Multilocus sequence typing of and strains from Turkish traditional yoghurts and characterisation of their techno-functional roles.

Unlabelled: In this study, and strains from traditional Turkish yoghurts were isolated, identified by 16S rRNA sequencing and genotypically 14 and 6 strains were obtained as distinct strains by MLST analysis. Lactic acid production levels of the strains were higher than strains. HPLC analysis showed that EPS monosaccharide composition of the strains mainly consisted of glucose and galactose.

Microwave-assisted extraction optimization of sesquiterpene lactones from roots: A sustainable approach to reduce energy consumption and carbon footprint.

roots are consumed as natural flavor components and raw or cooked as food, and their extracts are rich in sesquiterpene lactones such as alantolactone (AL) and isoalantolactone (IAL), which have recently attracted great attention due to their pharmacological properties. The industrial utilization of these compounds requires the development of green, efficient, cost-effective, and sustainable extraction protocols. Therefore, this study focused on the optimization of microwave-assisted extraction (MAE) process variables using Face-Centered Central Composite Design (FC-CCD).

Isolation and characterization of yogurt starter cultures from traditional yogurts and growth kinetics of selected cultures under lab-scale fermentation.

The development of new starter cultures is a crucial task for the food industry to meet technological requirements and traditional products are important reservoirs for new starter cultures. In this respect, this study aimed to isolate, identify, and determine the technological characteristics of subsp. and strains originated from traditional yogurt samples.