Search Results for Fermentation.SirsiDynix Enterprisehttps://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dFermentation.$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300?2024-07-26T23:21:58ZProduction and isolation of fungal chitosan by submerged fermentationent://SD_ILS/0/SD_ILS:415262024-07-26T23:21:58Z2024-07-26T23:21:58Zby Alper, Seda.<br/><a href="http://hdl.handle.net/11147/3645">Access to Electronic Version</a><br/>Format: El Yazması<br/>Production of pectinase from aspergillus sojae by solid-state fermentationent://SD_ILS/0/SD_ILS:2556402024-07-26T23:21:58Z2024-07-26T23:21:58Zby Demir, Hande.<br/><a href="http://hdl.handle.net/11147/2933">Access to Electronic Version.</a><br/>Format: El Yazması<br/>L[+]-lactic acid purification from fermentation broth using ion exchange resinsent://SD_ILS/0/SD_ILS:975472024-07-26T23:21:58Z2024-07-26T23:21:58Zby Polat, Zelal.<br/><a href="http://hdl.handle.net/11147/4041">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Integrated approach to whey utilization through natural zeolite adsorption/ desorption and fermentationent://SD_ILS/0/SD_ILS:577282024-07-26T23:21:58Z2024-07-26T23:21:58Zby Polat, Zelal.<br/><a href="http://hdl.handle.net/11147/2977">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Production of B-Galactosidase using lactic acid bacteria and optimisation of fermentation paramettersent://SD_ILS/0/SD_ILS:641102024-07-26T23:21:58Z2024-07-26T23:21:58Zby Üstok, Fatma Işık.<br/><a href="http://hdl.handle.net/11147/3859">Access to Electronic Version</a><br/>Format: El Yazması<br/>Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free dietent://SD_ILS/0/SD_ILS:1100152024-07-26T23:21:58Z2024-07-26T23:21:58Zby Kömen, Gökçen.<br/><a href="http://hdl.handle.net/11147/3061">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Effect of The Morphology of Aspergillus Sojae on Pectinase Enzyme and The Optimization of Fermentation Conditionsent://SD_ILS/0/SD_ILS:668702024-07-26T23:21:58Z2024-07-26T23:21:58Zby Göğüş, Nihan.<br/><a href="http://hdl.handle.net/11147/3862">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Investigation of The Effects of Dissolved Oxygen Concentration, Aeration And Agitation on The Morphology And Rheology In Submerged Fungal Fermentationent://SD_ILS/0/SD_ILS:412782024-07-26T23:21:58Z2024-07-26T23:21:58Zby Öncü, Şelale<br/><a href="http://hdl.handle.net/11147/3632">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Phylogenetic analysis of bacterial communities in kefir by metagenomicsent://SD_ILS/0/SD_ILS:853872024-07-26T23:21:58Z2024-07-26T23:21:58Zby Ünsal, Burcu.<br/><a href="http://hdl.handle.net/11147/3925">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Lactic acid production by lactobacillus casei nrrl b-441 immobilized in chitosan stabilized ca-alginate beadsent://SD_ILS/0/SD_ILS:167412024-07-26T23:21:58Z2024-07-26T23:21:58Zby Gündüz, Meltem.<br/><a href="http://hdl.handle.net/11147/3269">Access to Electronic Version</a><br/>Format: El Yazması<br/>Bioethanol production from fungal sources using low-cost agro-industrial waste productsent://SD_ILS/0/SD_ILS:2556182024-07-26T23:21:58Z2024-07-26T23:21:58Zby Evcan, Ezgi.<br/><a href="http://hdl.handle.net/11147/3481">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Potential of lactic acid bacteria to produce functional fermented whey with putative antihypertensive properties: enrichment of angiotensin-I converting enzyme (ace)-inhibitory peptides and gamma-amino butyric acid (gaba)ent://SD_ILS/0/SD_ILS:23429602024-07-26T23:21:58Z2024-07-26T23:21:58Zby Ağırbaşlı, Zeynep, author.<br/><a href="https://hdl.handle.net/11147/14231">Access to Electronic Versiyon</a><br/>Format: El Yazması<br/>Determination of whey-based medium requirements and growth characteristics for the production of yoghurt starter culturesent://SD_ILS/0/SD_ILS:371242024-07-26T23:21:58Z2024-07-26T23:21:58Zby Soydemir, Elçin.<br/><a href="http://hdl.handle.net/11147/3561">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Determination of aroma compounds and exopolysaccharides formation by lactic acid bacteri isolated from traditional yogurtsent://SD_ILS/0/SD_ILS:729842024-07-26T23:21:58Z2024-07-26T23:21:58Zby Çelik, Elif Sinem.<br/><a href="http://hdl.handle.net/11147/3865">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Kinetic modelling of lactic acid production from wheyent://SD_ILS/0/SD_ILS:167322024-07-26T23:21:58Z2024-07-26T23:21:58Zby Altıok, Duygu.<br/><a href="http://hdl.handle.net/11147/3267">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Effects Of Trace Elements On The Production Of Baker's Yeastent://SD_ILS/0/SD_ILS:474602024-07-26T23:21:58Z2024-07-26T23:21:58Zby Üzelyalçın, Berna<br/><a href="http://hdl.handle.net/11147/3694">Access to Electronic Version.</a><br/>Format: El Yazması<br/>L(+)lactic acid production from whey by lactobacillus casei NRRL B-441ent://SD_ILS/0/SD_ILS:250622024-07-26T23:21:58Z2024-07-26T23:21:58Zby Büyükkileci, Ali Oğuz.<br/><a href="http://hdl.handle.net/11147/3461">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Development of fermented vegan food formulations with improved angiotensin-i converting enzyme inhibitory (ACE-I) activityent://SD_ILS/0/SD_ILS:23357432024-07-26T23:21:58Z2024-07-26T23:21:58Zby Esen, Berna, author.<br/><a href="https://hdl.handle.net/11147/13254">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Effects of commercial non-saccharomyces yeasts on quality of wines produced from Emir grapesent://SD_ILS/0/SD_ILS:23430422024-07-26T23:21:58Z2024-07-26T23:21:58Zby Hacısalihoğlu, Dila, author.<br/><a href="https://hdl.handle.net/11147/14233">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Investigation of probiotic properties of cold brewed and fermented cold coffee beverageent://SD_ILS/0/SD_ILS:23425542024-07-26T23:21:58Z2024-07-26T23:21:58Zby Semiz, Şevval, author.<br/><a href="https://hdl.handle.net/11147/13740">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Investigation on the bioactive secondary metabolites of the endophytic fungus Penicillium roseopurpureument://SD_ILS/0/SD_ILS:22609822024-07-26T23:21:58Z2024-07-26T23:21:58Zby Dizmen, Berivan, author.<br/><a href="https://hdl.handle.net/11147/12275">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Succinic acid production from Lignocellulosic biomass by actinobacillus succinogenesent://SD_ILS/0/SD_ILS:22048362024-07-26T23:21:58Z2024-07-26T23:21:58Zby Karanfil, Gülperi, author.<br/><a href="https://hdl.handle.net/11147/11146">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Preparation, production and industrial application of cheese protective culturesent://SD_ILS/0/SD_ILS:21028552024-07-26T23:21:58Z2024-07-26T23:21:58Zby Şatana, Elçin, author.<br/><a href="https://hdl.handle.net/11147/7171">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Prebiotic oligosaccharide production from hazelnut wastesent://SD_ILS/0/SD_ILS:15640132024-07-26T23:21:58Z2024-07-26T23:21:58Zby Sürek, Ece, author.<br/><a href="http://hdl.handle.net/11147/6613">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Pretreatment methods for valorization of hazelnut pruning wastesent://SD_ILS/0/SD_ILS:13522912024-07-26T23:21:58Z2024-07-26T23:21:58Zby Doğru, Kevser, author.<br/><a href="http://hdl.handle.net/11147/5697">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Effect of CO2 concentration and temperature on growth rate and lipid content of isochrysis galbanaent://SD_ILS/0/SD_ILS:3678402024-07-26T23:21:58Z2024-07-26T23:21:58Zby Umdu, Sabrettin.<br/><a href="http://hdl.handle.net/11147/3557f">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Effects of yeast species on quality characteristics of fermented turkish sausagesent://SD_ILS/0/SD_ILS:3676102024-07-26T23:21:58Z2024-07-26T23:21:58Zby Büyüktaş, Duygu.<br/><a href="http://hdl.handle.net/11147/3537">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Transformation of aspergillus sojae with vitreoscilla hemoglobin geneent://SD_ILS/0/SD_ILS:238902024-07-26T23:21:58Z2024-07-26T23:21:58Zby Bardakçı, Betül.<br/><a href="http://hdl.handle.net/11147/3456">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Crude pectinolytic enzymes production in fed-batch shake flask cultivationent://SD_ILS/0/SD_ILS:23425702024-07-26T23:21:58Z2024-07-26T23:21:58Zby Esen, Büşra Nur, author.<br/><a href="https://hdl.handle.net/11147/13847">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Scale up studies and determination of growth and polygalacturonase formation kinetics of aspergillus sojae mutant strainent://SD_ILS/0/SD_ILS:4361892024-07-26T23:21:58Z2024-07-26T23:21:58Zby Göğüş, Nihan, author<br/><a href="http://hdl.handle.net/11147/2967">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Investigations on aroma profile of artisanal youghurt starter cultyresent://SD_ILS/0/SD_ILS:3677392024-07-26T23:21:58Z2024-07-26T23:21:58Zby Baran, Ezgi.<br/><a href="http://hdl.handle.net/11147/3542">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Chemical composition analysis of agroindustrial waste and their potential usage in bio-ethanol productionent://SD_ILS/0/SD_ILS:1407122024-07-26T23:21:58Z2024-07-26T23:21:58Zby Üçüncü, Can.<br/><a href="http://hdl.handle.net/11147/3160">Access to Electronic Version</a><br/>Format: El Yazması<br/>Production of pectinase enzyme from aspergillus sojae batch and fed-batch systemsent://SD_ILS/0/SD_ILS:1042024-07-26T23:21:58Z2024-07-26T23:21:58Zby Doğan, Nergiz.<br/><a href="http://hdl.handle.net/11147/3033">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacterisent://SD_ILS/0/SD_ILS:860022024-07-26T23:21:58Z2024-07-26T23:21:58Zby Erkuş, Oylum.<br/><a href="http://hdl.handle.net/11147/3964">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Modelling and control of bioprocesses by using artificial neural networks and hybridmodelent://SD_ILS/0/SD_ILS:166622024-07-26T23:21:58Z2024-07-26T23:21:58Zby Genç, Ömer Sinan.<br/><a href="http://hdl.handle.net/11147/3244">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Induction of secondary metabolism of some marine derived Streptomyces species, and isolation and identification of their bioactive secondary metabolitesent://SD_ILS/0/SD_ILS:22042762024-07-26T23:21:58Z2024-07-26T23:21:58Zby Gezer, Emre, author.<br/><a href="https://hdl.handle.net/11147/11093">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Utilization of wine waste for fermentative processesent://SD_ILS/0/SD_ILS:3925742024-07-26T23:21:58Z2024-07-26T23:21:58Zby Bayrak, Emrah.<br/><a href="http://hdl.handle.net/11147/3568">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Utilization of organce peel extract for fungal enzyme productionent://SD_ILS/0/SD_ILS:4086682024-07-26T23:21:58Z2024-07-26T23:21:58Zby Genç, Berna.<br/><a href="http://hdl.handle.net/11147/3584">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Isolation and molecular characterization of lactic acid bacteria from cheeseent://SD_ILS/0/SD_ILS:134312024-07-26T23:21:58Z2024-07-26T23:21:58Zby Bulut, Çisem.<br/><a href="http://hdl.handle.net/11147/3114">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Investigation of chromosomal and plasmid dna profiles of lactococcus lactics ssp. lactisent://SD_ILS/0/SD_ILS:168252024-07-26T23:21:58Z2024-07-26T23:21:58Zby Okuklu, Burcu.<br/><a href="http://hdl.handle.net/11147/3300">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Isolation and characterization of Bacillus thuringiensis from olive tree-related habitatsent://SD_ILS/0/SD_ILS:162452024-07-26T23:21:58Z2024-07-26T23:21:58Zby Çınar, Çelenk.<br/><a href="http://hdl.handle.net/11147/3190">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Production of commercially suitable pectin methylesterase and polyphenol oxidase from agro-industrial wastesent://SD_ILS/0/SD_ILS:183922024-07-26T23:21:58Z2024-07-26T23:21:58Zby Şimşek, Şebnem.<br/><a href="http://hdl.handle.net/11147/3396">Access to Electronic Version.</a><br/>Format: El Yazması<br/>