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

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dc.authorid0000-0003-1126-6405en_US
dc.contributor.authorAltuntaş, Seda
dc.contributor.authorKorukluoglu, Mihriban
dc.date.accessioned2021-03-20T20:12:34Z
dc.date.available2021-03-20T20:12:34Z
dc.date.issued2019
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
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.en_US
dc.identifier.doi10.15567/MLJEKARSTVO.2019.0305en_US
dc.identifier.endpage205en_US
dc.identifier.issn0026-704X
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage193en_US
dc.identifier.urihttp://doi.org/10.15567/MLJEKARSTVO.2019.0305
dc.identifier.urihttps://hdl.handle.net/20.500.12885/621
dc.identifier.volume69en_US
dc.identifier.wosWOS:000473103500005en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorAltuntaş, Seda
dc.language.isoenen_US
dc.publisherCroatian Dairy Unionen_US
dc.relation.ispartofMljekarstvoen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectprobioticen_US
dc.subjectsurvivalen_US
dc.subjectinteractionen_US
dc.subjectyogurt-based appetizeren_US
dc.subjectadditivesen_US
dc.titleThe impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer "Cacik"en_US
dc.typeArticleen_US

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