Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/4625
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dc.contributor.authorŞimşek, Ömer-
dc.contributor.authorÇon, Ahmet Hilmi-
dc.contributor.authorTulumoglu, Ş.-
dc.date.accessioned2019-08-16T11:35:39Z
dc.date.available2019-08-16T11:35:39Z
dc.date.issued2006-
dc.identifier.issn0956-7135-
dc.identifier.urihttps://hdl.handle.net/11499/4625-
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2004.10.011-
dc.description.abstractThe main purpose of this study was to obtain antimicrobial starter cultures for sourdough processes. For this purpose, 60 sourdough samples were collected from different bakery plants in Uşak. The chemical and microbiological properties of these samples were analyzed. Lactic acid bacteria strains having antimicrobial activity were isolated and identified. The metabolic properties (total amount of acids, organic acids and diacetyl produced and the properties of proteolytic and amylolytic enzymes activity) of the selected strains were determined. The strains with best potential as sourdough starters were L. brevis ssp. lindneri 2103, L. viridenscens 241, 242, Pediococcus sp. E5 and L. delbrueckii F5. © 2005 Elsevier Ltd. All rights reserved.en_US
dc.language.isoenen_US
dc.relation.ispartofFood Controlen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntimicrobial activityen_US
dc.subjectLactic acid bacteriaen_US
dc.subjectSourdoughen_US
dc.subjectStarteren_US
dc.subjectBacteria (microorganisms)en_US
dc.subjectPediococcusen_US
dc.titleIsolating lactic starter cultures with antimicrobial activity for sourdough processesen_US
dc.typeArticleen_US
dc.identifier.volume17en_US
dc.identifier.issue4en_US
dc.identifier.startpage263
dc.identifier.startpage263en_US
dc.identifier.endpage270en_US
dc.authorid0000-0002-1225-0133-
dc.authorid0000-0003-0624-9352-
dc.identifier.doi10.1016/j.foodcont.2004.10.011-
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.scopus2-s2.0-25444524308en_US
dc.identifier.wosWOS:000233515900004en_US
dc.identifier.scopusqualityQ1-
dc.ownerPamukkale_University-
item.languageiso639-1en-
item.openairetypeArticle-
item.grantfulltextnone-
item.cerifentitytypePublications-
item.fulltextNo Fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.author.dept10.05. Food Engineering-
crisitem.author.dept10.05. Food Engineering-
Appears in Collections:Mühendislik Fakültesi Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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