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Production of set‐type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts
Author(s) -
Akpinar Asli,
Saygili Derya,
Yerlikaya Oktay
Publication year - 2020
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 - 10.1111/1471-0307.12714
Subject(s) - starter , probiotic , enterococcus faecium , food science , enterococcus , titratable acid , biology , microbiology and biotechnology , bacteria , antibiotics , genetics
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.