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

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

Abstract

This study aims to monitor the effect of whey protein hydrolysate (WPH) on the growth and activity of probiotic bacteria (Streptococcus thermophilus, Lactobacillus delbrueckii spp. bulgaricus, Lactobacillus acidophilus, and Bifidobacterium lactis) in ayran, and also to enhance the functionality of ayran by addition of the probiotics. Effects of WPH and probiotics addition as 0%, 0.25%, 0.5% and 1% on the growth of probiotic bacteria were studied before and after the fermentation and 7th, 14th, and 21st days of the storage. WPH and probiotics had a significant effect (p<0.05) on the growth of target microorganisms and the biochemical variables. The addition of WPH and probiotics significantly (p<0.05) increased the growth of probiotics compared to the control after the fermentation up to the 21st day of storage. The samples containing different WPH levels had lower (p<0.05) pH levels compared to the control during the study time. The mixing of WPH at 1% had the highest total solids and protein content compared to the control samples. The WPH decreased (p<0.05) the viscosity and Hunter color parameters in added the samples. Results indicated that WPH had great potential for enhancing the growth of probiotic bacteria and the nutritional of ayran.

Keywords

Ayran,Fermentation,Probiotic bacteria,Whey protein hydrolysate

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).

References

Akalin A, Gönç S, Ünal G, Fenderya S 2007. Effects of fructooligosaccharide and whey protein concentrate on the viability of starter culture in reduced‐fat probiotic yogurt during storage. Journal of Food Science 72(7): M222-M227.
Almeida KE, Tamime A, Oliveira M 2009. Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria. LWT-Food Science and Technology 42(2): 672-678.
Anonymous 2006. Turkish Standard Institute (a Turkish standard method TS1330). Ankara. Turkey
Champagne Cp, da Cruz AG, Daga M. 2018. Strategies to improve the functionality of probiotics in supplements and foods. Current Opinion in Food Science, 22: 160-166.
Dave R, Shah N. 1998. Ingredient supplementation effects on viability of probiotic bacteria in yogurt. Journal of Dairy Science, 81(11): 2804-2816.
De Macias MEN, Romero NC, Apella MC, Gonzalez SN, Oliver G. 1993. Prevention of infections produced by Escherichia coli and Listeria monocytogenes by feeding milk fermented with lactobacilli. Journal of Food Protection, 56(5): 401-405.
Fox RD 1986. Algoculture: la spirulina, un espoir pour le monde de la faim: Edisudpp.
Gardiner GE, Heinemann C, Baroja ML, Bruce AW, Beuerman D, Madrenas JN, Reid G 2002. Oral administration of the probiotic combination Lactobacillus rhamnosus GR-1 and L. fermentum RC-14 for human intestinal applications. International Dairy Journal, 12(2-3): 191-196.

Garza S, Ibarz A, Pagan J, Giner J 1999. Non-enzymatic browning in peach puree during heating. Food research international, 32(5): 335-343.
Gerez CL, Font de Valdez G, Gigante ML, Grosso C 2012. Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamnosus CRL 1505 to low pH. Letters in applied microbiology, 54(6): 552-556.
Glušac J, Stijepić M, Đurđević-Milošević D, Milanović S, Kanurić K, Vukić V 2015. Growth and viability of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in traditional yoghurt enriched by honey and whey protein concentrate. Iranian Journal Of Veterinary Research, 16(3): 249.
Güler-Akın MB, Akın MS 2007. Effects of cysteine and different incubation temperatures on the microflora, chemical composition and sensory characteristics of bio-yogurt made from goat’s milk. Food Chemistry, 100(2): 788-793.
Hoffman JR, Falvo MJ 2004. Protein–which is best? Journal Of Sports Science & Medicine, 3(3): 118.
Ipsen R, Otte J, Dominguez E, Qvist K 2000. Gelation of whey protein induced by proteolysis or high pressure treatment. Australian Journal of Dairy Technology, 55(2): 49-52.
Kailasapathy K, Supriadi D 1996. Effect of whey protein concentrate on the survival of Lactobacillus acidophilus in lactose hydrolysed yoghurt during refrigerated storage. Milchwissenschaft (Germany). 51: 565-569.
Kerry RG, Patra JK, Gouda S, Park Y, Shin H-S, Das G 2018. Benefaction of probiotics for human health: A review. Journal Of Food And Drug Analysis, 26(3): 927-939.
Korbekandi H, Mortazavian A, Iravani S 2011. Stability and technology of probiotic in fermented milks. Probiotic and prebiotic foods: Technology, stability and benefits to the human health. Nova Science Publishing Ltd, USA: 131-169.
Köksoy A, Kılıç M 2003. Effects of water and salt level on rheological properties of ayran, a Turkish yoghurt drink. International Dairy Journal, 13(10): 835-839.
Krunić TŽ, Obradović NS, Rakin MB 2019. Application of whey protein and whey protein hydrolysate as protein based carrier for probiotic starter culture. Food Chemistry. 293: 74-82.
McComas Jr K, Gilliland S 2003. Growth of probiotic and traditional yogurt cultures in milk supplemented with whey protein hydrolysate. Journal of Food Science, 68(6): 2090-2095.
Michael, M., Phebus, R.K. & Schmidt, K.A. 2010. Impact of a plant extract on the viability of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in nonfat yogurt. International Dairy Journal, 20(10): 665-672.
Nadal ES, Sayas-Barberá E, Fernández-López J, Pérez-Alvarez JA 2010. Food formulation to increase probiotic bacteria action or population, 335-351 Bioactive Foods in Promoting Health, Elsevier, 335-351 pp.
Öndül E 2004. Free fatty acid accumulation by mesophilic lactic acid bacteria in cold-stored milk. The Journal of Microbiology, 42(2): 133-138.
Perdigon G, Alvarez S, Medici M 1992. Systemic and local augmentation of the immune response in mice by feeding with milk fermented with Lactobacillus acidophilus and/or Lactobacillus casei. Nutr. Res, 1: 66-76.
Sarvari F, Mortazavian AM, Fazei M 2014. Biochemical characteristics and viability of probiotic and yogurt bacteria in yogurt during the fermentation and refrigerated storage. Applied Food Biotechnology, 1(1): 55-61.
Shafiee G, Mortazavian A.M, Mohammadifar MA, Koushki MR, Mohammadi A, Mohammadi R 2010. Combined effects of dry matter content, incubation temperature and final pH of fermentation on biochemical and microbiological characteristics of probiotic fermented milk. African Journal of Microbiology Research, 4(12): 1265-1274.
Shangpliang HNJ, Rai R, Keisam S, Jeyaram K, Tamang JP 2018. Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing. Scientific Reports, 8(1): 1532.
Şanlier N, Gökcen BB, Sezgin AC 2019. Health benefits of fermented foods. Critical Reviews İn Food Science And Nutrition, 59(3): 506-527.
TFC-Turkish Food Codex 2009. Turkish Food Codex Communique on Fermented Milk Products- 27143.
Turkmen N, Akal C, Özer B 2019. Probiotic dairy-based beverages: A review. Journal of Functional Foods, 53: 62-75.
Vargas LA, Olson DW, Aryana KJ 2015. Whey protein isolate improves acid and bile tolerances of Streptococcus thermophilus ST-M5 and Lactobacillus delbrueckii ssp. bulgaricus LB-12. Journal of Dairy Science, 98(4): 2215-2221.
Vargas Lopez LA 2013. Influence of" added" whey protein isolate on probiotic properties of yogurt culture bacteria and yogurt characteristics. A thesis in The Interdepartmental Program in The School of Animal Sciences.
Wirunsawanya K, Upala S, Jaruvongvanich V, Sanguankeo A 2018. Whey Protein Supplementation Improves Body Composition and Cardiovascular Risk Factors in Overweight and Obese Patients: A Systematic Review and Meta-Analysis. J Am Coll Nutr, 37(1): 60-70.
Yadav H, Jain S, Sinha P 2007. Production of free fatty acids and conjugated linoleic acid in probiotic dahi containing Lactobacillus acidophilus and Lactobacillus casei during fermentation and storage. International Dairy Journal, 17(8): 1006-1010.

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 2020 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

Cited By

Effects of freeze‐dried black carrot fiber addition on the physicochemical, color, sensory attributes, and mineral contents of ayran

Journal of Food Processing and Preservation

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

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

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

Cited By

Effects of freeze‐dried black carrot fiber addition on the physicochemical, color, sensory attributes, and mineral contents of ayran

Evaluation of Spreadable Kefir Produced from Different Milks in Terms of Some Quality Criteria

Can proteins, protein hydrolysates and peptides cooperate with probiotics to inhibit pathogens?

Application of Pomace Powder of Black Carrot as a Natural Food Ingredient in Yoghurt