Dr. Oktay Yerlikaya
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Dr. Oktay Yerlikaya

Research Scientist
Ege University, Turkiye

Highest Degree
Ph.D. in Dairy Technology from Ege University, Turkiye

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Biography

Dr. Oktay Yerlikaya is currently working as Faculty member of Ege University, Faculty of Agriculture, Department of Dairy Technology, Turkey. He has completed his Ph.D. in Agriculture from same University. His main area of interest focuses on Dairy Technology, and Dairy Microbiology. His area of expertise includes Dairy Technology, Enterococcus, Lactic Acid Bacteria, Dairy Microbiology, Fermented Milks, Probiotic Dairy Products, and Starter Cultures. He has published 74 research articles in journals 37 articles in refereed journals as well as 2 books and 61 conference proceeding contributed as author/co-author.

Area of Interest:

Animal and Veterinary Sciences
100%
Dairy Technology
62%
Dairy Microbiology
90%
Enterococcus
75%
Lactic Acid Bacteria
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Yerlikaya, O., M. Acu, A. Akpinar and O. Kinik, 2015. A study on the determination of bile salt deconjugation, bile salt resistance and hydrophobic properties of some lactic acid bacteria. Agro Food Ind. Hi-Tech, 26: 46-49.
  2. Yerlikaya, O., 2014. Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks. Food Sci. Technol. (Campinas), 34: 221-229.
    CrossRef  |  Direct Link  |  
  3. Yerlikaya, O., 2014. Effect of bee pollen supplement on antimicrobial, chemical, rheological, sensorial properties and probiotic viability of fermented milk beverages. Mljekarstvo, 64: 268-279.
    CrossRef  |  Direct Link  |  
  4. Yerlikaya, O. and E. Ozer, 2014. Production of Probiotic Fresh White Cheese Using Co-culture with Streptococcus thermophilus. Food Sci. Technol. Campinas, 34: 471-477.
    CrossRef  |  Direct Link  |  
  5. Yerlikaya, O. and C. Karagozlu, 2014. Effects of added caper on some physicochemical properties of white cheese. Mljekarstvo, 64: 34-48.
  6. Yerlikaya, O., M. Acu and O. Kinik, 2013. Importance of dairy products in cardiovascular diseases and type 2 diabetes. Crit. Rev. Food Sci. Nutr., 53: 902-908.
  7. Yerlikaya, O., G. Ender, F.A. Torunoglu and N. Akbulut, 2013. Production of probiotic milk drink containing Lactobacillus acidophilus, Bifidobacterium animalis subsp. lactis and Lactobacillus casei. Agro Food Ind. Hi-Tech, 22: 49-52.
  8. Yerlikaya, O., A. Akpınar and S. Kilic, 2013. Physico-chemical, microbiological, rheological and sensorial properties of set-type yoghurt produced with different origin wild Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Italian J. Food Sci., 25: 412-420.
  9. Kesenkas, H., O. Yerlikaya and E. Ozer, 2013. A functional milk beverage: Kefir. Agro Food-HiTech Ind., 24: 53-55.
  10. Akpınar, A., O. Yerlikaya, F.A. Torunoglu, O. Kinik and H. Uysal, 2013. Effect of sweetener on the probiotic viability of fermented goat milks made with Lactobacillus acidophilus La5, Bifidobacterium animalis subsp. lactis Bb 12 and Streptococcus thermophilus during storage. Agro Food Hi-Tech Ind., 24: 19-22.
  11. Yerlikaya, O., A. Akpınar, A. Torunoglu, O. Kinik, N. Akbulut and H. Uysal, 2012. Effect of some prebiotic combination on viability of probiotic bacteria in reconstituted whey and milk beverages. Agro Food Ind. Hi-Tech, 23: 27-29.
  12. Misirlilar, F., O. Kinik and O. Yerlikaya, 2012. Effect of protective culture and biopreservatives on strained yoghurt quality. Afr. J. Microbiol. Res., 6: 4696-4701.
    CrossRef  |  
  13. Demir, C., O. Kinik, O. Yerlikaya and M. Acu, 2012. Effects of apple and lemon dietary fibers on some characteristics of low fat kefir. Milchwissenschaft-Milk Sci. Int., 67: 406-410.
  14. Yerlikaya, O. and C. Karagozlu, 2011. Effects of ripening period on textural and sensory properties of capper Cheeses. J. Vet. Anim. Adv., 10: 1171-1176.
    CrossRef  |  Direct Link  |  
  15. Ersoz, E., O. Kinik, O. Yerlikaya and M. Acu, 2011. Effect of phenolic compounds on characteristics of strained yoghurts produced from sheep milk. Afr. J. Agric. Res., 6: 5351-5359.
    Direct Link  |  
  16. Akpinar, A., O. Yerlikaya and S. Kilic, 2011. activity and antibiotic resistance of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus strains isolated from Turkish homemade yoghurts. Afr. J. Microbiol. Res., 5: 675-682.
    CrossRef  |  Direct Link  |  
  17. Cogulu, D., A.A. Topaloglu, E. Caglar, N. Sandalli, C. Karagozlu, N. Ersin and O. Yerlikaya, 2010. Potential effects of a multistrain probiotic-kefir on salivary Streptococcus mutans and Lactobacillus spp. J. Dental Sci., 5: 144-149.