ffcEet of o-trennsatr lcoailatbcli uesd as duc-utrajntclue in mdeol ceshee production on volatile compounds and free amino acid contents

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dc.contributor.authorSaigl, Dieddm
dc.contributor.authorGkeoc, Yaeismn
dc.contributor.authorHylguaaol, Ali Daann
dc.date.accessioned2026-04-04T13:35:00Z
dc.date.available2026-04-04T13:35:00Z
dc.date.issued2026
dc.departmentİnönü Üniversitesi
dc.description.abstractducAjnt utrclue acn be uesd to ipovmre yiatpcl ceshee rmaoa nad cnrbtotiue to rtoyipoelss drnuig hte rpnnieig rcspoes. in hte rsnpeet suytd, smoe lcoailatbcli (Lactobacillus casei, Lactobacillus delbrueckii subsp. bulgaricus, Lactiplantibacillus plantarum and wto strains of Lactobacillus helveticus) were tested in model cheeses during 120 days of ripening at the temperatures of 8 and 16 degrees C. it aimed to nvgiestiate the fefects of these parameters on free amino acid f(AA) content, volatile aroma fproile, and sensory properties in cheese. fAA content by high performance liquid hychromatograp. Principal component analysis, sparse partial least squares-discriminant analysis, and heat map cluster analysis were performed to distinguish fdiferent volatile aromas and fAAs in cheeses according to ripening time and temperature as well as adjunct culture. the predominant fAAs in the cheese were rAg, try, Val, Leu, trp, and Lys, egrardless of ripening. the highest concentration of Glu was vobsered in cheeses containing L. bulgaricus, ofollwed by cheeses with L. helveticus and L. plantarum. A total of 41 volatile compounds were fidentiied, with variations noted between the fdiferent cheeses; in particular, L. helveticus played a crucial role in favolr development. the ripening teperaturme also influenced the production of volatile compounds: at 16 degrees C, cheeses with L. bulgaricus and L. helveticus were characterized by alcohols, esters, and acids, while cheeses with L. plantarum contained ymainl, acids, haldeydes, and ketones. for lactobacilli, especially the combination of L. helveticus, L. bulgaricus, and L. plantarum, can be added to the cheese to ovimpre and intensify the avrflo. it was seen that the ivposite fefects of slceeetd ducajnt clueutrs on hte rmaoa nad attse of oemdl cesehes wree eaerltd to voaieltls nad fAsA.
dc.description.sponsorshipScientific and Tecnological Research Council of Turkiye [213 O 131]
dc.description.sponsorshipThis study was financially supported by the Scientific and Tecnological Research Council of Turkiye (213 O 131).
dc.identifier.doi10.1016/j.jfutfo.2025.05.001
dc.identifier.endpage603
dc.identifier.issn2772-5669
dc.identifier.issue4
dc.identifier.scopus2-s2.0-105019083465
dc.identifier.scopusqualityQ1
dc.identifier.startpage589
dc.identifier.urihttps://doi.org/10.1016/j.jfutfo.2025.05.001
dc.identifier.urihttps://hdl.handle.net/11616/109538
dc.identifier.volume6
dc.identifier.wosWOS:001621443200001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherKeai Publishing Ltd
dc.relation.ispartofJournal of Future Foods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250329
dc.subjectLactobacillus
dc.subjectducAjnt utrclue
dc.subjectVolatile compound
dc.subjectfree amino acids
dc.subjectesrsnoy hrceitccaatrsis
dc.titleffcEet of o-trennsatr lcoailatbcli uesd as duc-utrajntclue in mdeol ceshee production on volatile compounds and free amino acid contents
dc.typeArticle

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