BibTex RIS Cite

The Effects of Lactobacillus casei on Health And its Usage in Food Industry (Turkish with English Abstract)

Year 2012, Volume: 37 Issue: 3, 165 - 172, 01.06.2012

Abstract

Lactobacillus casei strains are widely exist in various environments such as raw and fermented milk products, fresh vegetables, fermented vegetable products, breast milk, the digestive system of humans and other warm blooded animals, soil and lakes. These bacteria are used as starter cultures and probiotics in the food industry for the production of fermented dairy products because of their ability to produce high amounts of lactic acid, improve organoleptic characteristics, aroma and flavor of a product, their high bile salt and low pH tolerance, and their antimicrobial and antidiarrheal effects. Many positive health effects of L. casei strains have been identified, such as expediting cancer's cure period, stimulating the immune system, lowering cholesterol levels, showing curing effects against various chronic diseases, and the inhibition of pathogenic microorganisms. In this review, the positive health effects of L. casei and their possible industrial uses were described and previous studies in this area were reviewed.

References

  • De Vries MC, Vaughan EE, Kleerebezem M, de Vos, WM. 2006. Lactobacillus plantarum survival, functional and potential probiotic properties in the human intestinal tract. Int Dairy J, 16 (9), 1018-1028.
  • Ünlütürk A, Turantaş F. 1998. Gıda Mikrobiyolojisi. Mengi Tan Basımevi, Çınarlı-İzmir, Türkiye, 605 s. 3. Başyiğit Kılıç G, Kuleaşan H, Eralp I, Karahan AG. 2009. Manufacture of Turkish Beyaz cheese added with probiotic strains. LTW-Food Sci Technol, 42, 1003-1008.
  • Gomes AA, Braga SP, Cruz AG, Cadena RS, Lollo PC, Carvalho C, Amaya-Farfán J, Faria JA, Bolini HM. 2011. Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses. J Dairy Sci, 94 (10) 4777-4786.
  • Sağdıç O, Öztürk İ, Cankurt H, Tornuk F. 2011. Interaction between some phenolic compounds and probiotic bacterium in functional ice cream production. Food Bioprocess Tech, DOI 10.1007/s11947-011-0611-x.
  • FAO/WHO, 2002. Guidelines for the evaluation of probiotics in food. Report of a Joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food London, Ontario, Canada, April 30 and May 1, 2002.
  • Yaygın H, Kılıç S. 1993. Süt Endüstrisinde Saf Kültürler. Altındağ Matbaacılık, İzmir, Türkiye, 108 s. 8. Aydın M. 2000. Endodontik mikrobiyoloji. Endodonti, Alaçam T (editör), Barış Yayın Evi, Ankara, Türkiye, s. 313-391.
  • Kılıç S. 2008. Süt Endüstrisinde Laktik Asit Bakterileri. Ege Üniversitesi Ziraat Fakültesi Yayınları, Ege Üniversitesi Matbaası, İzmir, Türkiye, 451 s.
  • Wu R, Wang W, Yu D, Zhang W, Li Y, Sun Z, Wu J, Meng H, Zhang H. 2009. Proteomics analysis of Lactobacillus casei Zhang, a new probiotic bacterium isolated from traditional home-made Koumiss in Inner Mongolia of China. Mol Cell Proteomics, 8 (10), 2321-2338.
  • Kinoshita H, Uchida H, Kawai Y, Kitazawa H, Miura K, Shiiba K, Horii A, Saito T. 2007. Quantitative evaluation of adhesion of Lactobacilli isolated from human intestinal tissues to human colonic mucin using surface plasmon resonance (BIACORE assay). J Appl Microbiol, 102 (1), 116–123.
  • Amin M, Jorfi M, Khosravi AD, Samarbafzadeh AR, Farajzadeh Sheikh A. 2009. Isolation and identification of Lactobacillus casei and Lactobacillus plantarum from plants by PCR and detection of their antibacterial activity. Int J Biol Sci, 9 (8), 810-814.
  • Longdet IY, Kutshik RJ, Nwoyeocha IG. 2011. The Probiotic efficacy of lactobacillus of Lactobacillus casei from human breast milk against Shigellosis in Albino rats. Advances in Biotechnology & Chemical Processes, 1, 12-16.
  • Ali Azhari A. 2011. Isolation and identification of lactic acid bacteria ısolation from traditional drinking yogurt in Khartoum State, Sudan. Current Res Bacteriol, 4 (1), 16-22.
  • Marteau P, Pochart P, Flourie B, Pellier P, Santos L, Desjeux JF, Rambaud JC. 1990. Effect of chronic ingestion of fermented dairy product containing Lactobacillus acidophilus and Bifidobacterium bifidum on metabolic activities of the colonic flora in humans. Am J Clin Nutr, 52, 685–688.
  • Mattila-Sanholm T, Mattö J, Saarela M. 1999. Lactic acid bacteria with health claims-interactions and interfrernce with gastrointestinal flora. Int Dairy J, 9, 25-35.
  • Bertazzoni ME, Benini A, Marzotto M, Sbarbati A, Ruzzenente O, Ferrario R, Hendriks, H, Dellaglio F. 2004. Assessment of novel probiotic Lactobacillus casei strains for the production of functional dairy foods. Int Dairy J, 14 (8), 723-736.
  • Nemeth E, Fajdiga S. 2006. Inhibition of Salmonella-induced IL-8 synthesis and expression of Hsp70 in enterocyte-like caco-2 cells after exposure to nonstarter lactobacilli. Int J Food Microbiol, 112 (3), 266-274.
  • Srinivasan R, Meyer R. 2006. Clinical safety of Lactobacillus casei strain shirota as a probiotic in critically ill children. J Pediatr Gastr Nutr, 42 (2), 171-173.
  • Wendakoon CN, Nakano T, Remillard SC, Ozimek L, Milchwissenschaft L. 2007. Antimutagenic activity of Lactobacillus casei ADA 03 and its cell wall components. Milchwissenschaft, 62 (3), 320-323.
  • Liong MT, Shah NP. 2006. Effects of a Lactobacillus casei symbiotic on serum lipoprotein, intestinal microflora, and organic acids in rats. J Dairy Sci, 89 (5), 1390-1399.
  • Park YH, Kim JG. 2008. Effects of Lactobacillus acidophilus 43121 and a mixture of Lactobacillus casei and Bifidobacterium longum on the serum cholesterol level and fecal sterol excretion in hypercholesterolemia-induced pigs. Biosci Biotech Bioch, 72 (2), 595-600.
  • Matsuzaki T, Takagi A, Ikemura H, Matsuguchi T, Yokokura T. 2007. Intestinal microflora: probiotics and autoimmunity. J Nutr, 137 3 Suppl 2, 798-802.
  • Ortiz-Andrellucchi A, Sanchez-Villegas A, Rodríguez-Gallego C, Lemes A, Molero T, Soria A, Peña-Quintana L, Santana M, Ramírez O, García J, Cabera F, Cobo J, Serra-Majem L. 2008. Immunomodulatory effects of the intake of fermented milk with Lactobacillus casei DN114001 in lactating mothers and their children. Brit J Nutr, 100, 834-845.
  • Yadav H, Jain S, Sinha PR. 2008. Oral administration of dahi containing probiotic Lactobacillus acidophilus and Lactobacillus casei delayed the progression of streptozotocin-induced diabetes in rats. J Dairy Res, 75 (2), 189-195.
  • Gürsoy O, Kınık Ö. 2005. Laktobasiller ve probiyotik peynir üretiminde kullanım potansiyelleri. J Eng Sci, 11 (3) 361-371.
  • Guerin-Danan C, Chabenet C, Pedone C, Popot F. 1998. Milk fermented with yogurt cultures and Lactobacillus casei compared with yogurt and gelled milk influence on intestinal microflora in healthy infants. J Clin Nutr, 67,111-117.
  • Henriksson A, Conway P. 2001. Isolation of human faecal Bifidobacteria which reduce signs of Salmonella infection when orogastrically dosed to mice. J Appl Microbiol, 90, 223-228.
  • Ouwehand A, Niemi P, Salminen S.1999. The normal feacal microflora does not affect the adhesion of probiotic bacteria in vitro. Fems Microbiol Lett, 177, 35-38.
  • Ogawa M, Shimizu K, Nomoto K, Tanaka R, Hamabata T, Yamasaki S, Takeda T, Takeda Y. 2001. Inhibition of in vitro growth of Shiga toxin-producing Escherichia coli O157:H7 by probiotic Lactobacillus strains due to production of lactic acid. Int J Food Microbiol, 68, 135-140.
  • Caridi A. 2003. Identification and first characterization of lactic acid bacteria isolated from the Artisanal Ovine Cheese Pecorino del Poro. Int. J. Dairy Technol, 56 (2), 105-110.
  • Etöz D. 2006. Kefirden izole edilen maya ve bakterilerin bazı patojen mikroorganizmalar üzerine inhibitör etkisi. Gazi Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi, Ankara, Türkiye, 74 s. 33. Erdoğrul Ö, Erbilir F. 2006. Isolation and characterization of Lactobacillus bulgaricus and Lactobacillus casei from various foods. Türk J Biol, 30, 39-44.
  • Zhang H, Zhang Q, Ren QH, Bao Q. 2007. The antagonism of Lactobacillus casei Zhang to pathogenic Escherichia coli in mice and the influence on the microbial population in gut. Microbiology, 34, 447-450.
  • Ya T, Zhang Q, Chu F, Merritt J, Bilige M, Sun T, Du R, Zhang H. 2008. Immunological evaluation of Lactobacillus casei Zhang: a newly isolated strain from koumiss in Inner Mongolia, China. BMC Immunol. 9, 68, doi:10.1186/1471-2172-9-68. 36. Para MD, Martinez de Morentin BE, Cobo JM, Mateas A, Martinez JA. 2004. Daily ingestion of fermented milk containing Lactobacillus casei DN114001 improves innate-defense capacity in healthy middle-aged people. J Physiol Biochem. 60 (2), 85-91.
  • Casti A, Kuipersi EJ, Bosschartş MAR, Poti RGJ, Vandenbrouckegrauls CMJE, Kustersi JG. 2003. Effect of frequent consumption of a Lactobacillus casei-containing milk drink in Helicobacter pylori-colonized subjects. Aliment Pharm Ther 17, 429-435.
  • Cano PG, Agüero A, Perdigon G. 2002. Adjuvant effects of Lactobacillus casei added to a renutrition diet in a malnourished mouse model. Biocell, 26 (1), 35-48.
  • Lim LH, Li HY, Huang CH, Lee BW, Lee YK, Chua KY. 2009. Adjuvant effects of heat-killed wild type Lactobacillus casei on allergen immu- notherapy in an allergy mouse model. Int Arch Allergy Imm, 148, 297-304.
  • Hernandez-Mendoza A, Garcia HS, Steele JL. 2009. Screening of Lactobacillus casei strains for their ability to bind aflatoxin B1. Food Chem Toxicol, 47, 1064-1068.
  • Fonden R, Mogensen G,Tanaka R, Salminen S. 2000. Culture containing dairy products effect of intestinal microflora, human nutrition and health-current knowledge and future perspectives. Bulletin of the International Dairy Federation, 352.
  • Madkor SA, Tong, PS, El Soda, M. 2000. Ripening of cheddar cheese with added attenuated adjunct cultures of lactobacilli. J.Dairy Sci, 83, 1684-1691.
  • Svec P, Dráb V, Sedlácek I. 2005. Ribotyping of Lactobacillus casei group strains isolated from dairy products. Folia Microbiol, 50 (3), 223-228.
  • Martinez-Cuesta MC, De Palencia PF, Requena T, Peláez C. 2001. Enzymatic ability of Lactobacillus casei subsp. casei IFPL731 for flavour development in cheese. Int Dairy J, 11, 577–588.
  • Saha B, Hayashi K. 2001. Debittering of protein hydrolyzates. Biotechnol Adv, 19, 355-370.
  • Batır, B, Ateş G. 2003. Tulum peynirinin olgunlaşmasında laktik asit bakteri florasının değişimi üzerine araştırmalar. GIDA, 28 (3), 241-250.
  • Weinrichter B, Sollberger H, Ginzinger W, Jaros D, Rohm H. 2004. Adjunct starter properties affect characteristic features of Swiss-type cheese. Nahrung/ Food, 48, 1, 73-79.
  • Wishah R. 2007. Peynir üretiminde starter kültüre ek olarak bazı bakteri suşlarının kullanımı ve bunun peynir özelliklerine etkisi. Hacettepe Üniversitesi. Yüksek Lisans Tezi, 101 s.
  • Gürsoy A. 2009. Az yağlı kaşar peyniri üretiminde yardımcı kültür kullanımının lipoliz ve proteoliz üzerine etkisi. Ankara Üniversitesi Ziraat Fakültesi. Tarım Bilimleri Dergisi 15 (3), 258-292.
  • İşleyici Ö, Akyüz M. 2009. Van ilinde satışa sunulan otlu peynirlerde mikrofloranın ve laktik asit bakterilerinin belirlenmesi. YYU Veteriner Fakültesi Dergisi, 20 (2), 59-64.
  • Kourkoutas Y, Bosnea L, Taboukos S, Baras C, Lambrou D, Kanellaki M. 2006. Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces. J Dairy Sci, 89, 1439- 1451.
  • Burns P, Patrignani P, Serrazanetti D, Vinderola GC, Reinheimer JA, Lanciotti R, Guerzoni ME. 2008. Probiotic Crescenza Cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with high-pressure homogenized milk. J Dairy Sci, 91 (2) 500-512.
  • Corsetti A, Caldini G, Mastrangelo M, Trotta F, Valmorri S, Cenci G. 2008. Raw milk traditional Italian ewe cheeses as a source of Lactobacillus casei strains with acid-bile resistance and antigenotoxic properties. Int J Food Microbiol, 125, 330-335.
  • Dicks LMT, Du Plessis EM, Dellaglio F, Lauer E. 1996 Reclassification of Lactobacillus casei ATCC 393 and Lactobacillus rhamnosus ATCC 15820 as Lactobacillus zeae nom. rev., designation of ATCC 334 as the neotype of L. casei subsp. casei, and rejection of the name Lactobacillus paracasei. Int J Syst Bacteriol, 46, 337-340.
  • Guerin-Danan C, Chabenet C, Pedone C, Popot F. 1998. Milk fermented with yogurt cultures and Lactobacillus casei compared with yogurt and gelled milk influence on intestinal microflora in healthy infants. J Clin Nutr, 67, 111-117.
  • Takeda K, Okumura K. 2007. Effects of a fermented milk drink containing Lactobacillus casei strain Shirota on the Human NK-Cell activity. J Nutr, 137, 791-793.
  • Goddik LM, 2000. Sour Cream and Crema Fraiche. Handbook of Food Science, Technology, And Engineering, 4, 179, 1-2.
  • Sağdıç O, Arıcı M, Şimşek O. 2002. Selection of starters for a traditional Turkish yayik butter made from yoghurt. Food Microbiol, 19, 303-312. 59. Kesler Y. 2008. Tereyağına probiyotik kültür ve lif ilavesiyle fonksiyonel özellik kazandırılması. Erciyes Üniversitesi Fen Bilimleri Enstitüsü. Yüksek Lisans Tezi, Kayseri, Türkiye, 56 s.
  • Akın BM, Akın MS, Özer HB, Kırmancı HA, 2006. Kapsüllenmiş ve serbest Lactobacillus casei ve Lactobacillus rhamnosus’un dondurmada canlı kalma sürelerinin ve dondurmanın duyusal özelliklerine etkisinin belirlenmesi. Türkiye Bilimsel ve Teknolojik Araştırma Kurumu.
  • Tokuç K, Demirci M, Bilgin B, Arıcı M. 2008. Bebek orijinli Lactobacillus spp. kullanarak probiyotik dondurma üretimi ve depolama süresince probiyotik bakteri canlılığı ile diğer bazı özelliklerin belirlenmesi, Türkiye 10. Gıda Kongresi, 21-23 Mayıs, Erzurum, Türkiye,101-104.
  • Di Criscio T, Fratianni A, Mignogna R, Cinquanta L, Coppola R, Sorrentino E, Panfili G. 2010. Production of functional probiotic, prebiotic, and synbiotic ice creams. J Dairy Sci. 93, 4555-4564.
  • Kwak HS, Park SK, Kim DS. 1996. Biostabilization of kefir with a nonlactose-fermenting yeast. J Dairy Sci., 79 (6), 937-942.
  • Yaman H. 2004. Bir ticari Polonya kefir tanesinden laktobasilerin izolasyonu. Kafkas Ünv. Vet. Fak. Der. 10 (1), 99-102.

Lactobacillus casei’nin Sağlık Üzerine Etkileri ve Gıda Endüstrisinde Kullanımı

Year 2012, Volume: 37 Issue: 3, 165 - 172, 01.06.2012

Abstract

Lactobacillus casei suşları çiğ ve fermente süt ürünleri, taze sebzeler, bitkisel fermente ürünler, anne sütü, insan ve diğer sıcakkanlıların sindirim sistemi, toprak ve göl gibi çeşitli ortamlarda yaygın olarak bulunmaktadır. Bu bakteriler yüksek miktarda laktik asit üretimi, ürünlerin lezzet, aroma ve duyusal özelliklerini iyileştirme, düşük pH ve safra tuzuna yüksek tolerans, antimikrobiyel ve antidiyarejenik gibi özellikleri sayesinde gıda endüstrisinde, özellikle fermente süt ürünlerinin üretilmesinde başlatıcı kültür ve probiyotik olarak kullanılmaktadır. L. casei suşlarının kanser tedavi sürecini hızlandırma, bağışıklık sistemini uyarma, kolesterol seviyesini düşürme, çeşitli kronik hastalıklara karşı etki gösterme, patojen mikroorganizmaların gelişmesinin engellenmesi gibi sağlık üzerine pek çok olumlu etkisi belirlenmiştir. Bu derlemede L. casei’nin sağlık üzerindeki olumlu etkileri ve endüstriyel kullanım alanlarına değinilirken, bu konuda yapılan çalışmalardan örnekler verilmektedir.

References

  • De Vries MC, Vaughan EE, Kleerebezem M, de Vos, WM. 2006. Lactobacillus plantarum survival, functional and potential probiotic properties in the human intestinal tract. Int Dairy J, 16 (9), 1018-1028.
  • Ünlütürk A, Turantaş F. 1998. Gıda Mikrobiyolojisi. Mengi Tan Basımevi, Çınarlı-İzmir, Türkiye, 605 s. 3. Başyiğit Kılıç G, Kuleaşan H, Eralp I, Karahan AG. 2009. Manufacture of Turkish Beyaz cheese added with probiotic strains. LTW-Food Sci Technol, 42, 1003-1008.
  • Gomes AA, Braga SP, Cruz AG, Cadena RS, Lollo PC, Carvalho C, Amaya-Farfán J, Faria JA, Bolini HM. 2011. Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses. J Dairy Sci, 94 (10) 4777-4786.
  • Sağdıç O, Öztürk İ, Cankurt H, Tornuk F. 2011. Interaction between some phenolic compounds and probiotic bacterium in functional ice cream production. Food Bioprocess Tech, DOI 10.1007/s11947-011-0611-x.
  • FAO/WHO, 2002. Guidelines for the evaluation of probiotics in food. Report of a Joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food London, Ontario, Canada, April 30 and May 1, 2002.
  • Yaygın H, Kılıç S. 1993. Süt Endüstrisinde Saf Kültürler. Altındağ Matbaacılık, İzmir, Türkiye, 108 s. 8. Aydın M. 2000. Endodontik mikrobiyoloji. Endodonti, Alaçam T (editör), Barış Yayın Evi, Ankara, Türkiye, s. 313-391.
  • Kılıç S. 2008. Süt Endüstrisinde Laktik Asit Bakterileri. Ege Üniversitesi Ziraat Fakültesi Yayınları, Ege Üniversitesi Matbaası, İzmir, Türkiye, 451 s.
  • Wu R, Wang W, Yu D, Zhang W, Li Y, Sun Z, Wu J, Meng H, Zhang H. 2009. Proteomics analysis of Lactobacillus casei Zhang, a new probiotic bacterium isolated from traditional home-made Koumiss in Inner Mongolia of China. Mol Cell Proteomics, 8 (10), 2321-2338.
  • Kinoshita H, Uchida H, Kawai Y, Kitazawa H, Miura K, Shiiba K, Horii A, Saito T. 2007. Quantitative evaluation of adhesion of Lactobacilli isolated from human intestinal tissues to human colonic mucin using surface plasmon resonance (BIACORE assay). J Appl Microbiol, 102 (1), 116–123.
  • Amin M, Jorfi M, Khosravi AD, Samarbafzadeh AR, Farajzadeh Sheikh A. 2009. Isolation and identification of Lactobacillus casei and Lactobacillus plantarum from plants by PCR and detection of their antibacterial activity. Int J Biol Sci, 9 (8), 810-814.
  • Longdet IY, Kutshik RJ, Nwoyeocha IG. 2011. The Probiotic efficacy of lactobacillus of Lactobacillus casei from human breast milk against Shigellosis in Albino rats. Advances in Biotechnology & Chemical Processes, 1, 12-16.
  • Ali Azhari A. 2011. Isolation and identification of lactic acid bacteria ısolation from traditional drinking yogurt in Khartoum State, Sudan. Current Res Bacteriol, 4 (1), 16-22.
  • Marteau P, Pochart P, Flourie B, Pellier P, Santos L, Desjeux JF, Rambaud JC. 1990. Effect of chronic ingestion of fermented dairy product containing Lactobacillus acidophilus and Bifidobacterium bifidum on metabolic activities of the colonic flora in humans. Am J Clin Nutr, 52, 685–688.
  • Mattila-Sanholm T, Mattö J, Saarela M. 1999. Lactic acid bacteria with health claims-interactions and interfrernce with gastrointestinal flora. Int Dairy J, 9, 25-35.
  • Bertazzoni ME, Benini A, Marzotto M, Sbarbati A, Ruzzenente O, Ferrario R, Hendriks, H, Dellaglio F. 2004. Assessment of novel probiotic Lactobacillus casei strains for the production of functional dairy foods. Int Dairy J, 14 (8), 723-736.
  • Nemeth E, Fajdiga S. 2006. Inhibition of Salmonella-induced IL-8 synthesis and expression of Hsp70 in enterocyte-like caco-2 cells after exposure to nonstarter lactobacilli. Int J Food Microbiol, 112 (3), 266-274.
  • Srinivasan R, Meyer R. 2006. Clinical safety of Lactobacillus casei strain shirota as a probiotic in critically ill children. J Pediatr Gastr Nutr, 42 (2), 171-173.
  • Wendakoon CN, Nakano T, Remillard SC, Ozimek L, Milchwissenschaft L. 2007. Antimutagenic activity of Lactobacillus casei ADA 03 and its cell wall components. Milchwissenschaft, 62 (3), 320-323.
  • Liong MT, Shah NP. 2006. Effects of a Lactobacillus casei symbiotic on serum lipoprotein, intestinal microflora, and organic acids in rats. J Dairy Sci, 89 (5), 1390-1399.
  • Park YH, Kim JG. 2008. Effects of Lactobacillus acidophilus 43121 and a mixture of Lactobacillus casei and Bifidobacterium longum on the serum cholesterol level and fecal sterol excretion in hypercholesterolemia-induced pigs. Biosci Biotech Bioch, 72 (2), 595-600.
  • Matsuzaki T, Takagi A, Ikemura H, Matsuguchi T, Yokokura T. 2007. Intestinal microflora: probiotics and autoimmunity. J Nutr, 137 3 Suppl 2, 798-802.
  • Ortiz-Andrellucchi A, Sanchez-Villegas A, Rodríguez-Gallego C, Lemes A, Molero T, Soria A, Peña-Quintana L, Santana M, Ramírez O, García J, Cabera F, Cobo J, Serra-Majem L. 2008. Immunomodulatory effects of the intake of fermented milk with Lactobacillus casei DN114001 in lactating mothers and their children. Brit J Nutr, 100, 834-845.
  • Yadav H, Jain S, Sinha PR. 2008. Oral administration of dahi containing probiotic Lactobacillus acidophilus and Lactobacillus casei delayed the progression of streptozotocin-induced diabetes in rats. J Dairy Res, 75 (2), 189-195.
  • Gürsoy O, Kınık Ö. 2005. Laktobasiller ve probiyotik peynir üretiminde kullanım potansiyelleri. J Eng Sci, 11 (3) 361-371.
  • Guerin-Danan C, Chabenet C, Pedone C, Popot F. 1998. Milk fermented with yogurt cultures and Lactobacillus casei compared with yogurt and gelled milk influence on intestinal microflora in healthy infants. J Clin Nutr, 67,111-117.
  • Henriksson A, Conway P. 2001. Isolation of human faecal Bifidobacteria which reduce signs of Salmonella infection when orogastrically dosed to mice. J Appl Microbiol, 90, 223-228.
  • Ouwehand A, Niemi P, Salminen S.1999. The normal feacal microflora does not affect the adhesion of probiotic bacteria in vitro. Fems Microbiol Lett, 177, 35-38.
  • Ogawa M, Shimizu K, Nomoto K, Tanaka R, Hamabata T, Yamasaki S, Takeda T, Takeda Y. 2001. Inhibition of in vitro growth of Shiga toxin-producing Escherichia coli O157:H7 by probiotic Lactobacillus strains due to production of lactic acid. Int J Food Microbiol, 68, 135-140.
  • Caridi A. 2003. Identification and first characterization of lactic acid bacteria isolated from the Artisanal Ovine Cheese Pecorino del Poro. Int. J. Dairy Technol, 56 (2), 105-110.
  • Etöz D. 2006. Kefirden izole edilen maya ve bakterilerin bazı patojen mikroorganizmalar üzerine inhibitör etkisi. Gazi Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi, Ankara, Türkiye, 74 s. 33. Erdoğrul Ö, Erbilir F. 2006. Isolation and characterization of Lactobacillus bulgaricus and Lactobacillus casei from various foods. Türk J Biol, 30, 39-44.
  • Zhang H, Zhang Q, Ren QH, Bao Q. 2007. The antagonism of Lactobacillus casei Zhang to pathogenic Escherichia coli in mice and the influence on the microbial population in gut. Microbiology, 34, 447-450.
  • Ya T, Zhang Q, Chu F, Merritt J, Bilige M, Sun T, Du R, Zhang H. 2008. Immunological evaluation of Lactobacillus casei Zhang: a newly isolated strain from koumiss in Inner Mongolia, China. BMC Immunol. 9, 68, doi:10.1186/1471-2172-9-68. 36. Para MD, Martinez de Morentin BE, Cobo JM, Mateas A, Martinez JA. 2004. Daily ingestion of fermented milk containing Lactobacillus casei DN114001 improves innate-defense capacity in healthy middle-aged people. J Physiol Biochem. 60 (2), 85-91.
  • Casti A, Kuipersi EJ, Bosschartş MAR, Poti RGJ, Vandenbrouckegrauls CMJE, Kustersi JG. 2003. Effect of frequent consumption of a Lactobacillus casei-containing milk drink in Helicobacter pylori-colonized subjects. Aliment Pharm Ther 17, 429-435.
  • Cano PG, Agüero A, Perdigon G. 2002. Adjuvant effects of Lactobacillus casei added to a renutrition diet in a malnourished mouse model. Biocell, 26 (1), 35-48.
  • Lim LH, Li HY, Huang CH, Lee BW, Lee YK, Chua KY. 2009. Adjuvant effects of heat-killed wild type Lactobacillus casei on allergen immu- notherapy in an allergy mouse model. Int Arch Allergy Imm, 148, 297-304.
  • Hernandez-Mendoza A, Garcia HS, Steele JL. 2009. Screening of Lactobacillus casei strains for their ability to bind aflatoxin B1. Food Chem Toxicol, 47, 1064-1068.
  • Fonden R, Mogensen G,Tanaka R, Salminen S. 2000. Culture containing dairy products effect of intestinal microflora, human nutrition and health-current knowledge and future perspectives. Bulletin of the International Dairy Federation, 352.
  • Madkor SA, Tong, PS, El Soda, M. 2000. Ripening of cheddar cheese with added attenuated adjunct cultures of lactobacilli. J.Dairy Sci, 83, 1684-1691.
  • Svec P, Dráb V, Sedlácek I. 2005. Ribotyping of Lactobacillus casei group strains isolated from dairy products. Folia Microbiol, 50 (3), 223-228.
  • Martinez-Cuesta MC, De Palencia PF, Requena T, Peláez C. 2001. Enzymatic ability of Lactobacillus casei subsp. casei IFPL731 for flavour development in cheese. Int Dairy J, 11, 577–588.
  • Saha B, Hayashi K. 2001. Debittering of protein hydrolyzates. Biotechnol Adv, 19, 355-370.
  • Batır, B, Ateş G. 2003. Tulum peynirinin olgunlaşmasında laktik asit bakteri florasının değişimi üzerine araştırmalar. GIDA, 28 (3), 241-250.
  • Weinrichter B, Sollberger H, Ginzinger W, Jaros D, Rohm H. 2004. Adjunct starter properties affect characteristic features of Swiss-type cheese. Nahrung/ Food, 48, 1, 73-79.
  • Wishah R. 2007. Peynir üretiminde starter kültüre ek olarak bazı bakteri suşlarının kullanımı ve bunun peynir özelliklerine etkisi. Hacettepe Üniversitesi. Yüksek Lisans Tezi, 101 s.
  • Gürsoy A. 2009. Az yağlı kaşar peyniri üretiminde yardımcı kültür kullanımının lipoliz ve proteoliz üzerine etkisi. Ankara Üniversitesi Ziraat Fakültesi. Tarım Bilimleri Dergisi 15 (3), 258-292.
  • İşleyici Ö, Akyüz M. 2009. Van ilinde satışa sunulan otlu peynirlerde mikrofloranın ve laktik asit bakterilerinin belirlenmesi. YYU Veteriner Fakültesi Dergisi, 20 (2), 59-64.
  • Kourkoutas Y, Bosnea L, Taboukos S, Baras C, Lambrou D, Kanellaki M. 2006. Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces. J Dairy Sci, 89, 1439- 1451.
  • Burns P, Patrignani P, Serrazanetti D, Vinderola GC, Reinheimer JA, Lanciotti R, Guerzoni ME. 2008. Probiotic Crescenza Cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with high-pressure homogenized milk. J Dairy Sci, 91 (2) 500-512.
  • Corsetti A, Caldini G, Mastrangelo M, Trotta F, Valmorri S, Cenci G. 2008. Raw milk traditional Italian ewe cheeses as a source of Lactobacillus casei strains with acid-bile resistance and antigenotoxic properties. Int J Food Microbiol, 125, 330-335.
  • Dicks LMT, Du Plessis EM, Dellaglio F, Lauer E. 1996 Reclassification of Lactobacillus casei ATCC 393 and Lactobacillus rhamnosus ATCC 15820 as Lactobacillus zeae nom. rev., designation of ATCC 334 as the neotype of L. casei subsp. casei, and rejection of the name Lactobacillus paracasei. Int J Syst Bacteriol, 46, 337-340.
  • Guerin-Danan C, Chabenet C, Pedone C, Popot F. 1998. Milk fermented with yogurt cultures and Lactobacillus casei compared with yogurt and gelled milk influence on intestinal microflora in healthy infants. J Clin Nutr, 67, 111-117.
  • Takeda K, Okumura K. 2007. Effects of a fermented milk drink containing Lactobacillus casei strain Shirota on the Human NK-Cell activity. J Nutr, 137, 791-793.
  • Goddik LM, 2000. Sour Cream and Crema Fraiche. Handbook of Food Science, Technology, And Engineering, 4, 179, 1-2.
  • Sağdıç O, Arıcı M, Şimşek O. 2002. Selection of starters for a traditional Turkish yayik butter made from yoghurt. Food Microbiol, 19, 303-312. 59. Kesler Y. 2008. Tereyağına probiyotik kültür ve lif ilavesiyle fonksiyonel özellik kazandırılması. Erciyes Üniversitesi Fen Bilimleri Enstitüsü. Yüksek Lisans Tezi, Kayseri, Türkiye, 56 s.
  • Akın BM, Akın MS, Özer HB, Kırmancı HA, 2006. Kapsüllenmiş ve serbest Lactobacillus casei ve Lactobacillus rhamnosus’un dondurmada canlı kalma sürelerinin ve dondurmanın duyusal özelliklerine etkisinin belirlenmesi. Türkiye Bilimsel ve Teknolojik Araştırma Kurumu.
  • Tokuç K, Demirci M, Bilgin B, Arıcı M. 2008. Bebek orijinli Lactobacillus spp. kullanarak probiyotik dondurma üretimi ve depolama süresince probiyotik bakteri canlılığı ile diğer bazı özelliklerin belirlenmesi, Türkiye 10. Gıda Kongresi, 21-23 Mayıs, Erzurum, Türkiye,101-104.
  • Di Criscio T, Fratianni A, Mignogna R, Cinquanta L, Coppola R, Sorrentino E, Panfili G. 2010. Production of functional probiotic, prebiotic, and synbiotic ice creams. J Dairy Sci. 93, 4555-4564.
  • Kwak HS, Park SK, Kim DS. 1996. Biostabilization of kefir with a nonlactose-fermenting yeast. J Dairy Sci., 79 (6), 937-942.
  • Yaman H. 2004. Bir ticari Polonya kefir tanesinden laktobasilerin izolasyonu. Kafkas Ünv. Vet. Fak. Der. 10 (1), 99-102.
There are 59 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Vesile Funda Sömer This is me

Didem Akpınar This is me

Gülden Başyiğit Kılıç This is me

Publication Date June 1, 2012
Published in Issue Year 2012 Volume: 37 Issue: 3

Cite

APA Sömer, V. F. ., Akpınar, D. ., & Kılıç, G. B. . (2012). Lactobacillus casei’nin Sağlık Üzerine Etkileri ve Gıda Endüstrisinde Kullanımı. Gıda, 37(3), 165-172.
AMA Sömer VF, Akpınar D, Kılıç GB. Lactobacillus casei’nin Sağlık Üzerine Etkileri ve Gıda Endüstrisinde Kullanımı. The Journal of Food. June 2012;37(3):165-172.
Chicago Sömer, Vesile Funda, Didem Akpınar, and Gülden Başyiğit Kılıç. “Lactobacillus casei’nin Sağlık Üzerine Etkileri Ve Gıda Endüstrisinde Kullanımı”. Gıda 37, no. 3 (June 2012): 165-72.
EndNote Sömer VF, Akpınar D, Kılıç GB (June 1, 2012) Lactobacillus casei’nin Sağlık Üzerine Etkileri ve Gıda Endüstrisinde Kullanımı. Gıda 37 3 165–172.
IEEE V. F. . Sömer, D. . Akpınar, and G. B. . Kılıç, “Lactobacillus casei’nin Sağlık Üzerine Etkileri ve Gıda Endüstrisinde Kullanımı”, The Journal of Food, vol. 37, no. 3, pp. 165–172, 2012.
ISNAD Sömer, Vesile Funda et al. “Lactobacillus casei’nin Sağlık Üzerine Etkileri Ve Gıda Endüstrisinde Kullanımı”. Gıda 37/3 (June 2012), 165-172.
JAMA Sömer VF, Akpınar D, Kılıç GB. Lactobacillus casei’nin Sağlık Üzerine Etkileri ve Gıda Endüstrisinde Kullanımı. The Journal of Food. 2012;37:165–172.
MLA Sömer, Vesile Funda et al. “Lactobacillus casei’nin Sağlık Üzerine Etkileri Ve Gıda Endüstrisinde Kullanımı”. Gıda, vol. 37, no. 3, 2012, pp. 165-72.
Vancouver Sömer VF, Akpınar D, Kılıç GB. Lactobacillus casei’nin Sağlık Üzerine Etkileri ve Gıda Endüstrisinde Kullanımı. The Journal of Food. 2012;37(3):165-72.

by-nc.png

GIDA Dergisi Creative Commons Atıf-Gayri Ticari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır. 

GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).

https://creativecommons.org/licenses/by-nc/4.0/