Selection of starters for a traditional Turkish yayik butter made from yoghurt

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dc.authoridSagdic, Osman/0000-0002-2063-1462
dc.authoridARICI, MUHAMMET/0000-0003-4126-200X
dc.authorwosidSagdic, Osman/AAX-3679-2020
dc.authorwosidARICI, MUHAMMET/AAO-8630-2020
dc.contributor.authorSagdic, O
dc.contributor.authorArici, M
dc.contributor.authorSimsek, O
dc.date.accessioned2024-06-12T11:19:14Z
dc.date.available2024-06-12T11:19:14Z
dc.date.issued2002
dc.departmentTrakya Üniversitesien_US
dc.description.abstractButter is produced from two different materials in Turkey, cream and yoghurt. The butter produced from fresh yoghurt or 'tulum yoghurt' (a strained yoghurt produced from cow, goat or sheep milk) is called 'yayik butter' and has been traditionally produced in Turkey for centuries. In this research, we attempted to isolate and identify the natural lactic acid bacteria (LAB) of yayik butter and to select the best LAB combination for butter production. Twenty samples of yayik butter were collected from Afyon-Antalya, Isparta and Konya regions in Turkey and determined to have a mean pH of 4.78 +/- 0.33, a mean titratable acidity (lactic acid) of 0.23 +/- 0.07% and a mean NaCl of 0.55 +/- 1.22%. The mean counts of LAB (log(10) cfu g(-1)) were 2.66 +/- 0.84 and 1.72 +/- 0.82 on MRS agar at 30 and 42degreesC, 2.44 +/- 0.93 and 1.78 +/- 0.24 on M17 agar at 30 and 42degreesC, and 1.64 +/- 1.196 on Sodium Azide Leuconostoc agar at 21degreesC, respectively Eighty-five different LAB isolates were obtained from 20 yayik butters and identified as Streptococcus salivarius ssp. thermophilus (21.2%), Streptococcus sp. (4.7%), Lactobacillus delbrueckii ssp. bulgaricus (20%), Lactobacillus casei ssp. casei(15.3%), Lactobacillus paracasei ssp. paracasei (2.3%), Enterococcus faecium (18.8%). Leuconostoc pseudomesenteroides (Leuconostoc mesenteroides ssp. dextranicum) (7.1%), Leuconostoc gelidum (Leuconostoc mesenteroides ssp. mesenteroides) (4.7%) and Weissella paramesenteroides (Leuconostoc paramesenteroides) (5.9%). Combinations of S. salivarius ssp. thermophilus S51 Lb. delbrueckii ssp. bulgaricus A42, Lb. casei ssp. casei K64, Lb. paracasei ssp. paracasei A27 and Leu. pseudomesenteroides E83 were used as starter bacteria for experimental butter production from cream. Six different groups of butters were produced using different combinations of these bacteria (B, C, D and E samples), commercial culture (F sample), and without culture (A sample). Sensory evaluations showed that the experimentally produced butter sample of group B was more acceptable than the other butters. In addition, the buttermilk of sample B had lowest fact content. LAB counts of experimental butters produced with combined cultures and commercial culture were similar (6.66 +/- 1.87-6.83 +/- 0.040 and 6.81 +/- 0.13 log(10) cfu g(-1) on MRS agar respectively). (C) 2002 Elsevier Science Ltd. All rights reserved.en_US
dc.identifier.doi10.1006/fmic.2002.0489
dc.identifier.endpage312en_US
dc.identifier.issn0740-0020
dc.identifier.issn1095-9998
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-0242500452en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage303en_US
dc.identifier.urihttps://doi.org/10.1006/fmic.2002.0489
dc.identifier.urihttps://hdl.handle.net/20.500.14551/25127
dc.identifier.volume19en_US
dc.identifier.wosWOS:000177894000006en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAcademic Press Ltd- Elsevier Science Ltden_US
dc.relation.ispartofFood Microbiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectLactic-Acid Bacteriaen_US
dc.subjectIdentificationen_US
dc.subjectStreptococcien_US
dc.subjectViabilityen_US
dc.subjectListeriaen_US
dc.subjectAcetoinen_US
dc.titleSelection of starters for a traditional Turkish yayik butter made from yoghurten_US
dc.typeArticleen_US

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