%
11. Bacteriocin 40%
12. Fermented Foods 39%
13. Gastrointestinal Digestion 38%
14. Non-starters 35%
15. Lactic Acid 35%
16. Shalgam 35%
17. Genomic Characterization 32%
18. Prophage 32%
19. Bile 30%
20. Genetic Diversity 30%
21. Dairy 29%
22. CRISPR-Cas System 29%
23. Gas Production 26%
24. In Silico Analysis 26%
25. Lactobacillus Plantarum 26%
26. Probiotic Characteristics 26%
27. Transfer RNA (tRNA) 26%
28. Biotechnological Potential 26%
29. Receptor-binding Domain 25%
30. Clustered Regularly Interspaced Short Palindromic Repeats (CRISPR) 23%
31. IS Elements 23%
32. Salivaricin 22%
33. Health Benefits 21%
34. Probiotic Lactobacilli 19%
35. Cheddar 19%
36. Gastrointestinal System 19%
37. Lactis 19%
38. Growth Productions 18%
39. CRISPR-Cas 18%
40. Plasmid 18%
41. Genome Analysis 18%
42. Compound Growth 17%
43. Lactobacillus Species 17%
44. Pichia Kudriavzevii 17%
45. Lactobacillus Parabuchneri 17%
46. Polyphenol Oxidase 17%
47. COVID-19 17%
48. Total Phenolic Content 17%
49. Pulsed Electric Field Treatment 17%
50. Bile Juice 17%