2026-10-19T00:01:02Zhttps://ebyu-rdlopen.rawdatalibrary.net/oai/requestoai:ebyu-rdlopen.rawdatalibrary.net:ebyu/202492026-10-18T21:12:06Zopenairedrivercom_ebyu_10000col_ebyu_10001Determination of Microbiological, Chemical, Physical and Sensory Properties of Pickles Produced from Organic Kımı Plant Using Whey at Different Concentrations During StorageYILDIZ, Pınar OĞUZHANYANGILAR, FilizKIZILKAYA, Pınar ÇELİKBiyolojiBeslenme ve DiyetetikMikrobiyolojiBiyoteknoloji ve Uygulamalı MikrobiyolojiGıda Bilimi ve TeknolojisiEffects of fortification with Kımı plants and whey produced from Çeçil cheese on the chemical, microbial and sensory properties of Kımı pickle samples during storage time (20th and 40th days) were investigated in the study. Differences in microbiological and chemical changes were found to be statistically significant (P < 0.05) during storage period. Whey added Kımı pickles containing statistically higher lactic acid bacteria counts than the control samples. Protein and dry matter rates of whey added Kımı pickle samples were also found to be higher than the control groups. According to the results of sensory analysis, control and 10% whey added K1 samples were preferred by the panellists during ripening more than the others (K2, K3, K4, and K5). This study results might give opinions about the lactic acid bacteria (LAB) population associated with traditional whey added Kımı pickles and constitute a LAB strain resource for further studies involving the development of starter cultures.2018Articlehttps://rdlopen.rawdatalibrary.net/r/ebyu/202491307-9085enErzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisiinfo:eu-repo/semantics/openAccessinfo:eu-repo/semantics/articlehttps://ebyu-rdlopen.rawdatalibrary.net/tr/items/ebyu/20249