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

Yıl 2023, , 33 - 40, 27.03.2023
https://doi.org/10.21923/jesd.1098586

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.

Destekleyen Kurum

This study was supported by Ondokuz Mayıs University, Scientific Research Projects Unit

Proje Numarası

Project No. PYO.MUH. 1901.17.004

Teşekkür

The summary of this present study was presented at the "2nd International Conference on Applied Engineering and Natural Sciences, March 10-13, 2022, Konya/Turkey" congress.

Kaynakça

  • Abarquero, D., Renes, E., Fresno, J.M., Tornadijo, M.E., 2022. Study of exopolysaccharides from lactic acid bacteria and their industrial applications: a review. International Journal of Food Science & Technology, 57(1), 16-26.
  • Ahsan, S., Khaliq, A., Chughtai, M.F.J., Nadeem, M., Din, A.A., Hlebová, M., ... Shariat, M.A., 2021. Functional exploration of bioactive moieties of fermented and non-fermented soymilk with reference to nutritional attributes. Journal of microbiology, biotechnology and food sciences, 2021, 145-149.
  • Chand, P., Kumar, M.D., Singh, A.K., Deshwal, G.K., Rao, P.S., Tomar, S.K., Sharma, H., 2021. Low‐calorie synbiotic yogurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological, and textural attributes. Journal of Food Processing and Preservation, 45(4), e15322. doi: 10.1111/jfpp.15322.
  • Doleyres, Y., Schaub, L., Lacroix, C., 2005. Comparison of the functionality of exopolysaccharides produced in situ or added as bioingredients on yogurt properties. Journal of Dairy Science, 88(12), 4146-4156.
  • Florou-Paneri, P., Christaki, E., Bonos, E., 2013. Lactic acid bacteria as source of functional ingredients. In Lactic acid bacteria-R & D for food, health and livestock purposes. IntechOpen.
  • Han, X., Yang, Z., Jing, X., Yu, P., Zhang, Y., Yi, H., Zhang, L., 2016. Improvement of the texture of yogurt by use of exopolysaccharide producing lactic acid bacteria. BioMed research international, 2016.
  • Li, C., Li, W., Chen, X., Feng, M., Rui, X., Jiang, M., Dong, M., 2014. Microbiological, physicochemical and rheological properties of fermented soymilk produced with exopolysaccharide (EPS) producing lactic acid bacteria strains. LWT-Food Science and Technology, 57(2), 477-485.
  • Liu, C., Chen, L., He, Z., Zhang, Z., Xu, Y., Li, Z., ...Chen, Y. 2021. Integration and potential application ability of culturable functional microorganism in oil tea Camellia. Indian Journal of Microbiology, 61(1), 1-9.
  • Madhubasani, G.B.L., Prasanna, P.H.P., Chandrasekara, A., Gunasekara, D.C.S., Senadeera, P., Chandramali, D.V.P., Vidanarachchi, J.K., 2020. Exopolysaccharide producing starter cultures positively influence on microbiological, physicochemical, and sensory properties of probiotic goats' milk set‐yogurt. Journal of Food Processing and Preservation, 44(3), e14361.
  • Morell, P., Fiszman, S.M., Varela, P., Hernando, I., 2014. Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception. Food Hydrocolloids, 41, 343-353.
  • Nguyen, P.T., Kravchuk, O., Bhandari, B., Prakash, S. 2017. Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yogurt. Food Hydrocolloids, 72, 90-104.
  • Obatolu, V.A., 2008. Effect of different coagulants on yield and quality of tofu from soymilk. European Food Research and Technology, 226(3), 467-472.
  • Olojede, A.O., Sanni, A.I., Banwo, K., 2020. Rheological, textural and nutritional properties of gluten-free sourdough made with functionally important lactic acid bacteria and yeast from Nigerian sorghum. LWT, 120, 108875.
  • Özçelik, M.M., Duman, B., Özkan, G. 2022. Organik pekmezlerden jeli şeker üretimi. Mühendislik Bilimleri ve Tasarım Dergisi, 10(2), 371-379.
  • Özdemir, N., 2019. Yoğurdun aroma ve tekstür profili üzerine bazı teknolojik ve fonksiyonel özelliklere sahip laktik asit bakterilerinin etkisi Ondokuz Mayıs University, Scientific Research Projects Unit (Project No. PYO.MUH. 1901.17.004)
  • Özdemir, N., Kök-Taş, T., Guzel-Seydim, Z., 2015. Effect of Gluconacetobacter spp. on Kefir grains and Kefir Quality. Food Science and Biotechnology, 24(1), 99-106.
  • Pang, K.L., Chiang, M.W., Vrijmoed, L.L., 2008. Havispora longyearbyenensis gen. et sp. nov.: an Arctic marine fungus from Svalbard, Norway. Mycologia, 100(2), 291-295.
  • Prasanna, P.H.P., Grandison, A.S., Charalampopoulos, D., 2013. Microbiological, chemical and rheological properties of low fat set yogurt produced with exopolysaccharide (EPS) producing Bifidobacterium strains. Food Research International, 51(1), 15-22.
  • Raj, T., Chandrasekhar, K., Kumar, A.N., Kim, S.H., 2021. Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries. Systems Microbiology and Biomanufacturing, 1-27.
  • Sharma, H., Ozogul, F., Bartkiene, E., Rocha, J.M., 2021. Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products. Critical Reviews in Food Science and Nutrition, 1-23.
  • Shiby, V.K., Mishra, H.N., 2008. Modelling of acidification kinetics and textural properties in dahi (Indian yogurt) made from buffalo milk using response surface methodology. International Journal of Dairy Technology, 61, 284-289.
  • Shihata, A., Shah, N.P., 2002. Influence of addition of proteolytic strains of Lactobacillus delbrueckii subsp. bulgaricus to commercial ABT starter cultures on texture of yogurt, exopolysaccharide production and survival of bacteria. International Dairy Journal, 12(9), 765-772.
  • Wolter, A., Hager, A. S., Zannini, E., Galle, S., Gänzle, M.G., Waters, D.M., Arendt, E.K., 2014. Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours. Food microbiology, 37, 44-50.
  • Yan, S., Liu, H., Zhang, J., Tong, Q., 2020. Lactobacillus delbrueckii is the key functional microorganism of natural fermented tofu sour water involved in the traditional coagulation of Chinese Huizhou Mao-tofu. LWT-Food Science and Technology, 131, 109706.
  • Yang, T., Wu, K., Wang, F., Liang, X., Liu, Q., Li, G., Li, Q., 2014. Effect of exopolysaccharides from lactic acid bacteria on the texture and microstructure of buffalo yogurt. International Dairy Journal, 34(2), 252-256.
  • Yang, X., Ren, Y., Liu, H., Huo, C., Li, L. 2021. Differences in the physicochemical, digestion and microstructural characteristics of soy protein gel acidified with lactic acid bacteria, glucono-δ-lactone and organic acid. International Journal of Biological Macromolecules, 185, 462-470.
  • Zhang, S., Zhang, L., Jiao, Y., Luo, X., Li, H., Xin, L., ... Ma, C., 2014. Technological characterization of lactic acid bacteria protease isolated from traditional chinese fermented milk. Journal of Food Quality, 37(6), 395-402.

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

Yıl 2023, , 33 - 40, 27.03.2023
https://doi.org/10.21923/jesd.1098586

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.

Proje Numarası

Project No. PYO.MUH. 1901.17.004

Kaynakça

  • Abarquero, D., Renes, E., Fresno, J.M., Tornadijo, M.E., 2022. Study of exopolysaccharides from lactic acid bacteria and their industrial applications: a review. International Journal of Food Science & Technology, 57(1), 16-26.
  • Ahsan, S., Khaliq, A., Chughtai, M.F.J., Nadeem, M., Din, A.A., Hlebová, M., ... Shariat, M.A., 2021. Functional exploration of bioactive moieties of fermented and non-fermented soymilk with reference to nutritional attributes. Journal of microbiology, biotechnology and food sciences, 2021, 145-149.
  • Chand, P., Kumar, M.D., Singh, A.K., Deshwal, G.K., Rao, P.S., Tomar, S.K., Sharma, H., 2021. Low‐calorie synbiotic yogurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological, and textural attributes. Journal of Food Processing and Preservation, 45(4), e15322. doi: 10.1111/jfpp.15322.
  • Doleyres, Y., Schaub, L., Lacroix, C., 2005. Comparison of the functionality of exopolysaccharides produced in situ or added as bioingredients on yogurt properties. Journal of Dairy Science, 88(12), 4146-4156.
  • Florou-Paneri, P., Christaki, E., Bonos, E., 2013. Lactic acid bacteria as source of functional ingredients. In Lactic acid bacteria-R & D for food, health and livestock purposes. IntechOpen.
  • Han, X., Yang, Z., Jing, X., Yu, P., Zhang, Y., Yi, H., Zhang, L., 2016. Improvement of the texture of yogurt by use of exopolysaccharide producing lactic acid bacteria. BioMed research international, 2016.
  • Li, C., Li, W., Chen, X., Feng, M., Rui, X., Jiang, M., Dong, M., 2014. Microbiological, physicochemical and rheological properties of fermented soymilk produced with exopolysaccharide (EPS) producing lactic acid bacteria strains. LWT-Food Science and Technology, 57(2), 477-485.
  • Liu, C., Chen, L., He, Z., Zhang, Z., Xu, Y., Li, Z., ...Chen, Y. 2021. Integration and potential application ability of culturable functional microorganism in oil tea Camellia. Indian Journal of Microbiology, 61(1), 1-9.
  • Madhubasani, G.B.L., Prasanna, P.H.P., Chandrasekara, A., Gunasekara, D.C.S., Senadeera, P., Chandramali, D.V.P., Vidanarachchi, J.K., 2020. Exopolysaccharide producing starter cultures positively influence on microbiological, physicochemical, and sensory properties of probiotic goats' milk set‐yogurt. Journal of Food Processing and Preservation, 44(3), e14361.
  • Morell, P., Fiszman, S.M., Varela, P., Hernando, I., 2014. Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception. Food Hydrocolloids, 41, 343-353.
  • Nguyen, P.T., Kravchuk, O., Bhandari, B., Prakash, S. 2017. Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yogurt. Food Hydrocolloids, 72, 90-104.
  • Obatolu, V.A., 2008. Effect of different coagulants on yield and quality of tofu from soymilk. European Food Research and Technology, 226(3), 467-472.
  • Olojede, A.O., Sanni, A.I., Banwo, K., 2020. Rheological, textural and nutritional properties of gluten-free sourdough made with functionally important lactic acid bacteria and yeast from Nigerian sorghum. LWT, 120, 108875.
  • Özçelik, M.M., Duman, B., Özkan, G. 2022. Organik pekmezlerden jeli şeker üretimi. Mühendislik Bilimleri ve Tasarım Dergisi, 10(2), 371-379.
  • Özdemir, N., 2019. Yoğurdun aroma ve tekstür profili üzerine bazı teknolojik ve fonksiyonel özelliklere sahip laktik asit bakterilerinin etkisi Ondokuz Mayıs University, Scientific Research Projects Unit (Project No. PYO.MUH. 1901.17.004)
  • Özdemir, N., Kök-Taş, T., Guzel-Seydim, Z., 2015. Effect of Gluconacetobacter spp. on Kefir grains and Kefir Quality. Food Science and Biotechnology, 24(1), 99-106.
  • Pang, K.L., Chiang, M.W., Vrijmoed, L.L., 2008. Havispora longyearbyenensis gen. et sp. nov.: an Arctic marine fungus from Svalbard, Norway. Mycologia, 100(2), 291-295.
  • Prasanna, P.H.P., Grandison, A.S., Charalampopoulos, D., 2013. Microbiological, chemical and rheological properties of low fat set yogurt produced with exopolysaccharide (EPS) producing Bifidobacterium strains. Food Research International, 51(1), 15-22.
  • Raj, T., Chandrasekhar, K., Kumar, A.N., Kim, S.H., 2021. Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries. Systems Microbiology and Biomanufacturing, 1-27.
  • Sharma, H., Ozogul, F., Bartkiene, E., Rocha, J.M., 2021. Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products. Critical Reviews in Food Science and Nutrition, 1-23.
  • Shiby, V.K., Mishra, H.N., 2008. Modelling of acidification kinetics and textural properties in dahi (Indian yogurt) made from buffalo milk using response surface methodology. International Journal of Dairy Technology, 61, 284-289.
  • Shihata, A., Shah, N.P., 2002. Influence of addition of proteolytic strains of Lactobacillus delbrueckii subsp. bulgaricus to commercial ABT starter cultures on texture of yogurt, exopolysaccharide production and survival of bacteria. International Dairy Journal, 12(9), 765-772.
  • Wolter, A., Hager, A. S., Zannini, E., Galle, S., Gänzle, M.G., Waters, D.M., Arendt, E.K., 2014. Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours. Food microbiology, 37, 44-50.
  • Yan, S., Liu, H., Zhang, J., Tong, Q., 2020. Lactobacillus delbrueckii is the key functional microorganism of natural fermented tofu sour water involved in the traditional coagulation of Chinese Huizhou Mao-tofu. LWT-Food Science and Technology, 131, 109706.
  • Yang, T., Wu, K., Wang, F., Liang, X., Liu, Q., Li, G., Li, Q., 2014. Effect of exopolysaccharides from lactic acid bacteria on the texture and microstructure of buffalo yogurt. International Dairy Journal, 34(2), 252-256.
  • Yang, X., Ren, Y., Liu, H., Huo, C., Li, L. 2021. Differences in the physicochemical, digestion and microstructural characteristics of soy protein gel acidified with lactic acid bacteria, glucono-δ-lactone and organic acid. International Journal of Biological Macromolecules, 185, 462-470.
  • Zhang, S., Zhang, L., Jiao, Y., Luo, X., Li, H., Xin, L., ... Ma, C., 2014. Technological characterization of lactic acid bacteria protease isolated from traditional chinese fermented milk. Journal of Food Quality, 37(6), 395-402.
Toplam 27 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri \ Research Articles
Yazarlar

Nilgün Özdemir 0000-0002-4517-9214

Proje Numarası Project No. PYO.MUH. 1901.17.004
Yayımlanma Tarihi 27 Mart 2023
Gönderilme Tarihi 4 Nisan 2022
Kabul Tarihi 27 Ağustos 2022
Yayımlandığı Sayı Yıl 2023

Kaynak Göster

APA Özdemir, N. (2023). IMPACT OF LACTICASEIBACILLUS PARACASEI SUBSP. TOLERANS, LEVILACTOBACILLUS PARABREVIS AND LATILACTOBACILLUS CURVATUS STRAINS ON TEXTURE, RHEOLOGY AND MICROSTRUCTURE OF DAIRY-BASED FERMENTED PRODUCT. Mühendislik Bilimleri Ve Tasarım Dergisi, 11(1), 33-40. https://doi.org/10.21923/jesd.1098586