Diversity and functional characteristics of lactic acid bacteria from traditional kefir grains

Kübra Purutoğlu; Hümeyra İspirli; Mustafa Onur Yüzer; Hüseyin Serencam; Enes Dertli

doi:10.1111/1471-0307.12633

Diversity and functional characteristics of lactic acid bacteria from traditional kefir grains

Kübra Purutoğlu, Hümeyra İspirli, Mustafa Onur Yüzer, Hüseyin Serencam, Enes Dertli^*

^*Bu çalışma için yazışmadan sorumlu yazar

Bayburt University

Araştırma sonucu: Dergiye katkı › Makale › bilirkişi

31 Atıf (Scopus)

Özet

Traditional kefir grains were collected from distinct parts of Turkey, and their microbial profile was determined. A wide bacterial biota was observed formed by distinct lactic acid bacteria (LAB) in which Lactococcus lactis strains appeared to be dominant. Yeast species were also identified in kefir grains. Significant levels of antifungal and antibacterial activities were monitored in kefir isolates. All tested LAB produced an exopolysaccharide (EPS) containing glucose and galactose, and some strains formed a fructan-type EPS. Importantly, low levels of antibiotic resistance were observed among the kefir isolates.

Orijinal dil	İngilizce
Sayfa (başlangıç-bitiş)	57-66
Sayfa sayısı	10
Dergi	International Journal of Dairy Technology
Hacim	73
Basın numarası	1
DOI'lar	https://doi.org/10.1111/1471-0307.12633
Yayın durumu	Yayınlandı - 1 Şub 2020
Harici olarak yayınlandı	Evet

Bibliyografik not

Publisher Copyright:
© 2019 Society of Dairy Technology

BM SKH

Bu sonuç, aşağıdaki Sürdürülebilir Kalkınma Hedefine/Hedeflerine katkıda bulunur

Belgeye Erişim

10.1111/1471-0307.12633

Diğer Dosyalar ve Linkler

Link to publication in Scopus

Alıntı Yap

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abstract = "Traditional kefir grains were collected from distinct parts of Turkey, and their microbial profile was determined. A wide bacterial biota was observed formed by distinct lactic acid bacteria (LAB) in which Lactococcus lactis strains appeared to be dominant. Yeast species were also identified in kefir grains. Significant levels of antifungal and antibacterial activities were monitored in kefir isolates. All tested LAB produced an exopolysaccharide (EPS) containing glucose and galactose, and some strains formed a fructan-type EPS. Importantly, low levels of antibiotic resistance were observed among the kefir isolates.",

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author = "K{\"u}bra Purutoğlu and H{\"u}meyra İspirli and Y{\"u}zer, {Mustafa Onur} and H{\"u}seyin Serencam and Enes Dertli",

note = "Publisher Copyright: {\textcopyright} 2019 Society of Dairy Technology",

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doi = "10.1111/1471-0307.12633",

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AU - Purutoğlu, Kübra

AU - İspirli, Hümeyra

AU - Yüzer, Mustafa Onur

AU - Serencam, Hüseyin

AU - Dertli, Enes

PY - 2020/2/1

Y1 - 2020/2/1

N2 - Traditional kefir grains were collected from distinct parts of Turkey, and their microbial profile was determined. A wide bacterial biota was observed formed by distinct lactic acid bacteria (LAB) in which Lactococcus lactis strains appeared to be dominant. Yeast species were also identified in kefir grains. Significant levels of antifungal and antibacterial activities were monitored in kefir isolates. All tested LAB produced an exopolysaccharide (EPS) containing glucose and galactose, and some strains formed a fructan-type EPS. Importantly, low levels of antibiotic resistance were observed among the kefir isolates.

AB - Traditional kefir grains were collected from distinct parts of Turkey, and their microbial profile was determined. A wide bacterial biota was observed formed by distinct lactic acid bacteria (LAB) in which Lactococcus lactis strains appeared to be dominant. Yeast species were also identified in kefir grains. Significant levels of antifungal and antibacterial activities were monitored in kefir isolates. All tested LAB produced an exopolysaccharide (EPS) containing glucose and galactose, and some strains formed a fructan-type EPS. Importantly, low levels of antibiotic resistance were observed among the kefir isolates.

KW - Exopolysaccharides

KW - Functional roles

KW - Kefir grains

KW - Microbial diversity

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DO - 10.1111/1471-0307.12633

M3 - Article

AN - SCOPUS:85077937536

SN - 1364-727X

VL - 73

SP - 57

EP - 66

JO - International Journal of Dairy Technology

JF - International Journal of Dairy Technology

IS - 1

ER -

Diversity and functional characteristics of lactic acid bacteria from traditional kefir grains

Özet

Bibliyografik not

BM SKH

Belgeye Erişim

Diğer Dosyalar ve Linkler

Parmak izi

Alıntı Yap