Publication:
Effect of different immobilization media on breakdown of whey proteins by Streptococcus thermophilus

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dc.contributor.authorYILMAZ GÖLER, AYŞE MİNE
dc.contributor.authorsSafak F. Z., Bıcım G., Yılmaz A. M., Aksu M. B., Yalcın A. S.
dc.date.accessioned2023-06-12T10:31:43Z
dc.date.available2023-06-12T10:31:43Z
dc.date.issued2022-05-01
dc.description.abstractObjective: In this study, we aimed to compare the efficiency of different immobilization media to facilitate breakdown of whey proteins by Streptococcus thermophilus (S. thermophilus). Materials and Methods: S. thermophilus was isolated from yoghurt. High-protein whey powder was present in fermentation media and two-phase dispersion technique was used for immobilization of S. thermophilus in agar, agarose and κ-carrageenan. Total protein after fermentation of whey proteins with S. thermophilus in different media was measured. We have also performed sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis to observe changes in individual whey proteins after fermentation in different media. Results:Total protein concentration showed a significant decrease at the end of 24 hours of fermentation in all media. SDS-PAGE results showed that the amount of both α-lactalbumin and β-lactoglobulin were reduced in all immobilization media compared to control. The effect of κ-carrageenan was considerably higher compared to other media. Conclusion:Our results showed that immobilization in κ-carrageenan increased the breakdown of whey proteins by S. thermophilus and can be used to increase fermentation efficiency
dc.identifier.citationSafak F. Z., Bıcım G., Yılmaz A. M., Aksu M. B., Yalcın A. S., "Effect of different immobilization media on breakdown of whey proteins by Streptococcus thermophilus", Marmara Medical Journal, cilt.35, sa.2, ss.139-142, 2022
dc.identifier.doi10.5472/marumj.1120587
dc.identifier.endpage142
dc.identifier.issn1019-1941
dc.identifier.issue2
dc.identifier.startpage139
dc.identifier.urihttps://avesis.marmara.edu.tr/api/publication/ab6897c7-d662-44c2-b376-38bb5ee9ebf6/file
dc.identifier.urihttps://hdl.handle.net/11424/290194
dc.identifier.volume35
dc.language.isoeng
dc.relation.ispartofMarmara Medical Journal
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectTıp
dc.subjectSağlık Bilimleri
dc.subjectTemel Tıp Bilimleri
dc.subjectBiyokimya
dc.subjectMikrobiyoloji ve Klinik Mikrobiyoloji
dc.subjectDiğer
dc.subjectMedicine
dc.subjectHealth Sciences
dc.subjectFundamental Medical Sciences
dc.subjectBiochemistry
dc.subjectMicrobiology and Clinical Microbiology
dc.subjectOther
dc.subjectKlinik Tıp (MED)
dc.subjectYaşam Bilimleri (LIFE)
dc.subjectKlinik Tıp
dc.subjectBiyoloji ve Biyokimya
dc.subjectMikrobiyoloji
dc.subjectTIP, GENEL & DAHİLİ
dc.subjectMİKROBİYOLOJİ
dc.subjectClinical Medicine (MED)
dc.subjectLife Sciences (LIFE)
dc.subjectCLINICAL MEDICINE
dc.subjectBIOLOGY & BIOCHEMISTRY
dc.subjectMICROBIOLOGY
dc.subjectMEDICINE, GENERAL & INTERNAL
dc.subjectİmmünoloji ve Mikrobiyoloji (çeşitli)
dc.subjectAile Sağlığı
dc.subjectMikrobiyoloji (tıbbi)
dc.subjectTemel Bilgi ve Beceriler
dc.subjectGenel Sağlık Meslekleri
dc.subjectPatofizyoloji
dc.subjectBiyokimya (tıbbi)
dc.subjectDahiliye
dc.subjectDeğerlendirme ve Teşhis
dc.subjectTıp (çeşitli)
dc.subjectGenel Tıp
dc.subjectYaşam Bilimleri
dc.subjectImmunology and Microbiology (miscellaneous)
dc.subjectMicrobiology
dc.subjectFamily Practice
dc.subjectMicrobiology (medical)
dc.subjectFundamentals and Skills
dc.subjectGeneral Health Professions
dc.subjectPathophysiology
dc.subjectBiochemistry (medical)
dc.subjectInternal Medicine
dc.subjectAssessment and Diagnosis
dc.subjectMedicine (miscellaneous)
dc.subjectGeneral Medicine
dc.subjectLife Sciences
dc.subjectalpha-lactalbumin
dc.subjectbeta-lactoglobulin
dc.subjectFermentation
dc.subjectImmobilization
dc.subjectkappa-carrageenan
dc.subjectLACTIC-ACID
dc.subjectLACTOBACILLUS-BULGARICUS
dc.subjectCELLS
dc.subjectCARRAGEENAN
dc.subjectCASEI
dc.subjectα-lactalbumin
dc.subjectβ-lactoglobulin
dc.subjectFermentation
dc.subjectImmobilization
dc.subjectκ-carrageenan
dc.titleEffect of different immobilization media on breakdown of whey proteins by Streptococcus thermophilus
dc.typearticle
dspace.entity.typePublication
local.avesis.idab6897c7-d662-44c2-b376-38bb5ee9ebf6
local.indexed.atWOS
local.indexed.atSCOPUS
relation.isAuthorOfPublication8a72311b-9078-47c0-9fd8-bd73292b7739
relation.isAuthorOfPublication.latestForDiscovery8a72311b-9078-47c0-9fd8-bd73292b7739

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