Research Article
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USE OF LACTOBACILLUS SPP. STRAINS WITH CHOLESTEROL-LOWERING EFFECTS AS STARTER CULTURE IN CHEESE

Year 2022, Volume: 47 Issue: 2, 266 - 276, 25.02.2022

Beste Fırıncıoğulları , Zübeyde Öner

https://doi.org/10.15237/gida.GD21141
Cited By: 3

Abstract

Many probiotic microorganisms are used in fermented dairy products. Lactic acid bacteria (LAB), which is the most widely used among these, plays an important role in lowering the serum cholesterol level. In this study, cholesterol assimilation abilities of the Lactobacillus spp. isolated from Tulum cheese were determined and total cholesterol assimilation percentages varied between 68.22% and 12.19%. Bile and acid resistance and bile salt deconjugation of LAB, which have high cholesterol assimilation ability, were examined and their definitions were made with MALDI TOF MS. Starter culture combinations were created with selected microorganisms and cheese were produced. The cholesterol assimilation abilities in cheese were determined by HPLC and aroma compounds production were determined by GC-MS during 90 days of storage. At the end of 90 days of storage, cholesterol assimilation was determined as 52.85% in 1st group cheese, 33.12% in 2nd group cheese and 30.02% in control cheese. It was determined 2.3 butanedione, acetoin, acetic acid, caprylic acid and ethanol as flavoring agents in cheese groups.

Keywords

lactic acid bacteria Lactobacillus spp. probiotics cholesterol cheese

Project Number

FYL-2020-7469

References

  • Abushelaibi, A., Al-Mahadin, S., El-Tarabily, K., Shah, N. P., Ayyash, M. (2017). Characterization of potential probiotic lactic acid bacteria isolated from camel milk. LWT - J Food Sci Technol, 79: 316–325. https://doi.org/10.1016/j.lwt.2017.01.041
  • Ait Seddik, H., Bendali, F., Cudennec, B., Drider, D. (2017). Anti-pathogenic and probiotic attributes of Lactobacillus salivarius and Lactobacillus plantarum strains isolated from feces of Algerian infants and adults. Res Microbiol, 168(3): 244–254. https://doi.org/10.1016/j.resmic.2016.12.003
  • Albano, C., Morandi, S., Silvetti, T., Casiraghi, M. C., Manini, F., Brasca, M. (2018). Lactic acid bacteria with cholesterol-lowering properties for dairy applications: In vitro and in situ activity. J Dairy Sci, 101(12): 10807–10818. https://doi.org/10.3168/jds.2018-15096
  • Albuquerque, T. G., Oliveira, M. B. P. P., Sanches-Silva, A., Costa, H. S. (2016). Cholesterol determination in foods: Comparison between high performance and ultra-high performance liquid chromatography. Food Chem , 193: 18–25. https://doi.org/10.1016/j.foodchem.2014.09.109
  • Bhat, B., Bajaj, B. K. (2020). Multifarious cholesterol lowering potential of lactic acid bacteria equipped with desired probiotic functional attributes. 3 Biotech, 10(5), 1–16. https://doi.org/10.1007/s13205-020-02183-8
  • Capozzi, V., Lonzarich, V., Khomenko, L., Cappellin, L., Navarini, L., Biasioli, F. (2020). Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS. Molecules, 25(5): 1–14. https://doi.org/10.3390/molecules25051242
  • Choi, E. A., Chang, H. C. (2015a). Cholesterol-lowering effects of a putative probiotic strain Lactobacillus plantarum EM isolated from kimchi. LWT-Food Sci Technol, 62(1): 210–217. https://doi.org/10.1016/j.lwt.2015.01.019
  • Choi, S. B., Lew, L. C., Yeo, S. K., Parvathy, S. N., Liong, M. T. (2015b). Probiotics and the BSH-related cholesterol lowering mechanism: A Jekyll and Hyde scenario. Crit Rev Biotechnol, 35(3): 392–401. https://doi.org/10.3109/07388551.2014.889077
  • Clarke, G., J. F. Cryan, T. G. Dinan, and E. M. Quigley. (2012). Review article: Probiotics for the treatment of irritable bowel syn-dromeFocus on lactic acid bacteria. Aliment. Pharmacol. Ther. 35:403–413
  • Delgado, F. J., González-Crespo, J., Cava, R., Ramírez, R. (2011). Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME-GC-MS. Food Chem , 129(3): 1156–1163. https://doi.org/10.1016/j.foodchem.2011.05.096
  • Hernández-Gómez, J. G., López-Bonilla, A., Trejo-Tapia, G., Ávila-Reyes, S. V., Jiménez-Aparicio, A. R., Hernández-Sánchez, H. (2021). In vitro bile salt hydrolase (Bsh) activity screening of different probiotic microorganisms. Foods, 10(3): 1–10. https://doi.org/10.3390/foods10030674
  • Jeong, J. H., C. Y. Lee, and D. K. Chung. (2016). Probiotic lactic acid bacteria and skin health. Crit. Rev. Food Sci. Nutr. 56:2331–2337
  • Jitpakdee, J., Kantachote, D., Kanzaki, H., Nitoda, T. (2020). Selected probiotic lactic acid bacteria isolated from fermented foods for functional milk production: Lower cholesterol with more beneficial compounds. LWT Food Sci Technol, 135(2021), 110061. https://doi.org/10.1016/j.lwt.2020.110061
  • Kahraman, M., Karahan Çakmakçı, A. G., Terzioğlu, M. E. (2020). Probiyotik Özellik gösteren bazı Laktik Asit Bakterileri ve Mayaların Tümör Baskılayıcı Etkilerinin Araştırılması. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi, Isparta, Türkiye,198 s.
  • Kanmani, P., R. Satish Kumar, N. Yuvaraj, K. A. Paari, V. Pattuku-mar, and V. Arul. (2013). Probiotics and its functionally valuable products A review. Crit. Rev. Food Sci. Nutr. 53:641–658
  • Kostelac, D., Vrdoljak, M., Markov, K., Delaš, I., Jug, T., Kljusurić, J. G., Jakopović, Ž., Čanak, I., Jelić, M., Frece, J. (2020). SPME-GC-MS and multivariate analysis of sensory properties of cheese in a sack matured with probiotic starter cultures. Food Technol Biotechnol, 58(2), 128–137. https://doi.org/10.17113/ftb.58.02.20.6439
  • Kumar, M., Nagpal, R., Kumar, R., Hemalatha, R., Verma, V., Kumar, A., Chakraborty, C., Singh, B., Marotta, F., Jain, S., Yadav, H. (2012). Cholesterol-lowering probiotics as potential biotherapeutics for metabolic diseases. J Diabetes Research, 2012: 1-14. https://doi.org/10.1155/2012/902917
  • Liong, M. T., and N. P. Shah. (2005). Optimization of cholesterol remov-al by probiotics in the presence of prebiotics by using a response surface method. Appl. Environ. Microbiol. 71:1745–1753.
  • Ma, C., Zhang, S., Lu, J., Zhang, C., Pang, X., Lv, J. (2019). Screening for cholesterol-lowering probiotics from lactic acid bacteria isolated from corn silage based on three hypothesized pathways. Intl J Molecular Sci, 20(9): 1–13. https://doi.org/10.3390/ijms20092073
  • Nguyen, T. D. T., Kang, J. H., Lee, M. S. (2007). Characterization of Lactobacillus plantarum PH04, a potential probiotic bacterium with cholesterol-lowering effects. Int J Food Microbiol, 113(3): 358–361. https://doi.org/10.1016/j.ijfoodmicro.2006.08.015
  • Öner, Ö., Aslım, B. (2012). Bifidobacterium ve Lactobacillus cinsi Bakterilerin Kolesterol Giderimi Özellikleri ile Safra Tuzu Hidrolaz (BSH) Enzim Aktiviteinin ve Geninin Araştırılması. Gazi Üniversitesi Fen Bilimleri Enstitüsü Biyoloji Anabilim Dalı, Yüksek Lisans Tezi, Ankara, Türkiye, 69 s.
  • Öner, Z., Aloğlu, H. (2005). Bazı Laktik Asit Bakterilerinin Kullanılması ile Kolesterolün Azaltılması. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Isparta, Türkiye, 67 s.
  • Ooi, L. G., Liong, M. T. (2010). Cholesterol-lowering effects of probiotics and prebiotics: A review of in Vivo and in Vitro Findings. Int J Molecular Sci, 11(6): 2499–2522. https://doi.org/10.3390/ijms11062499
  • Pereira, D. I. A., Gibson, G. R. (2002). Cholesterol assimilation by lactic acid bacteria and bifidobacteria isolated from the human gut. Appl Environ Microbiol, 68(9): 4689–4693. https://doi.org/10.1128/AEM.68.9.4689-4693.2002
  • Pisano, M. B., Rosa, A., Putzu, D., Cesare Marincola, F., Mossa, V., Viale, S., Fadda, M. E., Cosentino, S. (2020). Influence of Autochthonous Putative Probiotic Cultures on Microbiota, Lipid Components and Metabolome of Caciotta Cheese. Food Microbiol, 11: 1-19. https://doi.org/10.3389/fmicb.2020.583745
  • Puska, P., S. Mendis, B. Norrving, and World Health Organization. (2011). Global Atlas on Cardiovascular Disease Prevention and Con-trol. World Health Organization, Geneva, Switzerland.
  • Rudel, L. L., Morris, M. D. (1973). Determination of cholesterol using o phthalaldehyde. J Lipid Res, 14(3): 364–366.
  • Sezen Demirci, F., Koçak, C. (2012). Beyaz Peynirde Aroma Profilinin Karakterizasyonu. Ankara Üniversitesi Fen Bilimleri Enstitüsü Süt Teknolojisi Anabilim Dalı, Ankara, Türkiye, 114 s.
  • Turhan, İ., Öner, Z. (2012). Kaşar Peyniri Üretimi için Starter Kültür İzolasyonu ve İzolatların FTIR Spektroskopisi ile Tanısının Yapılması. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Isparta , Türkiye, 112 s.
  • Walker, D. K., Gilliland, S. E. (1993). Relationships Among Bile Tolerance, Bile Salt Deconjugation, and Assimilation of Cholesterol by Lactobacillus acidophilus. J Dairy Sci, 76(4): 956–961. https://doi.org/10.3168/jds.S0022-0302(93)77422-6
  • Zhang, T., Yuan, D., Xie, J., Lei, Y., Li, J., Fang, G., Tian, L., Liu, J., Cui, Y., Zhang, M., Xiao, Y., Xu, Y., Zhang, J., Zhu, M., Zhan, S., Li, S. (2019). Evolution of the Cholesterol Biosynthesis Pathway in Animals. Mol Biol Evol, 36(11): 2548–2556. https://doi.org/10.1093/molbev/msz167

KOLESTEROL DÜŞÜRÜCÜ ETKİLERE SAHİP LACTOBACILLUS SPP. SUŞLARININ PEYNİRDE BAŞLATICI KÜLTÜR OLARAK KULLANIMI

Year 2022, Volume: 47 Issue: 2, 266 - 276, 25.02.2022

Beste Fırıncıoğulları , Zübeyde Öner

https://doi.org/10.15237/gida.GD21141
Cited By: 3

Abstract

Fermente süt ürünlerinde çok sayıda probiyotik mikroorganizma kullanılmaktadır. Bunlar içerisinde en yaygın olarak kullanılan laktik asit bakterileri (LAB), serum kolesterol seviyesinin düşürülmesinde önemli rol oynamaktadır. Bu çalışmada tulum peynirinden izole edilmiş Lactobacillus spp. suşlarının kolesterol asimilasyon yetenekleri belirlenmiş ve toplam kolesterol asimilasyonu %12.19 ile %68.22 arasında değişim göstermiştir. Kolesterol asimilasyon yeteneği yüksek olan LAB’ların safra ve asit dayanımları safra tuzu dekonjugasyonları incelenmiş ve MALDI TOF MS ile tanımlamaları yapılmıştır. Bunlar arasından seçilen mikroorganizmalarla başlangıç kültür kombinasyonları oluşturulmuş ve bu kombinasyonlardan peynir üretimleri gerçekleştirilmiştir. Peynir gruplarının 90 günlük depolama süresince ticari başlangıç kültürü ile üretilen kontrol peynirine kıyasla kolesterol asimilasyon yeteneklerindeki değişim HPLC ile aroma maddeleri üretimleri GC-MS ile belirlenmiştir. 90 günlük depolamanın sonunda kolesterol asimilasyonu 1. grup peynirde %52.85, 2. grup peynirde %33.12 ve kontrol peynirinde %30.02 olarak tespit edilmiştir. Çoğunlukla peynirde aroma maddesi olarak 2.3 bütandion, asetoin, asetik asit, kaprilik asit ve etanol olduğu belirlenmiştir.

Keywords

laktik asit bakterileri Lactobacillus spp. probiyotikler kolesterol peynir

Supporting Institution

Süleyman Demirel Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Project Number

FYL-2020-7469

Thanks

Bu çalışma Süleyman Demirel Üniversitesi Bilimsel Araştırma Projeleri tarafından FYL-2020-7469 no’lu proje ile desteklenmiştir. Desteklerinden dolayı teşekkür ederiz.

References

  • Abushelaibi, A., Al-Mahadin, S., El-Tarabily, K., Shah, N. P., Ayyash, M. (2017). Characterization of potential probiotic lactic acid bacteria isolated from camel milk. LWT - J Food Sci Technol, 79: 316–325. https://doi.org/10.1016/j.lwt.2017.01.041
  • Ait Seddik, H., Bendali, F., Cudennec, B., Drider, D. (2017). Anti-pathogenic and probiotic attributes of Lactobacillus salivarius and Lactobacillus plantarum strains isolated from feces of Algerian infants and adults. Res Microbiol, 168(3): 244–254. https://doi.org/10.1016/j.resmic.2016.12.003
  • Albano, C., Morandi, S., Silvetti, T., Casiraghi, M. C., Manini, F., Brasca, M. (2018). Lactic acid bacteria with cholesterol-lowering properties for dairy applications: In vitro and in situ activity. J Dairy Sci, 101(12): 10807–10818. https://doi.org/10.3168/jds.2018-15096
  • Albuquerque, T. G., Oliveira, M. B. P. P., Sanches-Silva, A., Costa, H. S. (2016). Cholesterol determination in foods: Comparison between high performance and ultra-high performance liquid chromatography. Food Chem , 193: 18–25. https://doi.org/10.1016/j.foodchem.2014.09.109
  • Bhat, B., Bajaj, B. K. (2020). Multifarious cholesterol lowering potential of lactic acid bacteria equipped with desired probiotic functional attributes. 3 Biotech, 10(5), 1–16. https://doi.org/10.1007/s13205-020-02183-8
  • Capozzi, V., Lonzarich, V., Khomenko, L., Cappellin, L., Navarini, L., Biasioli, F. (2020). Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS. Molecules, 25(5): 1–14. https://doi.org/10.3390/molecules25051242
  • Choi, E. A., Chang, H. C. (2015a). Cholesterol-lowering effects of a putative probiotic strain Lactobacillus plantarum EM isolated from kimchi. LWT-Food Sci Technol, 62(1): 210–217. https://doi.org/10.1016/j.lwt.2015.01.019
  • Choi, S. B., Lew, L. C., Yeo, S. K., Parvathy, S. N., Liong, M. T. (2015b). Probiotics and the BSH-related cholesterol lowering mechanism: A Jekyll and Hyde scenario. Crit Rev Biotechnol, 35(3): 392–401. https://doi.org/10.3109/07388551.2014.889077
  • Clarke, G., J. F. Cryan, T. G. Dinan, and E. M. Quigley. (2012). Review article: Probiotics for the treatment of irritable bowel syn-dromeFocus on lactic acid bacteria. Aliment. Pharmacol. Ther. 35:403–413
  • Delgado, F. J., González-Crespo, J., Cava, R., Ramírez, R. (2011). Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME-GC-MS. Food Chem , 129(3): 1156–1163. https://doi.org/10.1016/j.foodchem.2011.05.096
  • Hernández-Gómez, J. G., López-Bonilla, A., Trejo-Tapia, G., Ávila-Reyes, S. V., Jiménez-Aparicio, A. R., Hernández-Sánchez, H. (2021). In vitro bile salt hydrolase (Bsh) activity screening of different probiotic microorganisms. Foods, 10(3): 1–10. https://doi.org/10.3390/foods10030674
  • Jeong, J. H., C. Y. Lee, and D. K. Chung. (2016). Probiotic lactic acid bacteria and skin health. Crit. Rev. Food Sci. Nutr. 56:2331–2337
  • Jitpakdee, J., Kantachote, D., Kanzaki, H., Nitoda, T. (2020). Selected probiotic lactic acid bacteria isolated from fermented foods for functional milk production: Lower cholesterol with more beneficial compounds. LWT Food Sci Technol, 135(2021), 110061. https://doi.org/10.1016/j.lwt.2020.110061
  • Kahraman, M., Karahan Çakmakçı, A. G., Terzioğlu, M. E. (2020). Probiyotik Özellik gösteren bazı Laktik Asit Bakterileri ve Mayaların Tümör Baskılayıcı Etkilerinin Araştırılması. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi, Isparta, Türkiye,198 s.
  • Kanmani, P., R. Satish Kumar, N. Yuvaraj, K. A. Paari, V. Pattuku-mar, and V. Arul. (2013). Probiotics and its functionally valuable products A review. Crit. Rev. Food Sci. Nutr. 53:641–658
  • Kostelac, D., Vrdoljak, M., Markov, K., Delaš, I., Jug, T., Kljusurić, J. G., Jakopović, Ž., Čanak, I., Jelić, M., Frece, J. (2020). SPME-GC-MS and multivariate analysis of sensory properties of cheese in a sack matured with probiotic starter cultures. Food Technol Biotechnol, 58(2), 128–137. https://doi.org/10.17113/ftb.58.02.20.6439
  • Kumar, M., Nagpal, R., Kumar, R., Hemalatha, R., Verma, V., Kumar, A., Chakraborty, C., Singh, B., Marotta, F., Jain, S., Yadav, H. (2012). Cholesterol-lowering probiotics as potential biotherapeutics for metabolic diseases. J Diabetes Research, 2012: 1-14. https://doi.org/10.1155/2012/902917
  • Liong, M. T., and N. P. Shah. (2005). Optimization of cholesterol remov-al by probiotics in the presence of prebiotics by using a response surface method. Appl. Environ. Microbiol. 71:1745–1753.
  • Ma, C., Zhang, S., Lu, J., Zhang, C., Pang, X., Lv, J. (2019). Screening for cholesterol-lowering probiotics from lactic acid bacteria isolated from corn silage based on three hypothesized pathways. Intl J Molecular Sci, 20(9): 1–13. https://doi.org/10.3390/ijms20092073
  • Nguyen, T. D. T., Kang, J. H., Lee, M. S. (2007). Characterization of Lactobacillus plantarum PH04, a potential probiotic bacterium with cholesterol-lowering effects. Int J Food Microbiol, 113(3): 358–361. https://doi.org/10.1016/j.ijfoodmicro.2006.08.015
  • Öner, Ö., Aslım, B. (2012). Bifidobacterium ve Lactobacillus cinsi Bakterilerin Kolesterol Giderimi Özellikleri ile Safra Tuzu Hidrolaz (BSH) Enzim Aktiviteinin ve Geninin Araştırılması. Gazi Üniversitesi Fen Bilimleri Enstitüsü Biyoloji Anabilim Dalı, Yüksek Lisans Tezi, Ankara, Türkiye, 69 s.
  • Öner, Z., Aloğlu, H. (2005). Bazı Laktik Asit Bakterilerinin Kullanılması ile Kolesterolün Azaltılması. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Isparta, Türkiye, 67 s.
  • Ooi, L. G., Liong, M. T. (2010). Cholesterol-lowering effects of probiotics and prebiotics: A review of in Vivo and in Vitro Findings. Int J Molecular Sci, 11(6): 2499–2522. https://doi.org/10.3390/ijms11062499
  • Pereira, D. I. A., Gibson, G. R. (2002). Cholesterol assimilation by lactic acid bacteria and bifidobacteria isolated from the human gut. Appl Environ Microbiol, 68(9): 4689–4693. https://doi.org/10.1128/AEM.68.9.4689-4693.2002
  • Pisano, M. B., Rosa, A., Putzu, D., Cesare Marincola, F., Mossa, V., Viale, S., Fadda, M. E., Cosentino, S. (2020). Influence of Autochthonous Putative Probiotic Cultures on Microbiota, Lipid Components and Metabolome of Caciotta Cheese. Food Microbiol, 11: 1-19. https://doi.org/10.3389/fmicb.2020.583745
  • Puska, P., S. Mendis, B. Norrving, and World Health Organization. (2011). Global Atlas on Cardiovascular Disease Prevention and Con-trol. World Health Organization, Geneva, Switzerland.
  • Rudel, L. L., Morris, M. D. (1973). Determination of cholesterol using o phthalaldehyde. J Lipid Res, 14(3): 364–366.
  • Sezen Demirci, F., Koçak, C. (2012). Beyaz Peynirde Aroma Profilinin Karakterizasyonu. Ankara Üniversitesi Fen Bilimleri Enstitüsü Süt Teknolojisi Anabilim Dalı, Ankara, Türkiye, 114 s.
  • Turhan, İ., Öner, Z. (2012). Kaşar Peyniri Üretimi için Starter Kültür İzolasyonu ve İzolatların FTIR Spektroskopisi ile Tanısının Yapılması. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Isparta , Türkiye, 112 s.
  • Walker, D. K., Gilliland, S. E. (1993). Relationships Among Bile Tolerance, Bile Salt Deconjugation, and Assimilation of Cholesterol by Lactobacillus acidophilus. J Dairy Sci, 76(4): 956–961. https://doi.org/10.3168/jds.S0022-0302(93)77422-6
  • Zhang, T., Yuan, D., Xie, J., Lei, Y., Li, J., Fang, G., Tian, L., Liu, J., Cui, Y., Zhang, M., Xiao, Y., Xu, Y., Zhang, J., Zhu, M., Zhan, S., Li, S. (2019). Evolution of the Cholesterol Biosynthesis Pathway in Animals. Mol Biol Evol, 36(11): 2548–2556. https://doi.org/10.1093/molbev/msz167
There are 31 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Research Article
Authors

Beste Fırıncıoğulları 0000-0001-5209-6970

Zübeyde Öner 0000-0003-2557-0731

Project Number FYL-2020-7469
Publication Date February 25, 2022
Published in Issue Year 2022 Volume: 47 Issue: 2

Cite

APA Fırıncıoğulları, B., & Öner, Z. (2022). KOLESTEROL DÜŞÜRÜCÜ ETKİLERE SAHİP LACTOBACILLUS SPP. SUŞLARININ PEYNİRDE BAŞLATICI KÜLTÜR OLARAK KULLANIMI. Gıda, 47(2), 266-276. https://doi.org/10.15237/gida.GD21141
AMA Fırıncıoğulları B, Öner Z. KOLESTEROL DÜŞÜRÜCÜ ETKİLERE SAHİP LACTOBACILLUS SPP. SUŞLARININ PEYNİRDE BAŞLATICI KÜLTÜR OLARAK KULLANIMI. The Journal of Food. February 2022;47(2):266-276. doi:10.15237/gida.GD21141
Chicago Fırıncıoğulları, Beste, and Zübeyde Öner. “KOLESTEROL DÜŞÜRÜCÜ ETKİLERE SAHİP LACTOBACILLUS SPP. SUŞLARININ PEYNİRDE BAŞLATICI KÜLTÜR OLARAK KULLANIMI”. Gıda 47, no. 2 (February 2022): 266-76. https://doi.org/10.15237/gida.GD21141.
EndNote Fırıncıoğulları B, Öner Z (February 1, 2022) KOLESTEROL DÜŞÜRÜCÜ ETKİLERE SAHİP LACTOBACILLUS SPP. SUŞLARININ PEYNİRDE BAŞLATICI KÜLTÜR OLARAK KULLANIMI. Gıda 47 2 266–276.
IEEE B. Fırıncıoğulları and Z. Öner, “KOLESTEROL DÜŞÜRÜCÜ ETKİLERE SAHİP LACTOBACILLUS SPP. SUŞLARININ PEYNİRDE BAŞLATICI KÜLTÜR OLARAK KULLANIMI”, The Journal of Food, vol. 47, no. 2, pp. 266–276, 2022, doi: 10.15237/gida.GD21141.
ISNAD Fırıncıoğulları, Beste - Öner, Zübeyde. “KOLESTEROL DÜŞÜRÜCÜ ETKİLERE SAHİP LACTOBACILLUS SPP. SUŞLARININ PEYNİRDE BAŞLATICI KÜLTÜR OLARAK KULLANIMI”. Gıda 47/2 (February2022), 266-276. https://doi.org/10.15237/gida.GD21141.
JAMA Fırıncıoğulları B, Öner Z. KOLESTEROL DÜŞÜRÜCÜ ETKİLERE SAHİP LACTOBACILLUS SPP. SUŞLARININ PEYNİRDE BAŞLATICI KÜLTÜR OLARAK KULLANIMI. The Journal of Food. 2022;47:266–276.
MLA Fırıncıoğulları, Beste and Zübeyde Öner. “KOLESTEROL DÜŞÜRÜCÜ ETKİLERE SAHİP LACTOBACILLUS SPP. SUŞLARININ PEYNİRDE BAŞLATICI KÜLTÜR OLARAK KULLANIMI”. Gıda, vol. 47, no. 2, 2022, pp. 266-7, doi:10.15237/gida.GD21141.
Vancouver Fırıncıoğulları B, Öner Z. KOLESTEROL DÜŞÜRÜCÜ ETKİLERE SAHİP LACTOBACILLUS SPP. SUŞLARININ PEYNİRDE BAŞLATICI KÜLTÜR OLARAK KULLANIMI. The Journal of Food. 2022;47(2):266-7.

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