Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
OBSERVATION OF THE SUITABILITY OF SINGLE STRAINS OF STREPTOCOCCUS THERMOPHILUS AND LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ISOLATED FROM LOCAL DAIRY SOURCES IN TURKEY AS YOGURT STARTER COMBINATIONS
Journal of Microbiology, Biotechnology and Food Sciences · Ocak 2023
YÖKSİS Kayıtları
Observation of the Suitability of Single Strains of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus solated From Local Dairy Sources in Turkey as Yogurt Starter Combinations
Journal of Microbiology, Biotechnology and Food Sciences · 2023 ESCI
PROFESÖR AHMET LEVENT BAŞ →
OBSERVATION OF THE SUITABILITY OF SINGLE STRAINS OF STREPTOCOCCUS THERMOPHILUS AND LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ISOLATED FROM LOCAL DAIRY SOURCES IN TURKEY AS YOGURT STARTER COMBINATIONS
Journal of microbiology, biotechnology and food sciences · 2023 SSCI
PROFESÖR AHMET LEVENT BAŞ →
OBSERVATION OF THE SUITABILITY OF SINGLE STRAINS OF STREPTOCOCCUS THERMOPHILUS AND LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ISOLATED FROM LOCAL DAIRY SOURCES IN TURKEY AS YOGURT STARTER COMBINATIONS
Journal of microbiology, biotechnology and food sciences · 2023 Emerging Sources Citation Index (ESCI), Scopus
PROFESÖR AHMET LEVENT BAŞ →
OBSERVATION OF THE SUITABILITY OF SINGLE STRAINS OF STREPTOCOCCUS THERMOPHILUS AND LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ISOLATED FROM LOCAL DAIRY SOURCES IN TURKEY AS YOGURT STARTER COMBINATIONS
Journal of Microbiology, Biotechnology and Food Sciences · 2023 SCI-Expanded
PROFESÖR AHMET LEVENT BAŞ →
OBSERVATION OF THE SUITABILITY OF SINGLE STRAINS OF STREPTOCOCCUS THERMOPHILUS AND LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ISOLATED FROM LOCAL DAIRY SOURCES IN TURKEY AS YOGURT STARTER COMBINATIONS
Slovak University of Agriculture in Nitra · 2023 SCI-Expanded
PROFESÖR AHMET LEVENT BAŞ →
OBSERVATION OF THE SUITABILITY OF SINGLE STRAINS OF STREPTOCOCCUS THERMOPHILUS AND LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ISOLATED FROM LOCAL DAIRY SOURCES IN TURKEY AS YOGURT STARTER COMBINATIONS
Journal of Microbiology, Biotechnology and Food Sciences · 2023 Emerging Sources Citation Index / WoS
PROFESÖR AHMET LEVENT BAŞ →
Observaton of the suitability of single strains of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus ısolated from local dairy sources in Turkey as yogurt starter combinations
Journal of Microbiology, Biotechnology and Food Sciences · 2023 SCOPUS
PROFESÖR AHMET LEVENT BAŞ →
Makale Bilgileri
DergiJournal of Microbiology, Biotechnology and Food Sciences
Yayın TarihiOcak 2023
Cilt / Sayfa13
Scopus ID2-s2.0-85168996347
Erişim🔓 Açık Erişim
Özet
The present study investigated the suitability of combinations one Streptococcus thermophilus and five Lactobacillus delbrueckii subsp. bulgaricus isolates for industrial yogurt productions. The isolates were selected after a detailed pre-screening procedure based on acidification performances, production of volatile aroma compounds, texture developing properties and sensory evaluations of yogurts made from single cultures. The fermentation profiles of the combinations were investigated by monitoring the small oscillatory rheological parameters and pH reductions during fermentation. The variations in some physical, chemical and organoleptic characteristics of the yogurt samples were also monitored during cold storage at 4 ºC for 21 days. Results indicated that all the combinations reduced the milk acidity to pH 4.6 within 4-5 hour at 43 ºC. Gelation profiles of the samples were close to each other (close tan δ values) with different elastic (G') and loss (G") moduli, indicating that similar chemical bondings took place in gel formation with different levels. All the samples showed a shear-thinning non-Newtonian flow behavior. Total number of starter bacteria was higher than 6 log cfu/mL in each sample after 21 days of storage. The post-acidification rates were also limited (between 4.21-4.37 after 21 days of cold storage). Untrained sensory evaluation panel found no marginal differences between the samples regarding appearance, body and texture, and aroma and flavor of the samples. To conclude, the combinations examined in this study were found to be suitable for commercial yogurt productions.
Yazarlar (8)
1
Irem Uzunsoy
2
Sebnem Ozturkoglu Budak
3
Tuba Sanli
4
Birce Taban
5
Aykut Aytac
6
Nuray Yazihan
ORCID: 0000-0003-1237-8468
7
A. L. Baş
8
Barbaros Ozer
Anahtar Kelimeler
gelation
Lactobacillus delbrueckii subsp. bulgaricus
rheology
starter combinations
Streptococcus thermophilus
Yogurt
Kurumlar
Ankara Üniversitesi
Ankara Turkey
Bülent Ecevit University
Zonguldak Turkey
Hacettepe Üniversitesi
Ankara Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
1
Atıf
8
Yazar
6
Anahtar Kelime