Kazan Meslek Yüksekokulu / Kazan Vocational School
Permanent URI for this collectionhttps://hdl.handle.net/11727/2077
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Item The Effect Of Kefir Enrichment With Arthrospira Platensis And Chlorella Vulgaris On Kefir Microbiota, Antioxidant, And Physicochemical Properties(2022) Kahraman Ilikkan, Ozge; Bagdat, Elif SeymaThis study evaluated the effect of Arthrospira platensis and Chlorella vulgaris on kefir microbiota, total phenolic content, antioxidant activity, and physicochemical properties such as pH, Brix, total dry matter, and titratable acidity. The results showed that the addition of algae at concentrations of 0.5% (w/v) and 1% (w/v) to the kefir did not change the acceptable physicochemical properties of kefir. The acidity of the microalgae-enriched kefirs increased with increasing algae concentration. Total phenolic content and antioxidant activity of all kefir samples fortified with algae were higher than those of the control. However, the addition of A. platensis exhibited better prebiotic activity than C. vulgaris on kefir microbiota during storage. Principal component analysis and overall results showed that A. platensis was a better candidate for improving the nutritional value of kefir.Item Comparison of bacterial and fungal biodiversity of Turkish kefir grains with high-throughput metagenomic analysis(2021) Ilikkan, Ozge Kahraman; Bagdat, Elif Seyma; 0000-0001-5843-6868; Q-9641-2019Kefir is a health-promoting fermented drink having complex microbiota. This complex microbiota consists of bacteria and yeast association that is bound together with a polysaccharide called kefiran. To date, the complex microbiota of fermented foods was enlightened with culture-depended methods, however, recently, metagenomic studies have been started to use to reveal microbial diversity of fermented foods such as kefir. In this present study, we investigated the microbiome of two artisanal Turkish kefir grains (namely, A and G) by high throughput sequencing at the species level. Additionally, physicochemical analyses were carried out besides enumerations of lactobacilli, lactococci, total aerobic, and bifidobacteria in fermented milk kefirs. In these two kefir grains, different bacterial and fungal populations were revealed. In kefir grain A, Bifidobacterium longum was the dominant species while in kefir grain G, Lactobacillus kefiranofaciens was dominant. Concerning fungal diversity, in kefir grain A, Naumovozyma dairensis was the dominant yeast, while in kefir grain G, Zygosaccharomyces rouxii was dominant. High-throughput sequencing studies have revealed that kefir grains were typically dominated by lactobacilli. But, in this study, Bifidobacterium longum was found as a dominant bacterium in kefir for the first time.