TY  - JOUR
T1  - Production of Traditional Yoghurt Using Starter Culture Obtained from Koumiss
TT  - Geleneksel Yoğurt Üretiminde Kımızdan Elde Edilen Starter Kültürlerin Kullanımı
AU  - Gonulalan, Zafer
PY  - 2018
DA  - April
Y2  - 2017
JF  - Erciyes Üniversitesi Veteriner Fakültesi Dergisi
JO  - Erciyes Üniv Vet Fak Derg
PB  - Erciyes Üniversitesi
WT  - DergiPark
SN  - 1304-7280
SP  - 15
EP  - 21
VL  - 15
IS  - 1
LA  - en
AB  - 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 fromdifferent 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. Identificationprocess 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 thetraditional method of yoghurt production. Produced yoghurt samples and control group were exposed to sensorialanalysis. Sensorial and physical properties of yoghurt prepared by using the isolated strains from koumiss were notfound to be significantly different from commercial yogurt in statistical analyses. In conclusion, it was seen that starterculture obtained from koumiss can be used in production of yoghurt and also received results can be used as a basefor investigations on using culture microorganisms obtained from koumiss in production of different types of dairy products.
KW  - Koumiss
KW  - Leuconostoc mesenteroides subs. cremoris
KW  - Lactobacillus paraplantarum
KW  - Lactobacillus ssp.
KW  - yoghurt
N2  - Bu çalışma, kımız’dan elde edilen Lactobacillus paraplantarum ve Leuconostoc mesenteroides subs. cremorisbakterilerinin yoğurt üretiminde starter kültür olarak kullanımını incelemek için gerçekleştirilmiştir. Kırgızistan’ın farlıyerlerinden 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 yöntemleyoğurt yapımında starter kültür olarak kullanıldı. Üretimi yapılan yoğurt örnekleri ile kontrol olarak kullanılanyoğurt örneği duyusal analiz ile değerlendirildi. İstatistiksel analizde yoğurt örnekleri, kontrol grubu arasında önemli birfark tespit edilemedi. Sonuç olarak, kımızdan elde edilen starter kültürler ile yoğurt üretilebileceği, aynı zamanda eldeedilen kültürlerin farklı süt ürünlerinin üretiminde kullanılmasının mümkün olabileceği ifade edilebilir.
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UR  - https://dergipark.org.tr/tr/pub/ercivet/issue//414120
L1  - https://dergipark.org.tr/tr/download/article-file/455724
ER  -