Incorporation of ultrasound-assisted treatment in cheese to accelerate ripening of Kas,ar cheese: Changes in cheese microbiota, proteolysis, enzyme activities and volatile profiles

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dc.contributor.authorYilmaz, Firat
dc.contributor.authorDagdemir, Elif
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2026-04-04T13:35:08Z
dc.date.available2026-04-04T13:35:08Z
dc.date.issued2025
dc.departmentİnönü Üniversitesi
dc.description.abstractThis study aimed to assess the impact of using LAB strains (Lactobacillus helveticus DPC 4571 and Lactobacillus casei ATCC 334) directly or after sonication on the quality and ripening of Kas,ar cheese. Experimental cheeses were produced with a combination of cheese starters (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus), adjuncts and sonicated cultures. The cheeses showed remarkable variations in titratable acidity and pH. The bacterial counts showed that sonication was effective on adjunct cultures, causing faster and stronger autolysis of L. helveticus DPC 4571 and an increase in L. casei ATCC 334 during ripening. Cheeses containing adjunct cultures exhibited higher proteolysis, with increased hydrolysis of alpha s1-and beta-caseins. Aminopeptidases activities increased during ripening by adjuncts and sonicated-adjunct cultures. The use of adjunct culture resulted in a greater increase in the free amino acid content. Adjuncts and sonicated-adjunct cultures increased both the quantity and diversity of some volatiles. In conclusion, the inclusion of sonicated culture in the starter system offered a potential approach to accelerate cheese ripening and improve cheese quality.
dc.description.sponsorshipScientific and Technological Research Council of Turkiye (TUBITAK, Ankara, Turkiye) [214 O 172]
dc.description.sponsorshipThe researchers express their gratitude to The Scientific and Technological Research Council of Turkiye (TUBITAK, Ankara, Turkiye) for their financial support (Project No: 214 O 172) .
dc.identifier.doi10.1016/j.foodchem.2025.144090
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid40179490
dc.identifier.scopus2-s2.0-105001578246
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2025.144090
dc.identifier.urihttps://hdl.handle.net/11616/109622
dc.identifier.volume481
dc.identifier.wosWOS:001462912500001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250329
dc.subjectKas , ar cheese
dc.subjectAdjunct culture
dc.subjectUltrasonicated-adjunct culture
dc.subjectProteolysis
dc.subjectVolatile compounds
dc.titleIncorporation of ultrasound-assisted treatment in cheese to accelerate ripening of Kas,ar cheese: Changes in cheese microbiota, proteolysis, enzyme activities and volatile profiles
dc.typeArticle

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