Sürdürülebilir Kalkınma Amaçları
Yazarlar
Yayınlar
- MakaleAçık Erişim2020Determination of Some Aroma Metabolites of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus Isolates from Traditional Yogurt, by HPLC
Yazdiç, Fadime; Akyol, Ismail; Yazdiç, Ferit Can
This study was conducted to determine lactic acid bacteria isolated from Turkish yoghurts produced by traditional methods, amounts of usage of milk lactose in carbohydrate metabolism and formate, pyruvate, 3-hydroxy-2-butanone (acetoin), ethanol and 2,3-butandiol production amounts by HPLC. Two lactic acid bacteria species, widely used in traditional and industrial yoghurt production Streptococcus thermophilus (St. thermophilus) and Lactobacillus delbrueckii subsp. bulgaricus (Lb. bulgaricus) were used from cultural stock. Production potentials of the above mentioned metabolites of 88 pieces of St. thermophilus and 12 pieces of Lb. bulgaricus were researched in different mediums and milk. St. thermophilus isolates were grown in anaerobic SM17, aerobic SM17, LM17 and milk and Lb. bulgaricus isolates were grown in anaerobic MRS (Man, Rogosa and Sharp Broth), aerobic MRS and milk. Amounts of formate, pyruvate, 3-hydroxy-2-butanone, ethanol and 2,3-butandiol determined by HPLC of St. thermophilus isolates were specified respectively as 0.1 +/- 0.0-77.0 +/- 0.2 mg/kg, 0.1 +/- 0.0-90.2 +/- 0.0 mg/kg, 0.1 +/- 0.0-127.0 +/- 8.4 mg/kg, 2.1 +/- 0.0-191.4 +/- 1.1 mg/kg and 1.1 +/- 0.0-130.0 +/- 5.2 mg/kg. Amounts of formate, pyruvate, 3-hydroxy-2-butanone, ethanol and 2,3-butandiol of Lb. bulgaricus isolates were specified respectively as 0.2 +/- 0.0-57.0 +/- 1.0 mg/kg, 0.1 +/- 0.0-3.2 +/- 1.0 mg/kg, 0.1 +/- 0.1-77.0 +/- 2.0 mg/kg, 9.1 +/- 3.09-5.3 +/- 5.0 mg/kg and 6.2 +/- 0.2-98.4 +/- 2.0 mg/kg. Metabolites that determined quantified ranges in study, belong to subcultures of bacteria isolated from yoghurts fermented by traditional methods. These isolates have the potential to be a starter culture for commercial yogurt industry.
AtıfWoS1OpenAlex2TR Dizin1
İncele - MakaleAçık Erişim2018Scopus SJRQ2Effect of different levels of grapeseed (Vitis vinifera) oil addition on physicochemical, microbiological and sensory properties of set-type yoghurt
Mercan, Emİn; Sert, Durmuş; Karakavuk, Emrah; Akın, Nİhat
The aim of this study was to determine the effect of different concentrations of grapeseed oil (GSO) addition (0.5%, 1% and 1.5% w/v) to yoghurt milk on survival of starter bacteria, and physicochemical, textural and sensory properties of set-type yoghurts during the 21 days of storage. Moreover, radical scavenging activity (RSA) and total phenolic content (TPC) of yoghurts were investigated. Yoghurts containing GSO exhibited significantly higher TPC and RSA as compared to control yoghurts. The results obtained from this investigation show that GSO has a potential to be used as a food supplement to improve health-promoting properties of yoghurt.
AtıfScopus17OpenAlex16
İncele - MakaleYayıncıda açık erişim2016Scopus SJRQ2Steady, dynamic, creep/recovery, and textural properties of yoghurt/molasses blends: Temperature sweep tests and applicability of Cox-Merz rule
Eroglu, Ali; Bayrambas, Kadir; Eroglu, Zeynep; Toker, Omer S.; Yilmaz, Mustafa T.; Karaman, Safa; Dogan, Mahmut
In this study, physicochemical, rheological (steady, dynamic, and creep/recovery), and textural properties of yoghurt/molasses blends (0, 5, 10, and 15% molasses) were investigated. The blends showed shear thinning behavior, as described by Ostwald de Waele model (R-2 >= 0.955). Consistency coefficient value (K) of the blends decreased with increasing molasses concentration in the sample. Storage modulus (G') of blends was higher than loss modulus (G ''), exhibiting weak gel-like behavior. Molasses addition decreased G' and G '' values. Temperature sweep tests indicated that blends followed Arrhenius relationship. A modified Cox-Merz rule was applicable using shift factors. Compliance values (J(t)) increased as molasses concentration increased, revealing that deformation stability and internal viscosity (eta(1)) decreased with concentration. Creep behavior was characterized using Burger model. Obtained J data as a function of time could be satisfactorily fitted to Burger model (R-2 >= 0.994). The final percentage recovery of blends remarkably decreased with the increase of molasses concentration. Firmness, consistency, cohesiveness, and viscosity index values decreased with molasses addition. According to the results of the current study, molasses amount to be added to the yoghurt should be determined regarding rheological properties since resistance of the sample to deformation decreased with increase in molasses concentration.
AtıfWoS14OpenAlex21
İncele - MakaleYalnız künye2011Scopus SJRQ2Antibacterial Effects of Some Fermented Commercial and Homemade Dairy Products and 0.9% Lactic Acid against Selected Foodborne Pathogens
Yesillik, S.; Yildirim, N.; Dikici, A.; Yildiz, A.
In this study, the antibacterial effects of homemade yoghurt, commercial yoghurt, commercial kefir and probiotic yoghurt on viability of Salmonella typhimurium (ATCC 14028), Escherichia coli (ATCC 25922), Pseudomonas aeruginosa (ATCC 27853) and Staphylococcus aureus (ATCC 25923) was investigated by using disc diffusion method. Antibaterial effects of the samples were tested at 24, 48 h and the 7 day intervals. Homemade yoghurt showed the maximum antibacterial effect against the pathogens. It was determined that the most sensitive pathogenic bacteria to dairy products were Salmonella typhimurium whereas the least sensitive pathogen was Pseudomonas aeruginosa. Comparing to the antimicrobial effect of 0.9% lactic acid which was used as positive control, our results concluded that the bacteria found in fermented dairy products have an antibacterial activity and this activity is not caused by only lactic acid.
AtıfWoS23OpenAlex38İncele