Probiyotik Bakteri ile Sebze Sularının Fermentasyonu

Abstract

Bu çalışmada, brokoli, karnabahar ,kırmızı ve beyaz lahana sebzelerinden elde edilen sebze suları probiyotik (Lactobacillus casei ve Lactobacillus paracasei) ile fermente edilmiştir. Bu bakterilerin raf ömrü boyunca yaşayabilirlikleri takip edilmiştir. 24 saat boyunca 30°C de fermantasyon gerçekleştirildikten sonra, sebze suları 4 °C de 42 güne kadar depolanmıştır. Depolama esnasında her 7 günlük periyotta (L. casei ve L. paracasei) bakterilerinin yaşayabilirlikleri test edilmiştir. Mikrobiyolojik analizler, toplam starter (laktik asit bakteri) kültürü sayımı ile yapılmıştır. Sonuç olarak, toplam bakteri sayımında bazı değerler yüksek ve bazı ise düşük bulunmuştur. Elde edilen sonuçlara göre, 4oC’de 42 güne kadar sebze suları depolanabilir.

Keywords

• Probiyotik, Lactobacillus casei, Lactobacillus paracasei, Kırmızı lahana, Beyaz lahana, Brokoli, Karnabahar

Fermentation of Vegetable Juice by Probiotic Bacteria

Abstract

In this study, the juices of broccoli, cauliflower, red and white cabbage were extracted and fermented by probiotic (Lactobacillus casei and Lactobacillus paracasei). The viability of the long life of these bacteria's were followed. After the vegetable juices were fermentation at 30°C for 24 hours, the vegetable juices were stored at 4°C for 42 days. At the period of storage, the viability of L. casei, L. paracasei was tested every 7 day. Microbiological analysis, total starter (lactic acid bacteria) wase detected by culture counts. As a result, the values of the total bacteria count was higher in some samples and low in the other. According to the results, vegetable juices can be stored at 4°C for 42 days.

Keywords

• Probiotic, Lactobacillus casei, Lactobacillus paracasei, red cabbage, white cabbage, broccoli, cauliflower

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