Effect of probiotic lactobacilli on protein hydrolysis, volatilomics, texture and sensory properties of buffalo yogurt: A comparative study

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dc.contributor.authorKaragol, Mehmet Akif
dc.contributor.authorTarakci, Zekai
dc.contributor.authorTekin, Ali
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2026-04-04T13:35:04Z
dc.date.available2026-04-04T13:35:04Z
dc.date.issued2026
dc.departmentİnönü Üniversitesi
dc.description.abstractThis study investigated the effects of different probiotic lactobacilli (Lacticaseibacillus paracasei ATCC 334, Lactobacillus helveticus ATCC 15009 and Lactiplantibacillus plantarum ATCC 14917, on the physicochemical, microbiological, biochemical, textural, volatile and sensory properties of buffalo yogurt during a 21-day storage period. Yogurts produced with probiotic strains showed higher proteolysis (up to 8.12 %) and higher gamma-aminobutyric acid (GABA) content (up to 19.75 mg/100 g) compared to traditional (Karamaya, KM) and commercial (YC-350) cultures. A total of 65 volatile compounds were identified. The probiotic-containing samples hade higher levels of acids and alcohols, while the non-probiotic samples were richer in ketones. Peptide profiling revealed characteristic patterns for each culture type, particularly for L. plantarum and L. helveticus. This was consistent with a higher degree of hydrolysis in probiotic yogurts. Antioxidant activity varied by culture and storage time, with probiotic samples showing different trends in DPPH and ABTS assays. Microbiological counts confirmed increased viability of lactobacilli in probiotic yogurts, reaching 9.06 log CFU/g. In contrast, KM samples had higher yeast and mold counts due to their diverse natural microflora. Texture analysis showed increased firmness and shear work during storage, with L. paracasei having the highest firmness. Sensory evaluation revealed that KM and YC yogurts were preferred in terms of taste and overall acceptability In contrast probiotic samples deviated from the known flavour profile, despite their functional benefits. Overall, these results highlight the potential of probiotic cultures to enhance the functional value of buffalo yogurt, while emphasizing the need to optimize starter combinations to align health-promoting properties with consumer sensory preferences.
dc.identifier.doi10.1016/j.idairyj.2025.106470
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.orcid0000-0002-7260-8731
dc.identifier.orcid0000-0002-4274-2729
dc.identifier.scopus2-s2.0-105030230490
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2025.106470
dc.identifier.urihttps://hdl.handle.net/11616/109597
dc.identifier.volume173
dc.identifier.wosWOS:001611426500001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofInternational Dairy Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250329
dc.subjectYogurt
dc.subjectBuffalo milk
dc.subjectAntioxidant activity
dc.subjectTPA
dc.subjectVolatiles
dc.subjectLactobacillus spp.
dc.subjectFree amino acids
dc.subjectKaramaya
dc.titleEffect of probiotic lactobacilli on protein hydrolysis, volatilomics, texture and sensory properties of buffalo yogurt: A comparative study
dc.typeArticle

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