Effect of Supplementation with Green and Black Tea on Microbiological Characteristics, Antimicrobial and Antioxidant Activities of Drinking Yoghurt

Basit Öğe Kaydı
dc.contributor.authorUnal, Gulfem
dc.contributor.authorKaragozlu, Cem
dc.contributor.authorKinik, Ozer
dc.contributor.authorAkan, Ecem
dc.contributor.authorAkalin, Ayse Sibel
dc.date.accessioned2019-10-27T10:45:25Z
dc.date.available2019-10-27T10:45:25Z
dc.date.issued2018
dc.departmentEge Üniversitesien_US
dc.description.abstractThe influence of supplementation with green and black tea on microbiological properties, antimicrobial and antioxidant activities of drinking yoghurt were investigated during 21 days of storage. The samples supplemented with 2% either green or black tea had higher viable counts of both yoghurt starter bacteria than those of infused by the ratio of 4%. Both green and black tea extracts showed antimicrobial activity on E. coil, B. cereus, S. aureus and C. albicans however this effect was detected higher in samples containing green tea. The samples added green tea extract had the highest DPPH scavenging activity when compared to those supplemented with black tea extract throughout the storage. Green tea had a superior effect than black tea in terms of total phenolic content of drinking yoghurt samples.en_US
dc.description.sponsorshipEge University Scientific Research Project CouncilEge University [2011-ZRF-012]en_US
dc.description.sponsorshipThe authors thank Ege University Scientific Research Project Council for the financial support for this research (project no: 2011-ZRF-012).en_US
dc.identifier.endpage161en_US
dc.identifier.issn1300-7580
dc.identifier.issue2en_US
dc.identifier.startpage153en_US
dc.identifier.urihttps://hdl.handle.net/11454/31142
dc.identifier.volume24en_US
dc.identifier.wosWOS:000440821100001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.publisherAnkara Univ, Fac Agren_US
dc.relation.ispartofTarim Bilimleri Dergisi-Journal of Agricultural Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectTeaen_US
dc.subjectDrinking yoghurten_US
dc.subjectAntimicrobialen_US
dc.subjectAntioxidanten_US
dc.subjectViabilityen_US
dc.titleEffect of Supplementation with Green and Black Tea on Microbiological Characteristics, Antimicrobial and Antioxidant Activities of Drinking Yoghurten_US
dc.typeArticleen_US

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