CAKE PRODUCTION WITH PROBIOTIC Alkalihalobacillus clausii SPORES

Year 2023, Volume: 48 Issue: 1, 16 - 24, 15.02.2023

Gökçe Ersoy Sultan Arslan Tontul Mustafa Erbas

https://doi.org/10.15237/gida.GD22105

Abstract

In recent years, interest in Bacillus spores has increased due to their probiotic properties. This study, it was aimed to produce probiotic cakes by using A. clausii spores. In the baking process; under normal conditions, microwave and steam-assisted baking were applied. The probiotic spore viability was researched after baking, in vitro digestion test, and storage. It was determined that the probiotic spore content of the cake samples after baking was in the range of 5.74-5.88 log cfu/g and the spores preserved their viability at a rate of 79%. As a result of the gastric and intestinal digestion, the number of A. clausii in the cake samples was determined to be 5.89-6.06 log cfu/g and 6.06-6.27 log cfu/g, respectively. As can be seen from these results, the probiotic spores showed high resistance to gastrointestinal conditions and almost preserved viability before the test. Additionally, it was determined that the bacterial spores remained quite stable during storage and kept the initial level. The viability of bacterial spores stored at room temperature was higher than that stored at room temperature.

Keywords

Bacillus, spor, probiotic, cake

PROBİYOTİK Alkalihalobacillus clausii SPORU İÇEREN KEK ÜRETİMİ

Abstract

Son yıllarda Bacillus bakteri sporlarına olan ilgi, probiyotik özellikleri nedeniyle hızla artmıştır. Bu çalışmada A. clausii sporları kullanılarak probiyotik özellikte kek üretimi amaçlanmıştır. Fırınlama işlemi normal şartlarda, mikrodalga ve buhar destekli olarak uygulanmıştır. Üretilen keklerin probiyotik spor canlılığı pişirme sonunda, in vitro sindirim şartlarında ve depolama sırasında takip edilmiştir. Kek örneklerinin pişirme sonrasında probiyotik spor içeriğinin 5.74-5.88 log kob/g aralığında olduğu ve canlılığın yaklaşık %79 oranında korunduğu tespit edilmiştir. Mide ve bağırsak sindirimi sonucunda kek örneklerinin A. clausii sayısının sırasıyla 5.89-6.06 log kob/g ve 6.06-6.27 log kob/g seviyesinde olduğu tespit edilmiş ve probiyotik sporların gastrointestinal şartlara karşı oldukça direnç gösterdiği belirlenmiştir. Yapılan depolama testleri sonucunda ise bakteriyel sporların depolama sırasında da oldukça stabil halde kaldıkları ve başlangıç seviyelerini korudukları belirlenmiştir. Buzdolabı sıcaklığında depolanan örneklerde daha yüksek bakteriyel spor canlılığı tespit edilmiştir.

Keywords

Bacillus, spor, probiyotik, kek

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