{"doi":"10.15567/mljekarstvo.2019.0305","title":"The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a\ntraditional yogurt-based appetizer “Cacık”","abstract":"<jats:p>The selection of proper probiotic culture is essential for maintaining adequate numbers of viable cells until consumption since potential adverse interaction between selected strain and starter culture. This study examined the suitability of Cacık as a potential probiotic carrier\nincluding Lactobacillus acidophilus 74-2, Lactobacillus rhamnosus Howaru HN001TM and Bifidobacterium longum BB536 in different combinations. The presence of three probiotic strains caused higher post\nacidification and shorter fermentation time associated to higher counts\nof L. bulgaricus. Except for certain combinations containing B. longum BB536, the counts of individual probiotic bacteria were higher than 6 log g-1 for all probiotic supplemented Cacık samples. Results showed that bacterial interaction was decisive for survival over 21 days of storage. Probiotic products containing only B. longum BB536 or B. longum\nBB536 with L. acidophilus 74-2 did not accomplish in terms of the technological point, since the viable cell counts decerased for 2.45 log\nand 1.95 log per g, respecitevly, throughout the storage period. In three of totally four combinations included L. rhamnosus Howaru HN001TM alone or combined with other probiotic bacteria, the viable cell counts of L. rhamnosus Howaru HN001TM remained at the inoculated level, while the counts significantly increased in co-culture with L. acidophilus 74-2. Considering the overall sensorial attributes and survival of probiotics, Cacık supplemented with L. rhamnosus Howaru HN001TM alone, combinations of B. longum BB536 and L. rhamnosus Howaru HN001TM or L. acidophilus 74-2 and L. rhamnosus Howaru HN001TM or by all of the three tested probiotics, were suggested as suitable for further production.</jats:p>","journal":"Mljekarstvo","year":2019,"id":657652,"datarank":0.4207689740677192,"base_score":1.791759469228055,"endowment":1.791759469228055,"self_citation_contribution":0.26876392038420827,"citation_network_contribution":0.1520050536835109,"self_endowment_contribution":0.26876392038420827,"citer_contribution":0.1520050536835109,"corpus_percentile":null,"corpus_rank":null,"citation_count":5,"citer_count":5,"citers_with_citation_signal":4,"citers_with_endowment":4,"datacite_reuse_total":0,"is_dataset":false,"is_dataset_confidence":null,"is_data_producer":false,"deposit_databanks":null,"is_oa":false,"file_count":0,"downloads":0,"has_version_chain":false,"published_date":null,"fair_score":null,"fair_percentile":null,"algorithm_id":"datarank_citation_only_1hop_v6","ranking_scope":"data_only","authors":[{"id":1716775,"name":"Mihriban Korukluoglu","orcid":null,"position":1,"is_corresponding":false},{"id":1716774,"name":"Seda Altuntas","orcid":"0000-0003-1126-6405","position":0,"is_corresponding":false}],"reference_count":0,"raw_metadata":{"has_enrichment":true,"resolved":true,"title":"The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a\ntraditional yogurt-based appetizer “Cacık”","abstract":"<jats:p>The selection of proper probiotic culture is essential for maintaining adequate numbers of viable cells until consumption since potential adverse interaction between selected strain and starter culture. This study examined the suitability of Cacık as a potential probiotic carrier\nincluding Lactobacillus acidophilus 74-2, Lactobacillus rhamnosus Howaru HN001TM and Bifidobacterium longum BB536 in different combinations. The presence of three probiotic strains caused higher post\nacidification and shorter fermentation time associated to higher counts\nof L. bulgaricus. Except for certain combinations containing B. longum BB536, the counts of individual probiotic bacteria were higher than 6 log g-1 for all probiotic supplemented Cacık samples. Results showed that bacterial interaction was decisive for survival over 21 days of storage. Probiotic products containing only B. longum BB536 or B. longum\nBB536 with L. acidophilus 74-2 did not accomplish in terms of the technological point, since the viable cell counts decerased for 2.45 log\nand 1.95 log per g, respecitevly, throughout the storage period. In three of totally four combinations included L. rhamnosus Howaru HN001TM alone or combined with other probiotic bacteria, the viable cell counts of L. rhamnosus Howaru HN001TM remained at the inoculated level, while the counts significantly increased in co-culture with L. acidophilus 74-2. Considering the overall sensorial attributes and survival of probiotics, Cacık supplemented with L. rhamnosus Howaru HN001TM alone, combinations of B. longum BB536 and L. rhamnosus Howaru HN001TM or L. acidophilus 74-2 and L. rhamnosus Howaru HN001TM or by all of the three tested probiotics, were suggested as suitable for further production.</jats:p>","is_dataset_classified":null,"base_score":1.791759469228055,"endowment":1.791759469228055,"datacite_reuse_total":0,"file_count":0,"downloads":0,"views":0,"has_version_chain":false,"is_dataset":false,"is_oa":false,"pmid":"19162232","pmcid":null,"openalex_id":"https://openalex.org/W2955868411","authors":[],"funders":[],"total_grants":0,"fwci":0.3976,"citation_percentile":0.65822464,"influential_citations":0,"citation_trend":[{"year":2020,"count":1},{"year":2021,"count":1},{"year":2023,"count":1},{"year":2024,"count":2}],"oa_status":"gold","license":"cc-by-nc","oa_locations":[{"url":"https://hrcak.srce.hr/file/323317","host_type":"journal"},{"url":"https://hrcak.srce.hr/file/323317","host_type":"publisher"},{"url":"https://doi.org/10.15567/mljekarstvo.2019.0305","host_type":"journal"},{"url":"https://hrcak.srce.hr/221479","host_type":"repository"},{"url":"https://avesis.uludag.edu.tr/publication/details/5c0368d0-a302-4bbf-bdcb-0c10e6cb2f81/oai","host_type":"repository"},{"url":"https://doaj.org/article/f70285b1539544f6a0d904fb3c2be790","host_type":"repository"}],"fields_of_study":["Probiotics and Fermented Foods","Meat and Animal Product Quality","Microbial Inactivation Methods"],"mesh_terms":[],"keywords":["Probiotic","Bifidobacterium longum","Lactobacillus rhamnosus","Lactobacillus acidophilus","Food science","Biology","Starter","Fermentation","Bifidobacterium","Microbiology","Bacteria","Lactobacillus"],"sdg_mappings":[],"linked_datasets":[],"clinical_trials":[],"software_tools":[],"database_accessions":[],"source":"live","citation_network_status":"fetched"},"created_at":"2026-08-12T01:53:50.345421Z","pmid":null,"pmcid":null,"fwci":null,"citation_percentile":null,"influential_citations":0,"oa_status":null,"license":null,"views":0,"total_file_size_bytes":0,"version_count":0,"fair_f":null,"fair_a":null,"fair_i":null,"fair_r":null,"fair_zscore":null,"fair_rationale":null,"fair_model":null,"fair_agent_version":null,"fair_fulltext_source":null,"fair_has_llm":null,"fair_computed_at":null,"clinical_trials":[],"software_tools":[],"db_accessions":[],"linked_datasets":[],"topics":[]}