Fortification of Milk With Plant Extracts Modifies the Acidification and Reducing Capacities of Yoghurt Bacteria
| dc.authorid | Alwazeer, Duried/0000-0002-2291-1628 | |
| dc.authorscopusid | 6507315375 | |
| dc.authorscopusid | 57223912090 | |
| dc.authorscopusid | 6507272762 | |
| dc.authorwosid | Alwazeer, Duried/G-2589-2015 | |
| dc.contributor.author | Alwazeer, Duried | |
| dc.contributor.author | Bulut, Menekse | |
| dc.contributor.author | Tuncturk, Yusuf | |
| dc.date.accessioned | 2025-05-10T17:33:35Z | |
| dc.date.available | 2025-05-10T17:33:35Z | |
| dc.date.issued | 2020 | |
| dc.department | T.C. Van Yüzüncü Yıl Üniversitesi | en_US |
| dc.department-temp | [Alwazeer, Duried; Bulut, Menekse] Igdir Univ, RCRAF, Dept Food Engn, Fac Engn, TR-76000 Igdir, Turkey; [Bulut, Menekse; Tuncturk, Yusuf] Van Yuzuncu Yil Univ, Dept Food Engn, Fac Engn, TR-65090 Van, Turkey | en_US |
| dc.description | Alwazeer, Duried/0000-0002-2291-1628 | en_US |
| dc.description.abstract | The acidification and reducing capacities of yoghurt bacteria were evaluated in different plant extract-enriched milk samples. The milk samples enriched with thyme and grape seed extracts exhibited the highest values of acidification capacity for Lactobacillus delbrueckii subsp. bulgaricus (LB) (0.0065 pH unit/min) and Streptococcus thermophilus (ST) (0.0068 pH unit/min). The highest values of reducing capacity were observed in thyme (-0.98 mV/min), grape (-1.92 mV/min) and green tea (-0.75 mV/min)-enriched samples for LB, ST and mixed culture of LB + ST, respectively. The fortification of yoghurt with plant extracts modified the acidification and reducing activities of starters, thus changing the fermentation time and quality attributes of the product. | en_US |
| dc.description.sponsorship | Van Yuzuncu Yil University, Institute of Natural and Applied Sciences [FDK-2018-6762] | en_US |
| dc.description.sponsorship | Y This study was supported by Van Yuzuncu Yil University, Institute of Natural and Applied Sciences (Project number, FDK-2018-6762). We thank Prof. Dr. Abdulkadir Halkman from Department of Food Engineering, Ankara University for kindly providing the bacteria strains used in this study. | en_US |
| dc.description.woscitationindex | Science Citation Index Expanded | |
| dc.identifier.doi | 10.1111/1471-0307.12643 | |
| dc.identifier.endpage | 125 | en_US |
| dc.identifier.issn | 1364-727X | |
| dc.identifier.issn | 1471-0307 | |
| dc.identifier.issue | 1 | en_US |
| dc.identifier.scopus | 2-s2.0-85071873329 | |
| dc.identifier.scopusquality | Q2 | |
| dc.identifier.startpage | 117 | en_US |
| dc.identifier.uri | https://doi.org/10.1111/1471-0307.12643 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14720/13541 | |
| dc.identifier.volume | 73 | en_US |
| dc.identifier.wos | WOS:000484712800001 | |
| dc.identifier.wosquality | Q2 | |
| dc.language.iso | en | en_US |
| dc.publisher | Wiley | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | Acidification Capacity | en_US |
| dc.subject | Reducing Capacity | en_US |
| dc.subject | Milk | en_US |
| dc.subject | Plant Extracts | en_US |
| dc.subject | Yoghurt Bacteria | en_US |
| dc.title | Fortification of Milk With Plant Extracts Modifies the Acidification and Reducing Capacities of Yoghurt Bacteria | en_US |
| dc.type | Article | en_US |