TY - JOUR AU - Irem Uzunsoy, AU - Sebnem Ozturkoglu Budak, AU - Tuba Sanli, AU - Birce Taban, AU - Aykut Aytac, AU - Nuray Yazihan, AU - Barbaros Özer, PY - 2021/05/26 Y2 - 2024/03/29 TI - Assessment of Growth and Technological Performances of Yogurt Bacteria Isolated From Local Turkish Yogurts JF - Food Science and Engineering JA - Food Science and Engineering VL - 2 IS - 2 SE - Research article DO - 10.37256/fse.222021758 UR - https://ojs.wiserpub.com/index.php/FSE/article/view/758 SP - 52-64 AB - <p>Growth patterns and some technological performances of five <em>Streptococcus thermophilus</em> and seven <em>Lactobacillus delbrueckii</em> subsp. <em>bulgaricus</em> 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 <em>Streptococcus thermophilus</em> isolate with all <em>Lactobacillus delbrueckii</em> subsp.<em>&nbsp;bulgaricus</em> strains were found to have potentials for further evaluations regarding their suitability for commercial applications.</p> ER -