Evaluation of human origin Lactobacillus isolates for the production of probiotic fermented milk

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dc.authorid0000-0002-7743-0872
dc.authorid0000-0002-6268-7245
dc.authorwosidyu, wilson/AAC-8459-2021
dc.authorwosidKaptan, Binnur/ABA-3475-2020
dc.contributor.authorBilgin, Bilal
dc.contributor.authorKuş, Harun
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorKaptan, Binnur
dc.date.accessioned2022-05-11T14:44:54Z
dc.date.available2022-05-11T14:44:54Z
dc.date.issued2016
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn the present study, L. rhamnosus IF7, L. paracasei ssp. paracasei IF10, L. fermentum IF14 and L. fermentum IF15, isolated from infant faeces, were combined with Streptococcus thermophilus and examined to be used as starters to produce probiotic fermented milk (PFM). The experiments were stored at 4 +/- 2 degrees C for 21 days. Lactic acid, pH, viscosity serum separation, viability and sensory properties were assayed as quality criteria at 1, 7, 14, and 21(st) day of storage. Lactic acid contents of the experiments increased and pH decreased gradually during fermentation and storage. Viscosity of PFM experiments ranged between 9.10 and 19.60 cp. Viable counts of experimental Lactobacillus strains were found to be above the threshold for the therapeutic minimum (10(6)-10(7) cfu/g) and maintained during storage period. Panelists gave desirable organoleptic attitudes for all final products.
dc.identifier.endpage1355
dc.identifier.issn2069-5837
dc.identifier.issue4en_US
dc.identifier.startpage1351
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9823
dc.identifier.volume6
dc.identifier.wosWOS:000387337100007
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.institutionauthorBilgin, Bilal
dc.institutionauthorKuş, Harun
dc.institutionauthorPalabıyık, İbrahim
dc.institutionauthorKaptan, Binnur
dc.language.isoen
dc.publisherBiointerface Research Applied Chemistry
dc.relation.ispartofBiointerface Research in Applied Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectprobiotic
dc.subjecthuman origin isolates
dc.subjectfermented milk
dc.subjectLactobacillus
dc.subjectDelbrueckii Ssp Bulgaricus
dc.subjectYogurt
dc.subjectBacteria
dc.subjectAcidophilus
dc.subjectViability
dc.subjectSurvival
dc.titleEvaluation of human origin Lactobacillus isolates for the production of probiotic fermented milk
dc.typeArticle

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