Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/12056
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dc.contributor.authorMeruvu, Harithaen_US
dc.contributor.authorTellioğlu Harsa, Şebnemen_US
dc.date.accessioned2022-04-19T09:50:58Z-
dc.date.available2022-04-19T09:50:58Z-
dc.date.issued2022-
dc.identifier.urihttps://hdl.handle.net/11147/12056-
dc.identifier.urihttps://doi.org/10.1080/10408398.2022.2054936-
dc.descriptionThis article was funded by ‘Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK)– Grants & Scholarships’, Grant number: TUBITAK-TOVAG 119O112en_US
dc.description.abstractThe current state-of-art research pertaining to lactic acid bacteria (LAB) calls for the screening and isolation of robust LAB strains to achieve holistic exploitation of LAB and their metabolites of marketable importance. Hence it is imperative to comprehend LAB sources, growth requisites, isolation and characterization strategies necessary for featured cataloging and appropriate culturing. This review comprehensively describes various growth media and biomasses used for supporting LAB sustenance, assay procedures needed for the isolation and characterization of LAB strains, and their application in diverse sectors. The various industrial patents and their summarized claims about novel LAB strains isolated and identified, methods and media (used for detection/screening, isolation, adaptation, culturing, preservation, growth improvement), the techniques and/or methodologies supporting LAB fermentation, and applications of produced industrial metabolites in various market scenarios are detaileden_US
dc.language.isoenen_US
dc.publisherTaylor & Francisen_US
dc.relationGeleneksel Fermente Ürünlerimizden İzole Edilen Laktik Asit Bakterileri ile; Angiotensin-I Enzimi (ACE)-İnhibitörü Peptidleri ve Gama-Aminobütirik Asit (GABA) İçeren; Fonksiyonel Peyniraltı Suyu İçeceği Geliştirilmesien_US
dc.relation.ispartofCritical Reviews in Food Science and Nutritionen_US
dc.rightsinfo:eu-repo/semantics/embargoedAccessen_US
dc.subjectLactic acid bacteriaen_US
dc.subjectIndustrial applicationsen_US
dc.subjectIsolationen_US
dc.titleLactic acid bacteria: isolation–characterization approaches and industrial applicationsen_US
dc.typeArticleen_US
dc.authorid0000-0001-6794-299Xen_US
dc.institutionauthorTellioğlu Harsa, Şebnemen_US
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.wosWOS:000774668800001en_US
dc.identifier.scopus2-s2.0-85127235413en_US
dc.relation.publicationcategoryDiğeren_US
dc.identifier.doi10.1080/10408398.2022.2054936-
dc.identifier.pmid35348017en_US
dc.identifier.urlhttps://doi.org/10.1080/10408398.2022.2054936-
dc.contributor.affiliationXi’an Jiaotong Universityen_US
dc.contributor.affiliationIzmir Institute of Technologyen_US
dc.relation.issn1040-8398en_US
dc.relation.grantno119O112en_US
dc.identifier.scopusqualityQ1-
item.fulltextWith Fulltext-
item.openairetypeArticle-
item.cerifentitytypePublications-
item.languageiso639-1en-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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