SÜT BAZLI İÇECEKLER VE DİĞER İÇECEKLERDE PROBİYOTİK CANLILIĞI ÜZERİNE GIDA MATRİKSİNİN ETKİSİ

Yıl 2017, Sayı: 17, 1 - 11, 01.02.2017

Ecem Akan , Özer Kınık

Öz

Çeşitli
probiyotik suşlar içeren pek çok sayıda fermente ürün ile gıda biyoteknoloji
endüstrisi gelişmeye devam etmektedir. Probiyotik içeren ürünler yeterli
miktarda tüketildiğinde konakçı sağlığını olumlu yönde etkilemektedir. Son yıllarda
probiyotik içeceklere karşı artan bir talep söz konusudur. Süt bazlı ve diğer
gıda bazlı içecekler yeni fonksiyonel ürünlerin geliştirilmesinde önemli
alternatif ürünler olmaktadır. Bununla birlikte içecek bazlı farklı gıda
matrikslerinde ortam koşulları nedeniyle probiyotiklerin canlılıklarını
sürdürmeleri zor olabilmektedir. Bu gıda matrikslerinde yeterli sayıda seçilmiş
probiyotik mikroorganizmanın ürünün tüketimi esnasında vücuda alınması
gerekmektedir. Bu çalışmada süt ürünleri ve sebze, meyve ve tahıl bazlı
içeceklerde probiyotik kullanımı ve depolama boyunca probiyotik bakterilerin
canlılıkları üzerinde durulacaktır.

Anahtar Kelimeler

Gıda Matriksi, Içecekler, Probiyotik Canlılığı, Süt Ürünleri, Sebze, Meyve

Kaynakça

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