Gastrointestinal Mikroflorayı Desteklemek İçin Bacillus clausii Sporları İçeren Probiyotik Tofu

Abstract

Amaç: Bu çalışma, vegan bireylerin probiyotik tüketimi için diyetlerini değiştirmeden ve ek probiyotik hapları kullanmak zorunda kalmadan yararlanabilecekleri probiyotik Bacillus clausii sporları ile zenginleştirilmiş bir tofu ürünü geliştirmek amacıyla yapılmıştır.
Yöntem: B. clausii, 2xSG ortamında sporlanacak şekilde kültürlendi. Elde edilen B. clausii sporlarının tofuya eklenmesi, probiyotiğin tofu içinde en yüksek miktarda tutulabilmesini sağlamak için prosedürdeki optimum adımı belirlemek için iki farklı yöntemle gerçekleştirildi; i) pıhtılaştırıcı MgCl2’den önce probiyotik sporların eklenmesi (P-C tofu), ii) pıhtılaştırıcıdan sonra probiyotik sporların eklenmesi (C-P tofu).
Bulgular: P-C tofu ve C-P tofudaki probiyotik sporların verimleri sırasıyla 5,45±0,40 ve 5,33±0,56 log cfu/g olarak hesaplandı ve bu hedeflenen 6 log cfu/g seviyeye oldukça yaklaşmıştır. Probiyotik konsantrasyonu açısından P-C ve C-P tofu yöntemleri arasında anlamlı bir fark gözlenmedi (P=0,36; t testi). P-C tofunun -18°C’de saklanması probiyotik yükü 1 ayda 0,45 log cfu/g azaltmıştır (P=0,003). Soğuk zincir depolamanın bir günlük 20°C’de kesintiye uğraması 0,85 log seviyede anlamlı bir probiyotik azalmasına neden oldu (P=0,01). Sote pişirme uygulaması tofudaki spor yükünü 1,22 log seviyede anlamlı derecede azaltmıştır (P=0,004). P-C ve probiyotik içermeyen tofuların duyusal değerlendirmesinde genel kabul edilebilirlik özelliklerinde anlamlı bir farklılık gözlenmedi (P>0,05).
Sonuç: Probiyotikle zenginleştirilmiş tofu, tüketicilerin sağlığını olumlu yönde etkilerken veganlar ve vejetaryenler için sağlıklı bir alternatif seçim olabilir.

Keywords

• Tofu
• Bacillus clausii
• Probiyotikler
• Zenginleştirme

Probiotic Tofu with Bacillus clausii Spores to Support Gastrointestinal Microflora

Abstract

Objective: This study was conducted to develop a tofu product enriched with probiotic Bacillus clausii spores that vegan individuals can benefit from without changing their diets for probiotic consumption and without having to use the supplementary probiotic pills.
Method: B. clausii was cultured to sporulate in 2xSG medium. The resulting B. clausii spores were added to tofu by two different methods to determine the optimum step in the procedure to ensure that the probiotic was able to retain in tofu at the highest amount; i) addition of probiotic spores before coagulant MgCl2 (P-C tofu), ii) addition of probiotic spores after the coagulant (C-P tofu).
Results: The yields of probiotic spores in P-C and C-P tofu were calculated to be 5.45±0.40 and 5.33±0.56 log cfu/g, respectively, which was slightly lower than the targeted level, 6 log cfu/g. No significant difference was observed between the P-C and C-P tofu methods in terms of probiotic concentration (P=0.36; t test). Storage of P-C tofu at -18°C decreased the probiotic load by 0.45 log cfu/g in 1 month (P=0.003). One-day temperature abuse at 20°C of cold chain storage resulted in a significant 0.85 log reduction (P=0.01). Sauté cooking was found to decrease the spore load in tofu significantly by 1.22 log (P=0.004). Sensory evaluation of P-C and probiotic free tofu did not reveal a significant difference in general acceptability features (P>0.05).
Conclusion: Probiotic enriched tofu may be a healthy alternative choice for vegans and vegetarians while positively affecting the health of consumers.

Keywords

• Tofu
• Bacillus clausii
• Probiotics
• Fortification

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