The effect of inulin addition on probiotic bacteria viability and volatile components in low fat probiotic Tulum cheese

Abstract

In this study the effects of probiotic bacteria and inulin addition on microbiological qualities, volatile aroma components and sensory properties during ripening of low-fat Tulum cheeses were examined. Adding inulin to low-fat Tulum cheeses improved the volatile aroma components, microbiological qualities, and sensory properties. The addition of inulin enhanced the growth and viability of probiotic bacteria. The total quantities of alcohol, aldehyde, carboxylic acid, hydrocarbon, and terpene increased as inulin increased due to maturation. During storage, inulin had a beneficial effect on numerous sensory qualities such as the appearance, texture, taste, and odour of the samples. The addition of 1% inulin had a more favourable effect on probiotic viability.

İnek, Koyun Ve Keçi̇ Sütünden Üreti̇len Kaymaklarin Bazi Karboni̇l Bi̇leşi̇kleri̇, Serbest Yağ Asi̇di̇ Bi̇leşi̇mleri̇ Ve Tokoferol İçeri̇kleri̇

“…Terpenes are compounds related to animal feed or pasture, meadow and green fodder. Ketones have typical odors and low detection thresholds (Albay, 2022). Ketone formation occurred in goat clotted cream more than others.…”

“…Hydrocarbons can be produced directly from feed or during maturation as a result of lipid autooxidation (Albay, 2022). The dominant carbonyl component in cow clotted cream was found to be n-hexane hydrocarbon.…”

Investigation of some probiotic properties of Lactobacillaceae strains isolated from traditional Tulum cheese in Turkey

“…The identification of these 10 isolates was confirmed by sequencing of the 16S rRNA gene (Table 1). Bacterial strains belonging to the species L. plantarum (6), L. paracasei (2), L. rhamnosus (1) and L. casei (1) were investigated as probable probiotic sources in the present study.…”

“…Cheese is a very important component of the human diet (Saric et al, 2022). Tulum cheese has a distinctive flavour and is one of the most popular cheeses in Turkey (Albay and Şimşek, 2022). This study was conducted to determine the probiotic potential of Lactobacillaceae isolated from traditionally produced Tulum cheese from Turkey.…”

Sensory Profile of Semi-Hard Goat Cheese Preserved in Oil for Different Lengths of Time

“…The ripening conditions such as temperature and relative humidity in the ripening chamber and the ripening media (e.g., oil, animal skin, plastic or stone containers, brine, or spices) influence the biochemical processes of glycolysis, proteolysis, and lipolysis, which can consequently lead to the development of specific sensory characteristics of the cheese [15][16][17][18][19]. Thus, cheeses ripened in animal skin (e.g., Sir iz mišine, Tulum, Darfiyeh, and Bouhezza) have a unique and piquant smell, taste, and aroma, which is due to intense lipolysis and proteolysis during ripening conditions in the skin [19][20][21], i.e., lower air permeability of the skin compared to the cheese rind [8], but higher compared to plastic or stone containers, which serve as an alternative ripening medium [22].…”