Assessment of novel human origin Lactobacillus isolates for the manufacture of probiotic yoghurt-like product

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dc.authorscopusid34867833800
dc.authorscopusid7004571996
dc.authorwosidARICI, MUHAMMET/AAO-8630-2020
dc.contributor.authorBilgin, Bilal
dc.contributor.authorArıcı, Muhammet
dc.date.accessioned2022-05-11T14:44:50Z
dc.date.available2022-05-11T14:44:50Z
dc.date.issued2010
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn present study, Lactobacillus paracasei subsp. paracasei IF11, L. rhamnosus IF6 and L. fermentum IF14, isolated from infant faeces, were combined with Streptococcus thermophilus one by one and examined to use as starters to produce yoghurt-like product (YLP). The samples were stored at 4 +/- 2 degrees C for 21 d. Lactic acid, pH and viability were analyzed at days 1, 7, 14, and 21 of storage. Acetaldehyde and sensory properties were assayed as quality criteria at day 1 and 14. Viscosity was also assayed at day 1. While the lactic acid contents of the experiments increased gradually, pH decreased during storage. The mean acetaldehyde contents and viscosity of YLP experiments ranged from 15.50 to 29.20 mg/kg and 1600 to 2200 cp, respectively. Viable counts of experimental Lactobacillus strains were found to be above the threshold for the therapeutic minimum (10(6)-10(7) cfu/ml) and maintained during storage period. Panelists were given desirable organoleptic attitudes for all final products.
dc.identifier.endpage69
dc.identifier.issn0026-3788
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-76249112292
dc.identifier.scopusqualityN/A
dc.identifier.startpage65
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9780
dc.identifier.volume65
dc.identifier.wosWOS:000274083500020
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorBilgin, Bilal
dc.institutionauthorArıcı, Muhammet
dc.language.isoen
dc.publisherA V A Agrarverlag
dc.relation.ispartofMilchwissenschaft-Milk Science International
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectYoghurt-like product (Lactobacillus sp., probiotic product)
dc.subjectDelbrueckii Ssp Bulgaricus
dc.subjectMilk
dc.subjectViability
dc.subjectBacteria
dc.subjectThermophilus
dc.subjectAcetaldehyde
dc.subjectAcidophilus
dc.subjectEnumeration
dc.subjectSurvival
dc.subjectCounts
dc.titleAssessment of novel human origin Lactobacillus isolates for the manufacture of probiotic yoghurt-like product
dc.typeArticle

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