@article{article_322259, title={MOLECULAR PROFILE OF ORAL PROBIOTIC BACTERIA TO BE USED WITH FUNCTIONAL FOODS}, journal={Food and Health}, volume={3}, pages={117–131}, year={2017}, DOI={10.3153/JFHS17015}, author={Gurbanov, Rafig and Yıldız, Fatih}, keywords={Probiotics,FTIR,Differential Scanning Calorimetry,Functional Foods,Freeze Drying,Streptococcus salivarius K12 (SsK12)}, abstract={<p class="MsoNormal" style="margin-top:6pt;margin-right:4.25pt;margin-bottom:3pt;margin-left:0cm;text-align:justify;vertical-align:baseline;"> <span lang="en-gb" style="font-size:10pt;" xml:lang="en-gb">In this work, we present thermal and IR
spectral profile and thereby molecular information about the probiotic
bacteria- <i>Streptococcus salivarius </i> K12 </span> <span lang="en-gb" style="font-size:10pt;" xml:lang="en-gb">(SsK12)
to be further used with functional foods. In this context, for the first time,
we characterized the global cellular constituents of this bacteria i.e. its
proteins, lipids, polysaccharides, ribosomes, nucleic acids and cell wall by
powerful calorimetric (differential scanning calorimetry) and infrared
spectroscopic techniques, which are widely applied bioanalytical methods
especially in the food microbiology and industry. Our results can be used by
food specialists for the development of probiotic functional foods such as
cheese, kefir, yogurt, buttermilk, pickle and chewing gum enriched with viable
lyophilized bacteria to preserve
oral health.
Furthermore, the information we present here, would contribute for the
development of prophylactic strategies and for the generation of recombinant
probiotic SsK12 strains, which would help to launch out a new public
health-care action plans. </span> </p> <p> </p>}, number={3}, publisher={Özkan ÖZDEN}