Publication:
The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer "Cacik"

dc.contributor.authorAltuntaş, Seda
dc.contributor.authorKorukluoğlu, Mihriban
dc.contributor.buuauthorKORUKLUOĞLU, MİHRİBAN
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
dc.contributor.researcheridJ-5125-2018
dc.date.accessioned2024-07-12T11:22:27Z
dc.date.available2024-07-12T11:22:27Z
dc.date.issued2019-07-01
dc.description.abstractThe selection of proper probiotic culture is essential for maintaining adequate numbers of viable cells until consumption since potential adverse interaction between selected strain and starter culture. This study examined the suitability of Cacik as a potential probiotic carrier including Lactobacillus acidophilus 74-2, Lactobacillus rhamnosus Howaru HN001 (TM) and Bifidobacterium longum BB536 in different combinations. The presence of three probiotic strains caused higher post acidification and shorter fermentation time associated to higher counts of L. bulgaricus. Except for certain combinations containing B. longum BB536, the counts of individual probiotic bacteria were higher than 6 log g(-1) for all probiotic supplemented Cacik samples. Results showed that bacterial interaction was decisive for survival over 21 days of storage. Probiotic products containing only B. longum BB536 or B. longum BB536 with L. acidophilus 74-2 did not accomplish in terms of the technological point, since the viable cell counts decerased for 2.45 log and 1.95 log per g, respecitevly, throughout the storage period. In three of totally four combinations included L. rhamnosus Howaru HN001 (TM) alone or combined with other probiotic bacteria, the viable cell counts of L. rhamnosus Howaru HN001 (TM) remained at the inoculated level, while the counts significantly increased in co-culture with L acidophilus 74-2. Considering the overall sensorial attributes and survival of probiotics, Caclk supplemented with L. rhamnosus Howaru HN001 (TM) alone, combinations of B. longum BB536 and L. rhamnosus Howaru HN001 (TM) or L. acidophilus 74-2 and L. rhamnosus Howaru HN001 (TM) or by all of the three tested probiotics, were suggested as suitable for further production.
dc.identifier.doi10.15567/MLJEKARSTVO.2019.0305
dc.identifier.endpage205
dc.identifier.issn0026-704X
dc.identifier.issue3
dc.identifier.startpage193
dc.identifier.urihttps://doi.org/10.15567/MLJEKARSTVO.2019.0305
dc.identifier.urihttps://hrcak.srce.hr/clanak/323317
dc.identifier.urihttps://hdl.handle.net/11452/43252
dc.identifier.volume69
dc.identifier.wos000473103500005
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherCroatian Dairy Union
dc.relation.journalMljekarstvo
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectLactobacillus-rhamnosus GG
dc.subjectLactic-acid starter
dc.subjectStreptococcus-thermophilus
dc.subjectBifidobacterium-animalis
dc.subjectFermented milk
dc.subjectAcidophilus
dc.subjectSurvival
dc.subjectStorage
dc.subjectViability
dc.subjectBacteria
dc.subjectProbiotic
dc.subjectSurvival
dc.subjectInteraction
dc.subjectYogurt-based appetizer
dc.subjectAdditives
dc.subjectAgriculture
dc.titleThe impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer "Cacik"
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublicationa80dbc8d-1f24-409d-a03c-4547e52a65d0
relation.isAuthorOfPublication.latestForDiscoverya80dbc8d-1f24-409d-a03c-4547e52a65d0

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