TY  - JOUR
TT  - MOLECULAR PROFILE OF ORAL PROBIOTIC BACTERIA TO BE USED WITH FUNCTIONAL FOODS
AU  - Gurbanov, Rafig
AU  - Yıldız, Fatih
PY  - 2017
DA  - July
DO  - 10.3153/JFHS17015
JF  - Food and Health
JO  - Food Health
PB  - Özkan ÖZDEN
WT  - DergiPark
SN  - 2602-2834
SP  - 117
EP  - 131
VL  - 3
IS  - 3
KW  - Probiotics
KW  - FTIR
KW  - Differential Scanning Calorimetry
KW  - Functional Foods
KW  - Freeze Drying
KW  - Streptococcus salivarius K12 (SsK12)
N2  - In this work, we present thermal and IRspectral profile and thereby molecular information about the probioticbacteria- Streptococcus salivarius K12 (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. itsproteins, lipids, polysaccharides, ribosomes, nucleic acids and cell wall bypowerful calorimetric (differential scanning calorimetry) and infraredspectroscopic techniques, which are widely applied bioanalytical methodsespecially in the food microbiology and industry. Our results can be used byfood specialists for the development of probiotic functional foods such ascheese, kefir, yogurt, buttermilk, pickle and chewing gum enriched with viablelyophilized bacteria to preserveoral health.Furthermore, the information we present here, would contribute for thedevelopment of prophylactic strategies and for the generation of recombinantprobiotic SsK12 strains, which would help to launch out a new publichealth-care action plans.
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UR  - https://doi.org/10.3153/JFHS17015
L1  - https://dergipark.org.tr/en/download/article-file/315723
ER  -