In:
Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, KSU Journal of Agriculture and Nature, Vol. 23, No. 2 ( 2020-04-30), p. 479-492
Abstract:
This
study was conducted to determine lactic acid bacteria isolated from Turkish yoghurts produced by traditional methods, amounts of usage of milk lactose in
carbohydrate metabolism and formate, pyruvate, 3-hydroxy-2-butanone (acetoin), ethanol and 2,3-butandiol production amounts by HPLC. Two lactic acid bacteria
species, widely used in traditional and industrial yoghurt production Streptococcus thermophilus (St. thermophilus) and Lactobacillus delbrueckii subsp. bulgaricus (Lb. bulgaricus) were used from cultural stock. Production potentials of the above mentioned metabolites of 88 pieces of St. thermophilus and 12 pieces of Lb. bulgaricus were researched in
different mediums and milk. St. thermophilus isolates were grown in anaerobic SM17, aerobic
SM17, LM17 and milk and Lb. bulgaricus isolates were grown in anaerobic MRS (Man,Rogosa and Sharp Broth), aerobic MRS
and milk. Amounts of formate, pyruvate, 3-hydroxy-2-butanone, ethanol and 2,3-butandiol determined by HPLC of St. thermophilus isolates were specified
respectively as 0.1±0.0-77.0±0.2 mg/kg, 0.1±0.0-90.2±0.0 mg/kg, 0.1±0.0-127.0±8.4 mg/kg, 2.1±0.0-191.4±1.1
mg/kg and 1.1±0.0-130.0±5.2 mg/kg. Amounts of formate, pyruvate, 3-hydroxy-2-butanone,
ethanol and 2,3-butandiol of Lb. bulgaricus isolates were specified respectively as 0.2±0.0-57.0±1.0
mg/kg, 0.1±0.0-3.2±1.0 mg/kg, 0.1±0.1-77.0±2.0 mg/kg, 9.1±3.0-95.3±5.0 mg/kg and 6.2±0.2-98.4±2.0 mg/kg. Metabolites that determined quantified ranges in
study, belong to subcultures of bacteria isolated from yoghurts fermented by traditional methods. These isolates have the potential to be a starter culture for commercial yogurt
industry.
Type of Medium:
Online Resource
ISSN:
2619-9149
DOI:
10.18016/ksutarimdoga.vi.601431
Language:
Unknown
Publisher:
KSU Journal of Agriculture and Nature
Publication Date:
2020
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