Production of set‐type yoghurt using <i>Enterococcus faecium</i> and <i>Enterococcus durans </i>strains with probiotic potential as starter adjuncts
Aslı Akpınar, Derya Saygılı, Oktay Yerlıkaya
Abstract
The study investigated the potential use of Enterococcus faecium and E.durans strains as adjunct cultures in the production of set‐type probiotic yoghurt. There were significant changes and differences in the pH, titratable acidity, textural properties and microbiological properties of the products containing adjunct culture during the storage period ( P < 0.05), whereas there were no statistically significant differences between the sensory properties ( P > 0.05). In conclusion, the use of Enterococcus species that have known probiotic properties as the adjunct culture in yoghurt production can also positively affect the physical, chemical and rheological properties in addition to its positive effects to the functional properties by increasing the viable probiotic bacterial counts.