1 Ocak 2023 Dergi makalesi Açık Erişim

Uzunsoy, Irem; Budak, Sebnem Ozturkoglu; Sanli, Tuba; Taban, Birce; Aytac, Aykut; Yazihan, Nuray; Bas, Ahmet Levent; Ozer, Barbaros

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        "affiliation": "Zonguldak Bulent Ecevit Univ, Caycuma Vocat Sch Food & Agr, Dept Food Proc, TR-67900 Caycuma, Zonguldak, Turkiye", 
        "name": "Uzunsoy, Irem"
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        "affiliation": "Ankara Univ, Fac Agr, Dept Dairy Technol, TR-06110 Ankara, Turkiye", 
        "name": "Budak, Sebnem Ozturkoglu"
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      {
        "affiliation": "Ankara Univ, Fac Agr, Dept Dairy Technol, TR-06110 Ankara, Turkiye", 
        "name": "Sanli, Tuba"
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      {
        "affiliation": "Ankara Univ, Fac Agr, Dept Dairy Technol, TR-06110 Ankara, Turkiye", 
        "name": "Taban, Birce"
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      {
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        "name": "Yazihan, Nuray"
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      {
        "affiliation": "Selcuk Univ, Fac Vet Med, Dept Pharmacol & Toxicol, TR-42130 Konya, Turkiye", 
        "name": "Bas, Ahmet Levent"
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      {
        "affiliation": "Ankara Univ, Fac Agr, Dept Dairy Technol, TR-06110 Ankara, Turkiye", 
        "name": "Ozer, Barbaros"
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    "description": "<p>The present study investigated the suitability of combinations one Streptococcus thermophilus and five Lactobacillus delbrueckii subsp. bulgaricus isolates for industrial yogurt productions. The isolates were selected after a detailed pre-screening procedure based on acidification performances, production of volatile aroma compounds, texture developing properties and sensory evaluations of yogurts made from single cultures. The fermentation profiles of the combinations were investigated by monitoring the small oscillatory rheological parameters and pH reductions during fermentation. The variations in some physical, chemical and organoleptic characteristics of the yogurt samples were also monitored during cold storage at 4 degrees C for 21 days. Results indicated that all the combinations reduced the milk acidity to pH 4.6 within 4-5 hour at 43 degrees C. Gelation profiles of the samples were close to each other (close tan delta values) with different elastic (G') and loss (G\") moduli, indicating that similar chemical bondings took place in gel formation with different levels. All the samples showed a shear-thinning non-Newtonian flow behavior. Total number of starter bacteria was higher than 6 log cfu/mL in each sample after 21 days of storage. The post-acidification rates were also limited (between 4.21-4.37 after 21 days of cold storage). Untrained sensory evaluation panel found no marginal differences between the samples regarding appearance, body and texture, and aroma and flavor of the samples. To conclude, the combinations examined in this study were found to be suitable for commercial yogurt productions.</p>", 
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    "journal": {
      "issue": "1", 
      "pages": "8", 
      "title": "JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES", 
      "volume": "13"
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    "publication_date": "2023-01-01", 
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    "resource_type": {
      "subtype": "article", 
      "title": "Dergi makalesi", 
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    "science_branches": [
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    "title": "OBSERVATION OF THE SUITABILITY OF SINGLE STRAINS OF STREPTOCOCCUS THERMOPHILUS AND LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ISOLATED FROM LOCAL DAIRY SOURCES IN TURKEY AS YOGURT STARTER COMBINATIONS"
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