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https://doi.org/10.15567/mljekarstvo.2019.0305

The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer “Cacık”

Seda Altuntas   ORCID icon orcid.org/0000-0003-1126-6405 ; Bursa Technical University, Faculty of Natural Sciences and Engineering, Department of Food Engineering, 16310, Bursa, Turkey
Mihriban Korukluoglu ; Uludağ University, Faculty of Agriculture, Department of Food Engineering, 16059, Bursa, Turkey

Puni tekst: engleski, pdf (355 KB) str. 193-205 preuzimanja: 209* citiraj
APA 6th Edition
Altuntas, S. i Korukluoglu, M. (2019). The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer “Cacık”. Mljekarstvo, 69 (3), 193-205. https://doi.org/10.15567/mljekarstvo.2019.0305
MLA 8th Edition
Altuntas, Seda i Mihriban Korukluoglu. "The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer “Cacık”." Mljekarstvo, vol. 69, br. 3, 2019, str. 193-205. https://doi.org/10.15567/mljekarstvo.2019.0305. Citirano 24.01.2021.
Chicago 17th Edition
Altuntas, Seda i Mihriban Korukluoglu. "The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer “Cacık”." Mljekarstvo 69, br. 3 (2019): 193-205. https://doi.org/10.15567/mljekarstvo.2019.0305
Harvard
Altuntas, S., i Korukluoglu, M. (2019). 'The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer “Cacık”', Mljekarstvo, 69(3), str. 193-205. https://doi.org/10.15567/mljekarstvo.2019.0305
Vancouver
Altuntas S, Korukluoglu M. The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer “Cacık”. Mljekarstvo [Internet]. 2019 [pristupljeno 24.01.2021.];69(3):193-205. https://doi.org/10.15567/mljekarstvo.2019.0305
IEEE
S. Altuntas i M. Korukluoglu, "The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer “Cacık”", Mljekarstvo, vol.69, br. 3, str. 193-205, 2019. [Online]. https://doi.org/10.15567/mljekarstvo.2019.0305
Puni tekst: hrvatski, pdf (355 KB) str. 193-205 preuzimanja: 264* citiraj
APA 6th Edition
Altuntas, S. i Korukluoglu, M. (2019). Utjecaj različitih komercijalnih probiotičkih kultura sa starterima na tehnološka, fizikalno-kemijska i senzorska svojstva tradicionalnog jogurtnog predjela Cacık. Mljekarstvo, 69 (3), 193-205. https://doi.org/10.15567/mljekarstvo.2019.0305
MLA 8th Edition
Altuntas, Seda i Mihriban Korukluoglu. "Utjecaj različitih komercijalnih probiotičkih kultura sa starterima na tehnološka, fizikalno-kemijska i senzorska svojstva tradicionalnog jogurtnog predjela Cacık." Mljekarstvo, vol. 69, br. 3, 2019, str. 193-205. https://doi.org/10.15567/mljekarstvo.2019.0305. Citirano 24.01.2021.
Chicago 17th Edition
Altuntas, Seda i Mihriban Korukluoglu. "Utjecaj različitih komercijalnih probiotičkih kultura sa starterima na tehnološka, fizikalno-kemijska i senzorska svojstva tradicionalnog jogurtnog predjela Cacık." Mljekarstvo 69, br. 3 (2019): 193-205. https://doi.org/10.15567/mljekarstvo.2019.0305
Harvard
Altuntas, S., i Korukluoglu, M. (2019). 'Utjecaj različitih komercijalnih probiotičkih kultura sa starterima na tehnološka, fizikalno-kemijska i senzorska svojstva tradicionalnog jogurtnog predjela Cacık', Mljekarstvo, 69(3), str. 193-205. https://doi.org/10.15567/mljekarstvo.2019.0305
Vancouver
Altuntas S, Korukluoglu M. Utjecaj različitih komercijalnih probiotičkih kultura sa starterima na tehnološka, fizikalno-kemijska i senzorska svojstva tradicionalnog jogurtnog predjela Cacık. Mljekarstvo [Internet]. 2019 [pristupljeno 24.01.2021.];69(3):193-205. https://doi.org/10.15567/mljekarstvo.2019.0305
IEEE
S. Altuntas i M. Korukluoglu, "Utjecaj različitih komercijalnih probiotičkih kultura sa starterima na tehnološka, fizikalno-kemijska i senzorska svojstva tradicionalnog jogurtnog predjela Cacık", Mljekarstvo, vol.69, br. 3, str. 193-205, 2019. [Online]. https://doi.org/10.15567/mljekarstvo.2019.0305

Sažetak
The selection of proper probiotic culture is essential for maintaining adequate numbers of viable cells until consumption since potential adverse interaction between selected strain and starter culture. This study examined the suitability of Cacık as a potential probiotic carrier including Lactobacillus acidophilus 74-2, Lactobacillus rhamnosus Howaru HN001TM and Bifidobacterium longum BB536 in different combinations. The presence of three probiotic strains caused higher post acidification and shorter fermentation time associated to higher counts of L. bulgaricus. Except for certain combinations containing B. longum BB536, the counts of individual probiotic bacteria were higher than 6 log g-1 for all probiotic supplemented Cacık samples. Results showed that bacterial interaction was decisive for survival over 21 days of storage. Probiotic products containing only B. longum BB536 or B. longum BB536 with L. acidophilus 74-2 did not accomplish in terms of the technological point, since the viable cell counts decerased for 2.45 log and 1.95 log per g, respecitevly, throughout the storage period. In three of totally four combinations included L. rhamnosus Howaru HN001TM alone or combined with other probiotic bacteria, the viable cell counts of L. rhamnosus Howaru HN001TM remained at the inoculated level, while the counts significantly increased in co-culture with L. acidophilus 74-2. Considering the overall sensorial attributes and survival of probiotics, Cacık supplemented with L. rhamnosus Howaru HN001TM alone, combinations of B. longum BB536 and L. rhamnosus Howaru HN001TM or L. acidophilus 74-2 and L. rhamnosus Howaru HN001TM or by all of the three tested probiotics, were suggested as suitable for further production.

Ključne riječi
probiotic; survival; interaction; yogurt-based appetizer; additives

Hrčak ID: 221479

URI
https://hrcak.srce.hr/221479

[hrvatski]

Posjeta: 734 *