2026-10-30T03:59:52Zhttps://bayburt-rdlopen.rawdatalibrary.net/oai/request

oai:bayburt-rdlopen.rawdatalibrary.net:bayburt/131612026-10-29T19:43:03Zopenairedrivercom_bayburt_10000col_bayburt_10001com_bayburt_10007col_bayburt_10223

Diversity and functional characteristics of lactic acid bacteria from traditional kefir grainsPurutoğlu, Kübraİspirli, HümeyraYüzer, Mustafa OnurSerencam, HüseyinDertli, EnesExopolysaccharidesFunctional rolesKefir grainsMicrobial diversityTraditional 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.Blackwell Publishing Ltd2020Articlehttps://rdlopen.rawdatalibrary.net/r/bayburt/13161https://doi.org/10.1111/1471-0307.126331364-727XenInternational Journal of Dairy Technologyinfo:eu-repo/semantics/openAccessinfo:eu-repo/semantics/articlehttps://bayburt-rdlopen.rawdatalibrary.net/tr/items/bayburt/13161