Determination of The Potential Use of Exopolysaccharide-Producing Streptococcus salivarus ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus in Yogurt

In this study exopolysaccharide production quantities of 88Streptococcus thermophilus and 28 Lactobacillus bulgaricus bacteriawere investigated. Chemical, physical and sensory properties ofyogurt in which added the combination of the highest and the lowestexopolysaccharide producing bacteria were determined. In all 9 yogurtsamples titration acidity, pH, acetaldehyde and lactate production,serum separation, viscosity and sensory evaluation results wereinvestigated. In the yogurt samples examined, acidity in terms oflactic acid (%), pH, acetaldehyde, lactate, syneresis and viscosityvalues were found in the range of 0.63-1.055 %, 3.82-4.46, 20.45- 33.63mg kg-1, 50.41-144.56 mg kg-1 9.3-10.6 mL, 5339-9280 cP, respectively.Sensory properties of yogurts produced with the highestexopolysaccharide producing bacteria combination were mostpreferred by the panel group.

Ekzopolisakkarit Üreten Streptococcus salivarus ssp. thermophilus ve Lactobacillus delbrueckii ssp. bulgaricus ‘ların Yoğurtta Kullanım Potansiyelinin Belirlenmesi

Bu çalışmada 88 adet Streptococcus thermophilus ve 28 adet Lactobacillus bulgaricus bakterilerinin ekzopolisakkarit üretim miktarları araştırılmıştır. En yüksek ve en düşük ekzopolisakkarit üreten bakteri kombinasyonları kullanılmış ve elde edilen yoğurtların kimyasal, fiziksel ve duyusal özellikleri tespit edilmiştir. Üretilen 9 yoğurt örneğinde titre edilebilir asitlik, pH, metabolit üretimi, serum ayrılması, viskozite ve duyusal değerlendirme sonuçları incelenmiştir. Yoğurt örneklerinde laktik asit cinsinden asitlik değeri, pH, asetaldehit, laktik asit, serum ayrılması ve viskozite değerleri sırasıyla % 0.63-1.055, 3.82-4.46, 20.45- 33.63 mg kg-1, 50.41-144.56 mg kg-1, 9.3-10.6 mL, 5339-9280 cP değerleri arasında bulunmuştur. En yüksek ekzopolisakkarit üreten bakteri kombinasyonları ile üretilen yoğurtların duyusal özelliklerinin panelistler tarafından daha çok beğenildiği saptanmıştır.

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