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Preparative Biochemistry & Biotechnology Volume 53, 2023 - Issue 4
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Research Articles

Isolation and characterization of yogurt starter cultures from traditional yogurts and growth kinetics of selected cultures under lab-scale fermentation

Selma Kayacan Çakmakoğlua Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, İstanbul, TurkeyCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-9498-1839View further author information
ORCID Icon,
Melike Vurmazb Department of Food Engineering, Faculty Engineering, Bayburt University, Bayburt, TurkeyView further author information
,
Emine Bezircic Pakmaya, Izmit, TurkeyView further author information
,
Yasemin Kayab Department of Food Engineering, Faculty Engineering, Bayburt University, Bayburt, TurkeyView further author information
,
Hilal Dikmena Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, İstanbul, TurkeyORCID Iconhttps://orcid.org/0000-0002-3917-4804View further author information
ORCID Icon,
Hamza Göktaşd Food Technology Programme, Vocational School, Istinye University, Istanbul, TurkeyORCID Iconhttps://orcid.org/0000-0001-9802-9378View further author information
ORCID Icon,
Fatmanur Demirbaşa Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, İstanbul, TurkeyORCID Iconhttps://orcid.org/0000-0002-1647-285XView further author information
ORCID Icon,
Betül Encue Department of Food Engineering, Faculty Engineering, Abant İzzet Baysal University, Bolu, TurkeyView further author information
,
Esra Acar Soykute Department of Food Engineering, Faculty Engineering, Abant İzzet Baysal University, Bolu, TurkeyView further author information
,
Filiz Alemdarc Pakmaya, Izmit, TurkeyView further author information
,
İbrahim Çakıre Department of Food Engineering, Faculty Engineering, Abant İzzet Baysal University, Bolu, TurkeyORCID Iconhttps://orcid.org/0000-0001-7775-1871View further author information
ORCID Icon,
M. Zeki Duraka Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, İstanbul, TurkeyView further author information
,
Muhammet Arıcıa Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, İstanbul, TurkeyORCID Iconhttps://orcid.org/0000-0003-4126-200XView further author information
ORCID Icon,
Osman Sağdıça Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, İstanbul, TurkeyORCID Iconhttps://orcid.org/0000-0002-2063-1462View further author information
ORCID Icon,
Mustafa Türkerc Pakmaya, Izmit, TurkeyView further author information
&
Enes Dertlia Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, İstanbul, TurkeyORCID Iconhttps://orcid.org/0000-0002-0421-6103View further author information
ORCID Icon show all
Pages 454-463 | Published online: 18 Jul 2022
 
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Abstract

The development of new starter cultures is a crucial task for the food industry to meet technological requirements and traditional products are important reservoirs for new starter cultures. In this respect, this study aimed to isolate, identify, and determine the technological characteristics of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains originated from traditional yogurt samples. Genotypic discrimination of 200 isolates revealed the presence of distinct 19 S. thermophilus and 11 Lb. delbrueckii subsp. bulgaricus strains as potential starter cultures. Strain-specific properties determined the acidification capacity of the yogurt starter cultures and a higher acidification capacity was observed for S. thermophilus strains compared to Lb. delbrueckii subsp. bulgaricus strains. Proteolytic activity was found between 0.012–0.172 and 0.078–0.406 for S. thermophilus and Lb. delbrueckii subsp. bulgaricus strains, respectively. 4 of S. thermophilus and 3 of Lb. delbrueckii subsp. bulgaricus strains were found resistant to all tested bacteriophages. The antibiotic susceptibility tests of the isolates revealed that a very low antibiotic resistance was observed for the yogurt starter cultures. Finally, the growth kinetics of selected strains were determined and the maximum specific growth rate of selected S. thermophilus and Lb. delbrueckii subsp. bulgaricus was calculated as 0.527 h−1 and 0.589 h−1, respectively.

Additional information

Funding

This work was supported by The Scientific and Technological Research Council of Turkey (TUBITAK) KAMAG 1007 Program with Project Number 116G012.

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