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Optimization of in vitro regeneration protocol using multiple input variables is highly significant, and can be achieved by validating the data using machine learning algorithms. Shoot tip and nodal segment explants of Alternanthera reineckii mini were inoculated on Murashige and Skoog (MS) medium enriched with different concentrations of benzylaminopurine (BAP), and cultured under five different monochromic light-emitting diodes (LEDs). The attained results were validated through the application of four different supervised machine learning models (RF, XGBoost, KNN, and GP). The prediction of the data were validated by using regression coefficient (R2), mean squared error (MSE), and mean absolute percentage error (MAPE) performance metrics. Results revealed R2 values of 0.61 and 0.59 for shoot counts and shoot length, respectively. The results of MSE were registered between 3.48–5.42 for shoot count and 0.40–0.74 for shoot length, whereas, 28.9–35.1% and 13.2–18.4% MAPE values were recorded for both shoot count and shoot length. Among the utilized models, the RF model validated and predicted the results more accurately, followed by the XGBoost model for both output variables. The results confirm that ML models can be used for data validation, and opens a new era of employing ML modeling in plant tissue culture of other economically important plants. Graphical abstract: Schematic structure presenting input features and outputs together with ML models, used validation and performance metrics [Figure not available: see fulltext.]. © 2022, The Society for In Vitro Biology.

Peynir altı suyu, süt teknolojisinde geniş bir üretim alanı bulan peynirin yapımı sonucu oluşan, yan ürün olarak nitelendirilen bir süt ürünüdür. Bu çalışmada peynir altı suyunun kullanım alanını artırmak amaçlanmıştır. Peynir altı suyunun probiyotik süt ürünü olan kefir üretiminde kullanımı incelenmiştir. Süte %2 oranında kefir danesi ve farklı oranlarda peynir altı suyu ilave edilerek fermantasyona bırakılmıştır. A grubu (%25 Peynir altı suyu), B grubu (%50 Peynir altı suyu), C grubu (%75 Peynir altı suyu) ve peynir altı suyu ilave edilmeyen K grubu olmak üzere 4 grup oluşturulmuştur. Grupların, +4oC’deki depolamanın 1., 3., 5., 7., 14. ve 30. günlerindeki fizikokimyasal (pH, titrasyon asitliği, kuru madde, renk tayini, vizkozite), mikrobiyolojik (Lactococ spp. , Lactobacil spp. , maya, toplam aerob mezofil bakteri sayısı (log kob/ml)) ve duyusal (görünüş, tekstür, koku ve tat) özellikleri incelenmiştir. Kefir örneklerinde peynir altı suyunun artan oranlarda kullanımının; yağ (%), viskozite (cp), renk değerleri (L*, a* ve b*), laktik asit bakterileri ve maya sayısı (log kob/ml) üzerine etkisi önemli bulunmuş (p0,05). Fiziksel, kimyasal ve mikrobiyolojik analiz bulguları açısından A, B ve K grubu örnekleri kabul edilebilir özellikte bulunurken, duyusal analiz değerlendirmelerine göre C grubu kabul edilebilir özellikte bulunmamıştır., Whey is a byproduct produced in the process of making cheese, which, in turn, comprises a major element of dairy industry. The present study aims to come up with new areas of use for whey. For this purpose, the use of whey in making kefir, which is a probiotic dairy product. Milk is subjected to fermentation after the addition of 2% kefir base, and various amounts of whey. Group A (containing 25% whey), Group B (containing 50% whey), Group C (containing 75% whey) and Group K which does not contain any whey are the four groups analyzed in the study. The groups were analyzed in terms of their physico-chemical characteristics (pH, titration acidity, dry matter, color, viscosity), microbiological characteristics (lactococ spp. (log kob/ml), lactobacil spp. (log kob/ml), base (log kob/ml), total aerobic mesophyll bacteria count (log kob/ml)) and sensory characteristics (look, texture, smell and taste), on the 1st, 3rd, 5th, 7th, 14th, and 30th days of storage at +4°C. In kefir samples thus analyzed, increasing amounts of whey were found to have a significant (p0.05). In terms of physical, chemical and microbiological analysis results, all groups were found to exhibit acceptable features, whereas group C was not found to be acceptable in terms of its sensory characteristics.