Determination of The Potential Use of Exopolysaccharide-Producing Streptococcus salivarus ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus in Yogurt
Öz
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.
Anahtar Kelimeler
Yogurt Streptococcus thermophilus Lactobacillus bulgaricus Exopolysaccharide
Destekleyen Kurum
Kahramanmaraş Sütçü Imam University Scientific Research Council
Proje Numarası
2015/1-75YLS
Teşekkür
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
Kaynakça
- Amatayakul T, Halmas A L, Sherkat F, Shah N P 2005. Physical characteristics of yoghurt made using exopolysaccharide-producingstarter cultures and varying casein to whey protein rations. International Dairy Journal, 1:1-11.
- Anonymus 1999. Yoğurt Standardı. TS 1330. Türk Standartları Enstitüsü, Ankara.
- Bourlioux P, Pochart P 1988. Nutritional and health properties of yogurt. World Review of Nutrition Dietetics, 56:217-58.
- Chabot S, Yu H L, Leseleuc L, Cloutier D, Calsteren M R, Lessard M, Roy D, Lacroix M, Oth D 2001. Exopolysaccharides from Lactobacillus rhamnosus RW-9595M stimulate TNF, IL-6 and IL-12 in human and mouse cultured immunocompetent cells, and IFN-g in mouse splenocytes. Lait, 81: 683–697.
- Chandan R C, Shahani K M 1993. Yogurt. In: Hui YH, ed. Dairy Science and Technology Handbook. New York: VCH Publishers, Inc, 1-57.
- Chaves A C, Fernandez M, Lerayer A L, Mierau I, Kleerebezem M, Hugenholtz J 2002. Metabolic engineering of acetaldehyde production by Streptococcus thermophilus. Applied and Environmental Microbiology, 68: 5656– 5662.
- Cheng H F 2010. Volatile flavor compounds in yoghurt: A Review. Critical Reviews in Food Science and Nutrition, 50 (10): 938-944.
- Dave R I, Shah N P 1997. Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. International Dairy Journal, 7: 31-41.
- Duboc P, Mollet B 2001. Applications of exopolysaccharides in the dairy industry. International Dairy Journal, 11: 759-768.
- Dubois M, Gilles K A, Hamilton J K, Rebers P A, Smith F 1956. Colorimetric method for determination of sugars and related substances. Analitical Chemistry, 28 (3): 350-352.
- Garcia-Garibay M, Marshall V M E 1991. Polymer production by Lactobacillus delbrueckii ssp bulgaricus. Journal of Applied Bacteriology, 70; 325-328.
- Gassem M A, Frak J F 1991. Physical properties of yoghurt made from milk tread with proteolytic enzymes. Journal of Dairy Science, 74: 1503.
- German B, Schiffrin E J, Reniero R, Mollet B, Pfeifer A, Neeser J R 1999. The development of functional foods: lessons from the gut. Trends Biotechnology, 17: 492-499.
- Gezginc Y, Topcal F, Comertpay S, Akyol I 2015 Quantitative analysis of the lactic acid and acetaldehyde produced by Streptococcus thermophilus and Lactobacillus bulgaricus strains isolated from traditional Turkish yoghurts using HPLC. Journal of Dairy Science, 98: 1426-1434.
- Güzel-Seydim Z B, Sezgin E, Seydin A 2005. Influences of exopolysaccharide producing cultures on the quality of plain set type yogurt. Food Control, 16:3, 205-209.
- Han X, Yang Z, Jing X, Yu P, Zhang Y, Yi H, Zhang L 2016. Improvement of the texture of yogurt 10 by use of exopolysaccharide Producing Lactic Acid Bacteria. BioMed 11 Research International, 6 -12.
- Hosono A, Lee J, Ametani A, Natsume M, Hirayama M, Adachi T, Kaminogawa S 1997. Characterization of a water-soluble polysaccharide fraction with immunopotentiating activity from Bifidobacterium adolescentis M101-4. Bioscience Biotechnology and Biochemistry, 61: 312–316.
- Jolly L, Vincent S J F, Duboc P, Neeser J R 2002. Exploiting exopolysaccharides from lactic acid bacteria. Antony van Leeuwenhoek, 82: 367-374.
- Kitazawa H, Harata T, Uemura J, Saito T, Kaneko T, Itoh T 1998. Phosphate group requirement for mitogenic activation of lymphocytes by an extracellular phosphopolysaccharide from Lactobacillus delbrueckii ssp. bulgaricus. International Journal Food Microbiology, 40: 169–175.
- Metin M, Öztürk G F 2002. Süt ve mamülleri analiz yöntemleri (Duyusal, fiziksel ve kimyasal analizler), Ege Meslek Yüksekokulu Basımevi, Bornova-İzmir, 439 s.
- Modler H W, Larmond M E, Lin C S, Froehlich D & Emmons D B 1983. Physical and sensory properties of yoghurt stabilized with milk proteins. Journal of Dairy Science, 66: 422.
- Nakajima H, Suzuki Y, Kaizu K, Hirota T 1992. Cholesterol lowering activity of ropy fermented milk. Journal Food Science, 57: 1327-1329.
- Özoğul F, Taylor K D A, Quantick P C, Özoğul Y A 2000. Rapid HPLC-determination of ATP-related compounds and its application to herring stored under modified atmosphere. International Journal of Food Science & Technology, 35: 549.
- Routray W, Mishra H N 2011 Scientific and Technical Aspects of Yogurt Aroma and Taste:A Review. Comprehensive Review of Food Science, 10(4), 208-210
- Tamime AY, Robinson R K 2007 Yoghurt: Science and Technology 3rd ed. Woodhead Publishing Limited, Abington, England. 220.
- Valerie M M, Rawson H L 1999. Effects of exopolysaccharide-producing strains of thermophilic lactic acid bacteria on the texture of stirred yoghurt. International Journal of Food Science and Techonology, 34: 137-143.
- Welman A D, Maddox I S 2003. Exopolysaccharides from lactic acid bacteria: perspectives and challenges. Trends in Biotechnology, 21:6, 269-274. Yildiz,F.2010. Development and Manufacture of yoğurt and Functional Dairy Products. Taylor and Francis Group, United States. 454p.
Ekzopolisakkarit Üreten Streptococcus salivarus ssp. thermophilus ve Lactobacillus delbrueckii ssp. bulgaricus ‘ların Yoğurtta Kullanım Potansiyelinin Belirlenmesi
Öz
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.
Anahtar Kelimeler
Yogurt Streptococcus thermophilus Lactobacillus bulgaricus Ekzopolisakkarit
Proje Numarası
2015/1-75YLS
Kaynakça
- Amatayakul T, Halmas A L, Sherkat F, Shah N P 2005. Physical characteristics of yoghurt made using exopolysaccharide-producingstarter cultures and varying casein to whey protein rations. International Dairy Journal, 1:1-11.
- Anonymus 1999. Yoğurt Standardı. TS 1330. Türk Standartları Enstitüsü, Ankara.
- Bourlioux P, Pochart P 1988. Nutritional and health properties of yogurt. World Review of Nutrition Dietetics, 56:217-58.
- Chabot S, Yu H L, Leseleuc L, Cloutier D, Calsteren M R, Lessard M, Roy D, Lacroix M, Oth D 2001. Exopolysaccharides from Lactobacillus rhamnosus RW-9595M stimulate TNF, IL-6 and IL-12 in human and mouse cultured immunocompetent cells, and IFN-g in mouse splenocytes. Lait, 81: 683–697.
- Chandan R C, Shahani K M 1993. Yogurt. In: Hui YH, ed. Dairy Science and Technology Handbook. New York: VCH Publishers, Inc, 1-57.
- Chaves A C, Fernandez M, Lerayer A L, Mierau I, Kleerebezem M, Hugenholtz J 2002. Metabolic engineering of acetaldehyde production by Streptococcus thermophilus. Applied and Environmental Microbiology, 68: 5656– 5662.
- Cheng H F 2010. Volatile flavor compounds in yoghurt: A Review. Critical Reviews in Food Science and Nutrition, 50 (10): 938-944.
- Dave R I, Shah N P 1997. Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. International Dairy Journal, 7: 31-41.
- Duboc P, Mollet B 2001. Applications of exopolysaccharides in the dairy industry. International Dairy Journal, 11: 759-768.
- Dubois M, Gilles K A, Hamilton J K, Rebers P A, Smith F 1956. Colorimetric method for determination of sugars and related substances. Analitical Chemistry, 28 (3): 350-352.
- Garcia-Garibay M, Marshall V M E 1991. Polymer production by Lactobacillus delbrueckii ssp bulgaricus. Journal of Applied Bacteriology, 70; 325-328.
- Gassem M A, Frak J F 1991. Physical properties of yoghurt made from milk tread with proteolytic enzymes. Journal of Dairy Science, 74: 1503.
- German B, Schiffrin E J, Reniero R, Mollet B, Pfeifer A, Neeser J R 1999. The development of functional foods: lessons from the gut. Trends Biotechnology, 17: 492-499.
- Gezginc Y, Topcal F, Comertpay S, Akyol I 2015 Quantitative analysis of the lactic acid and acetaldehyde produced by Streptococcus thermophilus and Lactobacillus bulgaricus strains isolated from traditional Turkish yoghurts using HPLC. Journal of Dairy Science, 98: 1426-1434.
- Güzel-Seydim Z B, Sezgin E, Seydin A 2005. Influences of exopolysaccharide producing cultures on the quality of plain set type yogurt. Food Control, 16:3, 205-209.
- Han X, Yang Z, Jing X, Yu P, Zhang Y, Yi H, Zhang L 2016. Improvement of the texture of yogurt 10 by use of exopolysaccharide Producing Lactic Acid Bacteria. BioMed 11 Research International, 6 -12.
- Hosono A, Lee J, Ametani A, Natsume M, Hirayama M, Adachi T, Kaminogawa S 1997. Characterization of a water-soluble polysaccharide fraction with immunopotentiating activity from Bifidobacterium adolescentis M101-4. Bioscience Biotechnology and Biochemistry, 61: 312–316.
- Jolly L, Vincent S J F, Duboc P, Neeser J R 2002. Exploiting exopolysaccharides from lactic acid bacteria. Antony van Leeuwenhoek, 82: 367-374.
- Kitazawa H, Harata T, Uemura J, Saito T, Kaneko T, Itoh T 1998. Phosphate group requirement for mitogenic activation of lymphocytes by an extracellular phosphopolysaccharide from Lactobacillus delbrueckii ssp. bulgaricus. International Journal Food Microbiology, 40: 169–175.
- Metin M, Öztürk G F 2002. Süt ve mamülleri analiz yöntemleri (Duyusal, fiziksel ve kimyasal analizler), Ege Meslek Yüksekokulu Basımevi, Bornova-İzmir, 439 s.
- Modler H W, Larmond M E, Lin C S, Froehlich D & Emmons D B 1983. Physical and sensory properties of yoghurt stabilized with milk proteins. Journal of Dairy Science, 66: 422.
- Nakajima H, Suzuki Y, Kaizu K, Hirota T 1992. Cholesterol lowering activity of ropy fermented milk. Journal Food Science, 57: 1327-1329.
- Özoğul F, Taylor K D A, Quantick P C, Özoğul Y A 2000. Rapid HPLC-determination of ATP-related compounds and its application to herring stored under modified atmosphere. International Journal of Food Science & Technology, 35: 549.
- Routray W, Mishra H N 2011 Scientific and Technical Aspects of Yogurt Aroma and Taste:A Review. Comprehensive Review of Food Science, 10(4), 208-210
- Tamime AY, Robinson R K 2007 Yoghurt: Science and Technology 3rd ed. Woodhead Publishing Limited, Abington, England. 220.
- Valerie M M, Rawson H L 1999. Effects of exopolysaccharide-producing strains of thermophilic lactic acid bacteria on the texture of stirred yoghurt. International Journal of Food Science and Techonology, 34: 137-143.
- Welman A D, Maddox I S 2003. Exopolysaccharides from lactic acid bacteria: perspectives and challenges. Trends in Biotechnology, 21:6, 269-274. Yildiz,F.2010. Development and Manufacture of yoğurt and Functional Dairy Products. Taylor and Francis Group, United States. 454p.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Yapısal Biyoloji |
| Bölüm | ARAŞTIRMA MAKALESİ (Research Article) |
| Yazarlar | |
| Proje Numarası | 2015/1-75YLS |
| Yayımlanma Tarihi | 31 Aralık 2019 |
| Gönderilme Tarihi | 16 Mayıs 2019 |
| Kabul Tarihi | 21 Ağustos 2019 |
| Yayımlandığı Sayı | Yıl 2019Cilt 22 (Ek Sayı 2) |
Kaynak Göster
2022-JIF = 0.500
2022-JCI = 0.170
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