Assimilation of cholesterol and probiotic characterisation of yeast strains isolated from raw milk and fermented foods

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dc.contributor.authorAloglu, Hatice Sanlidere
dc.contributor.authorOzer, Ezgi Demir
dc.contributor.authorOner, Zubeyde
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2016
dc.departmentNiğde ÖHÜ
dc.description.abstractIn this study, cholesterol assimilation ratios and some probiotic characteristics of yeasts were investigated. For this purpose, yeasts were isolated from milk and foods that were naturally fermented and not containing starter culture. In vitro cholesterol assimilation properties were determined in media. The Cholesterol assimilation by yeast strains ranged between 1.36 and 73.33%. Twenty-one yeast strains showing high assimilation percentage were selected, and their acid tolerance, bile tolerance, bile salt deconjugation activity and survival in simulated gastrointestinal conditions were investigated. Among the strains assessed, 12 of them showed probiotic characteristics.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK SBAG Project) [111S513]; TUBITAK Health Sciences Research Support Group
dc.description.sponsorshipThis study was funded by The Scientific and Technological Research Council of Turkey (TUBITAK SBAG Project No. 111S513). We thank TUBITAK Health Sciences Research Support Group for the support.
dc.identifier.doi10.1111/1471-0307.12217
dc.identifier.endpage70
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issue1
dc.identifier.scopus2-s2.0-84954360594
dc.identifier.scopusqualityQ1
dc.identifier.startpage63
dc.identifier.urihttps://dx.doi.org/10.1111/1471-0307.12217
dc.identifier.urihttps://hdl.handle.net/11480/3702
dc.identifier.volume69
dc.identifier.wosWOS:000368576900008
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherWILEY-BLACKWELL
dc.relation.ispartofINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectYeasts
dc.subjectCholesterol
dc.subjectProbiotics
dc.titleAssimilation of cholesterol and probiotic characterisation of yeast strains isolated from raw milk and fermented foods
dc.typeArticle

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