Determination of The Potential Use of Exopolysaccharide-Producing Streptococcus salivarus ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus in Yogurt

Yekta Gezginç; Ayşe Esin Kılınç

doi:10.18016/ksutarimdoga.vi.566373

TR EN

Determination of The Potential Use of Exopolysaccharide-Producing Streptococcus salivarus ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus in Yogurt

Abstract

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.

Keywords

Yogurt,Streptococcus thermophilus,Lactobacillus bulgaricus,Exopolysaccharide

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

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Details

Primary Language

English

Subjects

Structural Biology

Journal Section

Research Article

Authors

Yekta Gezginç ^*
0000-0002-3230-2850
Türkiye

Ayşe Esin Kılınç
0000-0002-9358-4708
Türkiye

Publication Date

December 31, 2019

Submission Date

May 16, 2019

Acceptance Date

August 21, 2019

Published in Issue

Year 2019 Volume: 22

DOI

https://doi.org/10.18016/ksutarimdoga.vi.566373

IZ

https://izlik.org/JA47DY58XC

Cite

RIS / Bibtex

APA

Gezginç, Y., & Kılınç, A. E. (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. https://doi.org/10.18016/ksutarimdoga.vi.566373

Determination of The Potential Use of Exopolysaccharide-Producing Streptococcus salivarus ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus in Yogurt

Ekzopolisakkarit Üreten Streptococcus salivarus ssp. thermophilus ve Lactobacillus delbrueckii ssp. bulgaricus ‘ların Yoğurtta Kullanım Potansiyelinin Belirlenmesi

Öz

Anahtar Kelimeler

Determination of The Potential Use of Exopolysaccharide-Producing Streptococcus salivarus ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus in Yogurt

Abstract

Keywords

Supporting Institution

Project Number

Thanks

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite