Portal de Periódicos da CAPES

Probiotic and technological properties of isolates from homemade and industrial yoghurts

2022; Wiley; Volume: 46; Issue: 11 Linguagem: Inglês

10.1111/jfpp.17135

1745-4549

Haktan Aktaş, Seda Yıldız, Bülent Çetın,

Meat and Animal Product Quality

Journal of Food Processing and PreservationEarly View e17135 ORIGINAL ARTICLE Probiotic and technological properties of isolates from homemade and industrial yoghurts Haktan Aktaş, Haktan Aktaş orcid.org/0000-0002-1067-061X Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, TurkeySearch for more papers by this authorSeda Yıldız, Seda Yıldız orcid.org/0000-0003-0206-6188 Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, TurkeySearch for more papers by this authorBülent Çetin, Corresponding Author Bülent Çetin bcetin@atauni.edu.tr orcid.org/0000-0002-4679-2555 Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, Turkey Correspondence Bülent Çetin, Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, Turkey. Email: bcetin@atauni.edu.trSearch for more papers by this author Haktan Aktaş, Haktan Aktaş orcid.org/0000-0002-1067-061X Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, TurkeySearch for more papers by this authorSeda Yıldız, Seda Yıldız orcid.org/0000-0003-0206-6188 Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, TurkeySearch for more papers by this authorBülent Çetin, Corresponding Author Bülent Çetin bcetin@atauni.edu.tr orcid.org/0000-0002-4679-2555 Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, Turkey Correspondence Bülent Çetin, Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, Turkey. Email: bcetin@atauni.edu.trSearch for more papers by this author First published: 09 September 2022 https://doi.org/10.1111/jfpp.17135Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract Fermented products such as yoghurt, pickles, and kefir are considered as sources of probiotic microorganism. However, it is known that bacteria specific to yoghurt are weak in terms of probiotic properties. For this reason, it is important to develop probiotic starter cultures that can be used in yoghurt production. In this study, genotypic identification and probiotic and technological properties of 198 isolates from 50 yoghurt samples were investigated. It was determined that 104 isolates were Lactobacillus delbrueckii subsp. bulgaricus and 94 were Streptococcus thermophilus. It was found that 20 of the 198 isolates were probiotic candidate. It was determined that none of the candidate probiotic isolates hydrolyzed arginine except L29 and produced gas from glucose. Nine of these had the exopolysaccharide production gene. It was determined that the highest acid-producing isolates were S58 and L11. In addition, it was determined that all isolates grew at 45°C and 5.0 pH. Novelty impact statement Yoghurt is one of the most important fermented products, which is a cultural heritage. For this reason, it is vital to determine the starter and probiotic properties of isolates from yoghurt and bring them into production. This study is one of the comprehensive studies that includes isolation from yoghurt and examining the technological and probiotic properties of isolated bacteria. It is important to reveal these characteristics of isolates in terms of technology and public health. CONFLICT OF INTEREST The authors have declared no conflicts of interest for this article. Open Research DATA AVAILABILITY STATEMENT The data that support the findings of this study are available from the corresponding author upon reasonable request. Early ViewOnline Version of Record before inclusion in an issuee17135 RelatedInformation