Use of Probiotic Microorganisms in Various Foods

Year 2024, Volume: 8 Issue: 1, 51 - 65, 30.06.2024

Kaan Can , Sümeyye Betül Bozatlı , Abdullah Dikici

https://doi.org/10.47137/usufedbid.1465003

Abstract

The functional food market is increasing its value day by day. Probiotic food products, which constitute a large part of the market, had a market share of approximately 45 billion dollars in 2019, and are expected to exceed 55 billion dollars by 2025. The most consumed probiotic product globally is probiotic yoghurt with 71%, followed by fermented dairy products with 16% and probiotic food supplements with 13%. Dairy products are generally used as probiotic carriers, but in recent years, there have been many studies on grains, legumes, fruits and vegetables, and meat products due to their lactose intolerance, high cholesterol content and economic reasons. Bacillus spp., which can resist harsh conditions such as heat treatment, acidity and digestive enzymes by sporulating alongside the Lactobacillus and Bifidobacterium genera on which studies are concentrated. has also been added. Studies conducted in recent years have shown that these probiotic microorganisms maintain their viability in different food matrices. In this review study, probiotic trials and results on many different food types will be included.

Keywords

Probiotic, Functional Food, Digestion, Carrier food

Probiyotik Mikroorganizmaların Çeşitli Gıdalarda Kullanımı

Abstract

Fonksiyonel gıda pazarı her geçen gün değerini arttırmaktadır. Pazarının büyük bir kısmını oluşturan probiyotik gıda ürünleri 2019 yılında yaklaşık 45 milyar dolar pazar payına sahip iken 2025 yılına gelindiğinde 55 milyar doları geçmesi öngörülmektedir. Küresel çapta en çok tüketilen probiyotik ürün %71 ile probiyotik yoğurt olurken onu %16 ile fermente süt ürünleri ve %13 ile probiyotik gıda takviyeleri izlemektedir. Probiyotik taşıyıcı olarak genelde süt ürünleri kullanılmakta fakat laktoz intoleransı yaratması, yüksek kolesterol içeriği ve ekonomik nedenler dolayısıyla son yıllarda tahıllar, baklagiller, meyveler ve sebzeler ve et ürünleri üzerine de birçok çalışma görülmektedir. Çalışmaların yoğunlaştığı Lactobacillus ve Bifidobacterium cinslerinin yanına sporlanarak ısıl işlem, asidite, sindirim enzimleri gibi zorlu şartlara direnç gösterebilen Bacillus spp. de eklenmiştir. Son yıllarda yapılan çalışmalar ile bu probiyotik mikroorganizmaların farklı gıda matrislerinde de canlılığını koruduğu ortaya konmuştur. Bu derleme çalışmasında birçok farklı gıda türünde yapılan probiyotik denemeleri ve sonuçlara yer verilecektir.

Keywords

Probiyotik, Fonksiyonel Gıda, Sindirim, Taşıyıcı Gıda

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