Open AccessAssessment of Growth and Technological Performances of Yogurt Bacteria Isolated From Local Turkish Yogurts
Author(s) -
İrem Uzunsoy,
Sebnem Ozturkoğlu-Budak,
Tuba Şanlı,
Birce Mercanoğlu Taban,
Aykut Aytac,
Nuray Yazıhan,
Barbaros Özer
Publication year - 2021
Publication title -
food science and engineering
Language(s) - English
Resource type - Journals
eISSN - 2717-5839
pISSN - 2717-5820
DOI - 10.37256/fse.222021758
Subject(s) - streptococcus thermophilus , lactobacillus , food science , lactobacillus delbrueckii subsp. bulgaricus , fermentation , bacteria , biology , microbiology and biotechnology , chemistry , genetics
Growth patterns and some technological performances of five Streptococcus thermophilus and seven Lactobacillus delbrueckii subsp. bulgaricus 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 Streptococcus thermophilus isolate with all Lactobacillus delbrueckii subsp. bulgaricus strains were found to have potentials for further evaluations regarding their suitability for commercial applications.