An Investigation of Effects of Whey Protein Hydrolysate on Yogurt Starter Cultures and Probiotic Bacteria in Ayran

Abuzer Çelekli; Zina Alslibi; Hüseyin Bozkurt

doi:10.18016/ksutarimdoga.vi.625601

TR EN

Peynir Altı Suyu Proteini Hidrolizatının Ayranda Yoğurt Starter Kültürleri ve Probiyotik Bakteriler Üzerine Etkilerinin İncelenmesi

Öz

Bu çalışmanın amacı, peynir altı suyu (whey) protein hidrolizatın (WPH) ayrana eklenmesinin probiyotik bakterilerinin (Streptococcus thermophilus, Lactobacillus delbrueckii spp. bulgarikus, Lactobacillus acidophilus ve Bifidobacterium lactis) aktivitesinin ve gelişimlerinin arttırılmasının araştırılmasıdır. Fermentasyon öncesi ve sonrasında 7., 14. ve 21. saklama süresince, WPH ve probiyotiklerin %0, %0.25, %0.5 ve %1 konsantrasyonlarında probiyotik bakteri büyümesi üzerine etkileri çalışılmıştır. WPH ve probiyotiklerin hedef mikroorganizmalar ve biyokimyasal değişkenler üzerinde önemli etkilere (p<0.05) sahip olduğu belirlenmiştir. WPH ve probiyotiklerin eklenmesi fermantasyondan sonra 21’inci saklama gününe kadar kontrole kıyasla önemli ölçüde (p<0,05), probiyotiklerin büyümesini arttırdığı görülmüştür. Farklı WPH düzeylerini içeren numuneler çalışma süresi boyunca kontrole kıyasla anlamlı derecede (p<0,05) daha yüksek titre edilebilir asitlik seviyesine sahip olduğu belirlenmiştir. WPH %1 düzeyinde karıştırılması, kontrol numunelerine kıyasla en yüksek toplam katı ve protein içeriğine sahip olduğu tespit edilmiştir. WPH içeren numuneler viskoziteyi ve Hunter renk parametrelerini azaltmıştır (p<0.05). Sonuçlar WPH ayran probiyotik bakterilerin büyümesini ve besinselliğini arttırmada büyük bir potansiyele sahip olduğu görülmüştür.

Anahtar Kelimeler

Ayran,Fermentasyon,Probiyotik bakteri,Peynir altı suyu proteini hidrolizat

Supporting Institution

Scientific Research Projects Executive Council of University of Gaziantep

Project Number

FEF.YLT.18.03

Thanks

The project (FEF.YLT.18.03) was supported by Scientific Research Projects Executive Council of University of Gaziantep (GUBAP).

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Details

Primary Language

English

Subjects

-

Journal Section

Research Article

Authors

Abuzer Çelekli ^*
0000-0002-2448-4957
Türkiye

Zina Alslibi
0000-0001-9825-0910
Syria

Hüseyin Bozkurt
0000-0003-4676-6354
Türkiye

Publication Date

October 31, 2020

Submission Date

September 27, 2019

Acceptance Date

March 14, 2020

Published in Issue

Year 1970 Volume: 23 Number: 5

DOI

https://doi.org/10.18016/ksutarimdoga.vi.625601

IZ

https://izlik.org/JA59NM63LJ

Cite

RIS / Bibtex

APA

Çelekli, A., Alslibi, Z., & Bozkurt, H. (2020). An Investigation of Effects of Whey Protein Hydrolysate on Yogurt Starter Cultures and Probiotic Bacteria in Ayran. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 23(5), 1225-1239. https://doi.org/10.18016/ksutarimdoga.vi.625601

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https://doi.org/10.1111/jfpp.17225

An Investigation of Effects of Whey Protein Hydrolysate on Yogurt Starter Cultures and Probiotic Bacteria in Ayran

Peynir Altı Suyu Proteini Hidrolizatının Ayranda Yoğurt Starter Kültürleri ve Probiyotik Bakteriler Üzerine Etkilerinin İncelenmesi

Öz

Anahtar Kelimeler