Araştırma Makalesi
BibTex RIS Kaynak Göster

Geleneksel Yoğurt Üretiminde Kımızdan Elde Edilen Starter Kültürlerin Kullanımı

Yıl 2018, Cilt: 15 Sayı: 1, 15 - 21, 15.04.2018

Zafer Gonulalan

Öz

Bu çalışma, kımız’dan elde edilen Lactobacillus paraplantarum ve Leuconostoc mesenteroides subs. cremoris
bakterilerinin yoğurt üretiminde starter kültür olarak kullanımını incelemek için gerçekleştirilmiştir. Kırgızistan’ın farlı
yerlerinden temin edilen 23 adet kımız örneğinden Lactobacillus paraplantarum ve Leuconostoc mesenteroides subs.
cremoris standart kültür metotları kullanılarak izole edildi. İdentifikasyon için, matriks ile desteklenmiş lazer desorbsiyon/
iyonizasyon kütle spektrometresi (MALDI-TOF MS) yöntemi kullanıldı. Elde edilen kültürler geleneksel yöntemle
yoğurt yapımında starter kültür olarak kullanıldı. Üretimi yapılan yoğurt örnekleri ile kontrol olarak kullanılan
yoğurt örneği duyusal analiz ile değerlendirildi. İstatistiksel analizde yoğurt örnekleri, kontrol grubu arasında önemli bir
fark tespit edilemedi. Sonuç olarak, kımızdan elde edilen starter kültürler ile yoğurt üretilebileceği, aynı zamanda elde
edilen kültürlerin farklı süt ürünlerinin üretiminde kullanılmasının mümkün olabileceği ifade edilebilir.

Anahtar Kelimeler

Kımız Leuconostoc mesenteroides subs. cremoris Lactobacillus paraplantarum Lactobacillus ssp. yoğurt

Kaynakça

  • 1. Batt CA Introduction lactobacillus. Batt CA. eds. In: Encyclopedia of Food Microbiology. Second Edition. ISBN: 978-0-12-384730-0, Elsevier, CA San Diego, 2014; p. 409.
  • 2. Cebeci A, Gurakan C. Properties of potential probiotic Lactobacillus plantarum strains. Food Microbiol 2003; 20 (5): 511-518.
  • 3. Cogan TM. Improving Cheddar cheese flavour by microbiological way. Twenty Sixth International Dairy Congress. September, 24-27, 2002; Paris-France.
  • 4. Curk MC, Hubert JC, Bringel F. Lactobacillus paraplantarum sp. nov., a new species related to Lactobacillus plantarum. Int J Syst Bacteriol 1996; 46 (2): 595-8.
  • 5. Danova S, Petrov K, Pavlov P, Petrova P. Isolation and characterization of Lactobacillus strains involved in koumiss fermentation. Int J Dairy Technol 2005; 58:100-5.
  • 6. De Angelis M, Gobbetti M. Environmental stress responses in Lactobacillus: A review. Proteomics 2004; 4(1): 106-22.
  • 7. De Oliveira MN. Fermented Milks and Yogurt. Batt CA. eds. In: Encyclopedia of Food Microbiology. Second Edition. ISBN: 978-0-12-384730-0, Elsevier, CA San Diego, 2014; p.918.
  • 8. Di Cagno C. Olive da mensa ed altri prodotti vegetali. Farris A, Gobbetti M, Neviani E, Vincenzini M. eds. In: Microbiologia dei prodotti alimentari, Milan, Italy:CEA-Casa Editrice Ambrosiana, 2012; pp. 365-82.
  • 9. Di Cagno RA, Tamborrino GG, Leone C, De Angelis M, Faccia M, Amirante P, Gobbetti M. Uses of mares' milk in manufacture of fermented milks. Int Dairy J 2004; 14 (9): 767-75
  • 10. Duzgunes, O., Kesici, T. and Gürbüz, F. İstatistik Metodlari. İkinci Baski. Ankara Üniversitesi, Ziraat Fakültesi Yayinlari: 1291, Ders Kitabi: 369, Ankara, 1993; p.218. (in Turkish).
  • 11. Garvie EI. Leuconostoc mesenteroides subsp. cremoris (Knudsen and Sorensen) comb. nov. and Leuconostoc mesenteroides subsp. dextranicum (Beijerinck) comb. nov. Int J Syst Bacteriol 1983; 33(1):118-9
  • 12. Johansen E. Kibenich A. Characterization of Leuconostoc isolates from commercial mixed strain mesophilic starter cultures. J Dairy Sci 1992; 75 (5):1186-91
  • 13. Karagul YY, Drake MA. Sensory analysis of yogurt. Chandan RC, White CH, Kilara A, Hui YH. eds. In: Manufacturing Yogurt and Fermented Milks. Oxford, UK: Blackwell Publishing, 2006; pp. 265-70.
  • 14. Lonvaud FA. Leuconostocaceae family. Batt CA. eds. In: Encyclopedia of Food Microbiology. Second Edition. ISBN: 978-0-12-384730-0, Elsevier, CA San Diego, 2014; pp. 455-63.
  • 15. Michaylova M, Minkova S, Kimura K, Sasaki T and Isawa K. Isolation and characterization of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus from plants in Bulgaria FEMS Microbiol Lett 2007; 269(1):160-9.
  • 16. Moslehishad M, Mirdamadi S, Ehsani MR. Ezzatpanah H, Moosavi-Movahedi AA.The proteolytic activity of selected lactic acid bacteria in fermenting cow’s and camel’s milk and the result and tsensory characteristics of the products. Int J Dairy Technol 2013; 66(2): 279-85.
  • 17. Oscariz JC, Pisabarro AG. Classification and mode of action of membrane-active bacteriocins produced by Gram-positive bacteria. Int Microbiol 2001;4(1):13-9.
  • 18. Shiby VK, Mishra HN. Fermented milks and milk products as functional foods: A review. Crit Rev Food Sci Nutr 2013; 53(5): 482-96.
  • 19. Tamime AY, Muir DD, Wszolek M. Kefir, koumiss and kishk. Dairy Ind Int 1999; 64(5): 32-33.
  • 20. Tulini FL, Winkelströter LK, De Martinis ECP. Identification and evaluation of the probiotic potential of Lactobacillus paraplantarum FT259, a bacteriocinogenic strain isolated from Brazilian semi-hard artisanal cheese. Anaerobe 2013; Vol. 22: 57-63
  • 21. Vedamuthu ER. The dairy Leuconostoc: use in dairy products. J Dairy Sci 1994; 77(9): 2725-37.
  • 22. Zhang W, Zhang H. Fermentation and koumiss. Hui YH, Evranu EÖ. eds In: Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition. ISBN 9781439850220 CRC Press London NY, 2012; pp. 165-171.

Production of Traditional Yoghurt Using Starter Culture Obtained from Koumiss

Yıl 2018, Cilt: 15 Sayı: 1, 15 - 21, 15.04.2018

Zafer Gonulalan

Öz

The objective of this study is to use Lactobacillus paraplantarum and Leuconostoc mesenteroides subs.

cremoris to obtain koumiss and practice them in preparation of yoghurt. Twenty five samples of koumiss bought from

different places of Kyrgyzstan were used to obtain Lactobacillus paraplantarum and Leuconostoc mesenteroides subs.

cremoris. Standard microbiological methods were conducted for isolation of starter culture microorganisms. Identification

process was performed with characterizing by Matrix-assisted laser desorption/ionization mass spectroscopy

(MALDI-TOF MS). The obtained starter culture microorganisms were used in preparation of yoghurt according to the

traditional method of yoghurt production. Produced yoghurt samples and control group were exposed to sensorial

analysis. Sensorial and physical properties of yoghurt prepared by using the isolated strains from koumiss were not

found to be significantly different from commercial yogurt in statistical analyses. In conclusion, it was seen that starter

culture obtained from koumiss can be used in production of yoghurt and also received results can be used as a base

for investigations on using culture microorganisms obtained from koumiss in production of different types of dairy products.

Anahtar Kelimeler

Koumiss Leuconostoc mesenteroides subs. cremoris Lactobacillus paraplantarum Lactobacillus ssp. yoghurt

Kaynakça

  • 1. Batt CA Introduction lactobacillus. Batt CA. eds. In: Encyclopedia of Food Microbiology. Second Edition. ISBN: 978-0-12-384730-0, Elsevier, CA San Diego, 2014; p. 409.
  • 2. Cebeci A, Gurakan C. Properties of potential probiotic Lactobacillus plantarum strains. Food Microbiol 2003; 20 (5): 511-518.
  • 3. Cogan TM. Improving Cheddar cheese flavour by microbiological way. Twenty Sixth International Dairy Congress. September, 24-27, 2002; Paris-France.
  • 4. Curk MC, Hubert JC, Bringel F. Lactobacillus paraplantarum sp. nov., a new species related to Lactobacillus plantarum. Int J Syst Bacteriol 1996; 46 (2): 595-8.
  • 5. Danova S, Petrov K, Pavlov P, Petrova P. Isolation and characterization of Lactobacillus strains involved in koumiss fermentation. Int J Dairy Technol 2005; 58:100-5.
  • 6. De Angelis M, Gobbetti M. Environmental stress responses in Lactobacillus: A review. Proteomics 2004; 4(1): 106-22.
  • 7. De Oliveira MN. Fermented Milks and Yogurt. Batt CA. eds. In: Encyclopedia of Food Microbiology. Second Edition. ISBN: 978-0-12-384730-0, Elsevier, CA San Diego, 2014; p.918.
  • 8. Di Cagno C. Olive da mensa ed altri prodotti vegetali. Farris A, Gobbetti M, Neviani E, Vincenzini M. eds. In: Microbiologia dei prodotti alimentari, Milan, Italy:CEA-Casa Editrice Ambrosiana, 2012; pp. 365-82.
  • 9. Di Cagno RA, Tamborrino GG, Leone C, De Angelis M, Faccia M, Amirante P, Gobbetti M. Uses of mares' milk in manufacture of fermented milks. Int Dairy J 2004; 14 (9): 767-75
  • 10. Duzgunes, O., Kesici, T. and Gürbüz, F. İstatistik Metodlari. İkinci Baski. Ankara Üniversitesi, Ziraat Fakültesi Yayinlari: 1291, Ders Kitabi: 369, Ankara, 1993; p.218. (in Turkish).
  • 11. Garvie EI. Leuconostoc mesenteroides subsp. cremoris (Knudsen and Sorensen) comb. nov. and Leuconostoc mesenteroides subsp. dextranicum (Beijerinck) comb. nov. Int J Syst Bacteriol 1983; 33(1):118-9
  • 12. Johansen E. Kibenich A. Characterization of Leuconostoc isolates from commercial mixed strain mesophilic starter cultures. J Dairy Sci 1992; 75 (5):1186-91
  • 13. Karagul YY, Drake MA. Sensory analysis of yogurt. Chandan RC, White CH, Kilara A, Hui YH. eds. In: Manufacturing Yogurt and Fermented Milks. Oxford, UK: Blackwell Publishing, 2006; pp. 265-70.
  • 14. Lonvaud FA. Leuconostocaceae family. Batt CA. eds. In: Encyclopedia of Food Microbiology. Second Edition. ISBN: 978-0-12-384730-0, Elsevier, CA San Diego, 2014; pp. 455-63.
  • 15. Michaylova M, Minkova S, Kimura K, Sasaki T and Isawa K. Isolation and characterization of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus from plants in Bulgaria FEMS Microbiol Lett 2007; 269(1):160-9.
  • 16. Moslehishad M, Mirdamadi S, Ehsani MR. Ezzatpanah H, Moosavi-Movahedi AA.The proteolytic activity of selected lactic acid bacteria in fermenting cow’s and camel’s milk and the result and tsensory characteristics of the products. Int J Dairy Technol 2013; 66(2): 279-85.
  • 17. Oscariz JC, Pisabarro AG. Classification and mode of action of membrane-active bacteriocins produced by Gram-positive bacteria. Int Microbiol 2001;4(1):13-9.
  • 18. Shiby VK, Mishra HN. Fermented milks and milk products as functional foods: A review. Crit Rev Food Sci Nutr 2013; 53(5): 482-96.
  • 19. Tamime AY, Muir DD, Wszolek M. Kefir, koumiss and kishk. Dairy Ind Int 1999; 64(5): 32-33.
  • 20. Tulini FL, Winkelströter LK, De Martinis ECP. Identification and evaluation of the probiotic potential of Lactobacillus paraplantarum FT259, a bacteriocinogenic strain isolated from Brazilian semi-hard artisanal cheese. Anaerobe 2013; Vol. 22: 57-63
  • 21. Vedamuthu ER. The dairy Leuconostoc: use in dairy products. J Dairy Sci 1994; 77(9): 2725-37.
  • 22. Zhang W, Zhang H. Fermentation and koumiss. Hui YH, Evranu EÖ. eds In: Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition. ISBN 9781439850220 CRC Press London NY, 2012; pp. 165-171.
Toplam 22 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Araştırma Makalesi
Yazarlar

Zafer Gonulalan

Yayımlanma Tarihi 15 Nisan 2018
Gönderilme Tarihi 7 Mart 2017
Kabul Tarihi 18 Nisan 2017
Yayımlandığı Sayı Yıl 2018 Cilt: 15 Sayı: 1

Kaynak Göster

APA Gonulalan, Z. (2018). Production of Traditional Yoghurt Using Starter Culture Obtained from Koumiss. Erciyes Üniversitesi Veteriner Fakültesi Dergisi, 15(1), 15-21.
AMA Gonulalan Z. Production of Traditional Yoghurt Using Starter Culture Obtained from Koumiss. Erciyes Üniv Vet Fak Derg. Nisan 2018;15(1):15-21.
Chicago Gonulalan, Zafer. “Production of Traditional Yoghurt Using Starter Culture Obtained from Koumiss”. Erciyes Üniversitesi Veteriner Fakültesi Dergisi 15, sy. 1 (Nisan 2018): 15-21.
EndNote Gonulalan Z (01 Nisan 2018) Production of Traditional Yoghurt Using Starter Culture Obtained from Koumiss. Erciyes Üniversitesi Veteriner Fakültesi Dergisi 15 1 15–21.
IEEE Z. Gonulalan, “Production of Traditional Yoghurt Using Starter Culture Obtained from Koumiss”, Erciyes Üniv Vet Fak Derg, c. 15, sy. 1, ss. 15–21, 2018.
ISNAD Gonulalan, Zafer. “Production of Traditional Yoghurt Using Starter Culture Obtained from Koumiss”. Erciyes Üniversitesi Veteriner Fakültesi Dergisi 15/1 (Nisan 2018), 15-21.
JAMA Gonulalan Z. Production of Traditional Yoghurt Using Starter Culture Obtained from Koumiss. Erciyes Üniv Vet Fak Derg. 2018;15:15–21.
MLA Gonulalan, Zafer. “Production of Traditional Yoghurt Using Starter Culture Obtained from Koumiss”. Erciyes Üniversitesi Veteriner Fakültesi Dergisi, c. 15, sy. 1, 2018, ss. 15-21.
Vancouver Gonulalan Z. Production of Traditional Yoghurt Using Starter Culture Obtained from Koumiss. Erciyes Üniv Vet Fak Derg. 2018;15(1):15-21.
 Kapak Resmi İndir


20610

https://dergipark.org.tr/tr/download/journal-file/20610

Creative Commons Lisansı
Bu eser Creative Commons Atıf-GayriTicari 4.0 Uluslararası Lisansı ile lisanslanmıştır.