The role of probiotics in the regulation of microbial load in green detox smootie to prevent foodborne and gastrointestinal infections

Abstract

Aim: The aim of this studywas to reduce microbial load that can cause foodborne and gastrointestinal systeminfections in green detox smootieby using probiotics instead of antimicrobials and heat treatments, and to developgreen detox smootietreated with probiotics for promoting gastrointestinal microflora.

Material and methods: The microflora ofgreen detox smootie were determined bycountingof total mesophilic aerobic bacteria (TMAB), yeasts and molds (YM), Lactobacillusspp., and E. colion appropriate selective media. After 24 hours 37^oC incubation of green detox smooties with L. acidophilus and L.reuteri solely, all microorganisms were counted on appropriate mediaby streak plate method with respect to control.

Results: When treatments of L. acidophilus and L.reuteri were considered,significant reductions in the logarithmic counts of TMAB, YM and E. coli were seen.It was seen that inhibition of yeasts and molds were lower than inhibition of TMAB in green detox smootie treated with probiotics. It was also determined that inhibitory effects of L.acidophilus and L.reuteri were the same against whole microorganisms (p < 0.05).

Conclusion: The applications of probiotics provide an alternative method for reducing microbial load of nutrients to the usage of antimicrobial substances and heat treatments. By the applications of probiotics, not only gastrointestinal microflora is promoted, but also microbial load of pathogens are eliminated in unprocessed nutrients such as green detox smootie

Keywords

• Probiotic,antimicrobial,Lactobacillus acidophilus,Lactobacillus reuteri,foodborne infections,Gastrointestinal system infections,green detox smootie

Gıda kaynaklı ve gastrointestinal infeksiyonları önlemek için, yeşil detoks içeceğinde mikrobiyal yükün düzenlenmesinde probiyotiklerin rolü

Abstract

Amaç: Bu çalışmanın amacı, antimikrobiyaller ve ısılişlem yerine probiyotikler kullanarak, yeşil detoks içeceğinde gıda kaynaklı ve gastrointestinal sistem infeksiyonlarına neden olabilen mikrobiyal yükü azaltmakve gastrointestinal mikroflorayı geliştirmek için probiyotik uygulanan yeşil detoks içeceği geliştirmektir.

Gereç ve yöntemler:Yeşil detoks içeceğinin mikroflorası, uygun selektif besiyerlerde toplam mezofilik aerobik bakteri, maya ve küf, Lactobacillusspp. ve E. coli sayımlarıyapılarak belirlendi.Uygulama yapılmayan ve L. acidophilus ve L.reuteriile tek olarak uygulama yapılan yeşil detoks içeceğinin 24 saat 37^oC inkübasyonundan sonra,mikrobiyal yükü plak sayım besiyerinde (PCA) yayma plak yöntemi ile sayıldı.

Bulgular: L. acidophilus ve L.reuteri uygulamaları göz önüne alındığında TMAB, YM ve E. coli logaritmik sayımlarında anlamlı bir azalmalar görüldü.Probiyotik uygulanan yeşil detoks içeceğinde maya ve küfinhibisyonunun TMABinhibisyonundan daha az olduğu görüldü.L.acidophilus veL.reuteri nin, E. coli üzerindeki inhibitör etkisinin aynı olduğu da belirlendi(p < 0.05).

Tartışma: Probiyotik uygulamaları, besinlerin mikrobiyal yüklerini azaltmak için antimikrobiyal maddelerin ve ısıl uygulamaların kullanımına alternatif bir metod sağlamaktadır.Probiyotik uygulamaları ile sadece gastrointestinal mikroflora desteklenmekle kalmaz, aynı zamanda yeşil detoks içeceği gibi işlenmemiş besinlerde patojenlerin mikrobiyal yükleri yok edilir. 

Keywords

• Probiyotik,antimikrobiyal,Lactobacillus acidophilus,Lactobacillus reuteri,gıda kaynaklı infeksiyonlar,gastrointestinal sistem infeksiyonları,yeşil detoks içeciği

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