Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2700
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dc.contributor.authorTarı, Canan-
dc.contributor.authorÜstok, Fatma Işık-
dc.contributor.authorHarsa, Hayriye Şebnem-
dc.date.accessioned2017-01-03T07:41:29Z
dc.date.available2017-01-03T07:41:29Z
dc.date.issued2009-04
dc.identifier.citationTarı, C., Üstok, F. I., and Harsa, H. Ş. (2009). Optimization of the associative growth of novel yoghurt cultures in the production of biomass, β-galactosidase and lactic acid using response surface methodology. International Dairy Journal, 19(4), 236-243. doi:10.1016/j.idairyj.2008.10.009en_US
dc.identifier.issn0958-6946
dc.identifier.issn0958-6946-
dc.identifier.urihttp://dx.doi.org/10.1016/j.idairyj.2008.10.009
dc.identifier.urihttp://hdl.handle.net/11147/2700
dc.description.abstractThe associative growth of Streptococcus thermophilus 95/2 (St 95/2) and Lactobacillus delbrueckii ssp. bulgaricus 77 (Lb 77) isolated from the Toros mountain region of Turkey was investigated with respect to lactic acid, biomass and β-galactosidase enzyme production using response surface methodology (RSM). The ratio (St 95/2:Lb 77) of the strains and media formulation had significant effect on all responses (p < 0.001). The predicted enzyme activity (2.14 U mL-1), lactic acid (22.50 g L-1) and biomass (7.11 g L-1) production at optimum conditions were very close to the actual experimental values (2.14 U mL-1, 22.94 g L-1 and 7.86 g L-1, respectively). The optimum conditions were to use these cultures in a ratio of 1.66:1.62 (St 95/2:Lb 77) in a medium containing whey (5%), corn steep liquor (4%), potassium phosphate (2%) and peptone (2%) at 43 °C for 8 h. The associative growth provided 6.4% and 39% more β-galactosidase activity and 8.73% and 44% more lactic acid compared with the results obtained using pure St 95/2 and Lb 77 strains, respectively.en_US
dc.description.sponsorshipTÜBİTAK TOVAG 1040270; DPT-2005 K 120570en_US
dc.language.isoenen_US
dc.publisherElsevier Ltd.en_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectEcologyen_US
dc.subjectSurface propertiesen_US
dc.subjectRenewable energy resourcesen_US
dc.subjectOrganic acidsen_US
dc.subjectBiological materialsen_US
dc.subjectEnzyme activityen_US
dc.titleOptimization of the associative growth of novel yoghurt cultures in the production of biomass, ß-galactosidase and lactic acid using response surface methodologyen_US
dc.typeArticleen_US
dc.authoridTR9626en_US
dc.institutionauthorTarı, Canan-
dc.institutionauthorÜstok, Fatma Işık-
dc.institutionauthorHarsa, Hayriye Şebnem-
dc.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume19en_US
dc.identifier.issue4en_US
dc.identifier.startpage236en_US
dc.identifier.endpage243en_US
dc.identifier.wosWOS:000264049300009en_US
dc.identifier.scopus2-s2.0-59049098900en_US
dc.relation.tubitakinfo:eu-repo/grantAgreement/TÜBİTAK/TOVAG/1040270
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1016/j.idairyj.2008.10.009-
dc.relation.doi10.1016/j.idairyj.2008.10.009en_US
dc.coverage.doi10.1016/j.idairyj.2008.10.009en_US
local.message.claim2022-06-07T13:18:20.921+0300|||rp02310|||submit_approve|||dc_contributor_author|||None*
dc.identifier.scopusqualityQ1-
item.fulltextWith Fulltext-
item.openairetypeArticle-
item.cerifentitytypePublications-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.grantfulltextopen-
crisitem.author.dept03.08. Department of Food Engineering-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Sürdürülebilir Yeşil Kampüs Koleksiyonu / Sustainable Green Campus Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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