Production of set‐type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts

Autor: Asli Akpinar, Oktay Yerlikaya, Derya Saygili
Přispěvatelé: Ege Üniversitesi, Saygılı, Derya, Food Engineering Department, Engineering Faculty, Manisa Celal Bayar University, Manisa, Turkey, Culinary Program, Izmir Kavram Vocational School, Izmir, Turkey, Department of Dairy Technology, Faculty of Agriculture, Ege University, Izmir, Turkey
Rok vydání: 2020
Předmět:
Zdroj: International Journal of Dairy Technology. 73:726-736
ISSN: 1471-0307
1364-727X
Popis: The study investigated the potential use of Enterococcus faecium and E.durans strains as adjunct cultures in the production of set-type probiotic yoghurt. There were significant changes and differences in the pH, titratable acidity, textural properties and microbiological properties of the products containing adjunct culture during the storage period (P < 0.05), whereas there were no statistically significant differences between the sensory properties (P > 0.05). in conclusion, the use of Enterococcus species that have known probiotic properties as the adjunct culture in yoghurt production can also positively affect the physical, chemical and rheological properties in addition to its positive effects to the functional properties by increasing the viable probiotic bacterial counts.
Ege University Scientific Research Projects Coordination UnitEge University [14-ZRF-2017]
This study was supported by Ege University Scientific Research Projects Coordination Unit (Project Number: 14-ZRF-2017) and presented as a proceeding/poster presentation (in Turkish) at the 2nd National Dairy Congress held on 25-26 April 2019 in _Izmir, Turkey.
Databáze: OpenAIRE
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