Redife Ucar

Redife Ucar
North Carolina State University | NCSU · Department of Food, Bioprocessing and Nutrition Science

About

3
Publications
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Introduction
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Publications

Publications (3)
Article
Full-text available
The content of cellobiose and gentiobiose, cellulose‐derived dissacharides, in fresh and fermented cucumber was evaluated along with the ability of Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus buchneri and Lactobacillus brevis to utilize them during and after fermentation. The disaccharide content in fresh and fermenting cucumbers...
Article
This research determined the concentration of trehalose, xylose and L-citrulline in fresh and fermented cucumbers and their utilization by Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus buchneri. Targeted compounds were measured by HPLC and the ability of certain LAB to utilize them was scrutinized in fermen...
Preprint
Full-text available
This research determined the concentration of trehalose, xylose and L-citrulline in fresh and fermented cucumbers and their utilization by Lactobacillus pentosus , Lactobacillus plantarum , Lactobacillus brevis and Lactobacillus buchneri . Targeted compounds were measured by HPLC and the ability of certain lactobacilli to utilize them was scrutiniz...

Questions

Question (1)
Question
Hypothetical Scenario:You observed that lactic acid bacteria are capable of growing in fermented cucumber juice medium if the pH is adjusted from 3.7 to 4.7, without supplementing the medium with alternate energy sources. It is hypothesized that in your experiment, variability in the medium composition may have caused differences in lactic acid bacteria growth rate and maximum cell density and may have impacted the secondary fermentation biochemistry.
Question 1:Imagine that you have to run the same experiment again and design an enhanced protocol to answer the hypothesis described above. The goal of such repetition would be to eliminate the interference caused by the variability in the medium composition. Describe the details of the new experimental protocol and justify every parameter

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Projects

Project (1)
Project
Profiling carbohydrates and organic compound utilization by selected lactic acid bacteria, including starter culture candidates of Lactobacillus plantarum and Lactobacillus pentosus.