Lactobacillus acidophilus ve Yeşil Çay Pudrası ile Üretilen Yoğurtların Probiyotik Raf Ömrü, Antioksidan, Duyusal, Fiziksel ve Kimyasal Özellikleri

Çakmakçı, Songül; Öz, Emel; Çakiroğlu, Kübra; Polat, Atilla; Gülçin, İlhami; Ilgaz, Saziye; Cheraghi, K.; Özhamamci, İzzet

doi:10.9775/kvfd.2018.21598

Cited by 5 publications

(2 citation statements)

References 29 publications

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“…Many studies report a decrease in the viability of LABs in yogurts during storage 33‐35 . However, according to the results of our study, it was seen that there was no difference in the viability of LABs between the storage days and there was an increase towards the end of the storage.…”

Section: Resultscontrasting

confidence: 61%

Investigation of some quality properties of yogurt made from cow and sheep milk fortified with folic acid (B₉), biotin (B₇), and vitamin D₃

Aydemir,

Altun

2023

J Sci Food Agric

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BACKGROUNDThe aim of this study was to investigate the effects on some physicochemical properties and starter cultures of yogurts enriched with vitamins at different concentrations during storage. For this purpose, yogurt was produced by adding vitamins‐ folic acid (B9), biotin (B7), and vitamin D3‐ in different concentrations to sheep and cow milk, and stored at 4 °C. Physicochemical analyses and microbiological analyses were performed for each group of yogurt on days 0, 7, 14, and 21.RESULTSThere was no significant difference (P> 0.05) between the groups in pH and titration acidity (%) during storage. It was determined that in the yogurts produced from sheep milk, the groups enriched with vitamins had a higher number of L. bulgaricus than the control group on the 7th day of storage. Moreover, the groups containing vitamin D3 exhibited a higher L. bulgaricus count on the 21st day of storage. The highest L. bulgaricus counts on the 7th day in yogurts produced from cow's milk were observed in groups containing 0.5 mL of vitamin B9 and B7. No mold or yeast growth was observed during storage in any of the yogurt groups made from cow and sheep milk.CONCLUSIONIn conclusion, it was determined that the enrichment of yogurt with vitamins B7, B9, and D3 did not adversely affect the quality of the yogurt; rather, it improved it. We recommend that yogurt enriched with micronutrients be studied economically, and mass production should be initiated by yogurt companies as soon as possible.This article is protected by copyright. All rights reserved.

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Section: Resultscontrasting

confidence: 61%

Investigation of some quality properties of yogurt made from cow and sheep milk fortified with folic acid (B₉), biotin (B₇), and vitamin D₃

Aydemir,

Altun

2023

J Sci Food Agric

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“…Additionally, probiotics stimulate the production of certain antioxidant biomolecules, including exopolysaccharides [ 35 ]. Çakmakçı et al [ 36 ] revealed that yogurt produced with classic culture + Lactobacillus acidophilus had higher antioxidant properties than that of control made using classic culture.…”

Section: Resultsmentioning

confidence: 99%

Characterization of the Ayran Made with Commercial Probiotic Cultures for Fatty Acids, Cholesterol, Folic Acid Levels, and Anti-Oxidative Potential

Shalabi

Hassan

Ismail

et al. 2023

Probiotics & Antimicro. Prot.

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Ayran is a salted drinkable fermented milk food which consumed in many countries around the world. In this study, some chemical parameters were determined to evaluate the healthy properties of ayran prepared using various commercial probiotic cultures. Four treatments of ayran were made from cow’s milk and using classic yogurt culture (L. delbrueckii subsp. bulgaricus and Streptococcus thermophilus) [T1], ABT-5 culture (L. acidophilus, Bifidobacterium and S. thermophilus) [T2], exopolysaccharide producing culture (EPS-producing, L. delbrueckii subsp. bulgaricus and S. thermophilus) [T3], and EPS-producing culture + Bifidobacterium animalis subsp. lactis BB12 (mixture culture) [T4]. Treatment 1 had the highest acidity, acetaldehyde, and diacetyl values. Using probiotic [T2] or mixture cultures [T4] reduced saturated fatty acids by 1.97% and increased monounsaturated and polyunsaturated fatty acids of ayran by 4.94 and 5.72%, respectively. Also, the levels of oleic acid (omega-9), linoleic acid (omega-6), and α-linolenic acid (omega-3) increased in ayran produced using probiotic or mixture cultures. Sample T4 was highly richer in the value of antioxidant activity (27.62%) and folic acid (0.1566 mg/100 g) whereas possessed the lowest cholesterol amount (8.983 mg/100 g). Mixture culture (EPS-producing culture + Bifidobacterium animalis subsp. lactis BB12) is a good starter to improve the healthy and nutritional characteristics of bio-ayran.

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Lactic acid bacteria viability in different refrigerated food matrices: a systematic review and Meta‑analysis

Soto

Sirini

Frizzo

et al. 2022

Critical Reviews in Food Science and Nutrition

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Lactobacillus acidophilus ve Yeşil Çay Pudrası ile Üretilen Yoğurtların Probiyotik Raf Ömrü, Antioksidan, Duyusal, Fiziksel ve Kimyasal Özellikleri

Cited by 5 publications

References 29 publications

Investigation of some quality properties of yogurt made from cow and sheep milk fortified with folic acid (B₉), biotin (B₇), and vitamin D₃

Investigation of some quality properties of yogurt made from cow and sheep milk fortified with folic acid (B₉), biotin (B₇), and vitamin D₃

Characterization of the Ayran Made with Commercial Probiotic Cultures for Fatty Acids, Cholesterol, Folic Acid Levels, and Anti-Oxidative Potential

Lactic acid bacteria viability in different refrigerated food matrices: a systematic review and Meta‑analysis

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Lactobacillus acidophilus ve Yeşil Çay Pudrası ile Üretilen Yoğurtların Probiyotik Raf Ömrü, Antioksidan, Duyusal, Fiziksel ve Kimyasal Özellikleri

Cited by 5 publications

References 29 publications

Investigation of some quality properties of yogurt made from cow and sheep milk fortified with folic acid (B9), biotin (B7), and vitamin D3

Investigation of some quality properties of yogurt made from cow and sheep milk fortified with folic acid (B9), biotin (B7), and vitamin D3

Characterization of the Ayran Made with Commercial Probiotic Cultures for Fatty Acids, Cholesterol, Folic Acid Levels, and Anti-Oxidative Potential

Lactic acid bacteria viability in different refrigerated food matrices: a systematic review and Meta‑analysis

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Product

Resources

About

Investigation of some quality properties of yogurt made from cow and sheep milk fortified with folic acid (B₉), biotin (B₇), and vitamin D₃

Investigation of some quality properties of yogurt made from cow and sheep milk fortified with folic acid (B₉), biotin (B₇), and vitamin D₃