Yazar "Torunoglu, F. Artemis" seçeneğine göre listele

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    Effect of some prebiotic combination on viability of probiotic bacteria in reconstituted whey and milk beverages
    (Teknoscienze Publ, 2012) Yerlikaya, Oktay; Akpinar, Asli; Torunoglu, F. Artemis; Kinik, Ozer; Akbulut, Necati; Uysal, Harun
    This research examined that using of polydextrose (1 percent), inulin (1 percent) and oligofructose (1 percent) combination effected on growth and activity of probiotic bacteria in whey beverages. The reconstituted whey was prepared as 9 percent total solids and was pasteurized at 65 degrees C for 30 minutes. Pasteurized reconstituted whey was mixed with UHT light milk at different rates (0, 50, 70, 100 percent whey) and these mixtures were inoculated with three types of commercial probiotic culture; 3 percent culture (1:1:1) Lactobacillus acidophilus La-5, Bifidobacterium animalis ssp. lactis Bb-12 and Streptococcus thermophilus St-36. It was seen that growth of Bifidobacterium lactis Bb-12 was not influenced by addition of prebiotics in whey and milk beverages significantly negatively during 21 days of cold storage (at 4 degrees C), but other probiotic species were influenced. When the whey beverages were compared with and without prebiotic addition, we noticed that whey beverages enriched with prebiotics had slightly higher bacteria viability during fermentation and storage. More research is needed using other probiotic bacteria production of fermented whey drinks.
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    Effect of sweetener supplement on the viability of Lactobacillus acidophilus La 5, Bifidobacterium animalis subsp lactis Bb 12 and Streptoccus thermophilus St 36 in fermented goat milks during storage
    (Teknoscienze Publ, 2013) Akpinar, Asli; Yerlikaya, Oktay; Torunoglu, F. Artemis; Kinik, Ozur; Uysal, Harun
    This research studied the effect of milk supplementation with inulin, oligosaccharide, polydextrose, fructose and saccharose on the viability of probiotics in fermented goat milk during refrigerated storage (21 days). Sweetener supplements were added to UHT goat milk at the rate of 3.0% while a control sample was also maintained without any added supplements. Control and supplemented milk samples were fermented by a commercial starter culture containing Lactobacillus acidophilus La 5, Bifidobacterium animalis subsp. lactis Bb 12, and Streptococcus thermophilus St 36. Inoculated samples were incubated at 37 degrees C for 8 h and stored at 4 degrees C Estimation of microbial viability was carried out at days 1th, 7th, 14th, and 21th in triplicates from each batch. The results showed that, during the storage period, the viability of probiotic bacteria in fermented goat milk was not notably lower than control milk. In general, inulin and polydextrose added fermented goat milk samples demonstrated higher viable bacteria counts than other supplemented milk samples at the end of storage. All fermented milk samples contained the recommended levels (6-7 Log cfu ml-1) of probiotic bacteria except Bifidobacterium animalis subsp. lactis Bb 12 at the end of the 21-day shelf life.
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    Production of probiotic milk drink containing Lactobacillus acidophilus, Bifidobacterium animalis subsp lactis and Lactobacillus casei
    (Teknoscienze Publ, 2013) Yerlikaya, Oktay; Ender, Gulsah; Torunoglu, F. Artemis; Akbulut, Necati
    In this study, new fermented milk drinks containing combined three probiotic cultures (Lactobacillus acidophilus, Bifidobacterium animalis subsp. lactis and Lactobacillus casei) were developed and characterized. Fermented milk drinks were evaluated for their physical, chemical, rheological, microbiological and sensory properties. Determinations of these parameters were investigated at 1, 10, 20 and 30 days of storage. Addition of fruit pulp did not significantly affect the chemical properties, but contributed to an increase in apparent viscosity of fermented milk drinks. However, they were accepted in terms of sensory properties by panellists. All the drinks contained the recommended levels of (7 Log cfu/mL) probiotic bacteria at the end of 30 day shelf life. Milk fermented with these combined three probiotic bacteria could be manufactured as an alternative probiotic dairy product.
  • Küçük Resim Yok
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    Production of probiotic milk drink containing Lactobacillus acidophilus, Bifidobacterium animalis subsp lactis and Lactobacillus casei
    (Teknoscienze Publ, 2013) Yerlikaya, Oktay; Ender, Gulsah; Torunoglu, F. Artemis; Akbulut, Necati
    In this study, new fermented milk drinks containing combined three probiotic cultures (Lactobacillus acidophilus, Bifidobacterium animalis subsp. lactis and Lactobacillus casei) were developed and characterized. Fermented milk drinks were evaluated for their physical, chemical, rheological, microbiological and sensory properties. Determinations of these parameters were investigated at 1, 10, 20 and 30 days of storage. Addition of fruit pulp did not significantly affect the chemical properties, but contributed to an increase in apparent viscosity of fermented milk drinks. However, they were accepted in terms of sensory properties by panellists. All the drinks contained the recommended levels of (7 Log cfu/mL) probiotic bacteria at the end of 30 day shelf life. Milk fermented with these combined three probiotic bacteria could be manufactured as an alternative probiotic dairy product.