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Incorporation of propionibacterium shermanii subsp. freudenreichii in probiotic dairy drink production: physicochemical, rheological, microbiological and sensorial properties
(SDT Society of Dairy Technology, 2020)
The aim of this study was to investigate the use of Propionibacterium shermanii subsp. freudenreichii as a combined culture with Lactobacillus acidophilus (AP), Bifidobacterium animalis subsp. lactis (BP), Lactobacillus ...
Laktik starter kültür üretim teknolojisi
(Osman SAĞDIÇ, 2017-12-31)
Starter kültür, fermantasyon sürecini hızlandırıp yönlendirerek istenen özelliklerde fermente gıda üretmek amacıyla hammaddeye katılan mikroorganizma kültürü olarak tanımlanabilir. Fermente gıda üretiminde en çok kullanılan ...
Fermente süt ürünlerinin insan sağlığına etkisi
(Osman SAĞDIÇ, 2018-08-05)
Süt ve süt ürünlerinin insan sağlığının iyileştirilmesi için yüksek bir potansiyele sahip olduğu uzun zamandır bilinmektedir. Fermente süt ürünleri insan beslenmesinin önemli bir parçasını oluşturmaktadır. Son yıllarda ...
Detection of Antibiotic Resistance and Resistance Genes in Enterococci Isolated from Sucuk, a Traditional Turkish Dry-Fermented Sausage
(KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES, 2017)
The aim of this study was to isolate enterococci in Sucuk, a traditional Turkish dry -fermented sausage and to analyze isolates for their biodiversity, antibiotic resistance patterns and the presence of some antibiotic ...
Detection of Antibiotic Resistance and Resistance Genes in Enterococci Isolated from Sucuk, a Traditional Turkish Dry-Fermented Sausage (vol 37, pg 670, 2017)
(KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES, 2017)
This study was financially supported by the Süleyman Demirel University Scientific Research Project Coordination Unit through project number 3791-YL2-13. Part of this study was presented as a poster presentation at the 2nd ...
Analysis of some physicochemical, rheological, sensorial properties, and probiotic viability of fermented milks containing enterococcus faecium and enterococcus durans strains
(Institute of Food Science & Technology, 2020)
The aim of this research was to observe the combined usability of Enterococcus faecium and Enterococcus durans strains, which are resistant to adverse environmental conditions, together with commercial probiotic starters ...
Production of set-type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts
(Wiley-Blackwell, 2020)
The study investigated the potential use of Enterococcus faecium and E.durans strains as adjunct cultures in the production of set‐type probiotic yoghurt. There were significant changes and differences in the pH, titratable ...
Evaluation of antimicrobial activity and antibiotic susceptibility profiles of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains isolated from commercial yoghurt starter cultures
(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2021)
This research investigated the antimicrobial activity and antibiotic susceptibilities of nine Lactobacillus delbrueckii subsp. bulgaricus strains and nine Streptococcus thermophilus strains isolated from commercial yoghurt ...
An application of selected enterococci using Bifidobacterium animalis subsp. lactis BB-12 in set-style probiotic yoghurt-like products
(Elsevier, 2021)
The present study aimed to develop a novel dairy product by combining Bifidobacterium lactis subsp. lactis BB 12® with proven probiotic properties with Enterococcus faecium K67E3 and Enterococcus durans K63E1, which possess ...
