Publication:
Impact of coffee silverskin on in-vitro viability of kefir culture during storage

dc.contributor.authorDeğirmencioğlu, Nurcan
dc.contributor.buuauthorÖzmen-Togay, Sine
dc.contributor.buuauthorGÜLDAŞ, METİN
dc.contributor.buuauthorÖZMEN TOĞAY, SİNE
dc.contributor.buuauthorGülkün, Günnur
dc.contributor.buuauthorYILDIZ, ELİF
dc.contributor.buuauthorYıldız, Elif
dc.contributor.buuauthorSahan, Yasemin
dc.contributor.buuauthorŞAHAN, YASEMİN
dc.contributor.buuauthorGürbüz, Ozan
dc.contributor.buuauthorGÜRBÜZ, OZAN
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi
dc.contributor.departmentBursa Uludağ Üniversitesi/Sağlık Bilimleri Fakültesi
dc.contributor.departmentBursa Uludağ Üniversitesi/Keleş Meslek Yüksekokulu.
dc.contributor.orcid0000-0002-5187-9380
dc.contributor.orcid0000-0003-1356-9012
dc.contributor.orcid0000-0001-7871-1628
dc.contributor.researcheridGLT-7125-2022
dc.contributor.researcheridAAG-6424-2021
dc.contributor.researcheridU-1332-2019
dc.date.accessioned2024-09-17T05:40:46Z
dc.date.available2024-09-17T05:40:46Z
dc.date.issued2022-01-01
dc.description.abstractProbiotic dairy products must contain a certain level of live probiotic microorganisms at the time of consumption. The number of live microorganisms in kefir culture, which is a mixture of different microorganisms, may change during storage due to various factors. In this study, the effects of adding a novel ingredient coffee bean membrane (CSS-coffee silverskin), on the viability of microorganisms contained in kefir culture were investigated. For this purpose, CSS obtained from 2 different coffee varieties (Arabica and Robusta) was added to kefir samples at 3 different concentrations (0.5, 0.75 and 1.0 %) at the beginning of fermentation. It was observed that especially the addition of CSS belonging to the Robusta variety significantly increased the viability of lactic acid bacteria (lactobacilli and lactococci) which accounted for 88-94.10 % and 82.37-92.44 % respectively. During the storage period of 28 days at 4 degrees C; it could be observed that kefir enrichment with CSS of both coffee varieties increased the viability of lactobacilli and lactococci after in-vitro digestion, depending on the rate of supplementation. Number of yeasts was decreased during the storage.
dc.identifier.doi10.15567/mljekarstvo.2022.0103
dc.identifier.endpage32
dc.identifier.issn0026-704X
dc.identifier.issue1
dc.identifier.startpage22
dc.identifier.urihttps://doi.org/10.15567/mljekarstvo.2022.0103
dc.identifier.urihttps://hdl.handle.net/11452/44806
dc.identifier.volume72
dc.identifier.wos000753913100002
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherCroatian Dairy Union
dc.relation.bapOUAP(SBF)-2019/10
dc.relation.journalMljekarstvo
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectLactic-acid bacteria
dc.subjectSurvival
dc.subjectYeasts
dc.subjectManufacture
dc.subjectGrains
dc.subjectModel
dc.subjectMilk
dc.subjectKefir
dc.subjectCoffee silverskin
dc.subjectArabica
dc.subjectRobusta
dc.subjectDietary fibre
dc.subjectIn vitro viability
dc.subjectScience & technology
dc.subjectLife sciences & biomedicine
dc.subjectAgriculture, dairy & animal science
dc.subjectAgriculture
dc.titleImpact of coffee silverskin on in-vitro viability of kefir culture during storage
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication29492ff2-3d2a-410c-ba15-884eb1040471
relation.isAuthorOfPublication8d3e9e4f-0858-4a7a-9b20-6a16e47ea408
relation.isAuthorOfPublication9e4bb73e-9b9b-4a01-863c-4fb7fdc1550c
relation.isAuthorOfPublicationf60f6aba-b3c2-4a8c-8754-a1c7742bcb88
relation.isAuthorOfPublication.latestForDiscovery29492ff2-3d2a-410c-ba15-884eb1040471

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