Use of Bacillus indicus HU36 as a probiotic culture in set-type, recombined nonfat yoghurt production and its effects on quality

Ersan S., GULTEKIN-OZGUVEN M., BERKTAS I., ERDEM O., TUNA H. E., GUNES G., ...Daha Fazla

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.69, sa.1, ss.81-88, 2016 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 69 Sayı: 1
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1111/1471-0307.12221
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.81-88
  • Anahtar Kelimeler: Bacillus indicus HU36, Probiotic, Yoghurt, Viability, Quality, CAROTENOIDS, VIABILITY, BACTERIA, RHEOLOGY, INULIN
  • İstanbul Teknik Üniversitesi Adresli: Evet

Özet

Viability of a probiotic and carotenoid-producing bacterium, Bacillus indicus HU36 in vegetative form, along with the yoghurt cultures in set-type, recombined nonfat yoghurt and its effects on quality were determined during the storage at 4 degrees C. The number of B.indicus HU36 cells in yoghurt remained about 5 log cfu/mL after 14days, but decreased to 3.5 log after 21days. The bacterium resulted in increased yellowness, but did not affect the rheological properties of the yoghurt. Sensorial properties of the yoghurt were acceptable compared to a commercial probiotic yoghurt. B.indicus HU36 can thus be used as a probiotic culture in yoghurt production.