Assessment of Growth and Technological Performances of Yogurt Bacteria Isolated From Local Turkish Yogurts

Irem Uzunsoy; Sebnem Ozturkoglu Budak; Tuba Sanli; Birce Taban; Aykut Aytac; Nuray Yazihan; Barbaros Özer

doi:10.37256/fse.222021758

Assessment of Growth and Technological Performances of Yogurt Bacteria Isolated From Local Turkish Yogurts

Authors

Irem Uzunsoy Bulent Ecevit University Caycuma Vocational School, Caycuma, Zonguldak, Turkey
Sebnem Ozturkoglu Budak Department of Dairy Technology, Faculty of Agriculture, Ankara University, Diskapi, Ankara, Turkey
Tuba Sanli Department of Dairy Technology, Faculty of Agriculture, Ankara University, Diskapi, Ankara, Turkey
Birce Taban Department of Dairy Technology, Faculty of Agriculture, Ankara University, Diskapi, Ankara, Turkey
Aykut Aytac Department of Food Engineering, Faculty of Engineering, Hacettepe University, Beytepe, Ankara, Turkey
Nuray Yazihan Department of Pathophysiology, Faculty of Medicine, Ankara University, Sihhiye, Ankara, Turkey
Barbaros Özer Department of Dairy Technology, Faculty of Agriculture, Ankara University, Diskapi, Ankara, Turkey

DOI:

https://doi.org/10.37256/fse.222021758

Keywords:

yogurt, starter, flavor, texture

Abstract

Growth patterns and some technological performances of five Streptococcus thermophilus and seven Lactobacillus delbrueckii subsp. bulgaricus strains isolated from yogurt samples which were collected from remote rural areas of Anatolia, Turkey were assessed. The single isolates were screened for milk acidification performances, production of volatile organic compounds and texture developing properties, and selected isolates were combined to use in yogurt-making. Yogurt samples were subjected to sensory evaluations as well as fermentation profiles. Finally, the combinations of one Streptococcus thermophilus isolate with all Lactobacillus delbrueckii subsp. bulgaricus strains were found to have potentials for further evaluations regarding their suitability for commercial applications.

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Published

2021-05-26

How to Cite

Irem Uzunsoy, Sebnem Ozturkoglu Budak, Tuba Sanli, Birce Taban, Aykut Aytac, Nuray Yazihan, Barbaros Özer. Assessment of Growth and Technological Performances of Yogurt Bacteria Isolated From Local Turkish Yogurts. Food Science and Engineering [Internet]. 2021 May 26 [cited 2024 Dec. 22];2(2):52-64. Available from: https://ojs.wiserpub.com/index.php/FSE/article/view/758

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Issue

Food Science and Engineering, Volume 2 Issue 2 (2021), 38-125

Section

Research article

License

This work is licensed under a Creative Commons Attribution 4.0 International License.