Premium
Use of B acillus indicus HU 36 as a probiotic culture in set‐type, recombined nonfat yoghurt production and its effects on quality
Author(s) -
Erşan Sevcan,
GültekinÖzgüven Mine,
Berktaş İjlal,
Erdem Özlem,
Tuna Halide Ezgi,
Gunes Gurbuz,
Özçelik Beraat
Publication year - 2016
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12221
Subject(s) - probiotic , food science , biology , bacteria , chemistry , genetics
Viability of a probiotic and carotenoid‐producing bacterium, B acillus indicus HU 36 in vegetative form, along with the yoghurt cultures in set‐type, recombined nonfat yoghurt and its effects on quality were determined during the storage at 4 °C. The number of B . indicus HU 36 cells in yoghurt remained about 5 log cfu/mL after 14 days, but decreased to 3.5 log after 21 days. The bacterium resulted in increased yellowness, but did not affect the rheological properties of the yoghurt. Sensorial properties of the yoghurt were acceptable compared to a commercial probiotic yoghurt. B . indicus HU 36 can thus be used as a probiotic culture in yoghurt production.