Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5611
Title: High genetic and phenotypic variability of Streptococcus thermophilus strains isolated from artisanal Yuruk yoghurts
Authors: Erkuş, Oylum
Okuklu, Burcu
Yenidünya, Ali Fazıl
Harsa, Şebnem
Erkuş, Oylum
Okuklu, Burcu
Harsa, Şebnem
Izmir Institute of Technology. Food Engineering
Keywords: Fingerprinting
PFGE
Starter
Streptococcus thermophilus
Yoghurt
Issue Date: Oct-2014
Publisher: Academic Press Inc.
Source: Erkuş, O., Okuklu, B., Yenidünya, A.F., and Harsa, Ş. (2014). High genetic and phenotypic variability of Streptococcus thermophilus strains isolated from artisanal Yuruk yoghurts. LWT - Food Science and Technology, 58(2), 348-354. doi:10.1016/j.lwt.2013.03.007
Abstract: Streptococcus thermophilus is a commonly used starter bacterium in dairy industry. It reduces the pH of milk rapidly and equilibrates the medium for the growth of Lactobacillus delbrueckii subsp. bulgaricus during yoghurt fermentation. Efforts to increase the diversity of artisanal yoghurt starters are not only important to bring new strains with novel and desirable characteristics, but also for the preservation of natural diversity which diminishes with the overuse and spread of industrial starters to natural resources. In the present study, 14 artisanal yoghurt samples were processed for the isolation of promising strains for yoghurt starter culture production and 66 strains were subsequently characterized. They were all identified as S. thermophilus using species-specific PCR and 16S rRNA gene sequencing. Genotypic diversity at the strain level was investigated by pulsed field gel electrophoresis (PFGE), and 22 homology groups were obtained. Further phenotypic characterization unearthed a significant phenotypic heterogeneity within homology groups, mostly with atypical novel character. Only 7 out of 66 strains showed S. thermophilus type-strain like phenotypic traits. Majority of the isolates were determined to be protease positive and fast milk acidifier to be used as yoghurt starter culture.
URI: https://doi.org/10.1016/j.lwt.2013.03.007
http://hdl.handle.net/11147/5611
ISSN: 0023-6438
1096-1127
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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