Effects of trehalose and cheese-derived adjunct cultures on starter culture viability and quality of milk-based sour cream
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.61, sa.2, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 61 Sayı: 2
- Basım Tarihi: 2026
- Doi Numarası: 10.1093/ijfood/vvag219
- Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Chemical Abstracts Core, Compendex, Food Science & Technology Abstracts, INSPEC, Directory of Open Access Journals, Academic Search Ultimate (EBSCO), Natural Science Collection (ProQuest), Biomedical Reference Collection: Corporate Edition (EBSCO), Engineering Source (EBSCO), Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest)
- Bursa Uludağ Üniversitesi Adresli: Evet
Özet
In this study, the microbiological, physicochemical, textural, and sensory properties of sour cream formulations produced with Lactiplantibacillus pentosus or Latilactobacillus curvatus together with a commercial yogurt culture, with or without trehalose, were evaluated. The CT (mixed culture + L. curvatus + trehalose) and PT (mixed culture + L. pentosus + trehalose) formulations showed higher viability proportion index (VPI) values for Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus than C and P, respectively. In particular, the CT formulation had the highest VPI values for S. thermophilus and L. delbrueckii subsp. bulgaricus. Total lactic acid bacteria (LAB) counts represented the combined LAB population, as L. curvatus and L. pentosus were not enumerated separately. The increase in titratable acidity during storage was more limited in CT and PT than in C and P, respectively. During storage, L * values decreased in all samples, while firmness values increased; work of penetration values decreased, and resistance to probe withdrawal values increased. All samples maintained high sensory acceptability scores. Principal component analysis provided a descriptive visualisation of the techno-quality profiles of the formulations during storage. Overall, the findings demonstrated formulation-dependent differences in starter culture viability, acidity, texture, and sensory properties among the sour cream samples; however, these differences should not be interpreted as evidence of a trehalose-specific effect.