Investigation of Functional Properties and Bacterial Viability of Probiotic Yogurt Produced with Lactobacillus acidophilus LA-5 in Long-term (12 Weeks) Storage

Halil Yalçın; Zübeyde Polat

Makale detayları

Investigation of Functional Properties and Bacterial Viability of Probiotic Yogurt Produced with Lactobacillus acidophilus LA-5 in Long-term (12 Weeks) Storage

Yazarlar:

Halil Yalçın | Zübeyde Polat

Yayıncı:

Van Yuzuncu Yıl University

Ana Başlıklar:

Veteriner Cerrahi

Dergi:

Van Veterinary Journal Vol.34 Issue 1, pp.1-6

Belge Tipi:

Makale

Yayın Tarihi:

3/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001285417

pISSN:

2149-3359

Anahtar kelimeler:

Özet:

 In this study, probiotic yogurt was produced by using the cultures used in commercial yogurt production and Lactobacillus acidophilus LA-5 culture together. Culture viabilitystorage stability and bacteria with some hygiene criteria were investigated in the yoghurt produced for 12 weeks 4 ºC. The production was performed in triplicate, the analyzes were performed in dublicate, and the results were evaluated statistically. According to the research results, Lactobacillus delbrueckii subsp. bulgaricus level was determined as 7.59 log cfug on the 1st day of storage and 3.69 log cfug on the last day of storage. At the same time intervals, the number of Streptococcus thermophilus, L. acidophilus and total aerobic mesophyll bacteria were determined as 8.69-8.13, 7.43-3.8 and 7.864.50 log cfug, respectively. No coliform bacteria were detected in the probiotic yoghurt produced. However, yeast-mold was determined as 3.35 log cfug in the 3rd week analysis. The yeast-mold level was determined to be 1 log cfug from the 7th week. The pH values of the product were recorded as 4.73 on the 1st day and as 4.19 on the last day. The microbiological quality of probiotic yogurt remained intact for 3 weeks. The product preserved its functional properties L. acidophilus LA-5 count, 5 log cfug until the 5th week despite the changes in some microbiological quality criteria yeast-mold, total aerobic mesophyll bacteria. By optimizing the storage conditions, culture combinations and adding prebiotics, fermented milk products can become more functional and provide a long-term therapeutic effect. It is considered that the data obtained from the study will contribute to prebioticprobiotic research and new probiotic product development.

 In this study, probiotic yogurt was produced by using the cultures used in commercial yogurt production and Lactobacillus acidophilus LA-5 culture together. Culture viabilitystorage stability and bacteria with some hygiene criteria were investigated in the yoghurt produced for 12 weeks 4 ºC. The production was performed in triplicate, the analyzes were performed in dublicate, and the results were evaluated statistically. According to the research results, Lactobacillus delbrueckii subsp. bulgaricus level was determined as 7.59 log cfug on the 1st day of storage and 3.69 log cfug on the last day of storage. At the same time intervals, the number of Streptococcus thermophilus, L. acidophilus and total aerobic mesophyll bacteria were determined as 8.69-8.13, 7.43-3.8 and 7.864.50 log cfug, respectively. No coliform bacteria were detected in the probiotic yoghurt produced. However, yeast-mold was determined as 3.35 log cfug in the 3rd week analysis. The yeast-mold level was determined to be 1 log cfug from the 7th week. The pH values of the product were recorded as 4.73 on the 1st day and as 4.19 on the last day. The microbiological quality of probiotic yogurt remained intact for 3 weeks. The product preserved its functional properties L. acidophilus LA-5 count, 5 log cfug until the 5th week despite the changes in some microbiological quality criteria yeast-mold, total aerobic mesophyll bacteria. By optimizing the storage conditions, culture combinations and adding prebiotics, fermented milk products can become more functional and provide a long-term therapeutic effect. It is considered that the data obtained from the study will contribute to prebioticprobiotic research and new probiotic product development.

 In this study, probiotic yogurt was produced by using the cultures used in commercial yogurt production and Lactobacillus acidophilus LA-5 culture together. Culture viabilitystorage stability and bacteria with some hygiene criteria were investigated in the yoghurt produced for 12 weeks 4 ºC. The production was performed in triplicate, the analyzes were performed in dublicate, and the results were evaluated statistically. According to the research results, Lactobacillus delbrueckii subsp. bulgaricus level was determined as 7.59 log cfug on the 1st day of storage and 3.69 log cfug on the last day of storage. At the same time intervals, the number of Streptococcus thermophilus, L. acidophilus and total aerobic mesophyll bacteria were determined as 8.69-8.13, 7.43-3.8 and 7.864.50 log cfug, respectively. No coliform bacteria were detected in the probiotic yoghurt produced. However, yeast-mold was determined as 3.35 log cfug in the 3rd week analysis. The yeast-mold level was determined to be 1 log cfug from the 7th week. The pH values of the product were recorded as 4.73 on the 1st day and as 4.19 on the last day. The microbiological quality of probiotic yogurt remained intact for 3 weeks. The product preserved its functional properties L. acidophilus LA-5 count, 5 log cfug until the 5th week despite the changes in some microbiological quality criteria yeast-mold, total aerobic mesophyll bacteria. By optimizing the storage conditions, culture combinations and adding prebiotics, fermented milk products can become more functional and provide a long-term therapeutic effect. It is considered that the data obtained from the study will contribute to prebioticprobiotic research and new probiotic product development.

 Bu araştırmada ticari yoğurt üretiminde kullanılan kültürler ve Lactobacillus acidophilus LA-5 kültürünün birlikte kullanılması ile probiyotik yoğurt üretilmiştir. Üretilen yoğurtta 12 hafta boyunca 4 ºC kültür canlılığıdepolama stabilitesi ve bazı hijyen kriteri olan bakteriler araştırılmıştır. Üretim üç paralelli, analizler ise iki tekerrürlü olarak yapılmış, elde edilen sonuçlar istatistiksel olarak değerlendirilmiştir. Araştırma sonuçlarına göre Lactobacillus delbrueckii subsp. bulgaricus düzeyi depolamanın 1. gününde 7.59 log kobg, son depolama gününde ise 3.69 log kobg olarak belirlenmiştir. Aynı zaman dilimlerinde Streptococcus thermophilus, L. acidophilus ve toplam aerobik mezofil bakteri sayısı sırasıyla 8.69-8.13, 7.43-3.8 ve 7.864.50 log kobg düzeyinde tespit edilmiştir. Üretilen probiyotik yoğurtta koliform grubu bakteri saptanmamıştır. Bununla birlikte 3. hafta analizlerinde maya-küf 3.35 log kobg olarak tespit edilmiştir. 7. haftadan itibaren maya-küf düzeyinin 1 log kobg olduğu belirlenmiştir. Ürünün pH değerleri 1. gün 4.73 son gün ise 4.19 olarak kaydedilmiştir. Probiyotik yoğurdun mikrobiyolojik kalitesi 3 hafta boyunca bozulmadan kalmıştır. Ürün 5. haftaya kadar bazı maya-küf, toplam aerobik mezofil bakteri mikrobiyolojik kalite kriterlerindeki değişikliklere rağmen fonksiyonel özelliğini L. acidophilus LA-5 sayısı, 5 log kobg korumuştur. Fermente süt ürünlerinin depolama şartlarının, kültür kombinasyonlarının optimize edilmesi ve prebiyotik ilavesi ile daha fonksiyonel bir hale gelerek uzun süreli terapötik etki sağlayabilir. Çalışmada elde edilen verilerin yapılacak prebiyotikprobiyotik araştırmalarına ve yeni probiyotik ürün geliştirmeye katkı sağlayacağı değerlendirilmektedir.

Makale detayları

Investigation of Functional Properties and Bacterial Viability of Probiotic Yogurt Produced with Lactobacillus acidophilus LA-5 in Long-term (12 Weeks) Storage

Yazarlar:

Halil Yalçın | Zübeyde Polat

Yayıncı:

Van Yuzuncu Yıl University

Ana Başlıklar:

Veteriner Cerrahi

Dergi:

Van Veterinary Journal Vol.34 Issue 1, pp.1-6

Belge Tipi:

Makale

Yayın Tarihi:

3/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001285417

pISSN:

2149-3359

Food

Microbial quality

Probiotic

Shelf life

Yogurt

Gıda

Mikrobiyel kalite

Probiyotik

Raf ömrü

Yoğurt

Sayı

Makale detayları

Yazarlar: Halil Yalçın | Zübeyde Polat

Yayıncı: Van Yuzuncu Yıl University

Ana Başlıklar: Veteriner Cerrahi

Dergi: Van Veterinary Journal Vol.34 Issue 1, pp.1-6

Belge Tipi: Makale

Yayın Tarihi: 3/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001285417

pISSN: 2149-3359

Sayı

Yazarlar:

Halil Yalçın | Zübeyde Polat

Yayıncı:

Van Yuzuncu Yıl University

Ana Başlıklar:

Veteriner Cerrahi

Dergi:

Van Veterinary Journal Vol.34 Issue 1, pp.1-6

Belge Tipi:

Makale

Yayın Tarihi:

3/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001285417

pISSN:

2149-3359