Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.13091/261
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dc.contributor.authorBiçer, Yusuf-
dc.contributor.authorTelli, Arife Ezgi-
dc.contributor.authorSönmez, Gonca-
dc.contributor.authorTurkal, Gamze-
dc.contributor.authorTelli, Nihat-
dc.contributor.authorUçar, Gürkan-
dc.date.accessioned2021-12-13T10:23:56Z-
dc.date.available2021-12-13T10:23:56Z-
dc.date.issued2021-
dc.identifier.issn1364-727X-
dc.identifier.issn1471-0307-
dc.identifier.urihttps://doi.org/10.1111/1471-0307.12789-
dc.identifier.urihttps://hdl.handle.net/20.500.13091/261-
dc.description.abstractThe current study aimed to determine the bacterial microbiota of five commercial and one traditional kefir beverages consumed in Turkey. In all samples, Firmicutes (93.66%-99.98%) were the most abundant filum. Actinobacteria were detected (6.19%) in one commercial sample, and Proteobacteria were detected (5.91%) in the traditional kefir beverage. The dominant family in all commercial kefir beverages was Streptococcaceae (89.12-99.83%), and the most common genus was Lactococcus in three samples and Streptococcus in the other two samples. However, Lactobacillaceae (36.68%) and Streptococcaceae (36.68%) were dominant in traditional kefir. Lactococcus, Streptococcus and Enterococcus were common in all samples.en_US
dc.language.isoenen_US
dc.publisherWILEYen_US
dc.relation.ispartofINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGYen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCommercial Kefiren_US
dc.subjectTraditional Kefiren_US
dc.subjectMicrobiotaen_US
dc.subjectMetagenomic Analysisen_US
dc.subject16s Rrnaen_US
dc.subjectGrainsen_US
dc.subjectCommunityen_US
dc.subjectDiversityen_US
dc.titleComparison of commercial and traditional kefir microbiota using metagenomic analysisen_US
dc.typeArticleen_US
dc.identifier.doi10.1111/1471-0307.12789-
dc.identifier.scopus2-s2.0-85106227010en_US
dc.departmentMeslek Yüksekokulları, Teknik Bilimler Meslek Yüksekokulu, Gıda İşleme Bölümüen_US
dc.authoridBICER, YUSUF/0000-0001-7549-8323-
dc.authorwosidSonmez, Gonca/AAZ-6674-2021-
dc.identifier.volume74en_US
dc.identifier.issue3en_US
dc.identifier.startpage528en_US
dc.identifier.endpage534en_US
dc.identifier.wosWOS:000652059900001en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.authorscopusid57220040798-
dc.authorscopusid56184619500-
dc.authorscopusid57202762093-
dc.authorscopusid57223133159-
dc.authorscopusid54380968700-
dc.authorscopusid7003863139-
dc.identifier.scopusqualityQ1-
item.languageiso639-1en-
item.fulltextWith Fulltext-
item.cerifentitytypePublications-
item.openairetypeArticle-
item.grantfulltextembargo_20300101-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.author.dept07. 24. Depatment of Food Processing /FoodTechnology Programme-
Appears in Collections:Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collections
Teknik Bilimler Meslek Yüksekokulu Koleskiyonu
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collections
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