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, cilt.131, sa.2, ss.801-818, 2021 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 131 Sayı: 2
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1111/jam.14979
  • Dergi Adı: JOURNAL OF APPLIED MICROBIOLOGY
  • Derginin Tarandığı İndeksler: 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
  • Sayfa Sayıları: ss.801-818
  • Anahtar Kelimeler: enzymatic characterization, principal component analysis, table olive, technological properties, yeast, MULTIFUNCTIONAL FEATURES, TABLE, IDENTIFICATION, ELABORATION, POPULATION, SPOILAGE, STRAINS, PROFILE, BIOTA
  • Hacettepe Üniversitesi Adresli: Evet

Özet

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.