1 Ocak 2016 Dergi makalesi Açık Erişim

Baruzzi, Federico; Quintieri, Laura; Caputo, Leonardo; Cocconcelli, PierSandro; Borcakli, Mehlika; Owczarek, Lubomila; Jasinska, Urszula T.; Skapska, Sylwia; Morea, Maria

Dublin Core

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<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
  <dc:creator>Baruzzi, Federico</dc:creator>
  <dc:creator>Quintieri, Laura</dc:creator>
  <dc:creator>Caputo, Leonardo</dc:creator>
  <dc:creator>Cocconcelli, PierSandro</dc:creator>
  <dc:creator>Borcakli, Mehlika</dc:creator>
  <dc:creator>Owczarek, Lubomila</dc:creator>
  <dc:creator>Jasinska, Urszula T.</dc:creator>
  <dc:creator>Skapska, Sylwia</dc:creator>
  <dc:creator>Morea, Maria</dc:creator>
  <dc:date>2016-01-01</dc:date>
  <dc:description>Ayran is a traditional Turkish milk drink which is fermented and salted. Inadequate production and storage conditions contribute to its variable organoleptic quality and stability during shelf-life. A thorough physico-chemical, nutritional and microbial characterization of artisanal Ayran was carried out in order to standardize its overall quality without altering its original traits. Ayran microbial ecosystem was largely dominated by Streptococcus thermophilus (ST) and Lactobacillus delbrueckii subsp. bulgaricus (LDB). High counts of other lactic acid bacteria species, including Lactobacillus helveticus (LH), Lactobacillus fermentum (LF), and Lactobacillus paracasei (LP), were also found. Selected LDB, LP and LH strains grew well in milk displaying fast acidification and high proteolysis, differently from ST and LF strains that did not cause noticeable changes. A selected autochthonous three-strain culture (TSC), composed of one strain of LDB, LP and ST, was applied for the pilot-scale production of traditional Ayran. The Ayran produced with this TSC resulted in the most extensive shelf-life (one month) and in the best terms of its nutritional and sensory quality nevertheless altering its typical pleasant yogurt and cottage cheese notes. This TSC is at disposal of SMEs who need to standardize the overall quality of this traditional fermented milk, preserving its typical traits. (C) 2016 Elsevier Ltd. All rights reserved.</dc:description>
  <dc:identifier>https://aperta.ulakbim.gov.trrecord/98699</dc:identifier>
  <dc:identifier>oai:zenodo.org:98699</dc:identifier>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>http://www.opendefinition.org/licenses/cc-by</dc:rights>
  <dc:source>FOOD MICROBIOLOGY 60 92-103</dc:source>
  <dc:title>Improvement of Ayran quality by the selection of autochthonous microbial cultures</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
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