{
    "article_id": 608,
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    "source_identifier": "5:258",
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    "title": "Kafkaslardan Gelen Mucizevi Sağlık: Kefir",
    "title_secondary": null,
    "abstract": "Türkçe'de \"hosa giden\" anlamına gelen \"keyf\" kelimesinden türetilmis olan kefir (1), Kafkasya’da yasayan insanların çok sık tükettikleri, sütün mayalandırılmasıyla elde edilen eski bir fermente süt ürünüdür (1,2,3). Kefir, fermentasyonda spesifik olarak Lactobacillus kefiri, Leuconostoc, Lactococcus ve Acetobacter cinslerinin değisik susları ile laktozu fermente eden (Kluyveromyces marxianus) ve etmeyen mayaları (Saccharomyces unisporus, Saccharomyces cerevisiae ve Saccharomyces exiguus) içeren starter kültürler ya da kefir granüllerinin kullanıldığı fermente süt ürünü olarak\r\ntanımlanmaktadır (4).  ",
    "language": "tr",
    "english_title": "The Miraculous Health from the Caucasus: Kefir",
    "english_abstract": "Derived from the word \"keyf\" meaning \"pleasant\" in Turkish (1), kefir is an ancient fermented milk product obtained by fermenting milk and frequently consumed by people living in the Caucasus (1,2,3). Kefir is defined as a fermented milk product in which starter cultures or kefir granules containing specific strains of the genera Lactobacillus kefiri, Leuconostoc, Lactococcus and Acetobacter, and yeasts that ferment lactose (Kluyveromyces marxianus) and those that do not (Saccharomyces unisporus, Saccharomyces cerevisiae and Saccharomyces exiguus) are used in fermentation (4).",
    "doi": null,
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    "resource_url": "https://www.set-science.com/a/bd07ccd0-b4b1-46b6-8dc7-0e3bb2c64145",
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                    "name": "Abant İzzet Baysal University ",
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            "full": "Oğuz Çatal",
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    ],
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    "translations": [
        {
            "language": "en",
            "title": "The Miraculous Health from the Caucasus: Kefir",
            "abstract": "Derived from the word \"keyf\" meaning \"pleasant\" in Turkish (1), kefir is an ancient fermented milk product obtained by fermenting milk and frequently consumed by people living in the Caucasus (1,2,3). Kefir is defined as a fermented milk product in which starter cultures or kefir granules containing specific strains of the genera Lactobacillus kefiri, Leuconostoc, Lactococcus and Acetobacter, and yeasts that ferment lactose (Kluyveromyces marxianus) and those that do not (Saccharomyces unisporus, Saccharomyces cerevisiae and Saccharomyces exiguus) are used in fermentation (4).",
            "keywords": [
                "-"
            ]
        }
    ],
    "subjects": [],
    "subject_names": [],
    "published_date": "2018-06-23",
    "published_year": "2018",
    "received_date": null,
    "accepted_date": null,
    "volume": "2",
    "issue": null,
    "page_first": "393",
    "page_last": "395",
    "article_number": null,
    "conference": {
        "short_name": "ISAS 2018",
        "full_title": "Ist International Symposium on Innovative Approaches in Scientific Studies",
        "name": "Ist International Symposium on Innovative Approaches in Scientific Studies",
        "acronym": "ISAS 2018",
        "location": "Kemer-Antalya, Türkiye",
        "start_date": "2018-04-11",
        "end_date": null,
        "public_id": "1d94fec9-c4fe-4034-9157-0b205eef4e56"
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    "proceedings": {
        "title": "Ist International Symposium on Innovative Approaches in Scientific Studies",
        "series_title": "Setsci conference indexing system",
        "publisher": "SET Technology",
        "isbn": null,
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        "issn": "2618-6446",
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        "doi": null,
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        "slug": "setsci-volume-2-2018-legacy-5",
        "public_id": "03da7b1c-cb6e-4f3b-aee4-ac41ee60fd75",
        "url": "https://www.set-science.com/p/setsci-volume-2-2018-legacy-5"
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    "license": {
        "name": "CC BY 4.0",
        "url": "https://creativecommons.org/licenses/by/4.0/",
        "code": "CC-BY-4.0",
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    "copyright": {
        "holder": "SET Technology",
        "year": "2018"
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    "history": {
        "published": "2018-06-23"
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}