Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/6013
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dc.contributor.authorSözbilen, Gözde Seval-
dc.contributor.authorBaysal, Ayşe Handan-
dc.date.accessioned2017-07-25T08:47:34Z-
dc.date.available2017-07-25T08:47:34Z-
dc.date.issued2016-09-01-
dc.identifier.citationSözbilen, G. S., and Baysal, A. H. (2016). Microbial profile and bacterial characterisation of naturally debittered Hurma olives compared to non-debittered Erkence variety during ripening period. International Journal of Food Science and Technology, 51(9), 2099-2105. doi:10.1111/ijfs.13187en_US
dc.identifier.issn0950-5423-
dc.identifier.urihttp://doi.org/10.1111/ijfs.13187-
dc.identifier.urihttp://hdl.handle.net/11147/6013-
dc.description.abstractNaturally debittered Hurma olive is grown in a specific area in Karaburun peninsula in Turkey. It is characterised by its sweet taste and it differs from other varieties by losing its bitterness caused by phenolic compounds during its maturation period on the tree. Therefore, Hurma olive does not require any further debittering process to be served as table olive. This study was particularly interested in the comparison of the microbial profile of Hurma olive during its 8 weeks of maturation period in two subsequent harvest years and Erkence (not naturally debittered) olive. In addition, main bacterial profile of both Hurma and Erkence olives were isolated and identified. Aerobic mesophilic microorganism (AMM), lactic acid bacteria (LAB), Enterobacteriaceae, Pseudomonadaceae, Staphylococci, Micrococcaceae, yeasts and moulds (Y&Ms) were detected (counted and isolated) in the olive drupes during the maturation period. Isolated bacteria were identified as different spp. of Bacillaceae, Enterobacteriaceae, Micrococcoceae and Pseudomonadaceae.en_US
dc.description.sponsorshipScientific and Technical Research Council of Turkey (TUBITAK-TOVAG 110O780)en_US
dc.language.isoenen_US
dc.publisherJohn Wiley and Sons Inc.en_US
dc.relationinfo:eu-repo/grantAgreement/TUBITAK/TOVAG/110O780en_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectPCRen_US
dc.subjectFoods of plant originen_US
dc.subjectAerobic bacteriaen_US
dc.subjectHurma oliveen_US
dc.subjectOliveen_US
dc.subjectFood microbiologyen_US
dc.titleMicrobial profile and bacterial characterisation of naturally debittered Hurma olives compared to non-debittered Erkence variety during ripening perioden_US
dc.typeArticleen_US
dc.authoridTR58117en_US
dc.authoridTR101983en_US
dc.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume51en_US
dc.identifier.issue9en_US
dc.identifier.startpage2099en_US
dc.identifier.endpage2105en_US
dc.identifier.wosWOS:000383568400019
dc.identifier.scopusSCOPUS:2-s2.0-84983041460
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1111/ijfs.13187-
dc.relation.doi10.1111/ijfs.13187en_US
dc.coverage.doi10.1111/ijfs.13187en_US
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.languageiso639-1en-
item.fulltextWith Fulltext-
item.cerifentitytypePublications-
item.grantfulltextopen-
crisitem.author.deptDepartment of Food Engineering-
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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