Characterization of lactic acid bacteria from yogurt-like product fermented with pine cone and determination of their role on physicochemical, textural and microbiological properties of product

Sert, Durmuş; Mercan, Emin; Dertli, Enes

doi:10.1016/j.lwt.2016.12.023

Cited by 45 publications

(18 citation statements)

References 15 publications

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“…Both the ECP and RCP with different particle sizes were stored in a desiccator with silica gel for 24 h at 25°C. Water activity (a w ) of samples was analyzed by Novasina LabMaster-aw instrument (Novasina AG, Lachen, Switzerland) according to the method described by Sert, Mercan, and Dertli (2017). All measurements of water activity were made at 25°C.…”

Section: Water Activitymentioning

confidence: 99%

Effects of ball-milling on physicochemical, thermal and functional properties of extruded chickpea (Cicer arietinum L.) powder

Raza

Ameer

Zaaboul

et al. 2019

CyTA - Journal of Food

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The objective of this study was to explore and compare the effects of particle size distribution (PSD) on physicochemical, functional thermal and structural properties of extruded (ECP) and raw (RCP) chickpeas powders. Chickpea powders were obtained by flour fractionating through standard sieves of various particle sizes: 80, 120, 160, and 200 mesh (<180, <125, <95, and <75 µm). Extrusion achieved a desirable degree of lightness in finest (ECP 200) powder followed by increases of yellowness and redness as compared to the finest fraction of control samples (RCP 200). The results of TGA showed better stability for ECP at 600°C with reduced particle sizes as compared to RCP at 400°C. The results of FTIR and XRD showed differences in band intensities and crystalline structures of samples. Extrusion caused microstructural changes in ECP which were elucidated by SEM. ECP exhibited higher WAC ranged from 2.80-2.71 g/g compared to RCP (1.87-1.81 g/g). Efectos del molino de bolas en las propiedades fisicoquímicas, térmicas y funcionales del polvo de garbanzo (Cicer arietinum L.) extruido RESUMEN Este estudio se propuso explorar y comparar los efectos de la distribución del tamaño de partícula (PSD) en las propiedades físicas, funcionales, térmicas y estructurales de los polvos de garbanzos extruidos (ECP) y crudos (RCP). Los polvos de garbanzo se obtuvieron mediante fraccionamiento de la harina con tamices estándar de varios tamaños de partículas: mallas de 80, 120, 160 y 200 (<180, <125, <95 y <75 µm). La extrusión permitió lograr un grado de ligereza deseable en el polvo más fino (ECP 200), seguido por aumentos de amarilleo y enrojecimiento en comparación con la fracción más fina de las muestras de control (RCP 200). Los resultados de TGA dan cuenta de que los ECP tienen mejor estabilidad a 600°C, mostrando tamaños de partículas reducidos respecto a los de RCP a 400°C. Los resultados de FTIR y XRD mostraron diferencias en las intensidades de banda y las estructuras cristalinas de las muestras. La extrusión provocó cambios microestructurales en los ECP que fueron aclarados por SEM. Los ECP exhibieron un WAC más alto en el rango de 2.80-2.71 g/ g respecto a los RCP (1.87-1.81 g/g).

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Section: Water Activitymentioning

confidence: 99%

Effects of ball-milling on physicochemical, thermal and functional properties of extruded chickpea (Cicer arietinum L.) powder

Raza

Ameer

Zaaboul

et al. 2019

CyTA - Journal of Food

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“…Mesmo apresentando diferença no desenvolvimento da cultura e no consumo dos açúcares a porcentagem de ácido lático foi semelhante entre as duas amostras. Este ácido é vital na produção de iogurte para transformação das proteínas (Sert et al, 2017).…”

Section: Resultsunclassified

“…O iogurte é um produto lácteo, resultante da ação de bactérias lácticas, tradicionalmente Lactocbacillus bulgaricus e Streptococcus thermophilus, que promovem a fermentação do leite, produzindo uma consistência peculiar que o diferencia de outros derivados lácteos (Lopes et al, 2019). O processo de produção depende do país de origem do produto, mas o método básico de fabricação sempre compreende a fermentação, resultando na produção de ácido lático e desestabilização do sistema proteico (Sert, Mercan, & Dertli, 2017).…”

Section: Introductionunclassified

Cinética da fermentação de leite adicionado de Farinha de Banana Verde na produção de iogurte

Santos

Miranda

Oliveira

et al. 2020

RSD

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O iogurte é um produto resultante da ação de bactérias lácticas sobre o leite durante a fermentação. O presente estudo teve como objetivo acompanhar os parâmetros cinéticos da fermentação de leite adicionado de Farinha de Banana Verde com vista a produção de iogurte. Trata-se de um estudo quantitativo, no qual, o processo fermentativo do leite com ou sem adição da farinha foi avaliado por 24 horas com relação ao peso seco, açúcares redutores e acidez em ácido lático. Após esse período pode-se constatar que o crescimento exponencial da cultura lática ocorreu nas 6 horas iniciais, tempo no qual foram estimados os parâmetros de Taxa de formação de produto, Rendimento em ácido lático, Consumo de substrato e Velocidade de crescimento celular. Ao final pode-se concluir que apesar da Farinha de Banana Verde não é um fator estimulante para o crescimento das bactérias láticas, pois a Velocidade de crescimento celular foi diminuída pela metade, paralelamente este ingrediente estimulou a formação de ácido lático que é o produto de interesse no desenvolvimento de iogurte. Deste modo recomenda-se o uso na produção de iogurte.

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“…Yogurt and yogurt-like products are often consumed as healthy foods, and are a growing market in the dairy industry through the world (Matumoto-Pintro et al, 2011). To increase consumer interest in the health benefits of yogurt, a variety of food combinations have been used in production of yogurt and yogurt-like products, such as honey (Sert et al, 2017), grape seed oil (Mercan et al, 2018), and pineapple peel powder (Sah et al, 2016). In addition, some studies have also revealed the effect of additives on the fermentation performance of yogurt, including pine cone and sea buckthorn berries (Mercan and Akin, 2016;Terpou et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…Some strains have been found in the glutinous wine-fermented and their metabolites contained various amylolytic and proteolytic enzymes to exhibit notable milk-clotting ability and contributed to the texture of ultimate KWL (Ercolini et al, 2004;Lv et al, 2012). In addition, heat treatment and increasing TS in the raw milk could affect the development of the microbial community, the activity of milk rennet, and the texture of dairy products (Muyzer et al, 1993;Sert et al, 2017). Therefore, it is very meaningful to increase the understanding about the effect of milk types on microbiology composition of KWL for its mature large-scale industrial production.…”

mentioning

confidence: 99%

Effect of milk types on the attributes of a glutinous rice wine-fermented yogurt-like product

Gong

Peng

Ali

et al. 2020

Journal of Dairy Science

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This study was conducted to analyze the effect of milk types on the attributes of the glutinous rice winefermented yogurt-like product named Kouwan Lao (KWL). Four types of raw milks were used in this study, including high temperature, long time (HTLT: H milk), HTLT milk supplemented with 3% skim milk powder (S milk), pasteurized milk (P milk), and ultra-high temperature milk (U milk). Microbiological compositions of the fermented glutinous rice and KWL at different stages were analyzed using PCR-denaturing gradient gel electrophoresis and gene sequencing based on 16S rRNA and 26S rRNA. The physicochemical properties of KWL samples were determined, and textural properties of those were analyzed using a texture analyzer (Jiawei Innovation and Technology Co. Ltd., Zhejiang Province, China). The microstructure of KWL samples was observed using scanning electron microscopy. The results showed that the milk types had significant influences on the bacterial composition of KWL. In the curdling process, the predominant bacteria of H, S, P, and U KWL samples were Lactobacillus brevis, Janthinobacterium sp., Lactobacillus casei, and Streptococcus agalactiae, respectively. In the ripening process, the main strains in H KWL were Enterococcus faecium and Pediococcus pentosaceus. Lactobacillus casei and Lactobacillus paracasei were the dominant bacteria of U KWL. Lactobacillus casei was the main strain of P KWL, and no bacteria were detected in S KWL. Saccharomyces cerevisiae was the dominant fungus of KWL, and no significant effect of milk types on fungal composition of KWL was found. The results of physicochemical properties showed that significant differences in protein contents were found in the KWL samples, and P KWL had the highest protein content. The fat content of U KWL was significantly higher than that of samples from the other 3 groups. The U KWL and P KWL showed lower moisture than that of the other 2 KWL samples. In addition, no significant difference in pH value was found in all samples. The results of texture analysis and microstructure showed that compared with other 3 types of KWL samples, the related mass parameters of U KWL were more advantageous and improved significantly with the increase of the heat treatment temperature of raw milk and the addition of skim milk powder. Our findings revealed the effects of milk types on microbial composition, physicochemical properties, textural properties, and microstructure of KWL, and provided a basic theory for the optimization and industrial production of KWL.

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Characterization of lactic acid bacteria from yogurt-like product fermented with pine cone and determination of their role on physicochemical, textural and microbiological properties of product

Cited by 45 publications

References 15 publications

Effects of ball-milling on physicochemical, thermal and functional properties of extruded chickpea (Cicer arietinum L.) powder

Effects of ball-milling on physicochemical, thermal and functional properties of extruded chickpea (Cicer arietinum L.) powder

Cinética da fermentação de leite adicionado de Farinha de Banana Verde na produção de iogurte

Effect of milk types on the attributes of a glutinous rice wine-fermented yogurt-like product

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