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Diversity and functional characteristics of lactic acid bacteria from traditional kefir grains

MakaleAçık ErişimScopus SJRQ1
  • SDG 2 · Açlığa Son

Özet

Traditional 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.

Anahtar Kelimeler

ExopolysaccharidesFunctional rolesKefir grainsMicrobial diversity
RDL Kalıcı Bağlantı (PID)
https://rdlopen.rawdatalibrary.net/r/bayburt/13161Resmi atıflarda kullanılan kalıcı adres
DOI
https://doi.org/10.1111/1471-0307.12633Yayıncı resmi DOI adresi
İndeks kayıtları
ScopusScopusWeb of ScienceWeb of Science
Kaydın indeks veri tabanlarındaki sayfası (aktarımda alınan kayıt numarasıyla). Erişim, indeksin kendi koşullarına bağlıdır.
Atıflar
Scopus
37
WoS
32
OpenAlex
44
Her kaynağın kendi saydığı toplam atıf; aktarım ve zenginleştirme sırasında alındı.
Tam Kayıt
AlanDeğerDil
dc.contributor.authorPurutoğlu, Kübra
dc.contributor.authorİspirli, Hümeyra
dc.contributor.authorYüzer, Mustafa Onur
dc.contributor.authorSerencam, Hüseyin
dc.contributor.authorDertli, Enes
dc.date.accessioned2026-10-29T19:10:34.773243274Z
dc.date.available2026-10-29T19:10:34.773243274Z
dc.date.issued2020
dc.description.abstractTraditional 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.
dc.description.sponsorshipBayburt University
dc.identifier.doi10.1111/1471-0307.12633
dc.identifier.eissn1471-0307
dc.identifier.endpage66
dc.identifier.issn1364-727X
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85077937536
dc.identifier.startpage57
dc.identifier.urihttps://rdlopen.rawdatalibrary.net/r/bayburt/13161
dc.identifier.volume73
dc.identifier.wosWOS:000479625200001
dc.language.isoen
dc.publisherBlackwell Publishing Ltd
dc.relation.ispartofInternational Journal of Dairy Technology
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectExopolysaccharides
dc.subjectFunctional roles
dc.subjectKefir grains
dc.subjectMicrobial diversity
dc.subject.classificationFood Science & Technology
dc.subject.otherLACTOBACILLUS-KEFIRANOFACIENS
dc.subject.otherMICROBIAL DIVERSITY
dc.subject.otherTIBETAN KEFIR
dc.subject.otherMILK
dc.subject.otherSTRAINS
dc.subject.otherSOURDOUGH
dc.subject.otherYEASTS
dc.subject.otherCOMMUNITIES
dc.subject.otherCULTURE
dc.titleDiversity and functional characteristics of lactic acid bacteria from traditional kefir grains
dc.typeArticle
rdl.citation.openalex44
rdl.citation.scopus37
rdl.citation.wos32
rdl.oa.statusgreen
rdl.oa.statuspreprint
rdl.oa.urlhttp://hdl.handle.net/20.500.12403/3192
rdl.scopus.quartileQ1
rdl.sdgSDG02
rdl.source.indexSCOPUS
rdl.source.indexWOS
rdl.wos.indexScience Citation Index Expanded (SCI-EXPANDED)