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Journals / Akademik Gıda / 2026 / Cilt: 10 Sayı: 3

Isolation and Identification of Lactic Acid Bacteria from Vakfıkebir Bread Dough

Vakfıkebir Ekmek Hamurundan Laktik Asit Bakterilerinin İzolasyonu ve Tanısı

Kamil Emre Gerçekaslan(Nevşehir Üniversitesi, Mühendislik-Mimarlık Fakültesi, Gıda Mühendisliği Bölümü)
Halis Gürbüz Kotancılar(Atatürk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü)
Güzin Kaban(Atatürk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü)
Mehmet Murat Karaoğlu(Atatürk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü)
Pages
47–50
Publication Date
2012-09-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

A total of 113 lactic acid bacteria were isolated and identified. 54% of the isolates were identified as Lactobacillus plantarum, 13.2% as Lactococcus lactis ssp lactis, 7.9% as L. brevis, 5.3% as L. pentosus, 2.7% as Leu. mesenteroides ssp. mesenteroides, 2.7% as L. fermentum, 1.8% as Leuc. lactis, 0.9% as L. curvatus ssp curvatus, 0.9% as Leu. mesenteroides ssp. cremoris, 9.7% as Lactobacillus spp. and 0.9% as Leuconostoc spp

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This research was performed to isolate and identify lactic acid bacteria from Vakfıkebir bread dough.
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Key Findings & Data:This research was performed to isolate and identify lactic acid bacteria from Vakfıkebir bread dough.
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Conclusion & Impact:A total of 113 lactic acid bacteria were isolated and identified. 54% of the isolates were identified as Lactobacillus plantarum, 13.2% as Lactococcus lactis ssp lactis, 7.9% as L. brevis, 5.3% as L. pentosus, 2.7% as Leu. mesenteroides ssp. mesenteroides, 2.7% as L. fermentum, 1.8% as Leuc. lactis, 0.9% as L. curvatus ssp curvatus, 0.9% as Leu. mesenteroides ssp. cremoris, 9.7% as Lactobacillus spp. and 0.9% as Leuconostoc spp
🔬Design:Makale
📍Scope:Comprehensive Sample
⚙️Variables:Ekşi hamur · Vakfıkebir · Laktik asit bakterisi

Abstract

This research was performed to isolate and identify lactic acid bacteria from Vakfıkebir bread dough. A total of 113 lactic acid bacteria were isolated and identified. 54% of the isolates were identified as Lactobacillus plantarum, 13.2% as Lactococcus lactis ssp lactis, 7.9% as L. brevis, 5.3% as L. pentosus, 2.7% as Leu. mesenteroides ssp. mesenteroides, 2.7% as L. fermentum, 1.8% as Leuc. lactis, 0.9% as L. curvatus ssp curvatus, 0.9% as Leu. mesenteroides ssp. cremoris, 9.7% as Lactobacillus spp. and 0.9% as Leuconostoc spp

Özet

Bu araştırma, Vakfıkebir ekmek hamurlarından laktik asit bakterilerinin izolasyonu ve tanımlanması amacıyla yürütülmüştür. Toplam 113 laktik asit bakterisi izole edilip tanımlanmıştır. İzolatların %54’ü Lactobacillus plantarum, %13.2’si Lactococcus lactis ssp lactis, %7.9’u L. brevis, %5.3’ü L. pentosus, %2.7’si Leu. mesenteroides ssp. mesenteroides, %2.7’si L. fermentum, %1.8’i Leuc. lactis, %0.9’u L. curvatus ssp curvatus, %0.9’u Leu. mesenteroides ssp. cremoris, %9.7’si Lactobacillus spp. ve %0.9’unun Leuconostoc sp. olduğu tespit edilmiştir

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Cite This Article

Gerçekaslan, K. E., Kotancılar, H. G., Kaban, G., Karaoğlu, M. M. (2012). Isolation and Identification of Lactic Acid Bacteria from Vakfıkebir Bread Dough. Akademik Gıda, Cilt: 10 Sayı: 3, 47–50. https://ajindex.com/articles/1357588

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