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- MakaleAçık Erişim2020Scopus SJRQ1Diversity and functional characteristics of lactic acid bacteria from traditional kefir grains
Purutoğlu, Kübra; İspirli, Hümeyra; Yüzer, Mustafa Onur; Serencam, Hüseyin; Dertli, Enes
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.
AtıfScopus37WoS32OpenAlex44
İncele - MakaleYalnız künye2017Scopus SJRQ1Microbial diversity of traditional kefir grains and their role on kefir aroma
Dertli, Enes; Çon, Ahmet Hilmi
Kefir grains consist of rich bacterial and fungal microflora responsible for the production of this traditional fermented milk beverage with unique flavour properties. Here, a pyrosequencing approach was applied for the identification of microbial flora of four kefir grains collected from different regions of Turkey and the volatile compounds in kefir samples produced with these grains were determined. Lactobacillus kefiranofaciens presented in all grains at important levels and Enterobacter, Acinetobacter, Enterococcus and Pseudomonas spp. were observed in traditional kefir grains. The fungal microflora of kefir grains was dominated by yeast species and Dipodascaceae family was dominant and Saccharomyces cerevisiae presented in all grains. Other yeast species belonging to Kazachstania, Candida, Issatchenkia and Rhodotorula species were also detected in kefir grains. Volatile compounds of kefir samples were also diverse related to the microbial diversity of kefir grains. This study revealed the rich microflora of Turkish kefir grains and their interactions with the aromatic properties of kefir.
AtıfScopus143WoS130OpenAlex174İncele