Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/6140
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dc.contributor.authorÇolakoğlu, Hilal-
dc.contributor.authorGursoy, O.-
dc.date.accessioned2019-08-16T12:04:30Z
dc.date.available2019-08-16T12:04:30Z
dc.date.issued2011-
dc.identifier.issn1459-0255-
dc.identifier.urihttps://hdl.handle.net/11499/6140-
dc.description.abstractThe effect of adjunct culture addition on conjugated linoleic acid contents of yogurt drink was determined. Yogurt drink production was carried out under industrial conditions. Yogurt drink samples produced by conventional cultures (Streptococcus thermopiles and Lactobacillus delbrueckii subsp. bulgaricus) were used as a control group while Lactobacillus reuteri ATCC 55739 or Lactococcus lactis subsp. lactis IO-1 were used as adjunct cultures, which were added to yogurt drink samples containing conventional cultures. Sunflower oil (as a substrate for linoleic acid) of 0.1g/ L (in final products) was supplemented to each yogurt drink group to accelerate CLA production. Chemical, microbiological and sensory properties of yogurt drink samples were determined during a storage period of 10 days at 4°C. In general, the use of Lactobacillus reuteri ATCC 55739 as an adjunct culture increased CLA concentration in yogurt drink (p<0.01). The incorporation of adjunct culture in yogurt drink product had no negative effect on sensory properties of samples.en_US
dc.language.isoenen_US
dc.publisherWFL Publisher Ltd.en_US
dc.relation.ispartofJournal of Food, Agriculture and Environmenten_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAdjunct cultureen_US
dc.subjectConjugated linoleic aciden_US
dc.subjectFunctional dairy producten_US
dc.subjectHealthen_US
dc.subjectYogurt drinken_US
dc.subjectconjugated linoleic aciden_US
dc.subjectyoghurten_US
dc.subjectacidityen_US
dc.subjectarticleen_US
dc.subjectbacterium cultureen_US
dc.subjectconcentration (parameters)en_US
dc.subjectcontrolled studyen_US
dc.subjectfood microbiotechnologyen_US
dc.subjectfood storageen_US
dc.subjectLactobacillus delbrueckiien_US
dc.subjectLactobacillus reuterien_US
dc.subjectLactococcus lactisen_US
dc.subjectnonhumanen_US
dc.subjectStreptococcus thermophilusen_US
dc.subjectHelianthusen_US
dc.subjectLactobacillus delbrueckii subsp. bulgaricusen_US
dc.subjectLactococcus lactis subsp. lactisen_US
dc.subjectStreptococcusen_US
dc.titleEffect of lactic adjunct cultures on conjugated linoleic acid (CLA) concentration of yogurt drinken_US
dc.typeArticleen_US
dc.identifier.volume9en_US
dc.identifier.issue1en_US
dc.identifier.startpage60
dc.identifier.startpage60en_US
dc.identifier.endpage64en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.scopus2-s2.0-80755180890en_US
dc.identifier.wosWOS:000288779300010en_US
dc.identifier.scopusqualityQ2-
dc.ownerPamukkale University-
item.languageiso639-1en-
item.openairetypeArticle-
item.grantfulltextnone-
item.cerifentitytypePublications-
item.fulltextNo Fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
Appears in Collections:Mühendislik Fakültesi Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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