Impact of Lacticaseibacillus paracasei subsp. tolerans, Levilactobacillus parabrevis and Latilactobacillus curvatus strains on Texture, Rheology and Microstructure of Dairy-Based Fermented Product

Functional microorganisms and/or their metabolites, as well as the health advantages of foods, their texture, structure and sensory quality are also very important factors that can affect consumer decisions. There are scientific studies on these properties, however, in order to achieve the best function of strain, it firstly need to find the specific strains. This study was aimed to reveal the effect of the strains of Lacticaseibacillus paracasei subsp. tolerans, Levilactobacillus parabrevis, and Latilactobacillus curvatus, used as co-culture, on the textural property, rheological property, and micro-structure of yogurt. According to the results, it was observed that strain L. paracasei subsp. tolerans NOC-122 increases the water holding capacity and transforms the product into a more fluid form. On the other hand, L. parabrevis NOC-111, and L. curvatus NOC-110 strains caused higher viscosity values. As for texture profiles, the sample coagulated with strain NOC-122 was softer than those coagulated by other strains. The samples coagulated with strains NOC-122 and NOC-110 showed lower chewiness than that coagulated by other strain. Gumminess and springiness showed a similar variable trend to that of chewiness. These results showed the effects of the mentioned strains on the texture, rheology and microstructure of biotechnologically similar samples in yogurt.