Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: An optimization study based on fermentation kinetics

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dc.authorid8396971300
dc.authorid36815706500
dc.authorid53878618900
dc.authorid56059967700
dc.authorid6701802186
dc.authorid7004571996
dc.contributor.authorYilmaz M.T.
dc.contributor.authorDertli E.
dc.contributor.authorToker O.S.
dc.contributor.authorTatlisu N.B.
dc.contributor.authorSagdic O.
dc.contributor.authorArici M.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:44:05Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:44:05Z
dc.date.issued2015
dc.departmentBayburt Üniversitesien_US
dc.description.abstractExopolysaccharide (EPS)-producing starter cultures are preferred for the manufacture of fermented milk products to improve rheological and technological properties. However, no clear correlation exists between EPS production and the rheological and technological properties of fermented milk products such as the yogurt drink ayran. In this study, 4 different strain conditions (EPS- and EPS+ Streptococcus thermophilus strains) were tested as a function of incubation temperature (32, 37, or 42°C) and time (2, 3, or 4 h) to determine the effect of culture type and in situ EPS production on physicochemical, rheological, sensory, and microstructural properties of ayran. Furthermore, we assessed the effect of fermentation conditions on amounts of EPS production by different EPS-producing strains during ayran production. A multifactorial design of response surface methodology was used to model linear, interaction, and quadratic effects of these variables on steady shear rheological properties of ayran samples and in situ EPS production levels. The physicochemical and microbiological characteristics of ayran samples altered depending on incubation conditions and strain selection. Steady shear tests showed that ayran samples inoculated with EPS+ strains exhibited pseudoplastic flow behavior. Production of ayran with EPS- strain (control sample) resulted in the lowest apparent viscosity values (?50), whereas those produced with the combination of 2 EPS+ strains yielded ayran with notably increased ?50 values. We concluded that incubation time was the variable with the greatest effect on ?50, consistency coefficient (K), and flow behavior index (n) values. In situ EPS production was also affected by these conditions during ayran fermentation in which strain-specific metabolism conditions were found to be the most important factor for EPS production. In addition, these findings correlated the amount of in situ EPS produced with the rheological properties of ayran. Scanning electron microscopy images of the samples showed differences in structural features, revealing a prominent network strand structure in the ayran samples inoculated with the admixture of 2 EPS-producing strains incubated at 37°C for 3 h. These results provide useful information for large-scale production of ayran by the dairy industry. © 2015 American Dairy Science Association.en_US
dc.identifier.doi10.3168/jds.2014-8936
dc.identifier.endpage1624
dc.identifier.issn0022-0302
dc.identifier.issue3
dc.identifier.pmid25547308en_US
dc.identifier.scopus2-s2.0-84924030108en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1604
dc.identifier.urihttps://dx.doi.org/10.3168/jds.2014-8936
dc.identifier.urihttps://hdl.handle.net/20.500.12403/763
dc.identifier.volume98
dc.identifier.wosWOS:000349584600019en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Inc.
dc.relation.ispartofJournal of Dairy Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAyran
dc.subjectExopolysaccharide
dc.subjectOptimization
dc.subjectRheology
dc.subjectStreptococcus thermophilus
dc.subjectbacterial polysaccharide
dc.subjectexopolysaccharide, Streptococcus
dc.subjectyoghurt
dc.subjectanalysis
dc.subjectanimal
dc.subjectbiosynthesis
dc.subjectchemistry
dc.subjectcolor
dc.subjectdairy product
dc.subjectfermentation
dc.subjectflow kinetics
dc.subjectmetabolism
dc.subjectmicrobiology
dc.subjectodor
dc.subjectphysical chemistry
dc.subjectscanning electron microscopy
dc.subjectStreptococcus thermophilus
dc.subjecttaste
dc.subjecttemperature
dc.subjecttheoretical model
dc.subjectviscosity
dc.subjectAnimals
dc.subjectColor
dc.subjectCultured Milk Products
dc.subjectFermentation
dc.subjectMicroscopy, Electron, Scanning
dc.subjectModels, Theoretical
dc.subjectOdors
dc.subjectPhysicochemical Phenomena
dc.subjectPolysaccharides, Bacterial
dc.subjectRheology
dc.subjectStreptococcus thermophilus
dc.subjectTaste
dc.subjectTemperature
dc.subjectViscosity
dc.subjectYogurt
dc.subjectAyran
dc.subjectExopolysaccharide
dc.subjectOptimization
dc.subjectRheology
dc.subjectStreptococcus thermophilus
dc.subjectbacterial polysaccharide
dc.subjectexopolysaccharide, Streptococcus
dc.subjectyoghurt
dc.subjectanalysis
dc.subjectanimal
dc.subjectbiosynthesis
dc.subjectchemistry
dc.subjectcolor
dc.subjectdairy product
dc.subjectfermentation
dc.subjectflow kinetics
dc.subjectmetabolism
dc.subjectmicrobiology
dc.subjectodor
dc.subjectphysical chemistry
dc.subjectscanning electron microscopy
dc.subjectStreptococcus thermophilus
dc.subjecttaste
dc.subjecttemperature
dc.subjecttheoretical model
dc.subjectviscosity
dc.subjectAnimals
dc.subjectColor
dc.subjectCultured Milk Products
dc.subjectFermentation
dc.subjectMicroscopy, Electron, Scanning
dc.subjectModels, Theoretical
dc.subjectOdors
dc.subjectPhysicochemical Phenomena
dc.subjectPolysaccharides, Bacterial
dc.subjectRheology
dc.subjectStreptococcus thermophilus
dc.subjectTaste
dc.subjectTemperature
dc.subjectViscosity
dc.subjectYogurt
dc.titleEffect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: An optimization study based on fermentation kineticsen_US
dc.typeArticleen_US

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