Publication:
Probiotic fermentation and organic acid profile in milk based lactic beverages containing potential prebiotic apple constituents

dc.contributor.authorÖzcan, Tülay
dc.contributor.authorYılmaz-Ersan, Lütfiye
dc.contributor.authorAkpınar-Bayizit, Arzu
dc.contributor.authorDelikanlı-Kıyak, Berrak
dc.contributor.authorKeser, Gökçe
dc.contributor.authorCiniviz, Melike
dc.contributor.authorBarat, Abdullah
dc.contributor.buuauthorÖZCAN, TÜLAY
dc.contributor.buuauthorYILMAZ ERSAN, LÜTFİYE
dc.contributor.buuauthorAKPINAR BAYİZİT, ARZU
dc.contributor.buuauthorDELİKANLI KIYAK, BERRAK
dc.contributor.buuauthorKeser, Gökçe
dc.contributor.buuauthorCiniviz, Melike
dc.contributor.buuauthorBarat, Abdullah
dc.contributor.departmentBursa Uludağ Üniversitesi /iraat Fakültesi/Gıda Mühendisliği Bölümü.
dc.contributor.orcid0000-0002-0223-3807
dc.contributor.orcid0000-0001-8093-3369
dc.contributor.orcid0000-0002-8482-5055
dc.contributor.researcheridAAG-8194-2021
dc.contributor.researcheridAAG-8219-2021
dc.contributor.researcheridCAX-4988-2022
dc.contributor.researcheridAAI-4330-2021
dc.contributor.researcheridHEI-2120-2022
dc.contributor.researcheridCLV-1152-2022
dc.contributor.researcheridCFS-2827-2022
dc.date.accessioned2024-09-25T06:16:07Z
dc.date.available2024-09-25T06:16:07Z
dc.date.issued2023-01-01
dc.description.abstractProbiotic milk-based matrices contain bioactive compounds required for the biochemical and physiological processes of metabolism as a result of fermentation. The present work aimed to evaluate the viability of probiotic bacteria in a lactic beverage fortified with probiotic milk/apple juice to understand the utilization of apple juice as a prebiotic source and investigate the organic acid profile. By monitoring the fermentation development and bacterial growth the results obtained indicated that the probiotic bacteria were viable over the predicted shelf life; the cell counts ranged from 7.48 to 12.00 log10 cfu mL-1, conferring that the beneficial health effects on the host as probiotic bacteria must be at a minimum concentration of 6.0 log10 cfu mL-1 at the moment of consumption. Lactobacillus casei exhibited higher survival than the other lactic strains, presumably due to its higher ability to tolerate low acidity. During the fermentation and storage of milk based lactic beverages containing apple juice the formation of organic acids were determined as an indirect characteristic for growth of lactic acid bacteria. Lactic, acetic, malic, tartaric and citric acids were the primary organic acids. The quantities of propionic and butyric acids as short chain fatty acids were noted to increase during fermentation, being strain-specific. In conclusion, when probiotic milk is fortified with apple juice nutraceutical components, it can be a potential source of substrate and a synbiotic matrix for the growth of probiotic bacteria without any nutritional supplement.
dc.identifier.doi10.15832/ankutbd.1138203
dc.identifier.endpage743
dc.identifier.issn1300-7580
dc.identifier.issue2
dc.identifier.startpage734
dc.identifier.urihttps://doi.org/10.15832/ankutbd.1138203
dc.identifier.urihttps://dergipark.org.tr/en/pub/ankutbd/issue/76335/1138203
dc.identifier.urihttps://hdl.handle.net/11452/45187
dc.identifier.volume29
dc.identifier.wos001018356100027
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherAnkara Üniversitesi
dc.relation.bapHDP (Z) 2014-9
dc.relation.journalJournal of Agricultural Sciences-Tarım Bilimleri Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectLactobacillus-acidophilus
dc.subjectSelective enumeration
dc.subjectJuice
dc.subjectCasei
dc.subjectRhamnosus
dc.subjectStorage
dc.subjectFibers
dc.subjectFoods
dc.subjectLactic fermentation
dc.subjectApple
dc.subjectBioactive metabolite
dc.subjectPostbiotic
dc.subjectAgriculture
dc.titleProbiotic fermentation and organic acid profile in milk based lactic beverages containing potential prebiotic apple constituents
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication120b8ef1-95e8-4483-98aa-2cd905144fc8
relation.isAuthorOfPublication5b29021f-7d33-48d9-b980-48390664fbe5
relation.isAuthorOfPublicationee94d1fd-8c5a-45ba-8a64-610dbed02132
relation.isAuthorOfPublication8bbe33d2-5790-4d48-82b9-c0dacf5436f2
relation.isAuthorOfPublication.latestForDiscovery120b8ef1-95e8-4483-98aa-2cd905144fc8

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