Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/7641
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dc.contributor.authorSözbilen, Gözde Sevda-
dc.contributor.authorKorel, Figen-
dc.contributor.authorYemenicioğlu, Ahmet-
dc.date.accessioned2020-01-29T08:34:44Z-
dc.date.available2020-01-29T08:34:44Z-
dc.date.issued2018-10en_US
dc.identifier.citationSözbilen, G. S., Korel, F., and Yemenicioğlu, A. (208). Control of lactic acid bacteria in fermented beverages using lysozyme and nisin: test of traditional beverage boza as a model food system. International Journal of Food Science and Technology, 55(10), 2357-2368. doi:10.1111/ijfs.13828en_US
dc.identifier.issn0950-5423-
dc.identifier.urihttps://doi.org/10.1111/ijfs.13828-
dc.identifier.urihttps://hdl.handle.net/11147/7641-
dc.description.abstractThe objective of this study was to increase quality and limited shelf-life of boza (3–15 days), a traditional Balkan origin fermented beverage using lysozyme (LYS) and/or nisin (NIS). For this purpose, the effectiveness of NIS, LYS and LYS:NIS combinations was first tested in a broth medium at 4 °C for 3 weeks on Lactobacillus plantarum, one of the frequently isolated lactic acid bacteria in boza. Stability of LYS and NIS in boza, their effects on LAB counts, and chemical and sensory properties of boza were then evaluated during cold storage at 4 °C. Results of LAB counts as well as pH, d- and l-lactic acid, and titratable acidity measurements showed that LAB in boza containing NIS (250 μg g−1) or LYS:NIS (500:250 μg g−1) could be controlled without reducing LAB counts below 6 log CFU mL−1 during 2 weeks shelf-life. In contrast, LYS (500 μg g−1) alone could not control LAB in boza to delay its acidic spoilage. Positive effects of NIS and LYS:NIS application on quality of boza were also proved with sensory analysis by panelists and e-nose measurements. This work showed that use of natural GRAS agents in preservation of fermented beverages containing probiotic LAB is possible without affecting their characteristic aroma and flavour.en_US
dc.description.sponsorshipzmir Institute of Technology 2014-IYTE-02en_US
dc.language.isoengen_US
dc.publisherJohn Wiley and Sons Inc.en_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBozaen_US
dc.subjectBiopreservationen_US
dc.subjectLactic acid bacteriaen_US
dc.subjectLysozymeen_US
dc.subjectShelf lifeen_US
dc.titleControl of lactic acid bacteria in fermented beverages using lysozyme and nisin: test of traditional beverage boza as a model food systemen_US
dc.typeArticleen_US
dc.authorid0000-0001-8202-6797en_US
dc.authorid0000-0002-5356-0058en_US
dc.institutionauthorSözbilen, Gözde Sevda
dc.institutionauthorKorel, Figen
dc.institutionauthorYemenicioğlu, Ahmet
dc.institutionauthorSözbilen, Gözde Sevda-
dc.institutionauthorKorel, Figen-
dc.institutionauthorYemenicioğlu, Ahmet-
dc.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume55en_US
dc.identifier.issue10en_US
dc.identifier.startpage2357en_US
dc.identifier.endpage2368en_US
dc.identifier.wosWOS:000443807000014en_US
dc.identifier.scopus2-s2.0-85052796357en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1111/ijfs.13828-
dc.relation.doi10.1111/ijfs.13828en_US
dc.coverage.doi10.1111/ijfs.13828en_US
dc.identifier.scopusqualityQ1-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.fulltextWith Fulltext-
item.grantfulltextopen-
item.openairetypeArticle-
item.languageiso639-1en-
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
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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