Milk technological properties and fermentation products of human origin Lactobacillus rhamnosus IF3 and L. paracasei ssp paracasei IF10 as single culture

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dc.contributor.authorBilgin, Bilal
dc.date.accessioned2022-05-11T14:44:51Z
dc.date.available2022-05-11T14:44:51Z
dc.date.issued2010
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe growth and metabolism of two probiotic strains were studied in pasteurized milk at different temperatures with no supplement. The probiotic strains from infant faeces were Lactobacillus paracasei ssp. paracasei IF10 and L. rhamnosus IF3. Fermentation was followed for 24 h at 32, 37 and 42 degrees C, and the samples were analyzed for pH, titratable acidity, acetaldehyde, diacetyl, exopolysaccharide (EPS), viscosity and for viable counts (log cfu/ml). After 24 h of incubation the two strains reduced pH from 6.6 to between 3.86 and 4.78; however, all strains showed cell levels between 6.18 and 8.93 log cfu/ml. Lactic acid (%), EPS (mg/L) and viscosity (cP) produced varied according to strain between 0.46-0.81, 43-127 and 350-950, respectively. While L. rhamnosus IF3 produced detectable levels of acetaldehyde and diacetyl, L. paracasei ssp. paracasei IF10 formed only acetaldehyde at all temperatures after 24 h of incubation.
dc.identifier.endpage189
dc.identifier.issn0026-3788
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-77951699615
dc.identifier.scopusqualityN/A
dc.identifier.startpage187
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9788
dc.identifier.volume65
dc.identifier.wosWOS:000276261900019
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorBilgin, Bilal
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.subjectLactobacilli (probiotics, milk technological properties, fermentation products)
dc.subjectProbiotic Bacteria
dc.subjectStrains
dc.subjectMetabolism
dc.subjectGrowth
dc.subjectAcetaldehyde
dc.titleMilk technological properties and fermentation products of human origin Lactobacillus rhamnosus IF3 and L. paracasei ssp paracasei IF10 as single culture
dc.typeArticle

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