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Comparison of Amino Acid Profile, ACE Inhibitory Activity, and Organic Acid Profile of Cow and Goat Yogurts Produced with Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12, and Classical Yogurt Culture

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Abstract

In this study, we aimed to produce a standard, more functional, and nutritious yogurt by using 5 different combinations of cow milk and goat milk and 2 types of starter cultures (classical yogurt culture and commercial probiotic culture). It was determined that the use of different milk types and different starter cultures in yogurt production had a statistically very significant effect (P < 0.01) on all physicochemical, microbiological, and biochemical properties. In addition, the storage period was effective on all parameters examined at varying rates. In the context, the use of goat milk in the experimental yogurt samples caused an increase in the ACE inhibitory activity values and the count of S. thermophilus, while the use of cow milk caused an increase in serum separation and pH values. On the other hand, serum separation, pH values, and ACE inhibitory activity and phenylalanine and leucine levels were found to be higher in the yogurts produced by using ABT-2 probiotic culture. It was observed that an increase in the levels of asparagine, aspartic acid, proline, and serine, as well as lactic acid, orotic acid, and citric acid, is higher in the yogurts produced by using classical yogurt culture. It has been concluded that the combination of goat milk and cow milk at different proportions and the use of probiotic culture together in yogurt production can produce yogurt that is more functional and richer in terms of organic compounds and essential amino acids.

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Acknowledgements

We thank Atatürk University Scientific Research Projects Coordination Unit (Project No.: FDK-2020-7549), Atatürk University Eastern Anatolia High Technology Application and Research Center (DAYTAM), and Atatürk University Food and Livestock Application and Research Center for their support in conducting this study.

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  1. Atatürk University, Faculty of Agriculture, Department of Food Engineering, Erzurum, 25240, Turkey

    Murat Emre Terzioğlu & İhsan Bakirci

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Conceptualization: MET and İB; methodology: MET and İB; validation: MET and İB; formal analysis: MET and İB; investigation: MET and İB; resources: MET and İB; writing—original draft preparation: MET and İB; writing—review and editing: MET and İB; visualization: MET and İB; supervision: İB. All authors have read and agreed to the published version of the manuscript.

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Correspondence to Murat Emre Terzioğlu.

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Terzioğlu, M.E., Bakirci, İ. Comparison of Amino Acid Profile, ACE Inhibitory Activity, and Organic Acid Profile of Cow and Goat Yogurts Produced with Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12, and Classical Yogurt Culture. Probiotics & Antimicro. Prot. (2023). https://doi.org/10.1007/s12602-023-10123-0

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