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LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ZN541 VE STREPTOCOCCUS THERMOPHILUS Z1052 SUŞLARINDA BETA GALAKTOZİDAZ AKTİVİTESİ VE OPTİMİZASYON

Year 2021, Volume: 46 Issue: 6, 1331 - 1342, 15.10.2021
https://doi.org/10.15237/gida.GD21059

Abstract

Çalışmada, 31 Lactobacillus delbrueckii subsp. bulgaricus ve 34 Streptococcus thermophilus bakteri kültürlerinde, o-nitrofenil-beta-D-galaktosit (o-NPG) substrat olarak kullanılarak, β-galaktosidaz enzim ve spesifik aktiviteleri taranmıştır. L. delbrueckii subsp. bulgaricus suşları 0.186-6.500 U/mg arasında spesifik aktivite gösterirken, S. thermophilus suşları 0.172-5.064 U/mg arasında spesifik aktivite göstermiştir. L. delbrueckii subsp. bulgaricus ZN541 (6.500 U/mg) ve S. thermophilus Z1052 (5.064 U/mg) suşlarının yüksek spesifik aktivite yeteneğine sahip oldukları tespit edilmiştir. Yüksek spesifik β-galaktozidaz aktivitesi gösteren ZN541 ve Z1052 suşları seçilerek, farklı koşulların (pH, sıcaklık, laktoz konsantrasyonu ve fermantasyon süresi) bu suşlara ait β-galaktozidaz enzimlerin aktivitelerine etkileri belirlenmiştir. ZN541 suşunda optimum enzim aktivitesi için gereken pH’ın 6.2, sıcaklığın 42°C, laktoz konsantrasyonunun %2 ve fermantasyon süresinin 24 saat olduğu tespit edilmiştir. Z1052 suşunda ise optimum enzim aktivitesi için gereken pH’ın 6.8, sıcaklığın 42°C, laktoz konsantrasyonun %4 ve fermantasyon süresinin 24 saat olduğu belirlenmiştir.

References

  • 1. Alves, F., Filho, F., Medeiros Burkert, J., Kalil, S. (2010). Maximization of β-Galactosidase production: A simultaneous ınvestigation of agitation and aeration effects. Appl Biochem Biotech, 160: 1528–1539.
  • 2. Carević, M., Vukašinović-Sekulić, M., Grbavčić, S., Stojanović, M., Mihailović, M. Dimitrijević, A., Bezbradica, D. (2015). Optimization of β-galactosidase production from lactic acid bacteria. Chem Ind, 69 (3): 305–312.
  • 3. Das, S., Mishra B.K., Hati, S. (2020). Effect of nutritional factors on growth behaviour, proteolytic, β-glucosidase and β-galactosidase activities of Lactobacillus cultures during soy-drink fermentation. Curr Res Nut Food Sci, 8 (3): 877-888.
  • 4. Delgado-Fernandez, P., Plaza-Vinuesa, L., Lizasoain-Sánchez, S., de las Rivas, B., Muñoz, R., Jimeno, M.L., García-Doyagüez, E., Moreno, F.J., Corzo, N. (2020). Hydrolysis of lactose and transglycosylation of selected sugar alcohols by LacA β‑galactosidase from Lactobacillus plantarum WCFS1. J Agric Food Chem, 68: 7040−7050.
  • 5. Deng, Y., Xu, M., Ji, D., Agyei, D. (2020) Optimization of β-galactosidase production by batch cultures of Lactobacillus leichmannii 313 (ATCC 7830). Fermentation, 6: 27.
  • 6. Gobinath, D. and Prapulla, S.G. (2015). Transgalactosylating β-galactosidase from probiotic Lactobacillus plantarum MCC2156: Production and permeabilization for use as whole cell biocatalyst. J Food Sci Technol, 52: 6003–6009.
  • 7. Gomaa, E.Z. (2018). Beta-galactosidase from Lactobacillus delbrueckii and Lactobacillus reuteri: Optimization, characterization and formation of galactooligosaccharides. Indian J Biotechnol, 17 (3): 407-415.
  • 8. Hsu, C.A., Yu, R.C., Chou, C.C. (2005). Production of β-galactosidase by Bifidobacteria as influenced by various culture conditions. Int J Food Microbiol, 104 (2): 197– 206.
  • 9. Ibrahim, A.H. (2018). Enhancement of β-galactosidase activity of lactic acid bacteria in fermented camel milk. J Food Agric, 30(4): 256-267.
  • 10. Inchaurrondo, V.A., Flores, M.V., Voget, C.E. (1998). Growth and β-galactosidase synthesis in aerobic chemostat cultures of Kluyveromyces lactis. J Ind Microbiol Biotechnol, 20: 291–298.
  • 11. Ismail, S.A.A., El-Mohamady, Y., Helmy, W.A., Abou-Romia, R., Hashem, A.M. (2010). Cultural condition affecting the growth and production of β-galactosidase by Lactobacillus acidophilus NRRL 4495. Aust J Basic Appl Sci, 4 (10): 5051-5058.
  • 12. Kara F. (2004). Release and characterization of beta-galactosidase from Lactobacillus plantarum. M.C. Thesis, Department of Biotechnology, Middle East Technical University, 89p.
  • 13. Kılıç, Y. (2013). Lactobacillus ve Bifidobacterium cinsi bakterilerin beta galaktosidaz enzim aktiviteleri. Gazi Üniversitesi Fen Bilimleri Enstitüsü Biyoloji Anabilim Dalı Yüksek Lisans Tezi, Ankara, Türkiye, 103 s.
  • 14. Kılıç, Y., Yüksekdağ, Z.N., Yüksekdağ, H. (2014). Lactobacillus ve Bifidobacterium cinsi bakterilerin beta galaktosidaz enzim aktivitelerinin belirlenmesi. GIDA, 39 (4): 211-218.
  • 15. Kim, J.W. and Rajagopal, S.N. (2000) Isolation and characterization of β-galactosidase from Lactobacillus crispatus. Folia Microbiol, 45: 29–34.
  • 16. Kittibunchakul, S., van Leeuwen, S.S., Dijkhuizen, L., Haltrich, D., Nguyen. T.H. (2020). Structural comparison of different galacto-oligosaccharide mixtures formed by β‑Galactosidases from Lactic Acid Bacteria and Bifidobacteria. J Agric Food Chem, 68: 4437−4446.
  • 17. Mahadevaiah, S., Basavaiah, R., Parida, M., Batra, H.V. (2020). Optimal production of β-galactosidase from Lactobacillus fermentum for the synthesis of prebiotic galactooligosaccharides (GOS). J Pure Appl Microbiol, 14(4): 2769-2780.
  • 18. Makwana, S., Hati, S., Parmar, H., Aparnathi, K.D. (2017). Process optimization for the production of β-galactosidase using potential Lactobacillus cultures. Int J Curr Microbiol App Sci, 6(8): 1454-1469.
  • 19. Mozumder, N.H.M.R., Akhtaruzzaman, M., Bakr, M.A., Tuj-Zohra, F. (2012). Study on isolation and partial purification of lactase (β-galactosidase) enzyme from Lactobacillus bacteria ısolated from yogurt. J Sci Res, 4 (1): 239-249.
  • 20. Murad, H.A., Refaea, R.I., Aly, E.M. (2011). Utilization of UF-permeate for production of β-galactosidase by Lactic Acid Bacteria. Pol J Microbiol, 60: 139–144.
  • 21. Özkan, E.R., Demirci, T, Öztürk, H.İ., Akına, N. (2020). Screening Lactobacillus strains from artisanal Turkish goatskin casing Tulum cheeses produced by nomads via molecular and in vitro probiotic characteristics. J Sci Food Agric, https://doi.org/10.1002/jsfa.10909.
  • 22. Panesar, P.S., Kumari, S., Panesar, R. (2010). Potential applications of immobilized β-galactosidase in food processing industries. Enzyme Res, 473137.
  • 23. Princely, S., Basha, N.S., Kirubakaran, J.J., Dhanaraju, M.D. (2013). Biochemical characterization, partial purification, and production of an intracellular beta-galactosidase from Streptococcus thermophilus grown in whey. Eur J Exp Biol, 3(2): 242-251.
  • 24. Serin, B ve Akcan, N. (2019). Katı faz fermantasyon tekniği ile Bacillus circulans ATCC 4516’dan ekstrasellüler β-galaktosidaz üretimi. KSU J Agric Nat, 22(3): 480-486.
  • 25. Shah, N.P. and Otieno, D.O. (2007). Endogenous β-glucosidase and β-galactosidase activities from selected probiotic microorganisms and their role in isoflavone biotransformation in soymilk. J Appl Microbiol, 103 (4): 910-917.
  • 26. Son, S.H., Jeon, H.L., Jeon, E.B., Lee, N.K., Park, Y.S., Kang, D.K., Paik, H.D. (2017). Potential probiotic Lactobacillus plantarum Ln4 from kimchi: Evaluation of β-galactosidase and antioxidant activities. LWT-Food Sci Technol, 85: 181-186.
  • 27. Ustok, F.I., Tari, C., Harsa, S. (2010). Biochemical and thermal properties of β-galactosidase enzymes produced by artisanal yoghurt cultures. Food Chem, 119: 1114–1120.
  • 28. Venkateswarulu, T.C., Prabhakar, K.V., Kumar, R.B. (2017). Optimization of nutritional components of medium by response surface methodology for enhanced production of lactase. 3 Biotech, 7: 202.
  • 29. Wheatley, R.W., Lo, S., Jancewicz, L.J., Dugdale, M.L., Huber, R.E. (2013). Structural explanation for allolactose (lac operon inducer) synthesis by lacz-galactosidase and the evolutionary relationship between allolactose synthesis and the lac repressor. J Biol Chem, 288: 12993–13005.
  • 30. Xin, Y., Guo, T., Zhang, Y., Wu, J., Kong, J. (2019). A new β-galactosidase extracted from the infant feces with high hydrolytic and transgalactosylation activity. Appl Microbiol Biotechnol, 103(20): 8439-8448.
  • 31. Yu, P., Li, N., Geng, M., Liu, Z., Liu X., Zhang, H., Zhao, J., Zhang, H., Chen W. (2020). Lactose utilization of Streptococcus thermophilus and correlations with β-galactosidase and urease. J Dairy Sci, 103 (1), 166–171.
  • 32. Zhang, H., Li, W, Rui, X., Sun, X., Dong, M. (2013). Lactobacillus plantarum 70810 from Chinese paocai as a potential source of β-galactosidase for prebiotic galactooligosaccharides synthesis. Eur Food Res Technol, 236: 817–826.
  • 33. Zhang, W., Wang, C., Huang, C.Y., Yu, Q., Liu, H.C., Zhang, C.W., Pei, X.F., Xu, X., Wang, G.Q. (2012). Analysis of β-galactosidase production and their genes of two strains of Lactobacillus bulgaricus. Biotechnol Lett, 34 (6): 1067-1071.

BETA GALACTOSIDASE ACTIVITY IN LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ZN541 AND STREPTOCOCCUS THERMOPHILUS Z1052 STRAINS AND OPTIMIZATION

Year 2021, Volume: 46 Issue: 6, 1331 - 1342, 15.10.2021
https://doi.org/10.15237/gida.GD21059

Abstract

In this study, thirty-one Lactobacillus delbrueckii subsp. bulgaricus and thirty-four Streptococcus thermophilus were screened for β-galactosidase enzyme activities and specific activities. The β-galactosidase enzyme activities were determined by using o-nitrophenyl-beta-D-galactopyranoside (o-NPG) as a substrate. L. delbrueckii bulgaricus strains showed specific activity between 0.186-6.500 U/mg, while S. thermophilus strains exhibited specific activity between 0.172-5.064 U/mg. The highest specific enzyme activities among bacteria cultures were determined at L. delbrueckii subsp. bulgaricus ZN541 (6.500 U/mg) and S. thermophilus Z1052 (5.064 U/mg) strains. The ZN541 and Z1052 strains that showed high specific β-galactosidase activity were selected and the effects of different conditions (pH, temperature, lactose concentration, and fermentation time) on the activities of β-galactosidase enzymes of these strains were determined. It was determined that the pH required for optimum enzyme activity in ZN541 strain was 6.2, the temperature was 42°C, the lactose concentration was 2% and the fermentation time was 24 hours. In the Z1052 strain, the pH required for optimum enzyme activity was 6.8, the temperature was 42°C, the lactose concentration was 4%, and the fermentation time was 24 hours.

References

  • 1. Alves, F., Filho, F., Medeiros Burkert, J., Kalil, S. (2010). Maximization of β-Galactosidase production: A simultaneous ınvestigation of agitation and aeration effects. Appl Biochem Biotech, 160: 1528–1539.
  • 2. Carević, M., Vukašinović-Sekulić, M., Grbavčić, S., Stojanović, M., Mihailović, M. Dimitrijević, A., Bezbradica, D. (2015). Optimization of β-galactosidase production from lactic acid bacteria. Chem Ind, 69 (3): 305–312.
  • 3. Das, S., Mishra B.K., Hati, S. (2020). Effect of nutritional factors on growth behaviour, proteolytic, β-glucosidase and β-galactosidase activities of Lactobacillus cultures during soy-drink fermentation. Curr Res Nut Food Sci, 8 (3): 877-888.
  • 4. Delgado-Fernandez, P., Plaza-Vinuesa, L., Lizasoain-Sánchez, S., de las Rivas, B., Muñoz, R., Jimeno, M.L., García-Doyagüez, E., Moreno, F.J., Corzo, N. (2020). Hydrolysis of lactose and transglycosylation of selected sugar alcohols by LacA β‑galactosidase from Lactobacillus plantarum WCFS1. J Agric Food Chem, 68: 7040−7050.
  • 5. Deng, Y., Xu, M., Ji, D., Agyei, D. (2020) Optimization of β-galactosidase production by batch cultures of Lactobacillus leichmannii 313 (ATCC 7830). Fermentation, 6: 27.
  • 6. Gobinath, D. and Prapulla, S.G. (2015). Transgalactosylating β-galactosidase from probiotic Lactobacillus plantarum MCC2156: Production and permeabilization for use as whole cell biocatalyst. J Food Sci Technol, 52: 6003–6009.
  • 7. Gomaa, E.Z. (2018). Beta-galactosidase from Lactobacillus delbrueckii and Lactobacillus reuteri: Optimization, characterization and formation of galactooligosaccharides. Indian J Biotechnol, 17 (3): 407-415.
  • 8. Hsu, C.A., Yu, R.C., Chou, C.C. (2005). Production of β-galactosidase by Bifidobacteria as influenced by various culture conditions. Int J Food Microbiol, 104 (2): 197– 206.
  • 9. Ibrahim, A.H. (2018). Enhancement of β-galactosidase activity of lactic acid bacteria in fermented camel milk. J Food Agric, 30(4): 256-267.
  • 10. Inchaurrondo, V.A., Flores, M.V., Voget, C.E. (1998). Growth and β-galactosidase synthesis in aerobic chemostat cultures of Kluyveromyces lactis. J Ind Microbiol Biotechnol, 20: 291–298.
  • 11. Ismail, S.A.A., El-Mohamady, Y., Helmy, W.A., Abou-Romia, R., Hashem, A.M. (2010). Cultural condition affecting the growth and production of β-galactosidase by Lactobacillus acidophilus NRRL 4495. Aust J Basic Appl Sci, 4 (10): 5051-5058.
  • 12. Kara F. (2004). Release and characterization of beta-galactosidase from Lactobacillus plantarum. M.C. Thesis, Department of Biotechnology, Middle East Technical University, 89p.
  • 13. Kılıç, Y. (2013). Lactobacillus ve Bifidobacterium cinsi bakterilerin beta galaktosidaz enzim aktiviteleri. Gazi Üniversitesi Fen Bilimleri Enstitüsü Biyoloji Anabilim Dalı Yüksek Lisans Tezi, Ankara, Türkiye, 103 s.
  • 14. Kılıç, Y., Yüksekdağ, Z.N., Yüksekdağ, H. (2014). Lactobacillus ve Bifidobacterium cinsi bakterilerin beta galaktosidaz enzim aktivitelerinin belirlenmesi. GIDA, 39 (4): 211-218.
  • 15. Kim, J.W. and Rajagopal, S.N. (2000) Isolation and characterization of β-galactosidase from Lactobacillus crispatus. Folia Microbiol, 45: 29–34.
  • 16. Kittibunchakul, S., van Leeuwen, S.S., Dijkhuizen, L., Haltrich, D., Nguyen. T.H. (2020). Structural comparison of different galacto-oligosaccharide mixtures formed by β‑Galactosidases from Lactic Acid Bacteria and Bifidobacteria. J Agric Food Chem, 68: 4437−4446.
  • 17. Mahadevaiah, S., Basavaiah, R., Parida, M., Batra, H.V. (2020). Optimal production of β-galactosidase from Lactobacillus fermentum for the synthesis of prebiotic galactooligosaccharides (GOS). J Pure Appl Microbiol, 14(4): 2769-2780.
  • 18. Makwana, S., Hati, S., Parmar, H., Aparnathi, K.D. (2017). Process optimization for the production of β-galactosidase using potential Lactobacillus cultures. Int J Curr Microbiol App Sci, 6(8): 1454-1469.
  • 19. Mozumder, N.H.M.R., Akhtaruzzaman, M., Bakr, M.A., Tuj-Zohra, F. (2012). Study on isolation and partial purification of lactase (β-galactosidase) enzyme from Lactobacillus bacteria ısolated from yogurt. J Sci Res, 4 (1): 239-249.
  • 20. Murad, H.A., Refaea, R.I., Aly, E.M. (2011). Utilization of UF-permeate for production of β-galactosidase by Lactic Acid Bacteria. Pol J Microbiol, 60: 139–144.
  • 21. Özkan, E.R., Demirci, T, Öztürk, H.İ., Akına, N. (2020). Screening Lactobacillus strains from artisanal Turkish goatskin casing Tulum cheeses produced by nomads via molecular and in vitro probiotic characteristics. J Sci Food Agric, https://doi.org/10.1002/jsfa.10909.
  • 22. Panesar, P.S., Kumari, S., Panesar, R. (2010). Potential applications of immobilized β-galactosidase in food processing industries. Enzyme Res, 473137.
  • 23. Princely, S., Basha, N.S., Kirubakaran, J.J., Dhanaraju, M.D. (2013). Biochemical characterization, partial purification, and production of an intracellular beta-galactosidase from Streptococcus thermophilus grown in whey. Eur J Exp Biol, 3(2): 242-251.
  • 24. Serin, B ve Akcan, N. (2019). Katı faz fermantasyon tekniği ile Bacillus circulans ATCC 4516’dan ekstrasellüler β-galaktosidaz üretimi. KSU J Agric Nat, 22(3): 480-486.
  • 25. Shah, N.P. and Otieno, D.O. (2007). Endogenous β-glucosidase and β-galactosidase activities from selected probiotic microorganisms and their role in isoflavone biotransformation in soymilk. J Appl Microbiol, 103 (4): 910-917.
  • 26. Son, S.H., Jeon, H.L., Jeon, E.B., Lee, N.K., Park, Y.S., Kang, D.K., Paik, H.D. (2017). Potential probiotic Lactobacillus plantarum Ln4 from kimchi: Evaluation of β-galactosidase and antioxidant activities. LWT-Food Sci Technol, 85: 181-186.
  • 27. Ustok, F.I., Tari, C., Harsa, S. (2010). Biochemical and thermal properties of β-galactosidase enzymes produced by artisanal yoghurt cultures. Food Chem, 119: 1114–1120.
  • 28. Venkateswarulu, T.C., Prabhakar, K.V., Kumar, R.B. (2017). Optimization of nutritional components of medium by response surface methodology for enhanced production of lactase. 3 Biotech, 7: 202.
  • 29. Wheatley, R.W., Lo, S., Jancewicz, L.J., Dugdale, M.L., Huber, R.E. (2013). Structural explanation for allolactose (lac operon inducer) synthesis by lacz-galactosidase and the evolutionary relationship between allolactose synthesis and the lac repressor. J Biol Chem, 288: 12993–13005.
  • 30. Xin, Y., Guo, T., Zhang, Y., Wu, J., Kong, J. (2019). A new β-galactosidase extracted from the infant feces with high hydrolytic and transgalactosylation activity. Appl Microbiol Biotechnol, 103(20): 8439-8448.
  • 31. Yu, P., Li, N., Geng, M., Liu, Z., Liu X., Zhang, H., Zhao, J., Zhang, H., Chen W. (2020). Lactose utilization of Streptococcus thermophilus and correlations with β-galactosidase and urease. J Dairy Sci, 103 (1), 166–171.
  • 32. Zhang, H., Li, W, Rui, X., Sun, X., Dong, M. (2013). Lactobacillus plantarum 70810 from Chinese paocai as a potential source of β-galactosidase for prebiotic galactooligosaccharides synthesis. Eur Food Res Technol, 236: 817–826.
  • 33. Zhang, W., Wang, C., Huang, C.Y., Yu, Q., Liu, H.C., Zhang, C.W., Pei, X.F., Xu, X., Wang, G.Q. (2012). Analysis of β-galactosidase production and their genes of two strains of Lactobacillus bulgaricus. Biotechnol Lett, 34 (6): 1067-1071.
There are 33 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Hazer Yüksekdağ 0000-0001-7953-2920

Zehranur Yuksekdag 0000-0002-0381-5876

Publication Date October 15, 2021
Published in Issue Year 2021 Volume: 46 Issue: 6

Cite

APA Yüksekdağ, H., & Yuksekdag, Z. (2021). LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ZN541 VE STREPTOCOCCUS THERMOPHILUS Z1052 SUŞLARINDA BETA GALAKTOZİDAZ AKTİVİTESİ VE OPTİMİZASYON. Gıda, 46(6), 1331-1342. https://doi.org/10.15237/gida.GD21059
AMA Yüksekdağ H, Yuksekdag Z. LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ZN541 VE STREPTOCOCCUS THERMOPHILUS Z1052 SUŞLARINDA BETA GALAKTOZİDAZ AKTİVİTESİ VE OPTİMİZASYON. The Journal of Food. October 2021;46(6):1331-1342. doi:10.15237/gida.GD21059
Chicago Yüksekdağ, Hazer, and Zehranur Yuksekdag. “LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ZN541 VE STREPTOCOCCUS THERMOPHILUS Z1052 SUŞLARINDA BETA GALAKTOZİDAZ AKTİVİTESİ VE OPTİMİZASYON”. Gıda 46, no. 6 (October 2021): 1331-42. https://doi.org/10.15237/gida.GD21059.
EndNote Yüksekdağ H, Yuksekdag Z (October 1, 2021) LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ZN541 VE STREPTOCOCCUS THERMOPHILUS Z1052 SUŞLARINDA BETA GALAKTOZİDAZ AKTİVİTESİ VE OPTİMİZASYON. Gıda 46 6 1331–1342.
IEEE H. Yüksekdağ and Z. Yuksekdag, “LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ZN541 VE STREPTOCOCCUS THERMOPHILUS Z1052 SUŞLARINDA BETA GALAKTOZİDAZ AKTİVİTESİ VE OPTİMİZASYON”, The Journal of Food, vol. 46, no. 6, pp. 1331–1342, 2021, doi: 10.15237/gida.GD21059.
ISNAD Yüksekdağ, Hazer - Yuksekdag, Zehranur. “LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ZN541 VE STREPTOCOCCUS THERMOPHILUS Z1052 SUŞLARINDA BETA GALAKTOZİDAZ AKTİVİTESİ VE OPTİMİZASYON”. Gıda 46/6 (October 2021), 1331-1342. https://doi.org/10.15237/gida.GD21059.
JAMA Yüksekdağ H, Yuksekdag Z. LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ZN541 VE STREPTOCOCCUS THERMOPHILUS Z1052 SUŞLARINDA BETA GALAKTOZİDAZ AKTİVİTESİ VE OPTİMİZASYON. The Journal of Food. 2021;46:1331–1342.
MLA Yüksekdağ, Hazer and Zehranur Yuksekdag. “LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ZN541 VE STREPTOCOCCUS THERMOPHILUS Z1052 SUŞLARINDA BETA GALAKTOZİDAZ AKTİVİTESİ VE OPTİMİZASYON”. Gıda, vol. 46, no. 6, 2021, pp. 1331-42, doi:10.15237/gida.GD21059.
Vancouver Yüksekdağ H, Yuksekdag Z. LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ZN541 VE STREPTOCOCCUS THERMOPHILUS Z1052 SUŞLARINDA BETA GALAKTOZİDAZ AKTİVİTESİ VE OPTİMİZASYON. The Journal of Food. 2021;46(6):1331-42.

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