Determination of starter culture potentials and microencapsulation of yogurt bacteria isolated from natural sources

The aim of this thesis is to determine the yoghurt production potential of lactic acid bacteria (LAB) isolated from legumes for use in yoghurt production and produce starter combinations suitable for industrial production. In addition, the microencapsulation of the selected starter cultures with the extrusion method to preserve the viability of the yogurt during storage and the determination of the effect of microencapsulation on the physicochemical, sensory and microbiological properties of yogurt are the other aims of the study. S. thermophilus and L. bulgaricus stocks in Gaziantep University Biology Laboratory isolated from legumes were used. Yogurt was produced in 16 different combinations from isolated LAB. EPS, proteolytic and acidification properties were determined. The physicochemical properties, bacterial count, sensory quality characteristics of the yogurt evaluated during storage. It was determined that cultures with the code of merkok, faskok, borkok, fasbas and bakbas, which LAB isolated from legumes, form suitable starter culture combinations for yogurt production. Starter cultures determined by evaluating the results of physicochemical and sensory properties of yogurts. As a result of microencapsulation of the selected starter cultures with the extrusion method, determined that the physicochemical properties of the yogurts with and without the capsule were similar, the bacterial viability was preserved, but the sensory properties of the yogurts with the capsule were lower by the panelists.