Evaluation of techno-functional and biochemical characteristics of selected lactic acid bacteria (Lactococcus lactis subsp. lactis and Leuconostoc mesenteroides subsp. mesenteroides) used for the production of Moroccan fermented milk: Lben

Basit Öğe Kaydı
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorSarhir, Salwa Tsouli
dc.contributor.authorBelkhou, Rajae
dc.contributor.authorBouseta, Amina
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2024-08-04T20:53:23Z
dc.date.available2024-08-04T20:53:23Z
dc.date.issued2023
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe Moroccan traditional fermented milk Lben was manufactured using autochthonous and aromaproducing starters by inoculation with four isolated strains including Lactococcus lactis subsp. lactis (coded L. lactis A, E and F) and one Leuconostoc mesenteroides subsp. mesenteroides (coded Leuc. mesenteroides C). The acidifying capacity, volatile compounds, rheological and sensory properties of the products were evaluated. In single culture samples, lactococci showed stronger acidifying capacity and proteolytic activity in comparison with leuconostocs. A significant difference in viscosity was observed between the strains. The L. lactis A and Leuc. mesenteroides C strains caused the most texturising changes in Lben. Rheological analysis indicated that all single culture samples had similar rheological behaviour, and were creamy and viscoelastic, which was relatively more pronounced in experimental Lben produced using the mixed culture. Furthermore, the volatile and sensory characteristics of experimental Lben were very satisfactory since they were much better than those of industrial Lben. (c) 2023 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipScientific Research Projects Unit (BAP, Inonu University, Malatya, Turkey) [1564]en_US
dc.description.sponsorshipThis study was partly funded by the Scientific Research Projects Unit (BAP, Inonu University, Malatya, Turkey) with project ID 1564.en_US
dc.identifier.doi10.1016/j.idairyj.2023.105592
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85147251270en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2023.105592
dc.identifier.urihttps://hdl.handle.net/11616/101146
dc.identifier.volume140en_US
dc.identifier.wosWOS:000931552300001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectVolatile Compoundsen_US
dc.subjectFlavor Formationen_US
dc.subjectOrganic-Aciden_US
dc.subjectGoats Milken_US
dc.subjectCheeseen_US
dc.subjectYogurten_US
dc.subjectProteolysisen_US
dc.subjectAromaen_US
dc.subjectIndustrialen_US
dc.subjectCulturesen_US
dc.titleEvaluation of techno-functional and biochemical characteristics of selected lactic acid bacteria (Lactococcus lactis subsp. lactis and Leuconostoc mesenteroides subsp. mesenteroides) used for the production of Moroccan fermented milk: Lbenen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu