dc.contributor.author |
Sztubecki, Jacek |
|
dc.contributor.author |
Topolinski, Szymon |
|
dc.contributor.author |
Mrowczynska, Maria |
|
dc.contributor.author |
Bagriacik, Baki |
|
dc.contributor.author |
Beycioglu, Ahmet |
|
dc.date.accessioned |
2022-12-14T08:22:37Z |
|
dc.date.available |
2022-12-14T08:22:37Z |
|
dc.date.issued |
2022-07 |
|
dc.identifier.citation |
Sztubecki, J., Topoliński, S., Mrówczyńska, M., Bağrıaçık, B., & Beycioğlu, A. (2022). Experimental Research of the Structure Condition Using Geodetic Methods and Crackmeter. Applied Sciences, 12(13), 6754. MDPI AG. Retrieved from http://dx.doi.org/10.3390/app12136754 |
tr_TR |
dc.identifier.issn |
2076-3417 |
|
dc.identifier.uri |
http://openacccess.atu.edu.tr:8080/xmlui/handle/123456789/4018 |
|
dc.identifier.uri |
http://dx.doi.org/10.3390/app12136754 |
|
dc.description |
WOS indeksli yayınlar koleksiyonu. / WOS indexed publications collection. |
tr_TR |
dc.description.abstract |
This research aimed to analyze variations in chemical properties, microbiological characteristics and generated volatile organic compounds (VOCs) profile during sourdough fermentation. Sourdoughs were collected from different cities in Turkey at two different times and lactic acid bacteria (LAB) in the samples were identified with culture-independent and culture-dependent molecular methods. According to culture-dependent methodology, thirteen LAB species were identified. Lactobacillus spp. were identified as the major group according to MiSeq Illumina analysis. Technological potential of commonly isolated LAB species was evaluated. Due to high frequency of isolation, Fructilactobacillus sanfranciscensis and Lactiplantibacillus plantarum strains were better investigated for their technological traits useful in sourdough production. Experimental sourdoughs were produced with mono-and dual-culture of the selected strains and chemical properties and microbiological characteristics, as well as VOCs profile of the sourdoughs, were subjected to multivariate analysis which showed the relevance of added starter, in terms of acidification and VOCs profile. |
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dc.language.iso |
en |
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dc.publisher |
APPLIED SCIENCES / MDPI |
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dc.relation.ispartofseries |
2022;Volume: 12 Issue: 13 |
|
dc.subject |
Turkish sourdough |
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dc.subject |
Fermentation |
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dc.subject |
Molecular characterization |
tr_TR |
dc.subject |
Starter culture |
tr_TR |
dc.subject |
Volatile organic compounds |
tr_TR |
dc.subject |
MiSeq Illumina |
tr_TR |
dc.title |
Experimental Research of the Structure Condition Using Geodetic Methods and Crackmeter |
tr_TR |
dc.type |
Article |
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