Composition and Production Process of Fermented Milk Products Incorporating the Application of Probiotic Streptococcus thermophilus Strain and Lamiaceae Family

Abstract

This invention belongs to the field of food technology; specifically, it relates to functional fermented milk with a high number of live probiotics and a high amount of bacterial exopolysaccharides, and to methods of preparing such products. The invention is a fermented milk product produced with S. thermophilus strains. It contains the S. thermophilus (ATA-LTC-Ld120812) strain as a starter.

Description

1 TARIFF Probe k Streptococcus thermoph lus Strain and Lam aceae Composition of Fermented Milk Products Including Application of Family Production Process TECHNICAL FIELD This invention belongs to the field of food technology; especially due to its high number of live probes and high bacterial exopolysaccharide content functional fermented milk with this This relates to the preparation methods of the products. STATE OF THE ART The invention with application number AU2024266908 (A1), which is in the technical status, lactose-free carbohydrate metabolizable at least one lactose-free Streptococcus thermophilus strain and lactose-free carbohydrate metabolism At least one lactose-free Lactobac llus delbrueck subsp. bulgarian cus 15 This is related to the use of a starter culture containing a lactic acid bacteria. CN115989832 (Invention with application number A) for obtaining a fermented milk product Compound probe-free strains with Streptococcus thermoph lus (Lactobac llus paracase and The use of starter culture (Lactobacillus rhamnosus) is recommended. The invention with application number CN119875920A concerns obtaining fermented milk products. The use of Streptococcus thermophilus ST65 strain culture is recommended. Streptococcus (S.) thermophlus, a gram-negative bacterium belonging to the Streptococcaceae family. Positive tf, faculty f anaerobic and thermophilic character brm kroorgan zmadır. Milk In the industry, the most critical starter in conventional yogurt and cheese production. This strain, which is one of the cultures, undergoes acidification (fermentation) and coagulation of milk. 25 and plays a primary role in improving the textural properties of the product. S. Thermophlus's milk acidification, lactose and galactose utilization, proteolytic activity and Exopolymer saccharide (EPS) production mgbtpk technological features, n ha products n It contributes to the shaping of organoleptic properties. Lactic acid bacteria in traditional fermented dairy products (yogurt, buttermilk, etc.) 30 It largely loses its viability during passage through the gastrointestinal system and reaches the intestine. While they cannot reach it; the probe yot k fermented milks contain resistant microorganisms. And thanks to beneficial metabolites, it protects and improves the balance of the gut microbiota. 2 In this context, S. thermophlus has both industrial and health importance. It produces EPSs that have positive effects on it. These polysaccharides are chemical. composition and structural features, exhibited physical, chemical and biological characteristics Clinical studies have a direct impact on functions; S. thermophilus It has been shown that the probe alleviates lactose intolerance by increasing the lactase activity of deficient strains, 5 that it modulates the immune system and affects intestinal barrier functions It has been determined that it strengthens. No commercial probe, safe, durable, shelf life for bacteria to be successful It needs to contain a stable and sufficient number of living cells throughout. However, nowadays... Fermented dairy products expire 10 years before their shelf life due to deficiencies in the production processes. They lose their number of live bacteria and are unable to survive in the human gut, and the expected It is unable to provide the benefit. EXPLANATION OF THE INVENTION The aim of the invention is to isolate the S. thermophlus strain and its parent organism, Lamaceae. Using spices results in a high viable probe count and high bacterial count. Our goal is to develop functional fermented milk products with exopolysaccharide content. Unlike the current state of technology, this invention involves S. thermophilus strains and These are fermented dairy products produced with spices from the Lam acea family. This invention dates back to 20 In this study, the S. thermophlus (ATA-LTC-Ld120812) strain was used as the starter. In the case of inventions involving the use of more than one strain, Y ne tekn ğ nbl nen Fermented milks have been developed. This invention report describes only a single probiotic bacterium. Fermented milk has been developed. The advantages offered by the invention are:  The cost is low because the starter culture is local.  Fermented milk is safe for use against pathogenic microorganisms.  Specific microorganism count (S.) during storage of fermented milk. thermoph lus) forming at least 107 and at most 109 columns brm (kfu) / mL le 30 high probe yot k live bacteria count. 3 Explanation of the Figures Figure 1. Addition of S. thermophlus ATA-LTC-Ld120812 strain to pasteurized milk. fermentation process DETAILED DESCRIPTION OF THE INVENTION In this detailed description, the subject of the invention is Prob yot k Streptococcus thermoph lus 5 Fermented Milk Containing the Application of Strain and Lamaceae Family The products are related to the assembly and production process and are only intended to provide a more detailed explanation of the subject. It contains explanations aimed at understanding and does not in any way impose any limitations. It does not carry. The current process for producing fermented dairy products includes the following steps: 10 l şk nd r:  A lact cas t containing Streptococcus thermoph lus ATA-LTC-Ld120812 strain. Bacterial starter culture in pasteurized milk (3.1% fat and 2.9% protein) addition,  To obtain fermented milk products, the target temperature is 38-42°C. The milk is incubated until the pH reaches 4.6.  Termination of fermentation,  Adding spices belonging to the Lamaceae family to fermented milk,  Fermented milk, both with and without added spices, is stored at 2-6°C for 24 hours. maturation, 20  Fermented milk should be stored at 2-6°C for 14 days. The results of the analysis performed on the obtained product are given below. Table 1. Average values ​​of physical and chemical analyses. Ferment e milk pH Titration acidity (%Lactic acid of the kind n) Viscosity e (cP) This connecting capacity si (%) EP S (g / L ) Lab Fat Protein Day 1 4.7 6 0.74 481.86 77.09 0.4 0 83.8 6 - 2.9 1 6.0 2 -most more 10% least 2.7% Day 7 4.6 6 0.81 597.94 77.37 0.4 3 84.0 - 3.0 0 5.9 1 -most more 10% least 2.7% Day 14 4.5 7 0.92 496.66 76.46 0.4 2 85.2 1 - 3.2 0 5.5 8 -most more 10% least 2.7% 4 Physicochemical analyses performed on fermented milk during storage. As a result, the products' pH measurements (pH 4.7-4.5), titration acidity (at least 0.3%), protein content (minimum 2.7%), fat content (maximum 10%), viscosity (201.6-898.2 cP), water Binding capacity (73.457-79.631%), exopolysaccharide (0.369-0.453 g / L) and color (L* between 79.85 and 89.89; a* between -1.34 and -5.67 and b* between +4.87 and +6.94) what are the values ​​5? It was found to be a sah p. Table 2. Mean values ​​of microbiological analyses. Fermented milk TAMB (kfu / mL) Yeast (kfu / mL) Mold (kfu / mL) Coliform (kfu / mL) Day 1 108 0 0 0 Day 7 109 0 0 0 Day 14 108 2 4 0 CFU: Colony-forming unit; TAMB: Total aerobic mesophilic bacteria. Table 3. Mean values ​​of S. thermophlus and Lactococcus spp. numbers. Fermented milk S.thermophilus (cfu / mL) Lactococcus spp. (cfu / mL) Day 1 109 109 Day 7 109 108 Day 14 108 108 kob: a unit that forms a colony. Total spes fkm croorganism (S. thermoph lus ATA-LTC-Ld120812) as well as The total number of viable Lactococcus spp. was found to be at least 107 cfu / mL. S. thermophlus ATA-LTC-Ld120812 15 used in the production of fermented milks. It was determined that the strain synthesized a high amount of EPS. Spices belonging to the Lamaceae family have not been used in fermented milk products. Spices belonging to the Lamaceae family are used in the production of fermented milks. 'The functional richness of the products has been increased.' 25

Claims

REQUESTS 1- The invention is a fermented milk product compound, characterized by: Streptococcus thermophilus ATA-LTC-Ld120812 strain is characterized by chermes. 2- The invention described in Claim 1 is characterized by its inclusion in the Lamaceae family. character zed r. 3- The invention is a method for producing fermented milk products, the characteristic of which is;  A lact cas t containing Streptococcus thermoph lus ATA-LTC-Ld120812 strain. Bacterial starter culture in pasteurized milk (3.1% fat and 2.9% protein) addition, 10  To obtain fermented milk products, the temperature should be 38-42°C and the pH value should be 4.6 The milk is incubated until the desired value is reached.  Termination of fermentation,  Adding spices belonging to the Lamaceae family to fermented milk,  Fermented milk is matured at 2-6°C for 24 hours, 15  Fermented milk should be stored at 2-6°C for 14 days. The process steps are characterized by their inclusion. 25

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