Sürdürülebilir Kalkınma Amaçları

• 2

Yazarlar

• Adal, Samiye(1)
• Akın, Nİhat(1)
• Delikanlı Kıyak, Berrak(1)
• Durgut Malçok, Senanur(1)
• Mercan, Emİn(1)
• Süfer, Özge(1)
• Çalışkan Koç, Gülşah(1)
• Çelebi, Yasemin(1)
• Özkan Karabacak, Azime(1)
• Öztekin, Sebahat(1)
• İnan Çınkır, Nuray(1)

• Kitap BölümüYalnız künye2025/r/bayburt/13153
  Microbial Production of Galactooligosaccharides

  Durgut Malçok, Senanur; Öztekin, Sebahat; Adal, Samiye; İnan Çınkır, Nuray; Çelebi, Yasemin; Çalışkan Koç, Gülşah; Özkan Karabacak, Azime; Süfer, Özge; Delikanlı Kıyak, Berrak

  Galactooligosaccharides (GOSs) are prebiotic compounds derived from lactose, known for their ability to selectively promote the growth of beneficial gut microbiota, like bifidobacteria and lactobacilli. Their physiological benefits include enhanced gut health, improved immune function, and increased mineral absorption. Produced primarily through enzymatic synthesis using microbial β-galactosidases, GOSs offer an efficient and environmentally friendly alternative to chemical production methods. Recent advancements in enzyme immobilization and biotechnological approaches have optimized GOS yields, enabling their incorporation into a variety of food and health applications, including infant formulas, dairy products, and clinical supplements. The structural diversity of GOSs, characterized by their glycosidic linkages and degrees of polymerization, contributes to their functional versatility and prebiotic efficacy. Furthermore, their stability under acidic and high-temperature conditions makes them suitable for industrial processes. Despite these advancements, challenges such as cost reduction, process optimization, and the use of alternative substrates persist. Future research on enzyme engineering and tailored GOS formulations is anticipated to address these issues, expanding their applications in functional foods, nutraceuticals, and personalized health solutions. GOSs remain a promising tool for improving health and meeting diverse nutritional needs.

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  İncele
• MakaleAçık Erişim2017Scopus SJRQ2/r/bayburt/13881
  Effect of different levels of pine honey addition on physicochemical, microbiological and sensory properties of set-type yoghurt

  Mercan, Emİn; Akın, Nİhat

  In this study, the effects of different levels of pine honey addition (3%, 5% and 7% w/v) to the yoghurt milk on starter bacteria, physicochemical and sensory characteristics of set-type yoghurts during the storage were investigated. Antioxidant activity and total phenolic content of yoghurts with added honey increased compared to control yoghurt. There was a significant increase in water-holding capacity (WHC), viscosity, total solids, redness (a*) and yellowness (b*) values of the yoghurt samples with the addition of honey at higher concentrations, whereas water activity (aw), pH and luminosity (L*) values decreased. Viscosity and WHC of the yoghurts increased during the storage.

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  AtıfScopus17·WoS16·OpenAlex17

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