Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks

Yerlıkaya, Oktay

doi:10.1590/fst.2014.0050

Cited by 97 publications

(78 citation statements)

References 61 publications

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“…Probiotik merupakan pangan yang mengandung mikroorganisme hidup yang secara aktif dapat meningkatkan kesehatan dengan cara memperbaiki keseimbangan mikroflora usus jika dikonsumsi dalam keadaan hidup dengan jumlah yang memadai (Yerlikaya, 2014). Dengan demikian probiotik secara langsung mampu membantu mikroflora yang berada di saluran pencernaan guna menghambat bakteri patogen yang dapat mengganggu saluran pencernaan (YilmazErsan and Kurdal.…”

Section: Pendahuluanunclassified

“…Pada penelitian ini dihasilkan zeagurt dengan kisaran pH antara 3.65-5.41. ISSN 2252-7311 Website: https://jurnal.umj.ac.id/index.php?journal=konversi eISSN 2549 (Yerlikaya, 2014).…”

Section: Nilai Phunclassified

“…Zeagurt yang menggunakan BAL LB:ST dan LA mengandung total BAL tertinggi (3.10 x 10 9 ) dan kombinasi BB:LB:ST mengandung BAL terendah (2.05x10 9 ). Berdasarkan jumlah BAL yang terdapat pada zeagurt, produk ini masih dalam kisaran yogurt bermutu baik karena mengandung jumlah bakteri asam laktat lebih dari 10 6 koloni/ml (Yerlikaya, 2014.). Zeagurt yang mengandung mikroba Bifidobacteria mengandung total BAL terendah dibandingkan lainnya karena mikroba ini bukan termasuk golongan bakteri asam laktat sehingga total BALnya tidak setinggi yang lain.…”

Section: Mutu Mikrobiologik Total Bakteri Asam Laktat (Bal)unclassified

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Pengaruh Jenis Starter Terhadap Mutu Zeagurt Probiotik

Rahmawati

Basriman²

2017

KONVERSI

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Section: Pendahuluanunclassified

“…Pada penelitian ini dihasilkan zeagurt dengan kisaran pH antara 3.65-5.41. ISSN 2252-7311 Website: https://jurnal.umj.ac.id/index.php?journal=konversi eISSN 2549 (Yerlikaya, 2014).…”

Section: Nilai Phunclassified

Section: Mutu Mikrobiologik Total Bakteri Asam Laktat (Bal)unclassified

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Pengaruh Jenis Starter Terhadap Mutu Zeagurt Probiotik

Rahmawati

Basriman²

2017

KONVERSI

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“…The beneficial effects of probiotic use on health are associated with the maintenance of a healthy intestinal microbiota by its regular consumption (Yerlikaya, 2014).…”

Section: Probioticsmentioning

confidence: 99%

“…In addition to this designation, kefir is also known by several other names, such as kefer, kefyr, kephir, kepi, kiaphur, kipi, and knapon (Yerlikaya, 2014).…”

Section: Benefits Of Kefirmentioning

confidence: 99%

Labneh with probiotic properties produced from kefir: development and sensory evaluation

Rocha¹,

Martins²,

Santos³

et al. 2014

Food Sci. Technol (Campinas)

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The labneh or labaneh is a popular fermented milk in the Middle East. Another fermented product that deserves special mention is kefir since it has probiotic activity and unique sensory, nutritional, and therapeutic properties. The aim of the present study was to develop a functional probiotic labneh using kefir as a fermenting agent and to perform a sensory analysis of the obtained product. Kefir was obtained by growing grains in pasteurized milk. Samples of skimmed and whole labneh were prepared from the inoculation of 5% kefir milk (skimmed/whole) at 28 °C for 24h, followed by cooling (12-18h) and whey drainage (12-24h), both at 4 °C. Sensory analysis was performed with 70 untrained panelists using a 9-point scale hedonic in the acceptance tests. The paired t-test was used to compare the differences between the means of the scores obtained, with the significance level of 5%. The labneh prepared showed good acceptance by the judges, and the whole labneh samples had the highest scores in the acceptance test. Further studies on the analysis of microbiological viability, nutritional composition, and determination of shelf life, also to improve acceptability of the low-fat version of the product, are needed.

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