Comparison of Rheological, Microstructural, and Textural Properties of Set-Type Yogurts Fermented With Novel Streptococcus thermophilus Strains From Yogurts Produced Mountain Villages of Turkey With Those Produced With Commercial Cultures

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dc.contributor.authorDenktas, Begum
dc.contributor.authorOzturk, Hale Inci
dc.contributor.authorDemirci, Talha
dc.contributor.authorSatilmis, Meryem Kubra
dc.contributor.authorAkin, Nihat
dc.date.accessioned2025-07-23T20:44:15Z
dc.date.available2025-07-23T20:44:15Z
dc.date.issued2025
dc.departmentİstanbul Esenyurt Üniversitesi
dc.description.abstractIn recent years, many consumers prefer artisanal cultures as they provide special characteristic taste and flavor compared to commercial ones. Therefore, it is important to preserve traditional cultures and use them in production to reduce dependence on commercial cultures and to develop consumer-pleasing products. This study aimed to evaluate the technological performance of Streptococcus thermophilus strains isolated from yogurts collected from villages in Konya province, and to assess their suitability for commercial yogurt production. Physicochemical, microbiological, textural, rheological, microstructural, and sensory properties of experimental samples were analyzed for 28 days. During the refrigerated time at 4 degrees C, S. thermophilus counts varied between 8.41 and 9.94 log CFU/g. The impact of different S. thermophilus isolates on textural properties was evident, with yogurt samples C, D, and B exhibiting the best performance across all textural parameters. The same situation was observed for microstructure; C, D, and E had the best microstructure images, supported by high water retention capacity and low syneresis degree. B yogurt received the highest general acceptability scores across all storage periods. The results suggested that the strains 10K1, 10K2, and 4K6 could be recommended as potential starter cultures for commercial yogurt production. Novel cultures do not always achieve the flavor and product-specific quality characteristics that consumers like. However, it is very promising that some S. thermophilus strains isolated in this study show better properties than commercial cultures.
dc.description.sponsorshipSeluk University Research Foundation [22201026]; Scientific Research Projects Coordination Unit of Selcuk University
dc.description.sponsorshipThe authors are incredibly grateful to the Scientific Research Projects Coordination Unit of Selcuk University for supporting this study (project number: 22201026).
dc.identifier.doi10.1002/fsn3.70269
dc.identifier.issn2048-7177
dc.identifier.issue6
dc.identifier.pmid40521076
dc.identifier.scopus2-s2.0-105008329951
dc.identifier.scopusqualityN/A
dc.identifier.urihttps://doi.org/10.1002/fsn3.70269
dc.identifier.urihttps://hdl.handle.net/20.500.14704/1119
dc.identifier.volume13
dc.identifier.wosWOS:001518715500013
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWILEY
dc.relation.ispartofFOOD SCIENCE & NUTRITION
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250711
dc.subjectLAB
dc.subjectrheology
dc.subjectS. thermophilus
dc.subjecttexture
dc.subjectyogurt
dc.titleComparison of Rheological, Microstructural, and Textural Properties of Set-Type Yogurts Fermented With Novel Streptococcus thermophilus Strains From Yogurts Produced Mountain Villages of Turkey With Those Produced With Commercial Cultures
dc.typeArticle

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