LACTICASEIBACILLUS PARACASEI SUBSP. TOLERANS, LEVILACTOBACILLUS PARABREVIS VE LATILACTOBACILLUS CURVATUS SUŞLARININ SÜT TEMELLİ FERMENTE ÜRÜNLERDE TEKSTÜR, REOLOJİ VE MİKROYAPI ÜZERİNE ETKİLERİ

Functional microorganisms and/or their metabolites, as well the health advantages of foods, texture, structure and sensory quality are also very important factors that can affect consumer decisions. There scientific studies on these properties, however, in order to achieve best function strain, it firstly need find specific strains. This study was aimed reveal effect L. paracasei subsp. tolerans, parabrevis, curvatus isolates, used co-culture, textural property, rheological micro-structure yogurt. According results, observed tolerans NOC-122 strain increases water holding capacity transforms product into a more fluid form. On other hand, parabrevis NOC-111, NOC-110 strains caused higher viscosity values. As for texture profiles, sample coagulated with isolate softer than those by The samples isolates showed lower chewiness strain. Gumminess springiness similar variable trend chewiness. These results effects biotechnological similarities rheology microstructure.