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Lactobacilli Isolates as Potential Aroma Producer Starter Cultures: Effects on the Chemical, Physical, Microbial, and Sensory Properties of Yogurt

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dc.authorscopusid56044778900
dc.authorscopusid16239847300
dc.authorwosidCelik, Omer/V-4099-2017
dc.authorwosidÇeli̇k, Ömer Faruk/V-4099-2017
dc.contributor.authorCelik, Omer Faruk
dc.contributor.authorTemiz, Hasan
dc.contributor.authorIDÇeli̇k, Ömer Faruk/0000-0002-6105-4825
dc.date.accessioned2025-12-11T00:53:55Z
dc.date.issued2022
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Celik, Omer Faruk] Ordu Univ, Fac Agr, Dept Food Engn, TR-52200 Ordu, Turkey; [Temiz, Hasan] Ondokuz Mayis Univ, Fac Engn, Dept Food Engn, TR-55139 Samsun, Turkeyen_US
dc.descriptionÇeli̇k, Ömer Faruk/0000-0002-6105-4825en_US
dc.description.abstractFive lactobacilli isolates from traditional yogurts and a commercial isolate (LB) were utilized for yogurt production and weekly chemical, physical, microbial, and sensory analyzes were performed during the 21-day storage period. All yogurt samples possessed similar gross compositions, and no significant difference was detected between yogurt samples in terms of acidity and syneresis rates, together with lactobacilli and streptococci counts during storage (p > 0.05). All samples exhibited pseudoplastic behavior and solid-like properties. The highest complex and apparent viscosity values were determined in LB, KKC2, and EPSC2 yogurts. The EPSC2 strain has stood out, leaving the commercial culture behind, regarding acetaldehyde and acetone production while CBH4 and CBX have fallen behind others considering sensory and aromatic properties. Except for viscosity, EPSC2 and KKC2 exhibited similar or better characteristics, including sensory properties and flavor profiles, than LB. In conclusion, EPSC2 and KKC2 are recommended as potential yogurt starters.en_US
dc.description.sponsorshipScientific Research Project Coordination Unit of Ondokuz Mayis University (Samsun, Turkey) [PYO.MUH.1904.17.020]en_US
dc.description.sponsorshipThis research was supported as part of the PYO.MUH.1904.17.020 research project by the Scientific Research Project Coordination Unit of Ondokuz Mayis University (Samsun, Turkey).en_US
dc.description.woscitationindexScience Citation Index Expanded
dc.identifier.doi10.1016/j.fbio.2022.101802
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopus2-s2.0-85131434131
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2022.101802
dc.identifier.urihttps://hdl.handle.net/20.500.12712/40089
dc.identifier.volume48en_US
dc.identifier.wosWOS:000836627300005
dc.identifier.wosqualityQ1
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Bioscienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAcetaldehydeen_US
dc.subjectAromaen_US
dc.subjectLactic Acid Bacteriaen_US
dc.subjectRheologyen_US
dc.subjectStarter Cultureen_US
dc.subjectVolatile Compoundsen_US
dc.titleLactobacilli Isolates as Potential Aroma Producer Starter Cultures: Effects on the Chemical, Physical, Microbial, and Sensory Properties of Yogurten_US
dc.typeArticleen_US
dspace.entity.typePublication

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