In Vitro Evaluation of the Technological and Probiotic Potential of Pichia kudriavzevii Strains Isolated from Traditional Fermented Foods

dc.authorid0000-0001-6599-1309
dc.contributor.authorKahve, Halil İbrahim
dc.date.accessioned2023-10-24T11:21:15Z
dc.date.available2023-10-24T11:21:15Z
dc.date.issued2023
dc.departmentMühendislik Fakültesi
dc.description.abstractThe isolation of endogenous yeast strains from traditionally fermented food products to use as functional starter cultures has become more popular for improved food safety, quality, and beneficial health effects. In this study, 107 Pichia kudriavzevii strains were isolated from sourdough, shalgam, tarhana, artisanal Tulum cheese, and yogurt. The strains were identified by DNA fingerprinting using iPBS-PCR method before technological and probiotic characterization. The multivariate statistical approach revealed that five strains were most promising in terms of technological characterization, including different harsh growth conditions. These strains were also examined in terms of probiotic properties with a commercial S. cerevisiae var boulardii MYA-796 strain. The multivariate statistical analyses indicated that P. kudriavzevii 5S5 were most promising in in vitro probiotic properties such as surviving in human GI conditions, adhering to intestinal cell lines, and exhibiting high hydrophobicity. Therefore, it seems to be a great starter candidate for the production of functional fermented food products.
dc.identifier.doi10.1007/s00284-023-03505-8.
dc.identifier.issn0343-8651
dc.identifier.issn1432-0991
dc.identifier.issue12en_US
dc.identifier.pmid37861932
dc.identifier.scopusqualityQ3
dc.identifier.urihttps:/dx.doi.org10.1007/s00284-023-03505-8.
dc.identifier.urihttps://hdl.handle.net/20.500.12451/11218
dc.identifier.volume80en_US
dc.identifier.wosWOS:001090663000001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSpringerLink
dc.relation.ispartofCurrent Microbiology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.subjectVitro Evaluation of the Technological
dc.subjectPichia Kudriavzevii
dc.titleIn Vitro Evaluation of the Technological and Probiotic Potential of Pichia kudriavzevii Strains Isolated from Traditional Fermented Foods
dc.typeArticle

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