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Farklı Yağ İçeriklerine Sahip İnek ve Manda Sütünün Kefir Danesi ve Starter Kültürle Kefir İçeceği Üretiminde Kullanılması: Depolama Süresince Protein ve Tirozin İçerikleri

Year 2018, Volume: 16 Issue: 4, 395 - 402, 31.12.2018
https://doi.org/10.24323/akademik-gida.505508

Abstract

Bu çalışmada, farklı yağ oranlarında inek ve manda
sütüyle kefir danesi veya kefir kültürü kullanılarak üretilen kefirlerin, 4°C’de
21 günlük depolama süresince protein ve tirozin içeriği üzerindeki etkisi
incelenmiştir. Örneklerin protein içeriği depolama boyunca düşüş göstermiştir (P<0.05).
Örneklerin protein içerikleri depolama başlangıcında %3.44-4.80 arasında (P<0.05),
depolamanın son gününde ise %3.31-4.71 arasında değiştiği saptanmıştır.
Örneklerin tirozin içerikleri depolamanın ilk 14 günü boyunca artmış, inek sütü
ile üretilen kefirler hariç depolama sonunda azalmıştır (P<0.05). Starter
kültürle üretilen örneklerin tirozin değerlerinin daha yüksek olduğu ve tirozin
içeriğine inek sütünün önemli derecede etkisinin olduğu belirlenmiştir (P<0.05).
Depolama sonunda en yüksek tirozin değeri, 15.80 µg/g ile %0.5 yağlı sütle
starter kültür kullanılarak üretilen inek sütü kefirlerinde; en düşük değer ise,
8.04 µg/g ile %3 yağlı sütle dane kullanılarak üretilen manda sütü kefirlerinde
tespit edilmiştir (P<0.05). 

References

  • [1] Ersoy, M., Uysal, H. (2003). Süttozu, peyniraltı suyu tozu ve yayıkaltı karışımları ile üretilen kefirlerin özellikleri üzerine bir araştırma* II.Bazı Fiziksel ve Duyusal Özellikler. Ege Üniversitesi Ziraat Fakültesi Dergisi, 40(1), 79-86.
  • [2] Öner, Z., Karahan, A.G., Çakmakçı, M.L. (2010). Effects of different milk types and starter cultures on kefir. Gıda, 35(3), 177-182.
  • [3] Irigoyen, A., Arana, I., Castiella, M., Torre, P., Ibanez, F.C. (2005). Microbiological, physicochemical and sensory characteristics of kefir during storage. Food Chemistry, 90, 613-620.
  • [4] Kesenkaş, H., Gürsoy, O., Özbaş, H. (2017). Kefir. In: Fermented Foods in Health and Disease Prevention. 1st Edition, Edited by Juana Frías, Cristina Martínez-Villaluenga and Elena Peñas (ISBN: 978-0-12-802309-9), Academic Press, Elsevier Inc. pp: 339-361.
  • [5] Witthuhn, R.C., Schoeman, T., Britz, T.J. (2005). Characterization of the microbial population at different stages of kefir production and kefir grain mass cultivation. International Dairy Journal, 15, 383-389.
  • [6] Powell, J.E., Witthuhn, R.C., Todorov, S.D., Dicks, L.M.T. (2007). Characterization of bacteriocin ST8KF produced by a kefir isolate Lactobacillus plantarum ST8KF. International Dairy Journal, 17, 190-198.
  • [7] Liu, J.R., Lin, C.W. (2000). Production of kefir from soymilk with or without added glucose, lactose or sucrose. Journal of Food Science, 65, 716-719.
  • [8] Frengova, G.I., Simova, E.D., Beshkova, D.M., Simov, Z.I. (2002). Exopolysaccharides produced by lactic acid bacteria of Kefir grains. Zeitschrift für Naturforschung C., 57, 805-810.
  • [9] Pintado, M.E., Lopez Da Silva, J.A., Fernandez, P.B., Malcata, F.X., Hogg, T.A. (1996). Microbiological and rheological studies on Portuguese kefir grains. International Journal of Food Science & Technology, 31, 15-26.
  • [10] Tomar, O. (2015). Determination of some quality characteristics of kefır produced with cow and buffalo milk with different fat levels by using two production methods. Ph.D.diss. Afyon Kocatepe Uni. Graduate School of Natural and Applied Sciences Department of Food Engineering. Afyon. Turkey.
  • [11] Wouters, J.T.M., Ayad, E.H.E., Hugenholtz, J., Smith, G. (2002). Microbes form raw milk for fermented dairy products. International Dairy Journal, 12, 91-109.
  • [12] Tamime, A.Y., Deeth, H.C. (1980). Yogurt: technology and biochemistry. Journal of Food Protection, 43(12), 939-977.
  • [13] Meisel, H., Schlimme, E. (1990). Milk proteins: Precursors of bioactive peptides. Trends in Food Science and Technology, 41-43.
  • [14] Sánchez, A., Vázquez, A. (2017). Bioactive peptides: A review. Food Quality and Safety, 1(1), 29-46.
  • [15] Mine, Y., Li-Chan, E., Jiang, B. (2011). Bioactive proteins and peptides as functional foods and nutraceuticals (Vol. 29). John Wiley & Sons Publication, Iowa, USA.
  • [16] Otles, S., Cagindi, O. (2003). Kefir: A probiotic dairy-composition, nutritional and therapeutic aspects. Pakistan Journal of Nutrition, 2(2), 54–59.
  • [17] Kabak, B., Dobson, A.D.W. (2011). An Introduction to the Traditional Fermented Foods and Beverages of Turkey. Food Science and Nutrition, 51(3), 248-260.
  • [18] AOAC (2012). Official Methods of Analysis of Official Chemists. 19th Ed. Association of Analytical Chemists. Washington DC. USA.
  • [19] AOAC (2012). Official Methods of Analysis of Official Chemists Nitrogen (Total) in Milk. Kjeldahl Method. Official Methods of Analysis. No. 991.20. 19th Ed. Association of Analytical Chemists. Washington DC. USA.
  • [20] Mazzucco, E., Gosetti, F., Bobba, M., Marengo, E., Robotti, E., Gennaro, M.C. (2010). High-performance liquid chromatography-ultraviolet detection method for the simultaneous determination of typical biogenic amines and precursor amino acids. Applications in food chemistry. Journal of Agricultural and Food Chemistry, 58(1), 127-134.
  • [21] Köse, S., Kaklikkaya, N., Koral, S., Tufan, B., Buruk, C.K., Aydin, F. (2011). Commercial test kits and the determination of histamine in traditional (ethnic) fish products-evaluation against an EU accepted HPLC method. Food Chemistry, 125, 1490-1497.
  • [22] SPSS (2007). SPSS Base 16.0 User’s Guide, SPSS Inc., Chicago, USA.
  • [23] Halle, C., Leroi, F., Dousset, X., Pidoux, M. (1994). Les kéfirs: des associations bactéries lactiques-levures. Bactéries lactiques: Aspects fondamentaux et technologiques, 2, 169-182.
  • [24] Kök-Taş, T. (2005). Çeşitli yağ ikame maddelerinin ayran kalite kriterleri üzerine etkilerinin belirlenmesi. Yüksek Lisans Tezi. Süleyman Demirel Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Isparta.
  • [25] Ersoy, M., Uysal, H. (2002). Süttozu, peynir altı suyu tozu ve yayıkaltı karışımları ile üretilen kefirlerin özellikleri üzerine bir araştırma. I. Bazı Kimyasal Özellikler. Ege Üniversitesi Ziraat Fakültesi Dergisi, 39, 64-71.
  • [26] Liu, J.R., Chen, M.J., Lin, C.W. (2002). Characterization of polysaccharide and volatile compounds produced by kefir grains grown in soymilk. Journal of Food Science, 67, 104-108.
  • [27] Ender, G. (2009). Oligofruktozla zenginleştirilmiş sütten üretilen kefirlerin kalitesi üzerine tane ve kültür kullanımının etkileri. Doktora Tezi. Ege Üniversitesi Fen Bilimleri Enstitüsü. İzmir.
  • [28] Gul, O., Mortas, M., Atalar, I., Dervisoglu, M., Kahyaoglu, T. (2015). Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture. Journal of Dairy Science, 98, 1-9.
  • [29] Kılıç, S., Uysal, H., Akbulut, N., Kavas, G., Kesenkaş, H. (1999). Chemical, microbiological and sensory changes in ripening kefirs produced from starters and grains. Ege Üniversitesi Ziraat Fakültesi Dergisi, 36, 111-118.
  • [30] Yüksekdağ, Z.N., Beyatlı, Y. (2003). Kefir mikroflorası ile laktik asit bakterilerinin metabolik, antimikrobiyal ve genetik özellikleri. Orlab On-Line Mikrobiyoloji Dergisi, 2, 49-69.

Use of Cow and Buffalo Milk with Different Fat Contents for Production of Kefir Drinks with Kefir Grain and Starter Culture: Their Protein and Tyrosine Contents during Storage

Year 2018, Volume: 16 Issue: 4, 395 - 402, 31.12.2018
https://doi.org/10.24323/akademik-gida.505508

Abstract

In
this study, cow and buffalo milk with different fat contents were used for the
production of kefir drinks with kefir grain or kefir culture, and the protein
and tyrosine contents of kefir drinks were determined during 21 days of storage
at 4°C. The protein content of samples decreased during storage (P<0.05). Protein
contents of kefir samples ranged from 3.44 to 4.80% (P<0.05) at the
beginning and from 3.31 to 4.71% at the last day of storage. Tyrosine content
of kefir samples increased for the first 14 days of storage, and it decreased
at the end of storage except for the kefir produced with cow milk (P<0.05). Tyrosine
contents of samples produced with starter culture were higher than those with
kefir grains, and the use of cow milk had a significant effect on the tyrosine
content of kefir samples (P<0.05). At the end of storage, the highest
tyrosine content (15.80 µg/g) was determined in kefir from cow milk with a 0.5%
fat content and starter culture, and the lowest (8.04 µg/g) was determined in kefir
from buffalo milk with a 3% fat content and kefir grain (P<0.05).

References

  • [1] Ersoy, M., Uysal, H. (2003). Süttozu, peyniraltı suyu tozu ve yayıkaltı karışımları ile üretilen kefirlerin özellikleri üzerine bir araştırma* II.Bazı Fiziksel ve Duyusal Özellikler. Ege Üniversitesi Ziraat Fakültesi Dergisi, 40(1), 79-86.
  • [2] Öner, Z., Karahan, A.G., Çakmakçı, M.L. (2010). Effects of different milk types and starter cultures on kefir. Gıda, 35(3), 177-182.
  • [3] Irigoyen, A., Arana, I., Castiella, M., Torre, P., Ibanez, F.C. (2005). Microbiological, physicochemical and sensory characteristics of kefir during storage. Food Chemistry, 90, 613-620.
  • [4] Kesenkaş, H., Gürsoy, O., Özbaş, H. (2017). Kefir. In: Fermented Foods in Health and Disease Prevention. 1st Edition, Edited by Juana Frías, Cristina Martínez-Villaluenga and Elena Peñas (ISBN: 978-0-12-802309-9), Academic Press, Elsevier Inc. pp: 339-361.
  • [5] Witthuhn, R.C., Schoeman, T., Britz, T.J. (2005). Characterization of the microbial population at different stages of kefir production and kefir grain mass cultivation. International Dairy Journal, 15, 383-389.
  • [6] Powell, J.E., Witthuhn, R.C., Todorov, S.D., Dicks, L.M.T. (2007). Characterization of bacteriocin ST8KF produced by a kefir isolate Lactobacillus plantarum ST8KF. International Dairy Journal, 17, 190-198.
  • [7] Liu, J.R., Lin, C.W. (2000). Production of kefir from soymilk with or without added glucose, lactose or sucrose. Journal of Food Science, 65, 716-719.
  • [8] Frengova, G.I., Simova, E.D., Beshkova, D.M., Simov, Z.I. (2002). Exopolysaccharides produced by lactic acid bacteria of Kefir grains. Zeitschrift für Naturforschung C., 57, 805-810.
  • [9] Pintado, M.E., Lopez Da Silva, J.A., Fernandez, P.B., Malcata, F.X., Hogg, T.A. (1996). Microbiological and rheological studies on Portuguese kefir grains. International Journal of Food Science & Technology, 31, 15-26.
  • [10] Tomar, O. (2015). Determination of some quality characteristics of kefır produced with cow and buffalo milk with different fat levels by using two production methods. Ph.D.diss. Afyon Kocatepe Uni. Graduate School of Natural and Applied Sciences Department of Food Engineering. Afyon. Turkey.
  • [11] Wouters, J.T.M., Ayad, E.H.E., Hugenholtz, J., Smith, G. (2002). Microbes form raw milk for fermented dairy products. International Dairy Journal, 12, 91-109.
  • [12] Tamime, A.Y., Deeth, H.C. (1980). Yogurt: technology and biochemistry. Journal of Food Protection, 43(12), 939-977.
  • [13] Meisel, H., Schlimme, E. (1990). Milk proteins: Precursors of bioactive peptides. Trends in Food Science and Technology, 41-43.
  • [14] Sánchez, A., Vázquez, A. (2017). Bioactive peptides: A review. Food Quality and Safety, 1(1), 29-46.
  • [15] Mine, Y., Li-Chan, E., Jiang, B. (2011). Bioactive proteins and peptides as functional foods and nutraceuticals (Vol. 29). John Wiley & Sons Publication, Iowa, USA.
  • [16] Otles, S., Cagindi, O. (2003). Kefir: A probiotic dairy-composition, nutritional and therapeutic aspects. Pakistan Journal of Nutrition, 2(2), 54–59.
  • [17] Kabak, B., Dobson, A.D.W. (2011). An Introduction to the Traditional Fermented Foods and Beverages of Turkey. Food Science and Nutrition, 51(3), 248-260.
  • [18] AOAC (2012). Official Methods of Analysis of Official Chemists. 19th Ed. Association of Analytical Chemists. Washington DC. USA.
  • [19] AOAC (2012). Official Methods of Analysis of Official Chemists Nitrogen (Total) in Milk. Kjeldahl Method. Official Methods of Analysis. No. 991.20. 19th Ed. Association of Analytical Chemists. Washington DC. USA.
  • [20] Mazzucco, E., Gosetti, F., Bobba, M., Marengo, E., Robotti, E., Gennaro, M.C. (2010). High-performance liquid chromatography-ultraviolet detection method for the simultaneous determination of typical biogenic amines and precursor amino acids. Applications in food chemistry. Journal of Agricultural and Food Chemistry, 58(1), 127-134.
  • [21] Köse, S., Kaklikkaya, N., Koral, S., Tufan, B., Buruk, C.K., Aydin, F. (2011). Commercial test kits and the determination of histamine in traditional (ethnic) fish products-evaluation against an EU accepted HPLC method. Food Chemistry, 125, 1490-1497.
  • [22] SPSS (2007). SPSS Base 16.0 User’s Guide, SPSS Inc., Chicago, USA.
  • [23] Halle, C., Leroi, F., Dousset, X., Pidoux, M. (1994). Les kéfirs: des associations bactéries lactiques-levures. Bactéries lactiques: Aspects fondamentaux et technologiques, 2, 169-182.
  • [24] Kök-Taş, T. (2005). Çeşitli yağ ikame maddelerinin ayran kalite kriterleri üzerine etkilerinin belirlenmesi. Yüksek Lisans Tezi. Süleyman Demirel Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Isparta.
  • [25] Ersoy, M., Uysal, H. (2002). Süttozu, peynir altı suyu tozu ve yayıkaltı karışımları ile üretilen kefirlerin özellikleri üzerine bir araştırma. I. Bazı Kimyasal Özellikler. Ege Üniversitesi Ziraat Fakültesi Dergisi, 39, 64-71.
  • [26] Liu, J.R., Chen, M.J., Lin, C.W. (2002). Characterization of polysaccharide and volatile compounds produced by kefir grains grown in soymilk. Journal of Food Science, 67, 104-108.
  • [27] Ender, G. (2009). Oligofruktozla zenginleştirilmiş sütten üretilen kefirlerin kalitesi üzerine tane ve kültür kullanımının etkileri. Doktora Tezi. Ege Üniversitesi Fen Bilimleri Enstitüsü. İzmir.
  • [28] Gul, O., Mortas, M., Atalar, I., Dervisoglu, M., Kahyaoglu, T. (2015). Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture. Journal of Dairy Science, 98, 1-9.
  • [29] Kılıç, S., Uysal, H., Akbulut, N., Kavas, G., Kesenkaş, H. (1999). Chemical, microbiological and sensory changes in ripening kefirs produced from starters and grains. Ege Üniversitesi Ziraat Fakültesi Dergisi, 36, 111-118.
  • [30] Yüksekdağ, Z.N., Beyatlı, Y. (2003). Kefir mikroflorası ile laktik asit bakterilerinin metabolik, antimikrobiyal ve genetik özellikleri. Orlab On-Line Mikrobiyoloji Dergisi, 2, 49-69.
There are 30 citations in total.

Details

Primary Language English
Journal Section Research Papers
Authors

Oktay Tomar This is me 0000-0001-5761-7157

Gökhan Akarca 0000-0002-5055-2722

Publication Date December 31, 2018
Submission Date August 14, 2018
Published in Issue Year 2018 Volume: 16 Issue: 4

Cite

APA Tomar, O., & Akarca, G. (2018). Use of Cow and Buffalo Milk with Different Fat Contents for Production of Kefir Drinks with Kefir Grain and Starter Culture: Their Protein and Tyrosine Contents during Storage. Akademik Gıda, 16(4), 395-402. https://doi.org/10.24323/akademik-gida.505508
AMA Tomar O, Akarca G. Use of Cow and Buffalo Milk with Different Fat Contents for Production of Kefir Drinks with Kefir Grain and Starter Culture: Their Protein and Tyrosine Contents during Storage. Akademik Gıda. December 2018;16(4):395-402. doi:10.24323/akademik-gida.505508
Chicago Tomar, Oktay, and Gökhan Akarca. “Use of Cow and Buffalo Milk With Different Fat Contents for Production of Kefir Drinks With Kefir Grain and Starter Culture: Their Protein and Tyrosine Contents During Storage”. Akademik Gıda 16, no. 4 (December 2018): 395-402. https://doi.org/10.24323/akademik-gida.505508.
EndNote Tomar O, Akarca G (December 1, 2018) Use of Cow and Buffalo Milk with Different Fat Contents for Production of Kefir Drinks with Kefir Grain and Starter Culture: Their Protein and Tyrosine Contents during Storage. Akademik Gıda 16 4 395–402.
IEEE O. Tomar and G. Akarca, “Use of Cow and Buffalo Milk with Different Fat Contents for Production of Kefir Drinks with Kefir Grain and Starter Culture: Their Protein and Tyrosine Contents during Storage”, Akademik Gıda, vol. 16, no. 4, pp. 395–402, 2018, doi: 10.24323/akademik-gida.505508.
ISNAD Tomar, Oktay - Akarca, Gökhan. “Use of Cow and Buffalo Milk With Different Fat Contents for Production of Kefir Drinks With Kefir Grain and Starter Culture: Their Protein and Tyrosine Contents During Storage”. Akademik Gıda 16/4 (December 2018), 395-402. https://doi.org/10.24323/akademik-gida.505508.
JAMA Tomar O, Akarca G. Use of Cow and Buffalo Milk with Different Fat Contents for Production of Kefir Drinks with Kefir Grain and Starter Culture: Their Protein and Tyrosine Contents during Storage. Akademik Gıda. 2018;16:395–402.
MLA Tomar, Oktay and Gökhan Akarca. “Use of Cow and Buffalo Milk With Different Fat Contents for Production of Kefir Drinks With Kefir Grain and Starter Culture: Their Protein and Tyrosine Contents During Storage”. Akademik Gıda, vol. 16, no. 4, 2018, pp. 395-02, doi:10.24323/akademik-gida.505508.
Vancouver Tomar O, Akarca G. Use of Cow and Buffalo Milk with Different Fat Contents for Production of Kefir Drinks with Kefir Grain and Starter Culture: Their Protein and Tyrosine Contents during Storage. Akademik Gıda. 2018;16(4):395-402.

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