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

Vesile Funda Sömer Didem Akpınar Gülden Başyiğit Kılıç

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.

Keywords

Lactobacillus casei, fermented milk products, probiotic, health

Lactobacillus casei’nin Sağlık Üzerine Etkileri ve Gıda Endüstrisinde Kullanımı

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.

Keywords

Lactobacillus casei, fermente süt ürünleri, probiyotik, sağlık

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