The aroma profile of butter produced using different starter cultures

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dc.contributor.authorSengul, Mustafa
dc.contributor.authorAkgul, Halil Ibrahim
dc.contributor.authorUrkek, Bayram
dc.date.accessioned2024-10-04T18:53:50Z
dc.date.available2024-10-04T18:53:50Z
dc.date.issued2024
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThe aroma of fermented dairy products is greatly influenced by starter cultures and by the lactic acid bacteria strains that are used as starter cultures. Experimental butter samples were produced using no starter culture, by a commercial starter culture (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides), by a prepared bacteria mix (Lactococcus lactis subsp. lactis EM1, Lactococcus lactis subsp. cremoris EM28, Lactococcus lactis subsp. lactis biovar. diacetylactis G49, Leuconostoc mesenteroides B3), and by a prepared bacteria mix fortified with Lactobacillus rhamnosus B19 (L. rhamnosus B19). The aroma profile of the butter samples was investigated using a gas chromatography mass spectometry method (GC-MS). A total of 92 components were determined in the butter samples, including acids (12), alcohols (20), aldehydes (9), alkanes (6), esters (8), ketones (19) and several other aroma compounds (18). The sample containing the prepared starter culture had the most detectable aroma components, while the lowest number of aromatic components were found in the sample without a starter culture. 2,3-butanedione (diacetyl) was not detected in the sample without a starter culture. 2-Butanone 3-hydroxy(acetoin) content was the highest in the sample containing the commercial starter culture and the lowest in the sample without a starter culture.en_US
dc.identifier.doi10.15567/mljekarstvo.2024.0204
dc.identifier.endpage141en_US
dc.identifier.issn0026-704X
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85188819363en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage131en_US
dc.identifier.urihttps://doi.org/10.15567/mljekarstvo.2024.0204
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3738
dc.identifier.volume74en_US
dc.identifier.wosWOS:001197275800002en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherCroatian Dairy Unionen_US
dc.relation.ispartofMljekarstvoen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectbutteren_US
dc.subjectaroma compoundsen_US
dc.subjectGC-MSen_US
dc.subjectprobioticen_US
dc.titleThe aroma profile of butter produced using different starter culturesen_US
dc.title.alternativeAromatski profil maslaca proizvedenih korištenjem razli?itih starter kulturaen_US
dc.typeArticleen_US

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