Technological and enzymatic characterization of the yeasts isolated from natural fermentation media of Gemlik olives

Mujdeci G. N., Ozbas Z. Y.

JOURNAL OF APPLIED MICROBIOLOGY, vol.131, no.2, pp.801-818, 2021 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 131 Issue: 2
  • Publication Date: 2021
  • Doi Number: 10.1111/jam.14979
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aqualine, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, EMBASE, Environment Index, Food Science & Technology Abstracts, Geobase, MEDLINE, Pollution Abstracts, Veterinary Science Database, DIALNET
  • Page Numbers: pp.801-818
  • Keywords: enzymatic characterization, principal component analysis, table olive, technological properties, yeast, MULTIFUNCTIONAL FEATURES, TABLE, IDENTIFICATION, ELABORATION, POPULATION, SPOILAGE, STRAINS, PROFILE, BIOTA
  • Hacettepe University Affiliated: Yes


Aim: To determine the technological and enzymatic characteristics of 54 yeast strains belonging to 16 species previously isolated from natural fermentation media of Gemlik olives. The distinguishing feature of these strains, according to their selective technological and enzymatic properties using principal component analysis (PCA), was also intended.