Year 2020, Volume 23 , Issue 5, Pages 1225 - 1239 2020-10-31

Peynir Altı Suyu Proteini Hidrolizatının Ayranda Yoğurt Starter Kültürleri ve Probiyotik Bakteriler Üzerine Etkilerinin İncelenmesi
An Investigation of Effects of Whey Protein Hydrolysate on Yogurt Starter Cultures and Probiotic Bacteria in Ayran

Abuzer ÇELEKLİ [1] , Zina ALSLİBİ [2] , Hüseyin BOZKURT [3]


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.

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.

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Primary Language en
Subjects Science
Journal Section RESEARCH ARTICLE
Authors

Orcid: 0000-0002-2448-4957
Author: Abuzer ÇELEKLİ (Primary Author)
Institution: Gaziantep University
Country: Turkey


Orcid: 0000-0001-9825-0910
Author: Zina ALSLİBİ
Institution: Gaziantep University
Country: Syria


Orcid: 0000-0003-4676-6354
Author: Hüseyin BOZKURT
Institution: Gaziantep University
Country: Turkey


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).
Dates

Application Date : September 27, 2019
Acceptance Date : March 14, 2020
Publication Date : October 31, 2020

APA Çelekli̇, A , Alsli̇bi̇, 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 . DOI: 10.18016/ksutarimdoga.vi.625601