Geleneksel Yoğurt Üretiminde Kımızdan Elde Edilen Starter Kültürlerin Kullanımı

Year 2018, Volume: 15 Issue: 1, 15 - 21, 15.04.2018

Zafer Gonulalan

Abstract

Bu çalışma, kımız’dan elde edilen Lactobacillus paraplantarum ve Leuconostoc mesenteroides subs. cremoris

bakterilerinin yoğurt üretiminde starter kültür olarak kullanımını incelemek için gerçekleştirilmiştir. Kırgızistan’ın farlı

yerlerinden temin edilen 23 adet kımız örneğinden Lactobacillus paraplantarum ve Leuconostoc mesenteroides subs.

cremoris standart kültür metotları kullanılarak izole edildi. İdentifikasyon için, matriks ile desteklenmiş lazer desorbsiyon/

iyonizasyon kütle spektrometresi (MALDI-TOF MS) yöntemi kullanıldı. Elde edilen kültürler geleneksel yöntemle

yoğurt yapımında starter kültür olarak kullanıldı. Üretimi yapılan yoğurt örnekleri ile kontrol olarak kullanılan

yoğurt örneği duyusal analiz ile değerlendirildi. İstatistiksel analizde yoğurt örnekleri, kontrol grubu arasında önemli bir

fark tespit edilemedi. Sonuç olarak, kımızdan elde edilen starter kültürler ile yoğurt üretilebileceği, aynı zamanda elde

edilen kültürlerin farklı süt ürünlerinin üretiminde kullanılmasının mümkün olabileceği ifade edilebilir.

Keywords

Kımız, Leuconostoc mesenteroides subs. cremoris, Lactobacillus paraplantarum, Lactobacillus ssp., yoğurt

Production of Traditional Yoghurt Using Starter Culture Obtained from Koumiss

Abstract

The objective of this study is to use Lactobacillus paraplantarum and Leuconostoc mesenteroides subs.

cremoris to obtain koumiss and practice them in preparation of yoghurt. Twenty five samples of koumiss bought from

different places of Kyrgyzstan were used to obtain Lactobacillus paraplantarum and Leuconostoc mesenteroides subs.

cremoris. Standard microbiological methods were conducted for isolation of starter culture microorganisms. Identification

process was performed with characterizing by Matrix-assisted laser desorption/ionization mass spectroscopy

(MALDI-TOF MS). The obtained starter culture microorganisms were used in preparation of yoghurt according to the

traditional method of yoghurt production. Produced yoghurt samples and control group were exposed to sensorial

analysis. Sensorial and physical properties of yoghurt prepared by using the isolated strains from koumiss were not

found to be significantly different from commercial yogurt in statistical analyses. In conclusion, it was seen that starter

culture obtained from koumiss can be used in production of yoghurt and also received results can be used as a base

for investigations on using culture microorganisms obtained from koumiss in production of different types of dairy products.

Keywords

Koumiss, Leuconostoc mesenteroides subs. cremoris, Lactobacillus paraplantarum, Lactobacillus ssp., yoghurt

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