Akademik Veri Yönetim Sistemi
Food Bioscience, cilt.59, 2024 (SCI-Expanded)
Salep glucomannan and whey protein isolate-based Lactobacillus bulgaricus and Streptococcus thermophilus nanotubes were successfully fabricated (<100 nm). As seen from TEM images, geometric structures with 7.534 ± 1.286 nm size indicated nanotubes. Mass loss (<10%) depending on the thermal decomposition of fabricated nanotubes started around 180 °C. The effectively fabricated nanotube samples were added to yogurt samples with four variances. In this respect, as the number of used nanotubes in yogurt samples was increased (2%), the decline in pH value was defined to be lower by 1.45% as compared to (non-nanotubes: control) samples by 3.34% on the 14th day (p < 0.05). The culture yogurt samples (B: 1% and C: 2%) maintained 1.5–2 log CFU/g Lactobacillus bulgaricus and Streptococcus thermophilus more bacterial viability compared with the non-nanotube samples besides the total bacteria count of all samples was found between 9.215 and 11.623 log CFU/g for 28 days. The yogurt samples treated with nanotubes and then stored at 4 °C for 28 days had a higher sensory preference. Furthermore, a rapid decline between the nanotube yogurt sample and the control sample was detected by 1.60% and 26.10% (p < 0.05). The nanotube formulation successfully obtained from Lactobacillus bulgaricus and Streptococcus thermophilus within salep glucomannan and whey protein isolate nanocarrier will play a guiding role for further dairy product treatments among scientists and food manufacturers. Also, this kind of study can get interested in EFSA and FDA related to food nanoscience applications.