Sözeri Atik, DidemÖztürk, Hale İnciAkın, NihatÖzer, Barbaros2023-05-062023-05-0620230958-69461879-0143https://doi.org/10.1016/j.idairyj.2022.105557https://hdl.handle.net/20.500.11776/12222Cultures isolated from artisanal yoghurts were evaluated for yoghurt production with preserved tradi-tional properties. In this context, the textural, microbiological, physicochemical properties, and acidifi-cation kinetics of experimental yoghurt samples were evaluated and compared with yoghurts produced from commercial starter cultures for a 28-day cold storage period. All yoghurt samples completed the fermentation at a similar time. However, the B1 and K2 isolates had higher viable cell performance during the storage period, and their yoghurts had counts of Lactobacillus bulgaricus and Streptococcus thermophilus similar to those of control yoghurt samples. Also, at the end of the storage, yoghurts pro-duced from the new isolates had higher complex modulus (G*) than the control, except K1 thorn B1 yo-ghurts. This study demonstrated that the best results related to these parameters were obtained in yoghurts of isolates B1 and K2, and they can be recommended as potential yoghurt starters.(c) 2022 Elsevier Ltd. All rights reserved.en10.1016/j.idairyj.2022.105557info:eu-repo/semantics/closedAccessLactic-Acid BacteriaSensory PropertiesStreptococcus-ThermophilusLactobacillus-BulgaricusStarter CulturesFermented FoodsMilkMicrostructureExopolysaccharidesFortificationArticle138Q2WOS:0009297388000052-s2.0-85143965596Q1