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

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dc.contributor.authorAkpinar, A
dc.contributor.authorSaygili, D
dc.contributor.authorYerlikaya, O
dc.date.accessioned2024-07-18T12:03:08Z
dc.date.available2024-07-18T12:03:08Z
dc.description.abstractThe 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.
dc.identifier.issn1364-727X
dc.identifier.other1471-0307
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/8919
dc.language.isoEnglish
dc.publisherWILEY
dc.subjectDELBRUECKII SSP BULGARICUS
dc.subjectLACTIC-ACID BACTERIA
dc.subjectSTREPTOCOCCUS-THERMOPHILUS
dc.subjectLACTOBACILLUS-ACIDOPHILUS
dc.subjectSENSORY CHARACTERISTICS
dc.subjectSELECTIVE ENUMERATION
dc.subjectSTORAGE STABILITY
dc.subjectSUBSP BULGARICUS
dc.subjectWHEY-PROTEIN
dc.subjectMILK
dc.titleProduction of set-type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts
dc.typeArticle

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