Starter Kültürler ve Gıdaların Fermentasyonunda Kullanılan Mikroorganizmalar

Akoğlu, A., Yaman, H., Coşkun, H., & Sarı, K. (2017). Mengen peynirinden laktik asit bakterilerinin İzolasyonu, moleküler tanımlanması ve bazı starter kültür Özelliklerinin belirlenmesi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 21(2), 453-459.

Alp, D., & Öner, Z. (2014). Bazı laktik asit bakterilerinin antibiyotik dirençlilikleri ve aroma maddeleri oluşturma özelliklerinin belirlenmesi. Gıda, 39(6), 331-337.

Ammor, M. S., & Mayo, B. (2007). Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update. Meat science, 76(1), 138-146.

Beshkova, D., Simova, E., Frengova, G., & Simov, Z. (1998). Production of flavour compounds by yogurt starter cultures. Journal of Industrial Microbiology and Biotechnology, 20(3-4), 180-186.

Bintsis, T. (2018). Lactic acid bacteria as starter cultures: An update in their metabolism and genetics. AIMS microbiology, 4(4), 665.

Choińska, R., Piasecka-Jóźwiak, K., Woźniak, Ł., Świder, O., Bartosiak, E., Bujak, M., & Roszko, M. Ł. (2022). Starter culture-related changes in free amino acids, biogenic amines profile, and antioxidant properties of fermented red beetroot grown in Poland. Scientific Reports, 12(1), 20063.

Collins YF, McSweeney PL, Wilkinson M.G (2003). Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. International Dairy Journal, 13 (11): 841-866.

Condessa, B. M. B., da Silva, K. V., da Silva, J. F. M., de Morais, P. B., Leal Zimmer, F. M., de Almeida, A. F., ... & Santos, C. C. A. D. A. (2022). Performance of wild Saccharomyces and Non‐Saccharomyces yeasts as starter cultures in dough fermentation and bread making. International Journal of Food Science & Technology, 57(5), 3046-3059.

De Vuyst, L., De Vin, F., Vaningelgem, F., & Degeest, B. (2001). Recent developments in the biosynthesis and applications of heteropolysaccharides from lactic acid bacteria. International Dairy Journal, 11(9), 687-707.

Dertli, E. (2015). Isolation and identification of an exopolysaccharide producer Streptococcus thermophilus strain from Turkish yogurt. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 21(2).

Dinçer, E., & Kıvanç, M. (2018). Lipolytic activity of lactic acid bacteria isolated from Turkish pastırma. Anadolu University Journal of Science and Technology C-Life Sciences and Biotechnology, 7(1), 12-19.

García-Díez, J., & Saraiva, C. (2021). Use of starter cultures in foods from animal origin to improve their safety. International Journal of Environmental Research and Public Health, 18(5), 2544.

Goktas, H., Dikmen, H., Demirbas, F., Sagdic, O., & Dertli, E. (2021). Characterisation of probiotic properties of yeast strains isolated from kefir samples. International Journal of Dairy Technology, 74(4), 715-722.

Imhof, R., Glättli, H., & Bosset, J. O. (1994). Volatile organic aroma compounds produced by thermophilic and mesophilic mixed strain dairy starter cultures. LWT-Food Science and Technology, 27(5), 442-449.

Jolly, L., Newell, J., Porcelli, I., Vincent, S. J., & Stingele, F. (2002). Lactobacillus helveticus glycosyltransferases: from genes to carbohydrate synthesis. Glycobiology, 12(5), 319-327.

Kılıç, G. B., Kaçar, H., Özkan, S., BALLI, S., Sönmez, E., & Erfilibeli, O. Tereyağı Örneklerinden Laktik Asit Bakterilerinin İzolasyonu, Karakterizasyonu ve Bazı Endüstriyel Özelliklerinin Belirlenmesi. Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 11(2), 223-229.

Kieliszek, M., Pobiega, K., Piwowarek, K., & Kot, A. M. (2021). Characteristics of the proteolytic enzymes produced by lactic acid bacteria. Molecules, 26(7), 1858.

Labbo, Z., Onuh, O. A., Mbochi, A. C., Shanu, M. A., Olukotun, G. B., Wood, T. T., & Okolie, E. C. (2021). Studies on the effectiveness of wild and commercialstrains of lactic acid bacteria starter culture during backsloping for yoghurt production. Journal of Advances in Microbiology, 21(12), 150-156.

Lacroix, N., St-Gelais, D., Champagne, C. P., Fortin, J., & Vuillemard, J. C. (2010). Characterization of aromatic properties of old-style cheese starters. Journal of Dairy Science, 93(8), 3427-3441.

Laranjo, M., Potes, M. E., & Elias, M. (2019). Role of starter cultures on the safety of fermented meat products. Frontiers in microbiology, 10, 853.

Liu, M., Bayjanov, J.R., Renckens, B., Nauta, A., & Siezen, R.J. (2010). The proteolytic system of lactic acid bacteria revisited: a genomic comparison. BMC Genomics, 11,36 - 36.

Liu, S., Yang, L., Zhou, Y., He, S., Li, J., Sun, H., ... & Xu, S. (2019). Effect of mixed moulds starters on volatile flavor compounds in rice wine. Lwt, 112, 108215.

Nejati, F., Junne, S., & Neubauer, P. (2020). A big world in small grain: a review of natural milk kefir starters. Microorganisms, 8(2), 192.

Oğuz, Ş., & Andiç, S. (2019). Peynir üretiminde kullanilan starter kültürler. Gıda, 44(6), 1174-1196.

Olukotun, G. B., Salami, S. A., Okon, I. J., Ahmadu, J. H., Ajibulu, O. O., & Bello, Z. (2021). Assessment of the effects of back sloping on some starter culture strains and the organoleptic qualities of their yoghurt products. Asian Food Science Journal, 20(9), 29-36.

Parente, E., Cogan, T. M., & Powell, I. B. (2017). Starter cultures: general aspects. In Cheese (pp. 201-226). Academic Press.

Pérez-Alva, A., MacIntosh, A. J., Baigts-Allende, D. K., García-Torres, R., & Ramírez-Rodrigues, M. M. (2022). Fermentation of algae to enhance their bioactive activity: A review. Algal Research, 64, 102684.

Pilevar, Z., & Hosseini, H. (2017). Effects of starter cultures on the properties of meat products: A review. Annual Research & Review in Biology, 17(6), 1-17.

Sarıca, E. (2022). Kefirin üretimi, özellikleri ve alkol içeriği. Helal ve Etik Araştırmalar Dergisi, 4(2), 69-82.

Sarıtaş, S., Duman, H., & Karav, S. (2024). Nutritional and functional aspects of fermented algae. International Journal of Food Science & Technology, 59(8), 5270-5284.

Soykut, E. A., & Tunail, N. (2009). Süt endüstrisinde sorun yaratan termofilik fajlar. Gıda, 34(2), 107-113.

Świder, O., Roszko, M. Ł., Wójcicki, M., Bujak, M., Szczepańska, M., Juszczuk-Kubiak, E., ... & Cieślak, H. (2023). Non-aminobiogenic starter cultures in a model system of cucumber fermentation. Lwt, 177, 114574.

Tieking, M., Korakli, M., Ehrmann, M. A., Gänzle, M. G., & Vogel, R. F. (2003). In situ production of exopolysaccharides during sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria. Applied and environmental microbiology, 69(2), 945-952.

Tokatlı, M., Elmacı, S. B., İşleyen, N. A., & Özçelik, F. (2019). Seçilmiş endojen laktik starter kültürler ile turşu üretimi. Gıda, 44(4), 742-757.

Akoğlu, A., Yaman, H., Coşkun, H., & Sarı, K. (2017). Mengen peynirinden laktik asit bakterilerinin İzolasyonu, moleküler tanımlanması ve bazı starter kültür Özelliklerinin belirlenmesi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 21(2), 453-459.

Alp, D., & Öner, Z. (2014). Bazı laktik asit bakterilerinin antibiyotik dirençlilikleri ve aroma maddeleri oluşturma özelliklerinin belirlenmesi. Gıda, 39(6), 331-337.

Ammor, M. S., & Mayo, B. (2007). Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update. Meat science, 76(1), 138-146.

Beshkova, D., Simova, E., Frengova, G., & Simov, Z. (1998). Production of flavour compounds by yogurt starter cultures. Journal of Industrial Microbiology and Biotechnology, 20(3-4), 180-186.

Bintsis, T. (2018). Lactic acid bacteria as starter cultures: An update in their metabolism and genetics. AIMS microbiology, 4(4), 665.

Choińska, R., Piasecka-Jóźwiak, K., Woźniak, Ł., Świder, O., Bartosiak, E., Bujak, M., & Roszko, M. Ł. (2022). Starter culture-related changes in free amino acids, biogenic amines profile, and antioxidant properties of fermented red beetroot grown in Poland. Scientific Reports, 12(1), 20063.

Collins YF, McSweeney PL, Wilkinson M.G (2003). Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. International Dairy Journal, 13 (11): 841-866.

Condessa, B. M. B., da Silva, K. V., da Silva, J. F. M., de Morais, P. B., Leal Zimmer, F. M., de Almeida, A. F., ... & Santos, C. C. A. D. A. (2022). Performance of wild Saccharomyces and Non‐Saccharomyces yeasts as starter cultures in dough fermentation and bread making. International Journal of Food Science & Technology, 57(5), 3046-3059.

De Vuyst, L., De Vin, F., Vaningelgem, F., & Degeest, B. (2001). Recent developments in the biosynthesis and applications of heteropolysaccharides from lactic acid bacteria. International Dairy Journal, 11(9), 687-707.

Dertli, E. (2015). Isolation and identification of an exopolysaccharide producer Streptococcus thermophilus strain from Turkish yogurt. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 21(2).

Dinçer, E., & Kıvanç, M. (2018). Lipolytic activity of lactic acid bacteria isolated from Turkish pastırma. Anadolu University Journal of Science and Technology C-Life Sciences and Biotechnology, 7(1), 12-19.

García-Díez, J., & Saraiva, C. (2021). Use of starter cultures in foods from animal origin to improve their safety. International Journal of Environmental Research and Public Health, 18(5), 2544.

Goktas, H., Dikmen, H., Demirbas, F., Sagdic, O., & Dertli, E. (2021). Characterisation of probiotic properties of yeast strains isolated from kefir samples. International Journal of Dairy Technology, 74(4), 715-722.

Imhof, R., Glättli, H., & Bosset, J. O. (1994). Volatile organic aroma compounds produced by thermophilic and mesophilic mixed strain dairy starter cultures. LWT-Food Science and Technology, 27(5), 442-449.

Jolly, L., Newell, J., Porcelli, I., Vincent, S. J., & Stingele, F. (2002). Lactobacillus helveticus glycosyltransferases: from genes to carbohydrate synthesis. Glycobiology, 12(5), 319-327.

Kılıç, G. B., Kaçar, H., Özkan, S., BALLI, S., Sönmez, E., & Erfilibeli, O. Tereyağı Örneklerinden Laktik Asit Bakterilerinin İzolasyonu, Karakterizasyonu ve Bazı Endüstriyel Özelliklerinin Belirlenmesi. Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 11(2), 223-229.

Kieliszek, M., Pobiega, K., Piwowarek, K., & Kot, A. M. (2021). Characteristics of the proteolytic enzymes produced by lactic acid bacteria. Molecules, 26(7), 1858.

Labbo, Z., Onuh, O. A., Mbochi, A. C., Shanu, M. A., Olukotun, G. B., Wood, T. T., & Okolie, E. C. (2021). Studies on the effectiveness of wild and commercialstrains of lactic acid bacteria starter culture during backsloping for yoghurt production. Journal of Advances in Microbiology, 21(12), 150-156.

Lacroix, N., St-Gelais, D., Champagne, C. P., Fortin, J., & Vuillemard, J. C. (2010). Characterization of aromatic properties of old-style cheese starters. Journal of Dairy Science, 93(8), 3427-3441.

Laranjo, M., Potes, M. E., & Elias, M. (2019). Role of starter cultures on the safety of fermented meat products. Frontiers in microbiology, 10, 853.

Liu, M., Bayjanov, J.R., Renckens, B., Nauta, A., & Siezen, R.J. (2010). The proteolytic system of lactic acid bacteria revisited: a genomic comparison. BMC Genomics, 11,36 - 36.

Liu, S., Yang, L., Zhou, Y., He, S., Li, J., Sun, H., ... & Xu, S. (2019). Effect of mixed moulds starters on volatile flavor compounds in rice wine. Lwt, 112, 108215.

Nejati, F., Junne, S., & Neubauer, P. (2020). A big world in small grain: a review of natural milk kefir starters. Microorganisms, 8(2), 192.

Oğuz, Ş., & Andiç, S. (2019). Peynir üretiminde kullanilan starter kültürler. Gıda, 44(6), 1174-1196.

Olukotun, G. B., Salami, S. A., Okon, I. J., Ahmadu, J. H., Ajibulu, O. O., & Bello, Z. (2021). Assessment of the effects of back sloping on some starter culture strains and the organoleptic qualities of their yoghurt products. Asian Food Science Journal, 20(9), 29-36.

Parente, E., Cogan, T. M., & Powell, I. B. (2017). Starter cultures: general aspects. In Cheese (pp. 201-226). Academic Press.

Pérez-Alva, A., MacIntosh, A. J., Baigts-Allende, D. K., García-Torres, R., & Ramírez-Rodrigues, M. M. (2022). Fermentation of algae to enhance their bioactive activity: A review. Algal Research, 64, 102684.

Pilevar, Z., & Hosseini, H. (2017). Effects of starter cultures on the properties of meat products: A review. Annual Research & Review in Biology, 17(6), 1-17.

Sarıca, E. (2022). Kefirin üretimi, özellikleri ve alkol içeriği. Helal ve Etik Araştırmalar Dergisi, 4(2), 69-82.

Sarıtaş, S., Duman, H., & Karav, S. (2024). Nutritional and functional aspects of fermented algae. International Journal of Food Science & Technology, 59(8), 5270-5284.

Soykut, E. A., & Tunail, N. (2009). Süt endüstrisinde sorun yaratan termofilik fajlar. Gıda, 34(2), 107-113.

Świder, O., Roszko, M. Ł., Wójcicki, M., Bujak, M., Szczepańska, M., Juszczuk-Kubiak, E., ... & Cieślak, H. (2023). Non-aminobiogenic starter cultures in a model system of cucumber fermentation. Lwt, 177, 114574.

Tieking, M., Korakli, M., Ehrmann, M. A., Gänzle, M. G., & Vogel, R. F. (2003). In situ production of exopolysaccharides during sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria. Applied and environmental microbiology, 69(2), 945-952.

Tokatlı, M., Elmacı, S. B., İşleyen, N. A., & Özçelik, F. (2019). Seçilmiş endojen laktik starter kültürler ile turşu üretimi. Gıda, 44(4), 742-757.