PRODUCTION OF FERMENTED MILK USING HUMAN ORIGIN BIFIDOBACTERIUM LONGUM BH28: A FUNCTIONAL AND TECHNOLOGICAL ASSESSMENT

Year 2025, Volume: 50 Issue: 6, 1168 - 1185, 08.12.2025

Hacer Meral-aktaş

https://doi.org/10.15237/gida.GD25095

Abstract

In the present study, fermented milk was produced using the local Bifidobacterium longum BH28 strain, which was previously isolated from newborn feces and determined to be safe for use in foods. The Streptococcus thermophilus 212S strain was used both alone and in combination with B. longum BH28 or Lacticaseibacillus paracasei Shirota strains. The number of B. longum BH28 decreased to approximately 5 log cfu/mL on the 7th day and lost its suitability for the probiotic definition. Principal Component Analysis results showed that the samples were classified into three distinct groups based on culture type and storage time. However, it was determined that the different culture combinations applied did not create a statistically significant difference in total phenolic content, antioxidant capacity, water-holding capacity, and sensory characteristics. It was concluded that further research and process optimization are needed to maintain the live cell count of B. longum BH28 above 6 log cfu/mL.

Keywords

Bifidobacterium longum , fermented milk , probiotic

Ethical Statement

The Atatürk University Faculty of Agriculture's Ethics Committee gave its ethical approval for the sensory evaluation (Protocol No. 2025/1).

Thanks

The author would like to thank Atatürk University for its support with equipment.

İNSAN ORİJİNLİ BIFIDOBACTERIUM LONGUM BH28 KULLANILARAK FERMENTE SÜT ÜRETİMİ: FONKSİYONEL VE TEKNOLOJİK DEĞERLENDİRME

Abstract

Sunulan çalışmada, daha önce yenidoğan feçesinden izole edilen ve gıdalarda kullanımının güvenli olduğu belirlenen yerel Bifidobacterium longum BH28 suşu ile fermente süt üretimi gerçekleştirilmiştir. Bu amaçla, Streptococcus thermophilus 212S suşu hem tek başına hem de B. longum BH28 veya Lacticaseibacillus paracasei Shirota suşları ile birlikte kullanılmıştır. B. longum BH28 sayısı 7. günde yaklaşık 5 log kob/mL seviyesine düşerek probiyotik tanımına uygunluk kriterini kaybetmiştir. Temel Bileşen Analizi sonuçları, örneklerin kültür tipine ve depolama süresine göre üç belirgin grupta sınıflandığını göstermiştir. Bununla birlikte, uygulanan farklı kültür kombinasyonlarının toplam fenolik madde içeriği, antioksidan kapasite, su tutma kapasitesi ve duyusal özellikler üzerinde istatistiksel olarak anlamlı bir farklılık oluşturmadığı tespit edilmiştir. B. longum BH28’in canlı hücre sayısının 6 log kob/mL’nin üzerinde tutulabilmesi amacıyla, daha ileri düzeyde araştırmalara ve süreç optimizasyonuna ihtiyaç duyulduğu sonucuna varılmıştır.

Keywords

Bifidobacterium longum , fermente süt , probiyotik

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