LACTICASEIBACILLUS PARACASEI SUBSP. TOLERANS, LEVILACTOBACILLUS PARABREVIS VE LATILACTOBACILLUS CURVATUS SUŞLARININ SÜT TEMELLİ FERMENTE ÜRÜNLERDE TEKSTÜR, REOLOJİ VE MİKROYAPI ÜZERİNE ETKİLERİ

Öz

Fonksiyonel mikroorganizmalar ve/veya onların metabolitleri, gıdaların sağlık açısından avantajlarını, tekstürel özelliklerini ve duyusal kalitelerini tüketici açısından etkileyebilecek çok önemli faktörlerdir. Bu özelliklerle ilgili bilimsel çalışmalar vardır, ancak en iyi fonksiyonunu elde etmek için öncelikle spesifik suşların araştırılması gerekir. Bu çalışma, Laticaseibacillus paracasei subsp. tolerans, Levilactobacillus parabrevis ve Latilactobacillus curvatus türlerine ait izolatların yoğurdun tekstürel ve reolojik özellikleri ve ilaven mikro yapısı üzerine etkilerinin ortaya konulması amaçlanmıştır. Sonuçlara göre L. paracasei subsp. toleranslı NOC-122 su tutma kapasitesini arttırmış ve ürünü daha akışkan hale dönüştürmüştür. L. parabrevis NOC-111 ve L. curvatus NOC-110 suşları ise daha yüksek viskoziteye neden olmuştur. Tekstür özelliklerinde, NOC-122 suşu ile pıhtılaştırılan örnek, diğerlerinden daha yumuşaktı. NOC-122 ve NOC-110 suşları ile pıhtılaştırılan numuneler, diğer suş tarafından pıhtılaştırılandan daha düşük çiğneme gösterdi. Yapışkanlık ve esneklik, çiğneme eğilimine benzer bir değişken eğilim göstermiştir. Bu sonuçlar, söz konusu suşların yoğurttaki biyoteknolojik olarak benzerliklerinin tekstür, reoloji ve mikroyapısı üzerindeki etkilerini göstermiştir.

Anahtar Kelimeler

• Lacticaseibacillus paracasei subsp. tolerans
• Levilactobacillus parabrevis
• Latilactobacillus curvatus
• Tekstür
• Reoloji
• Mikroyapı

IMPACT OF LACTICASEIBACILLUS PARACASEI SUBSP. TOLERANS, LEVILACTOBACILLUS PARABREVIS AND LATILACTOBACILLUS CURVATUS STRAINS ON TEXTURE, RHEOLOGY AND MICROSTRUCTURE OF DAIRY-BASED FERMENTED PRODUCT

Öz

Functional microorganisms and/or their metabolites, as well as the health advantages of foods, their texture, structure and sensory quality are also very important factors that can affect consumer decisions. There are scientific studies on these properties, however, in order to achieve the best function of strain, it firstly need to find the specific strains. This study was aimed to reveal the effect of the L. paracasei subsp. tolerans, L. parabrevis, and L. curvatus isolates, used as co-culture, on the textural property, rheological property, and micro-structure of yogurt. According to the results, it was observed that the L. paracasei subsp. tolerans NOC-122 strain increases the water holding capacity and transforms the product into a more fluid form. On the other hand, the L. parabrevis NOC-111, and the L. curvatus NOC-110 strains caused higher viscosity values. As for texture profiles, the sample coagulated with NOC-122 isolate was softer than those coagulated by other strains. The samples coagulated with the NOC-122 and NOC-110 isolates showed lower chewiness than that coagulated by other strain. Gumminess and springiness showed a similar variable trend to that of chewiness. These results showed the effects of the biotechnological similarities of the strains on the texture, rheology and microstructure.

Anahtar Kelimeler

• Lacticaseibacillus paracasei subsp. tolerans
• Levilactobacillus parabrevis
• Latilactobacillus curvatus
• Texture
• Rheology
• Microstructure

Kaynakça

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