Year 2019, Volume 22 , Issue , Pages 401 - 408 2019-12-31

Ekzopolisakkarit Üreten Streptococcus salivarus ssp. thermophilus ve Lactobacillus delbrueckii ssp. bulgaricus ‘ların Yoğurtta Kullanım Potansiyelinin Belirlenmesi
Determination of The Potential Use of Exopolysaccharide-Producing Streptococcus salivarus ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus in Yogurt

Yekta GEZGİNÇ [1] , Ayşe Esin KILINÇ [2]


Bu çalışmada 88 adet Streptococcus thermophilus ve 28 adet Lactobacillus bulgaricus bakterilerinin ekzopolisakkarit üretim miktarları araştırılmıştır. En yüksek ve en düşük ekzopolisakkarit üreten bakteri kombinasyonları kullanılmış ve elde edilen yoğurtların kimyasal, fiziksel ve duyusal özellikleri tespit edilmiştir. Üretilen 9 yoğurt örneğinde titre edilebilir asitlik, pH, metabolit üretimi, serum ayrılması, viskozite ve duyusal değerlendirme sonuçları incelenmiştir. Yoğurt örneklerinde laktik asit cinsinden asitlik değeri, pH, asetaldehit, laktik asit, serum ayrılması ve viskozite değerleri sırasıyla % 0.63-1.055, 3.82-4.46, 20.45- 33.63 mg kg-1, 50.41-144.56 mg kg-1, 9.3-10.6 mL, 5339-9280 cP değerleri arasında bulunmuştur. En yüksek ekzopolisakkarit üreten bakteri kombinasyonları ile üretilen yoğurtların duyusal özelliklerinin panelistler tarafından daha çok beğenildiği saptanmıştır.

In this study exopolysaccharide production quantities of 88 Streptococcus thermophilus and 28 Lactobacillus bulgaricus bacteria were investigated. Chemical, physical and sensory properties of yogurt in which added the combination of the highest and the lowest exopolysaccharide producing bacteria were determined. In all 9 yogurt samples titration acidity, pH, acetaldehyde and lactate production, serum separation, viscosity and sensory evaluation results were investigated. In the yogurt samples examined, acidity in terms of lactic acid (%), pH, acetaldehyde, lactate, syneresis and viscosity values were found in the range of 0.63-1.055 %, 3.82-4.46, 20.45- 33.63 mg kg-1, 50.41-144.56 mg kg-1 9.3-10.6 mL, 5339-9280 cP, respectively. Sensory properties of yogurts produced with the highest exopolysaccharide producing bacteria combination were most preferred by the panel group.

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Primary Language en
Subjects Biology
Journal Section RESEARCH ARTICLE
Authors

Orcid: 0000-0002-3230-2850
Author: Yekta GEZGİNÇ (Primary Author)
Institution: Kahramanmaras Sütcü Imam University
Country: Turkey


Orcid: 0000-0002-9358-4708
Author: Ayşe Esin KILINÇ
Country: Turkey


Supporting Institution Kahramanmaraş Sütçü Imam University Scientific Research Council
Project Number 2015/1-75YLS
Thanks The authors would like to thank Kahramanmaraş Sütçü Imam University Scientific Research Council for financial support (Project No: 2015/1-75YLS) and the present study was derived from the MSc thesis entitled: Determination of The Potential Use of Exopolysaccharide-Producing Streptococcus salivarus ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus in Yogurt
Dates

Application Date : May 16, 2019
Acceptance Date : August 21, 2019
Publication Date : December 31, 2019

APA GEZGİNÇ, Y , KILINÇ, A . (2019). Determination of The Potential Use of Exopolysaccharide-Producing Streptococcus salivarus ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus in Yogurt. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi , 22 () , 401-408 . DOI: 10.18016/ksutarimdoga.vi.566373