Mihaliç peynirinden izole edilen bazı laktik asit bakterilerinin farklı süt emülsiyon sistemlerinde fermantasyonunun belirlenmesi
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Date
2023
Authors
Keser, Gökçe
Journal Title
Journal ISSN
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Publisher
Bursa Uludağ Üniversitesi
Abstract
Bu çalışma kapsamında, geleneksel Mihaliç peynirinden izole edilen laktik asit bakterilerinin, farklı emülsiyon sistemi olarak seçilen yağsız fermente süt ve süt yağı esaslı sürülebilir ürünlerde biyolojik aktivite ve teknolojik etkilerinin belirlenmesi amaçlanmıştır. Fermente süt üretiminde, Mihaliç peynirinden izole edilen laktik asit bakterileri (Levilactobacillus brevis, Lacticaseibacillus paracasei ve Lacticaseibacillus rhamnosus) geleneksel yoğurt starter kültürleri (Streptococcus thermophilus ve Lactobacillus delbrueckii subsp. bulgaricus) ile birlikte kullanılmıştır. Örneklerde fermantasyon ve bakteri aktivitesi ile birlikte, fizikokimyasal, tekstürel ve duyusal özellikler belirlenmiştir. Ayrıca amino asit, organik asit ve aroma bileşenleri miktarlarındaki biyokimyasal değişimler de incelenmiştir. Süt yağı esaslı sürülebilir ürünlerin üretiminde, Mihaliç peynirinden izole edilen laktikasit bakterileri (Levilactobacillus brevis, Lacticasei bacillus paracasei ve Lacticaseibacillus rhamnosus) ve tereyağı kültürü (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris) birlikte kullanılmıştır. Örneklerin mikrobiyolojik özellikleri ile asitlik gelişimi, renk, tekstür ve duyusal nitelikleri ve ayrıca depolama boyunca oksidasyon stabilitesi incelenmiştir. Yağ asitleri, organik asit vearoma bileşenlerindeki değişimin tespiti ile metabolomik etkiler araştırılmıştır. Sonuç olarak, bileşim olarak farklı özelliklere sahip süt emülsiyonlarında kullanılan otokton bakteri ve ticari kültür simbiyotik sistemlerinde bakteri canlılıklarının biyoterapötik etki düzeyinde olduğu saptanmıştır. Bu bakteriler fermantasyon ve metabolik özellikleri ile çeşitli biyoaktif ve fonksiyonel bileşiklerin oluşumuna ve teknolojik özelliklerin artmasına katkı sağlamıştır. Ayrıca, peynir matriksi adaptasyonuna sahip otokton kültürlerin farklı süt/gıda sistemlerinde ve karışık kültür içeren ürünlerde değerlendirilmesinin mümkün olacağı sonucuna varılmıştır.
This study aimed to identify the biological and technological activities of lactic acid bacteria isolated from traditional Mihalic cheese in skim fermented milk and milk fat-based spreadable products selected as different emulsion systems. In the production pattern of skimmed fermented milk, lactic acid bacteria isolated from Mihalic cheese (Levilactobacillus brevis, Lacticaseibacillus paracasei and Lacticaseibacillus rhamnosus) were used together with traditional yoghurt starter cultures (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus). Fermentation, bacterial activity, physicochemical, textural and sensory properties were determined in the samples. In addition, biochemical changes in the amounts of amino acids, organic acids and aroma compounds were also examined. In the production of milk fat based spreadable products, lactic acid bacteria (Levilactobacillus brevis, Lacticaseibacillus paracasei and Lacticaseibacillus rhamnosus) isolated from Mihalic cheese were used together with butter culture (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris). The microbiological properties of the samples, acidity development, color, texture and sensory qualities as well as oxidation stability during storage were examined. Metabolomic effects were investigated by detecting changes in fatty acids, organic acids and aroma components. As a result, it was determined that bacterial viability in autochthonous bacteria and commercial culture symbiotic systems used in emulsion models with different properties was at the biotherapeutic effect level. These bacteria, with their fermentation and metabolic properties, have contributed to forming various bioactive and functional compounds and increasing technological properties. Additionally, it was concluded that it would be possible to evaluate autochthonous cultures that have cheese matrix adaptation in different milk/food systems and products containing mixed cultures.
This study aimed to identify the biological and technological activities of lactic acid bacteria isolated from traditional Mihalic cheese in skim fermented milk and milk fat-based spreadable products selected as different emulsion systems. In the production pattern of skimmed fermented milk, lactic acid bacteria isolated from Mihalic cheese (Levilactobacillus brevis, Lacticaseibacillus paracasei and Lacticaseibacillus rhamnosus) were used together with traditional yoghurt starter cultures (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus). Fermentation, bacterial activity, physicochemical, textural and sensory properties were determined in the samples. In addition, biochemical changes in the amounts of amino acids, organic acids and aroma compounds were also examined. In the production of milk fat based spreadable products, lactic acid bacteria (Levilactobacillus brevis, Lacticaseibacillus paracasei and Lacticaseibacillus rhamnosus) isolated from Mihalic cheese were used together with butter culture (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris). The microbiological properties of the samples, acidity development, color, texture and sensory qualities as well as oxidation stability during storage were examined. Metabolomic effects were investigated by detecting changes in fatty acids, organic acids and aroma components. As a result, it was determined that bacterial viability in autochthonous bacteria and commercial culture symbiotic systems used in emulsion models with different properties was at the biotherapeutic effect level. These bacteria, with their fermentation and metabolic properties, have contributed to forming various bioactive and functional compounds and increasing technological properties. Additionally, it was concluded that it would be possible to evaluate autochthonous cultures that have cheese matrix adaptation in different milk/food systems and products containing mixed cultures.
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Keywords
Mihaliç peyniri, Laktik asit bakterisi, Fermente süt, Krema, Mihalic cheese, Lactic acid bacteria, Fermented milk, Cream
Citation
Keser, G. (2023). Mihaliç peynirinden izole edilen bazı laktik asit bakterilerinin farklı süt emülsiyon sistemlerinde fermantasyonunun belirlenmesi. Yayınlanmamış doktora tezi. Bursa Uludağ Üniversitesi Fen Bilimleri Enstitüsü.