The probiotic chestnut-based dairy matrix: Influence on the metabolomic formation and the nutritional quality

Yılmaz Ersan L., Özcan T., Akpınar Bayizit A., Usta-Gorgun B., Keser G., Ciniviz M., ...Daha Fazla

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.76, ss.895-908, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 76
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1111/1471-0307.12986
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Sayfa Sayıları: ss.895-908
  • Anahtar Kelimeler: Metabolomic, Nutrition, Probiotic, Dairy, Chestnut, YOGURT, MILK, FERMENTATION, ACIDS
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

The aim of this study was to characterise the impact of mixed probiotic strains and fortification with chestnut beverage (CB) on metabolomic formation in a plant-based dairy matrix. Bacterial growth, nutritional composition and metabolomics were investigated during the period of 21-day storage. The amino acid score (AAS), essential amino acid index (EAAI), nutritional index (NI) and biological value (BV) of the samples were determined to characterise their nutritional quality. The fortification with CB increased the nutritional quality of samples due to high EAAI, AAS, NI and BV. Using HPLC-DAD, GC-MS and HS-GC/MS-based instrumental techniques, 48 metabolomics were identified.