Characterization of lactic acid bacteria from yogurt-like product fermented with pine cone and determination of their role on physicochemical, textural and microbiological properties of product

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dc.contributor.authorSert, Durmus
dc.contributor.authorMercan, Emin
dc.contributor.authorDertli, Enes
dc.date.accessioned2024-02-23T14:13:05Z
dc.date.available2024-02-23T14:13:05Z
dc.date.issued2017
dc.departmentNEÜen_US
dc.description.abstractThe aim of this study was to understand how pine cone (PC) addition could acidify the milk and result in the production of yogurt. For this purpose, yogurts were produced with three different pine cones which were classified according to collection period; PC-1 (October), PC-2 (November) and PC-3 (December). Physicochemical, textural and microbiological properties were determined as quality criteria on the yogurt samples. Importantly, Lactic Acid Bacteria (LAB) were isolated and identified from yogurt samples. 26 of 80 yogurt isolates were identified. The incubation time of yogurts until the pH reached 4.6-4.7 was similar to 3.5-4 h at 45 degrees C. Textural properties of yogurt PC-3 increased as compared to PC-1 and PC-2 which was found to be related with high LAB numbers in PC-3. Similarly, the highest dry matter, water holding capacity, acidity values were determined in the yogurt PC-3 whereas PC-1 had the lowest values. The lowest pH value was found in yogurt PC-3 related to LAB counts. Lactobacillus spp. and Streptococcus spp. counts of yogurts ranged between 5.95-6.82 and 6.32-6.99 log cfuig, respectively. Also, LAB species were identified as Streptococcus thermophilus and Lactobacillus plantarum in all yogurt samples showing that pine cones somehow harbour the yogurt starters. (C) 2016 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.lwt.2016.12.023
dc.identifier.endpage76en_US
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85006823199en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage70en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2016.12.023
dc.identifier.urihttps://hdl.handle.net/20.500.12452/12302
dc.identifier.volume78en_US
dc.identifier.wosWOS:000394070400010en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofLwt-Food Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPine Coneen_US
dc.subjectYogurten_US
dc.subjectYogurt Startersen_US
dc.titleCharacterization of lactic acid bacteria from yogurt-like product fermented with pine cone and determination of their role on physicochemical, textural and microbiological properties of producten_US
dc.typeArticleen_US

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