The effect of the addition of microbial TGase to milk on selected physical properties of the final product and the viability of lactic acid bacteria cultures during storage at 6 °C for 56 days was studied. Three types of set-style yogurt were made with varying parameters. Weekly analyses included the determination of syneresis and water-holding capacity, texture, pH, and the lactic acid bacteria population. Our research has confirmed that mTGase may be used to stabilize yogurts, although the syneresis, the water-holding capacity of yogurts, and the textural features of yogurts were dependent on the step in the production process at which mTGase was added to milk. The presence of mTGase had no relevance with regard to the acidity of yogurts stored under refrigerated conditions. The addition of mTGase had no effect on lactobacilli, but had a variable effect on Streptococcus thermophilus, depending on the duration of enzymatic activity.

中文翻译：

---

发酵过程前添加微生物转谷氨酰胺酶对三种类型酸奶品质特性的影响。

研究了向牛奶中添加微生物TGase对最终产品选定物理特性的影响以及在6°C下储存56天期间乳酸菌培养物的活力。制作了三种具有不同参数的定型酸奶。每周分析包括脱水收缩和持水量，质地，pH和乳酸菌种群的测定。我们的研究已经证实，尽管酸奶的脱水收缩，酸奶的保水能力和质地特征取决于将mTGase添加到牛奶中的生产步骤，但mTGase可以用于稳定酸奶。mTGase的存在与冷藏条件下酸奶的酸度无关。添加mTGase对乳酸菌没有影响，