Search Results - "Gezginç,Yekta"

Exopolysaccharides from Lactic Acid Bacteria: A Review on Functions, Biosynthesis and Applications in Food Industry by Karabekmez Erdem, Tuğba, Dilşad Tatar, Hazel, Ayman, Sermet, Gezginç, Yekta

“…Lactic acid bacteria are the substantial source for producing polysaccharides used in technological applications as thickeners and viscosifiers in the food…”
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Inhibitory effects of safflower and bitter melon extracts on biogenic amine formation by fish spoilage bacteria and food borne pathogens by Kuley, Esmeray, Yavuzer, Mebrure Nüket, Yavuzer, Emre, Durmuş, Mustafa, Yazgan, Hatice, Gezginç, Yekta, Özogul, Fatih

“…The impact of safflower (Carthamus tinctorius) and bitter melon (Momordica charantia L.) extracts on growth of fish spoilage bacteria (Acinetobacter lwoffii,…”
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Safety Assessment of Dairy Microorganisms, Streptococcus thermophilus and Lactobacillus bulgaricus, Isolated from Traditional Yoghurt Cultures by Gezginç, Yekta, Demirbanka, Fatma Gül, Dağgeçen, Elif Coşkun, Akyol, İsmail

“…The traditional fermented food consumption has become very popular because of the increasing public concern about food additives. Lactic Acid Bacteria (LAB)…”
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Isolation and identification of high lactic acid producer bacteria from forage and their silages grown in different ecologies by KIZILŞİMŞEK M, KÜSEK M, GEZGİNÇ Y, EROL A

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Biogenic amines formation in Streptococcus thermophilus isolated from home-made natural yogurt by Gezginc, Yekta, Akyol, Ismail, Kuley, Esmeray, Özogul, Fatih

“…► Some dairy fermentative isolates microorganisms produce high ammonia and biogenic amines. ► S. thermophilus isolated from home-made natural yogurt produced…”
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Dondurma Üretiminde Kullanılan Alternatif Stabilizerler by KİPER, Fatma Zehra, KARABEKMEZ ERDEM, Tuğba, GEZGİNÇ, Yekta

“…Stabilizerler, dondurma üretiminde arzu edilen viskozitenin ve hacim artışının sağlanması, dondurma tekstürü ve erime niteliklerinin iyileştirilmesi ve…”
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Metagenomics and volatile profile of Turkish artisanal Tulum cheese microbiota by Gezginc, Yekta, Karabekmez-Erdem, Tuğba, Tatar, Hazel Dilşad, Dağgeçen, Elif Coşkun, Ayman, Sermet, Akyol, İsmail

“…Turkish artisanal Tulum cheese is a traditional raw milk cheese and starter cultures are not used for ripening process. In this study, 16S rRNA amplicon-based…”
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Doğal yoğurtlardan izole edilmiş Streptococcus salivarius subsp. thermophilus ve Lactobacillus delbrueckii subsp. bulgaricus suşlarının antibiyotik direnç özelliklerinin moleküler olarak belirlenmesi by Doğan,Filiz, Gezginç,Yekta, Akyar Yavaş,Şerife Nur

“…Amaç: Bu çalışmada, doğal yoğurtlardan izole edilmiş Streptococcus thermophilus ve Lactobacillus delbrueckii subsp. bulgaricus suşlarının antibiyotik…”
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Cloning and Overexpression of the als, pflA, and adhB Genes in Streptococcus thermophilus and Their Effects on Metabolite Formation by Akyol, Ismail, Ozcelik, Fatma Gul, Karakas-Sen, Asuman, Ozkose, Emin, Gezginc, Yekta, Ekinci, M Sait

“…Streptococcus thermophilus is a lactic acid bacterium and used as starter culture in the dairy industry, mainly in the manufacture of yoghurt, with…”
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Cloning and Overexpression of the als, pflA, and adhB Genes in Streptococcusthermophilus and Their Effects on Metabolite Formation by Akyol, Ismail, Ozcelik, Fatma Gul, Karakas-Sen, Asuman, Ozkose, Emin, Gezginc, Yekta, Ekinci, M. Sait

“…Streptococcus thermophilus is a lactic acid bacterium and used as starter culture in the dairy industry, mainly in the manufacture of yoghurt, with…”
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Supplementation of ice cream with different rose hip products by Duman, A.D, Dayisoylu, K.S, Gezginc, Y, Alma, H

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Rose hips in yoghurt manufacturing by Dayisoylu, K.S, Duman, A.D, Gezginc, Y, Alma, H

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Farklı Ekolojilerdeki Yem Bitkilerinden ve Silajlarından Yüksek Laktik Asit Üreten Bakteri İzolasyonu ve Tanımlanması by KIZILŞİMŞEK, Mustafa, KÜSEK, Mustafa, GEZGİNÇ, Yekta, EROL, Adem

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Redirection of Pyruvate Pathway of Lactic Acid Bacteria to Improve Cheese Quality by Akyol, Ismail, Serdaroglu, Kalbiye, Gezginc, Yekta, Dayisoylu, K. Sinan, Ekinci, M. Sait, Ozkose, Emin

“…Metabolic engineering in Lactic acid bacteria (LAB) has focused on changing of pyruvate metabolism to increase production of desired flavor compounds. A…”
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Antep fıstığı işleme tekniği ve muhafazasının kalite üzerine etkisi by GEZGİNÇ, Yekta, DUMAN, A. Doğan

“…Antep fıstığı; PIstacia vera L. türüne ait sert kabuklu meyvelerdir. Ülkemizin en önemli ihraç ürünlerinden olan antep fıstığı, kuruyemiş, pastacılık, et…”
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