0000000000432163

AUTHOR

Sezgi Leventdurur

showing 3 related works from this author

Yeast biota of naturally fermented black olives in different brines made from cv. Gemlik grown in various districts of the Cukurova region of Turkey.

2015

In this study, the yeast microbiota of naturally fermented black olives made from cv. Gemlik, grown in three different districts of the Cukurova region of Turkey, were investigated. Fermentations were conducted for 180days in three different brines, including NaCl 10% w/v, NaCl 8% w/v and NaCl 8% w/v added with glucose 0.5%. In total, 223 yeasts were isolated and then identified by PCR-RFLP analysis of the 5.8S ITS rRNA region and sequence information for the D1/D2 domains of the 26S rRNA gene. A broad range of yeast biodiversity was identified, including eight genera and nine species. Candida boidinii (41%), Wickerhamomyces anomalus (32%) and Saccharomyces sp. (18%) were predominant yeasts…

TurkeyMicrobiotaGemlik; molecular; NaCl; PCR; table olive; yeast; Biochemistry; Biotechnology; Genetics; Bioengineering; Applied Microbiology and BiotechnologyGemlikBioengineeringBiodiversityyeastBiochemistryApplied Microbiology and BiotechnologyPCRNaClGeneticOleaYeastsFermentationmoleculartable oliveBiotechnologySettore AGR/16 - Microbiologia AgrariaYeast (Chichester, England)
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Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production…

2016

WOS: 000375613200005

0301 basic medicineGram-positive bacteria030106 microbiologyWheat flourTurkish sourdoughs lactic acid bacteria yeasts liquid sourdoughyeastsTitratable acidlcsh:TX341-641Biology03 medical and health scienceschemistry.chemical_compoundStarterPlant scienceFood scienceNutrition and Dieteticsfood and beveragesliquid sourdoughTurkish sourdoughsbiology.organism_classificationLactic acidlactic acid bacteria030104 developmental biologychemistrybacterialcsh:Nutrition. Foods and food supplyBacteriaFood ScienceSettore AGR/16 - Microbiologia AgrariaPolish Journal of Food and Nutrition Sciences
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Yeast biota of naturally fermented black olives in different brines made from cv. Gemlik grown in various districts of the Cukurova region of Turkey

2016

In this study, the yeast microbiota of naturally fermented black olives made from cv. Gemlik, grown in three different districts of the Cukurova region of Turkey, were investigated. Fermentations were conducted for 180 days in three different brines, including NaCl 10% w/v, NaCl 8% w/v and NaCl 8% w/v added with glucose 0.5%. In total, 223 yeasts were isolated and then identified by PCR-RFLP analysis of the 5.8S ITS rRNA region and sequence information for the D1/D2 domains of the 26S rRNA gene. A broad range of yeast biodiversity was identified, including eight genera and nine species. Candida boidinii (41%), Wickerhamomyces anomalus (32%) and Saccharomyces sp. (18%) were predominant yeast…

0301 basic medicineCandida boidiniiWickerhamomyces anomalus030106 microbiologyBioengineeringBiotaRibosomal RNABiology[Candida] aaseriApplied Microbiology and BiotechnologyBiochemistryYeastLactic acidMicrobiology03 medical and health scienceschemistry.chemical_compoundchemistryGeneticsFermentationFood scienceBiotechnologyYeast
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