| dc.creator |
Guzel-Seydim, Zeynep B. |
|
| dc.creator |
Tas, Tuğba |
|
| dc.creator |
Ekinci, F. Yesim |
|
| dc.date |
2012-01-31T22:00:00Z |
|
| dc.date.accessioned |
2020-10-06T10:46:40Z |
|
| dc.date.available |
2020-10-06T10:46:40Z |
|
| dc.identifier |
81d5f958-b4e8-46dc-8b0a-06265524584a |
|
| dc.identifier |
10.1111/j.1471-0307.2011.00733.x |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/81d5f958-b4e8-46dc-8b0a-06265524584a/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/64856 |
|
| dc.description |
Kefir grains might have different ratios and/or content of microflora according to their origin. The purpose of this study was to determine microbial flora of kefir grains produced in three regional universities in Turkey using polymerase chain reaction (PCR) and consensus sequence primers. According to the results of PCR products with the specific primers, the following were identified as the natural inhabitants of the kefir grains: Lactobacillus acidophilus, Lactobacillus helveticus, Streptococcus thermophilus, Bifidobacterium bifidum and Kluyveromyces marxianus kefir. The results of this study revealed that traditional kefir produced by using kefir grains as natural starter cultures contains lactic acid bacteria especially Lactobacillus spp. One of the sources also contained B. bifidum. This is the first record on the presence of B. bifidum in kefir grains. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
Identification of microbial flora in kefir grains produced in Turkey using PCR |
|
| dc.type |
info:eu-repo/semantics/article |
|