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Effect of fermentation temperature and different Streptococcus thermophilus to Lactobacillus bulgaricus ratios on Kermanshahi roghan and yoghurt fatty acid profiles

Published online by Cambridge University Press:  13 August 2018

Ali Mostafaie ,
Gholamreza Bahrami  and
Maryam Chalabi
Ali Mostafaie
Affiliation:
Medical Biology Research Center, Kermanshah University of Medical Sciences, Iran
Gholamreza Bahrami
Affiliation:
Medical Biology Research Center, Kermanshah University of Medical Sciences, Iran
Maryam Chalabi*
Affiliation:
Medical Biology Research Center, Kermanshah University of Medical Sciences, Iran
*
*For correspondence; e-mail: [email protected]
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Abstract

The objective of the study reported in this Research Communication was to investigate the effect of fermentation temperature (37 and 45 °C) and different ratios of Streptococcus thermophilus to Lactobacillus bulgaricus (3 : 1, 1 : 1 and 1 : 3) on Kermanshahi roghan and yoghurt fatty acid profiles (FAP) in order to obtain a product with optimized fatty acid profiles. Kermanshahi roghan is a yoghurt by-product in western Iran (Kermanshah). The results revealed that incubation temperature at 37 °C as compared to 45 °C had a better effect on fatty acid profiles of roghan and yoghurt. Furthermore, the results showed that fatty acid profile of roghan is better than yoghurt at two experimental temperatures. On the other hand, the roghan products made by equal ratio of S. thermophilus and L. bulgaricus (1 : 1) had the best quality of fatty acid profiles. Although a lower incubation temperature increases incubation time, our finding suggests that inoculation ratio 1 : 1 at 37 °C as compared to 45 °C can affect the quality of roghan and yoghurt fatty acid profiles.

Keywords

Fatty acidKermanshahi roghanlactic acid bacteriayoghurt
Type
Research Article
Information
Journal of Dairy Research , Volume 85 , Issue 4 , November 2018 , pp. 472 - 475
Copyright
Copyright © Hannah Dairy Research Foundation 2018 

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