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Dergiler / Afyon Kocatepe Üniversitesi Fen ve Mühendislik Bilimleri Dergisi / 2026 / Cilt: 26 Sayı: 1

Düşük Yağlı Fermente Krema Geliştirilmesinde Geleneksel Peynir Kökenli Otokton Kültür Kullanımının Potansiyeli ve Sıcaklık Etkileşimi

Potential and Temperature Interaction of Using Autochthonous Cultures of Traditional Cheese Origin in the Development of Low-Fat Fermented Cream

Melike Ciniviz(Bursa Uludağ Üniversitesi)0000-0001-6089-1659
Gökçe Keser(Bursa Uludağ Üniversitesi)0000-0003-1611-7847
Lütfiye Yılmaz Ersan(Bursa Uludağ Üniversitesi)0000-0002-8482-5055
Tülay Özcan(Bursa Uludağ Üniversitesi)0000-0002-9043-1343
Sayfa
120–132
Yayın Tarihi
2026-01-19
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Bulgular, her iki suşun da 30 günlük depolama süresince yüksek canlılık gösterdiğini ortaya koymuştur. pH, sıkılık ve renk parametreleri gibi fiziksel özelliklerin sıcaklık ve depolama süresine bağlı olarak değiştiği belirlenmiştir. 30°C ve 35°C sıcaklıklarda daha belirgin sıkılık değerleri ölçülmüştür.

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Amaç & Hipotez:Bu çalışmada, Ezine peynirinden izole edilen Lacticaseibacillus paracasei ssp. tolerans ve Mihaliç peynirinden izole edilen Levilactobacillus brevis suşları kullanılarak, üç farklı fermentasyon sıcaklığında (25°C, 30°C ve 35°C) düşük yağlı fermente krema üretilmiş ve ürünlerin mikrobiyolojik, fiziko-kimyasal, kolorimetrik ve duyusal özellikleri değerlendirilmiştir.
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Temel Bulgular & Veri:Bulgular, her iki suşun da 30 günlük depolama süresince yüksek canlılık gösterdiğini ortaya koymuştur. pH, sıkılık ve renk parametreleri gibi fiziksel özelliklerin sıcaklık ve depolama süresine bağlı olarak değiştiği belirlenmiştir. 30°C ve 35°C sıcaklıklarda daha belirgin sıkılık değerleri ölçülmüştür.
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Sonuç & Katkı:Bu sonuçlar, otokton kültürlerin uygun sıcaklık koşullarında kullanımı ile kremanın fonksiyonel ve duyusal kalitesinin arttırılabileceğini göstermektedir
🔬Tür:Laboratuvar & Saha Deneyi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:L. tolerans · L. brevis · Fermente krema

Özet

Bu çalışmada, Ezine peynirinden izole edilen Lacticaseibacillus paracasei ssp. tolerans ve Mihaliç peynirinden izole edilen Levilactobacillus brevis suşları kullanılarak, üç farklı fermentasyon sıcaklığında (25°C, 30°C ve 35°C) düşük yağlı fermente krema üretilmiş ve ürünlerin mikrobiyolojik, fiziko-kimyasal, kolorimetrik ve duyusal özellikleri değerlendirilmiştir. Bulgular, her iki suşun da 30 günlük depolama süresince yüksek canlılık gösterdiğini ortaya koymuştur. pH, sıkılık ve renk parametreleri gibi fiziksel özelliklerin sıcaklık ve depolama süresine bağlı olarak değiştiği belirlenmiştir. 30°C ve 35°C sıcaklıklarda daha belirgin sıkılık değerleri ölçülmüştür. Renk analizlerinde ise parlaklık ve sarılık değerleri arasında değişimler kaydedilmiştir. Duyusal değerlendirmeler ile, tüm örneklerin genel olarak beğenildiği ve kullanılan suşların farklı organoleptik özellikler oluşturabileceği saptanmıştır. Bu sonuçlar, otokton kültürlerin uygun sıcaklık koşullarında kullanımı ile kremanın fonksiyonel ve duyusal kalitesinin arttırılabileceğini göstermektedir

Abstract

This study produced low-fat fermented cream at three different fermentation temperatures (25°C, 30°C, and 35°C) using Lacticaseibacillus paracasei ssp. tolerans strains isolated from Ezine cheese and Levilactobacillus brevis strains isolated from Mihaliç cheese, and the microbiological, physico-chemical, colorimetric, and sensory properties of the products were evaluated. The findings revealed that both strains exhibited high viability during a 30-day storage period. It has been established that physical properties, including pH, firmness, and color parameters, vary according to temperature and storage time. In textural analyses, more pronounced firmness values were measured at samples fermented at 30°C and 35°C. In color analysis, differences were recorded between brightness and yellowness values. Sensory evaluations revealed that all samples were generally well-received and that the strains used exhibited varying organoleptic properties. These results demonstrate that the functional and sensory quality of fermented cream can be enhanced by utilizing autochthonous cultures under suitable temperature conditions.

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Bu Makaleye Atıf Yap

Ciniviz, M., Keser, G., Ersan, L. Y., Özcan, T. (2026). Düşük Yağlı Fermente Krema Geliştirilmesinde Geleneksel Peynir Kökenli Otokton Kültür Kullanımının Potansiyeli ve Sıcaklık Etkileşimi. Afyon Kocatepe Üniversitesi Fen ve Mühendislik Bilimleri Dergisi, Cilt: 26 Sayı: 1, 120–132. https://doi.org/10.35414/akufemubid.1675735

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