İNEK VE KEÇİ SÜTÜ KULLANILARAK ÜRETİLEN PROBİYOTİK FERMENTE SÜT ÜRÜNLERİNİN KARAKTERİSTİK ÖZELLİKLERİ

Year 2020, Volume: 45 Issue: 2, 315 - 328, 15.01.2020

Duygu Nalbant Yonca Yüceer

https://doi.org/10.15237/gida.GD19126

Cited By: 3

Abstract

Çalışmada, inek ve keçi sütünün L. acidophilus, Bifidobacterium animalis subsp. lactis ve S.thermophilus karışık kültürü (ABT), Bifidobacterium animalis subsp. lactis (BB) ve L.acidophilus (LA) kültürleriyle fermente edilmesiyle elde edilen probiyotik süt ürünlerinin 4°C’de 30 gün depolanması süresince fizikokimyasal ve duyusal özelliklerinin belirlenmesi amaçlanmıştır. Laktoferrin değerinin süt örneklerinde probiyotik fermente ürünlere göre daha yüksek olduğu görülmüştür. ACE inhibitör aktivitesi ölçümü sonuçlarının, keçi sütü ile üretilen probiyotik fermente ürünlerde inek sütü ile üretilenlere göre daha düşük olduğu tespit edilmiştir. Pişmiş, kremamsı, fermente, sütümsü, yavan, ekşi, tatlı, tuzlu ve buruk tüm ürünlerde tespit edilen duyusal tanımlayıcılardır. Ancak hayvansı koku yalnızca keçi sütü ile üretilen ürünlerde tespit edilmiştir. Tüm probiyotik fermente ürünlerde bütirik asit, asetik asit, asetoin, diasetil, d-limonen, hekzanoik asit ve 2-nonanon uçucu bileşenleri tespit edilmiştir.

Keywords

Probiyotik, Laktoferrin, angiotensin I-dönüştürücü enzim, uçucu bileşen, duyusal

Supporting Institution

Çanakkale Onsekiz Mart Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Project Number

FYL-2016-980

CHARACTERISTIC PROPERTIES OF PROBIOTIC FERMENTED DAIRY PRODUCTS MADE BY USING COW AND GOAT MILK

Abstract

In this study, determination of physicochemical and sensory properties of fermentation of cow and goat milk by using L.acidophilus, Bifidobacterium animalis subsp. lactis and S.thermophilus mixed culture (ABT), Bifidobacterium animalis subsp. lactis (BB) and L.acidophilus (LA) cultures during 30 day storage at 4°C was aimed. Lactoferrin levels were higher in milk samples than probiotic fermented products. The results of ACE inhibitory activity measurement were found to be lower in probiotic fermented products produced with goat milk than those produced with cow's milk. Cooked, creamy, fermented, milky, bland, sour, sweet, salty and astringent were the sensory descriptors detected in all products. However, animal-like odor was found only in the products produced with goat milk. Volatile components of butyric acid, acetic acid, acetoin, diacetyl, d-limonene, hexanoic acid and 2-nonanone were determined in all probiotic fermented products.

Keywords

Probiotic, lactoferrin, angiotensin I-converting enzyme, volatile compound, sensory

Project Number

FYL-2016-980

References

• Alkan E., 2008. Laktoferrin ve Gıdalarda Kullanımı. Gıda ve Yem Bilimi Teknolojisi, 10 (5): 31-38.
• Atamer M., Sezgin E., 1986. Yoğurtlarda Kurumadde Artırımının Pıhtının Fiziksel Özelliklerine Etkisi, Gıda Dergisi, 11: 327-331.
• Avcı G., Sel T., 2004. Laktasyon Periyodundaki Ankara Keçilerinde Süt ve Serum. Ankara Üniversitesi Veterinerlik Fakakültesi Dergisi, 51: 181-187.
• Avşar Y.K., Karagul Yuceer Y., Drake M.A., Singh T.K., Yoon Y., Cadwallader K.R., 2004. Characterization of Nutty Flavor in Cheddar Cheese. Journal of Dairy Science, 87: 1999-2010.
• Başpınar E., Mendeş M., Çamdeviren H., 2000. Multidimensional Scaling Analysis and Its Usage. Biyoteknoloji (KUKEM), 24: 89-98.
• Bradley Jr.R.L., Arnold Jr.E., Barbano D.M., Semerad R.G., Smith D.E., Vines B.K., 1992. Chemical and Physical Methods. In Standard Methods for the Examination of Dairy Products, Ed: Marshall, R.T., American Public Health Association, Washington D.C., 433-531.
• Chen P.W., Mao F.C., 2004. Detection of Lactoferrin in Bovine and Goat Milk by Enzyme Linked Immunosorbent Assay. Journal of Food and Drug Analysis, 12 (2): 133-139.
• Danowski K., Gross J. J., Meyer H. H. and Kliem H., 2012. Effects of Induced Energy Deficiency on Lactoferrin Concentration in Milk and the Lactoferrin Reaction of Primary Bovine Mammary Epithelial Cells in Vitro. Journal of Animal Physiology and Animal Nutrition, 97: 647–655.
• Dave R., Shah N., 1996. Evaluation of Media for Selective Enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus and Bifidobacteria. Journal of Dairy Science, 79: 1529-1536.
• Dupont D., Arnould C., Rolet-Repecaud O., Duboz G., Faurie F., Martin B., Beuvier E., 2006. Determination of Bovine Lactoferrin Concentrations in Cheese with Specific Monoclonal Antibodies. International Dairy Journal, 16: 1081-1087.
• Erdmann K., Cheung B.W.Y., Schröder H., 2008. The Possible Roles of Food-Derived Bioactive Peptides in Reducing the Risk of Cardiovascular Disease. Journal of Nutritional Biochemistry, 19: 643-654.
• Gonzalez-Gonzalez C., Gibson T., Jauregi P., 2013. Novel Probiotic-Fermented Milk with Angiotensin I-Converting Enzyme Inhibitory Peptides Produced By Bifidobacterium Bifidum MF 20/5. International Journal of Food Microbiology, 167: 131-137.
• İşleten M., Karagül-Yüceer Y., 2006. Effects of Dried Dairy Ingredients on Pyhsical and Sensory Properties of Nonfat Yogurt. Journal of Dairy Science, 89: 2865-2872.
• Kailasapathy K., Harmstorf I., Phillips M., 2008. Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in Stirred Fruit Yogurts. LWT-Food Science and Technology, 41 (7): 1317-1322.
• Kruskal J.B., 1964. Multidimensional Scaling by Optimizing Goodness of Fit to a Nonmetric Hypothesis. Psychometrika, 29: 1-27.
• Meilgaard M., Civille G.V., Carr B.T., 1999. Descriptive Analysis Techniques, Sensory Evaluation Techniques, 3. Edition CRC Press, Inc. Boca Raton, FL., p. 387.
• Miguel M., Contreras M.M., Recio I., Aleixandre A., 2009. ACE-inhibitory and Antihypertensive Properties of a Bovine Casein Hydrolysate. Food Chemistry, 112: 211-214.
• Minervini F., Bilancia M.T., Siragusa S., Gobbetti M., Caponio F., 2009. Fermented Goats’ Milk Produced with Selected Multiple Starters As a Potentially Functional Food. Food Microbiology, 26: 559-564.
• NEN, 1969. Netherlands Standard. Butyrometric Determination of the Fat Content of Cheese (Gerber van Gulik Method), Netherlands Milk and Dairy Journal, 23: 214-220.
• Sezgin, E., Yıldırım, Z., Karagül, Y. 1996. Lactobacillus acidophilus ve Bifidobacterium bifidum Kullanılarak Hazırlanan Fermente Süt Ürünlerinin İncelenmesi. Turkish Journal of Biology, 20: 281-291.
• Şanlı T., Akal H.C., Yetişemiyen A., Hayaloğlu A.A., 2016. Influence of Adjunct Cultures on Angiotensin-Converting Enzyme (ACE)-Inhibitory Activity, Organic Acid Content and Peptide Profile of Kefir. International Journal of Dairy Technology, 69:65 1-9.
• Tok E., Aslım B., 2007. Probiyotik Olarak Kullanılan Bazı Laktik Asit Bakterilerinin Kolesterol Asimilasyonu ve Safra Tuzları Dekonjugasyonundaki Roller. Türk Mikrobiyoloji Cemiyeti Dergisi, 37 (1): 62-68.
• Tomita, M., Wakabayashi, H., Shin, K., Yamauchi, K., Yaeshima, T., Iwatsuki, K., 2009. Review: Twenty-Five Years of Research on Bovine Lactoferrin Applications. Biochimie, 91 (1): 52-57.
• Yerlikaya O., Ender G., Torunoglu F.A., Akbulut N., 2013. Production of Probiotic Milk Drink Containing Lactobacillus acidophilus, Bifidobacterium animalis Subsp. lactis and Lactobacillus casei. Agro Food Industry Hi Tech, 24 (2): 49-52.
• Yerlikaya O., 2014a. Starter Cultures Used in Probiotic Dairy Product Preparation and Popular Probiotic Dairy Drinks. Food Science and Technology, 34 (2): 221-229.
• Yerlikaya O., 2014b. Effect of Bee Pollen Supplement on Antimicrobial, Chemical, Rheological, Sensorial Properties and Probiotic Viability of Fermented Milk Beverages. Mljekarstvo, 64 (4): 268-279.
• Yılmaz B., Tosun H., 2012. Sütte Bulunan Doğal Antimikrobiyal Sistemler ve Bunların Gıda Sanayinde Kullanımı. C.B.Ü. Fen Bilimleri Dergisi, 8 (1): 11-20.
• Zareba D., Ziarno M., Obiedzinski M., 2012. Volatile Profile of Non-Fermented Milk and Milk Fermented by Bifidobacterium animalis subsp. lactis. International Journal of Food Properties, 15 (5): 1010-1012.