TY  - JOUR
T1  - Molecular Characterization of Yogurt Bacteria Isolated from Beans and Lentils
AU  - Cay, Mesut
AU  - Kılıc, İbrahim Halil
AU  - Karagoz, İsik Didem
AU  - Koloren, Zeynep
AU  - Kurt, Bekir Siddik
AU  - Tonus, Sami Serhat
AU  - Ozaslan, Mehmet
PY  - 2018
DA  - August
JF  - The Eurasia Proceedings of Science Technology Engineering and Mathematics
JO  - EPSTEM
PB  - ISRES Publishing
WT  - DergiPark
SN  - 2602-3199
SP  - 254
EP  - 258
IS  - 2
LA  - en
AB  - As yogurt and similar fermented dairy products haveproved positive effects on human nutrition and health, its production andconsumption are rapidly increasing all over the world. However, effortscontinues to improve the production and quality of yogurt with variousproperties using new techniques. In Turkey production of yogurt form fermentedmilk is carried out using starter cultures imported from abroad. Lentil andbean  were inoculated into milk withoutUHT to obtain a first culture. Yogurt production was carried out using milkwithout UHT in the first culture. Fresh pure culture was obtained from theproduced yogurt and DNA's were isolated and stored. Molecular characterizationwas performed using 16s rRNA sequence analysis by  next-generation sequencing and MALDI-TOFmethods.In this study, we investigated whether or not the obtained bacteria aregood candidates to be yogurt starter cultures. This study is a preliminarystudy for the researchers who will work in this field and will shed light tothe scientific community.
KW  - Lentil
KW  - Beans
KW  - Yogurt
CR  - İşleten, M., 2006. Süt kaynaklı toz bileşenlerin yağsız yoğurdun kalite kriterleri üzerine etkisi. Çanakkale Onsekiz Mart Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi, Çanakkale
Lee, S.Y., Vedamuthu, E.R. and Waham, C.J. 1974. An agar medium for the differential enumeration of yogurt starter bacteria. J. or Milk, Food Tech., Vol. 37 (5); pp. 272-276.
Sanger, F., Nicklen, S. and Coulson, A.R. 1977. DNA Sequencing with chainterminating inhibitors. PNAS 74(12), 5463-5467.
Wahr, M.H. and Frank, J.F. 2004. Lactic Acid Bacteria, Standart methods for the examination of dairy products 17th Edition, NW, pp. 235-247, Washington.
UR  - https://dergipark.org.tr/en/pub/epstem/issue//455946
L1  - https://dergipark.org.tr/en/download/article-file/528327
ER  -