Article 2024 · 4 atıf

Effects of novel autochthonous starter cultures on quality characteristics of yoghurt

Özet

In the study, in order to develop novel starter cultures, three types of yoghurt were produced with different combinations of autochthonous yoghurt bacteria and the samples were investigated in terms of fermentation, microbiological quality, physicochemical properties (pH, acidity, water-holding capacity, apparent viscosities, and rheological properties), organic and benzoic acid contents, and sensory properties during 28 days. Lactobacillus delbrueckii subsp. bulgaricus content of all samples was between 7.29 and 8.58, and Streptococcus thermophilus content was between 8.03 and 9.02 log CFU/g during storage. Yoghurt type and storage time statistically affected pH, acidity, water-holding capacity, apparent viscosity, rheological properties, organic and benzoic acid content, and some sensory parameters. The general acceptability scores of the probiotic, traditional, exopolysaccharide, and control samples during storage were 8.27, 7.82, 7.53, and 7.47 respectively. Moreover, the results revealed that the strain combinations for probiotic, traditional, and exopolysaccharide yoghurt samples can be used as novel starter cultures for yoghurt production.

Anahtar Kelimeler

<italic>Lactobacillus delbrueckii</italic> subsp. <italic>bulgaricus</italic> <italic>Streptococcus thermophilus</italic> yoghurt production novel autochthonous strains DELBRUECKII SUBSP BULGARICUS STREPTOCOCCUS-THERMOPHILUS BENZOIC-ACID MICROSTRUCTURE FERMENTATION BACTERIA STRAINS

WoS Kategorileri

Food Science & Technology

Sürdürülebilir Kalkınma Amaçları

Sağlık ve Kaliteli Yaşam

Künye

Dergi: INTERNATIONAL JOURNAL OF FOOD ENGINEERING
Yıl: 2024
Cilt: 20
Sayı: 11-12
Sayfa: 799-808
ISSN: 2194-5764
eISSN: 1556-3758
DOI: 10.1515/ijfe-2024-0103
WoS UID: WOS:001341848700001

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