Impact of yeast types on quality characteristics andstorage stability of industrial kefir

dc.authorid0000-0002-1532-4687
dc.authorid0000-0002-0037-8295
dc.authorid0000-0002-5286-4359
dc.contributor.authorYerlikaya, Oktay
dc.contributor.authorAkpınar, Aslı
dc.contributor.authorSaygılı, Derya
dc.date.accessioned2025-07-31T11:41:02Z
dc.date.issued2025
dc.departmentOtel, Lokanta ve İkram Hizmetleri Bölümü, Aşçılık Programı
dc.description.abstractKefir is a fermented dairy product that contains many types of lactic acid bacteria and different types of yeast. Yeasts in kefir culture are important in creating the unique properties of kefir. When yeasts are not included in kefir production, the unique properties of kefir do not emerge. In this study, the effects of various yeast microorganisms that can cause negative effects, such as swelling and deformation, in industrial kefir production on product quality characteristics were investigated. For this purpose, a commercial yeast-free kefir culture was supplemented with selected yeasts: Kluyveromyces marxianus (KM), Debaryomyces hansenii (DH), Kluyveromyces lactis (KL), Saccharomyces boulardii (SB), Saccharomyces cerevisiae (SC), Candida colliculosa (CC), Yarrowia lipolytica (YL), and Geotrichum candidum (GC) used in kefir production. Some physicochemical, rheological, microbiological, and sensory properties of the kefirs were examined during 28 days of storage. As a result of the research, the highest hardness and viscosity values (131.00 ± 1.41 g-1236.50 ± 47.38 cp) were observed in kefirs containing G. candidum, while the highest CO2 amount (151.40 ± 1.07 mg/100 mL) was determined in kefirs containing S. cerevisiae (p < 0.05). While serum separation was not determined in any sample, the highest water holding capacity (58.00% ± 00%) was determined in kefirs containing Y. lipolytica. In terms of sensory evaluation, kefir enriched with C. colliculosa received the highest overall acceptance. In general, the use of different yeast types in kefir production is of great importance, especially in terms of gas-carbon dioxide (CO2) formation and product quality.
dc.identifier.citationYerlikaya, O., Akpınar, A. and Saygılı, D. (2025), Impact of Yeast Types on Quality Characteristics and Storage Stability of Industrial Kefir. Food Sci Nutr, 13(5)
dc.identifier.endpage19
dc.identifier.issue5
dc.identifier.pmid40330201
dc.identifier.scopus105004476863
dc.identifier.scopusqualityQ2
dc.identifier.startpage1
dc.identifier.urihttps://doi.org/10.1002/fsn3.70238
dc.identifier.urihttps://hdl.handle.net/20.500.12569/908
dc.identifier.volume13
dc.identifier.wosWOS:001492102700049
dc.identifier.wosqualityQ1
dc.indekslendigikaynakPubMed
dc.indekslendigikaynakScopus
dc.indekslendigikaynakWeb of Science
dc.institutionauthorSaygılı, Derya
dc.institutionauthorid0000-0002-5286-4359
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Experimental Orthopaedics
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.subjectKefir
dc.subjectRheological Properties
dc.subjectSensory Analysis
dc.subjectShelf Life
dc.subjectYeasts
dc.titleImpact of yeast types on quality characteristics andstorage stability of industrial kefir

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