Zafer GÖNÜLALAN, Natalia KURT, Momun ARZIBAYEV

Geleneksel Yoğurt Üretiminde Kımızdan Elde Edilen Starter Kültürlerin Kullanımı

Bu çalışma, kımız’dan elde edilen Lactobacillus paraplantarum ve Leuconostoc mesenteroides subs. cremoris

Anahtar Kelimeler:

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

Production of Traditional Yoghurt Using Starter Culture Obtained from Koumiss

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 fromdifferent 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. Identificationprocess 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 thetraditional method of yoghurt production. Produced yoghurt samples and control group were exposed to sensorialanalysis. Sensorial and physical properties of yoghurt prepared by using the isolated strains from koumiss were notfound to be significantly different from commercial yogurt in statistical analyses. In conclusion, it was seen that starterculture obtained from koumiss can be used in production of yoghurt and also received results can be used as a basefor investigations on using culture microorganisms obtained from koumiss in production of different types of dairy products.

Keywords:

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

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