Review
BibTex RIS Cite

Use of Probiotic Microorganisms in Various Foods

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

References

  • European probiotic market insights – 2019, Europe-international probiotics association, IPA; 2020 [cited 2024 February 5]. Available from: https://www.ipaeurope.org/wpcontent/uploads/2020/07/2019-Probiotic-MarketInsight.pdf.
  • Soyuçok A, Kılıç GB. Süt Kaynaklı Olmayan Probiyotik Gıdalar, Türk Tarım –Gıda Bilim ve Teknoloji Dergisi, 2017; 5(12): 1615-1625.
  • Kocaadam B, Tek NA. Ekmek, Şarap ve Yoğurdun Orjinleri ve Tarihsel Süreçleri, Beslenme ve Diyet Dergisi, 2016; 44(3): 272-279.
  • İmamlı H, Akça F. Probiyotik Kullanımın Sağlığa ve Sportif Performansa Etkileri, Spormetre, 2018; 16(2): 196-208.
  • Gasbarrini G, Bonvicini F, Gramenzi A. Probiotics History, Journal of Clinical Gastroenterology, 2016; 50(2): 116-119.
  • FAO/WHO. Probiotics in food. Health and nutritional properties and guidelines for evaluation, Food and nutrition paper, 85, London: FAO; 2002. p. 1-56. Available from: https://openknowledge.fao.org/server/api/core/bitstreams/382476b3-4d54-4175-803f-2f26f3526256/content
  • Hill C, Guarner F, Reid G, Gibson GR, Merenstein DJ, Pot B, Morelli L, Canani RB, Flint HJ, Salminen S, Calder PC, Sanders ME. The International Scientific Association for Probiotics and Prebiotics Consensus Statement on the Scope and Appropriate Use of the Term Probiotic, Nature Reviews Gastroenterology & Hepatology, 2014; 11: 506–514.
  • Baysal, A. Beslenme, Ankara: Hatipoğlu Yayınevi; 2014.
  • Shiby VK, Mishra HN. Fermented Milks and Milk Products as functional foods- A review, Critical reviews in food science and nutrition, 2013; 53(5): 482-496.
  • Abedin MM, Chourasia R, Phukon LC, Sarkar P, Ray RC, Singh SP, Rai AK. Lactic acid bacteria in the functional food industry: Biotechnological properties and potential applications, Critical Reviews in Food Science and Nutrition. 2023, 1-19.
  • Gülgör G, Özçelik F. Bakteriyosin Üreten Laktik Asit Bakterilerinin Probiyotik Amaçlı Kullanımı, Akademik Gıda, 2014: 12(1): 63-68.
  • Sheata MG, El Sohaimy SA, El-Sahn MA, Youssef MM. Screening of Isolated Potential Probiotic Lactic Acid Bacteria for Cholesterol Lowering Property and Bile Salt Hydrolase Activity, Annals of Agricultural Sciences, 2016; 61(1): 65-75.
  • Gregoret V, Perezlindo MJ, Vinderola GJ, Reinheimer J, Binetti A. Comprehensive approach to determine the probiotic potential of human-derived Lactobacillus for Industrial Use, Food Microbiology, 2013; 34: 19-28.
  • Coşkun T. Fonksiyonel Besinlerin Sağlığımız Üzerine Etkileri, Çocuk Sağlığı ve Hastalıkları Dergisi, 2005; 48: 69-84.
  • Endo A, Gueimonde M. Isolation, Identification and Characterisation of Potential New Probiotics, Advances in Probiotic Technology, Boca Raton: CRC Press; 2016.
  • Wang C, Cui G, Qu X. Mechanisms and Improvement of Acid Resistance in Lactic Acid Bacteria, Archives of Microbiology, 2018; 200(2): 195-201.
  • Oelschlager TA. Mechanisms of Probiotic Actions- A review, International Journal of Medical Microbiology, 2010; 300: 57-62.
  • Collado MC, Meriluoto J, Salminen S. In vitro Analysis of Probiotic Strain Combinations to Inhibit Pathogen Adhesion to Human Intestinal Mucus, Food Research İnternational, 2007; 40(5): 629-636.
  • TGK, Türk Gıda Kodeksi. Beslenme ve Sağlık Beyanları Yönetmeliği, Resmi Gazete, 26.01.2017; 29960 (Mükerrer). Ankara; 2017. Available from: https://www.resmigazete.gov.tr/eskiler/2017/01/20170126M1-5.htm
  • Isa K, Beauchampi N, Sata M, Wade K, Ohtani K., Nakanishi S, McCartney E, Tanaka M, Shimizu T, Kamiya S, Kruger C, Takahashi M. Safety assessment of the Clostridium butyricum MIYAIRI 588® probiotic strain including evaluation of antimicrobial sensitivity and presence of Clostridium toxin genes in vitro and teratogenicity in vivo. Human and Experimental Toxicology, 2016; 35(8): 818-832.
  • Güzel-Seydim Z, Yıldırım Z, Kök Taş T. Kalın bağırsak sağlığı: probiyotikler ve fonksiyonel etkileri. In: Fonksiyonel beslenme. Isparta: Sidas Medya Ltd. Şti., 2016. pp. 79-96.
  • Uymaz B. Probiyotikler ve Kullanım Alanları, Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 2010; 16(1): 95-104.
  • Sengun IY, Kilic G. Innovative Functional Fruit and Vegetable- Based Drinks Including Probiotics. Chapter 21. In: Sankaranarayanan A, Ameresan N, Dhanasekeran D. Fermented Food. Boca Raton: CRC Press, Taylor & Francis Group; 2019. pp. 341-365.
  • Zheng J, Wittouc S, Salvetti E, Franz CM, Harris HM, Mattarelli P, Watanabe K. A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae, International Journal of Systematic and Evolutionary Microbiology, 2020; 70(4): 2782-2858.
  • Küçükgöz K, Trzaskowska M. Nondairy Probiotic Products: Functional Foods That Require More Attention, Nutrients, 2022; 14: 473.
  • Akçelik N, Tezel BU, Şanlıbaba P, Akçelik M. Probiyotiklerin Geleceği. In: Akçelik N, Tezel BU, Şanlıbaba P, Akçelik M. Probiyotik Yüzyılı. Ankara: Gazi Kitabevi; 2020. pp. 549-576.
  • Ersan LY, Topçuoğlu E. Badem Sütü ile Zenginleştirilmiş Probiyotik Yoğurtların Mikrobiyolojik ve Bazı Fiziko-Kimyasal Özellikleri, Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 2019; 33:(2) 321-339.
  • Zhang L, Zhang X, Liu C, Li C, Li S, Li T, Manufacture of Cheddar Cheese using probiotic Lactobacillius plantarum K25 and its cholesterol- lowering effects in a mice model, World of Journal of Microbiology and Biotechnology, 2013; 29(1): 127-135.
  • Lollo PCB, Cruz AG, Morato PN, Moura CS, Carvalho-Silva LB, Oliviera CAFD. Probiotic Cheese attenuates exercises induced immune suppression in Wistar rats, Journal of Diary Science, 2012; 95(7): 3549-3558.
  • Blaiotta G, Murru N, Di Cerbo A, Succi M, Coppola R, Aponte M. Commercially standardized precess for probiotic “Italico” cheese production, LWT- Food Science and Technology, 2017; 19: 601-608.
  • Angelopoulou A, Alexanderaki V, Georgialaki M, Anastasiou R, Manolopoulou E, Tsakalidou E, Papadimitriou K. Production of probiotic Feta cheese using Propionibacterium freudenreichii subsp. Shermananii as adjunct, International Dairy Journal, 2017; 66: 135-139.
  • Varga L, Andok T. Viability of Bifidobacteria in Soft-Frozen Ice Cream Supplemented with A Saccharomyces Cerevisiae Cell Wall Product, Acta Alimentaria, 2018; 47(3): 387–392.
  • Şentürk G, Akın N, Göktepe ÇK, Denktaş B. The effects of blueberry (Vaccinium corymbosum L.) and jujube fruit (Ziziphus jujube) on physicochemical, functional, and sensorial properties, and probiotic (Lactobacillus acidophilus DSM 20079) viability of probiotic ice cream, Food Science and Nutrition, 2024; 00: 1–13.
  • Zhu W, Lyu F, Naumovski N, Ajlouni S, Ranadheer CS. Functional Efficacy of Probiotic Lactobacillus Sanfranciscensis in Apple, Orange and Tomato Juices with Special Reference to Storage Stability and In Vitro Gastrointestinal Survival, Beverages, 2020; 6: 13.
  • Almada-Érix CN, Almada CN, Cabral L, Barros de Medeiros VP, Roquetto AR, Santos-Junior VA, Fontes M, Gonçalves AESS, Dos Santos A, Lollo PC, Mangnani M, Sant’ana AS. Orange Juice and Yogurt Carrying Probiotic Bacillus Coagulans GBI-30 6086: Impact of Intake on Wistar Male Rats Health Parameters and Gut Bacterial Diversity, Frontiers in Microbiology, 2021; 12(23951): 1-12.
  • Almada-Érix CN, Almada CN, Souza GTS, Biachi JP, Bonatto MS, Schmiele M, Nabeshima EH, Maria Clerici MTPS, Magnani M, Sant’Ana A. Bread as probiotic carriers: Resistance of Bacillus coagulans GBI-30 6086 spores through processing steps, Food Research International, 2021; 155: 111040.
  • Wang Z, Feng Y, Yang N, Jiang T, Xu H, Lei H. Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles, Food Chemistry, 2022; 373: 131455. Kardooni Z, Behbahani BA, Jooyandeh H, Noshad M. Probiotic viability, physicochemical, and sensory properties of probiotic orange juice, Journal of Food Measurement and Characterization, 2023; 17: 1817–1822.
  • Behbahani BA, Jooyandeh H, Hojjati M, Sheikhjan MG.Evaluation of probiotic, safety, and anti-pathogenic properties of Levilactobacillus brevis HL6, and its potential application as bio-preservatives in peach juice, LWT - Food Science and Technology, 2024; 191: 115601.
  • Wu Y, Li S, Ta Y, Li, D, Han Y, Show PL, Wen G, Zhou J. Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation, Food Chemistry, 2021; 348: 129083.
  • Bujna E, Farkas NA. Tran AM, Dam MS, Nguyen QD. Lactic acid fermentation of apricot juice by mono- and mixed cultures of probiotic Lactobacillus and Bifidobacterium strains, Food Science Biotechnology, 2018; 27: 547–554.
  • Noorbakhsh R, Yaghmaee P, Durance T. Radiant Energy under Vacuum (REV) Technology: A Novel Approach for Producing Probiotic Enriched Apple Snacks, Journal of Functional Foods, 2013; 5: 1049–1056.
  • Russo P, Peña N, de Chiara MLV, Amodio ML, Colelli G, Spano G. Probiotic Lactic Acid Bacteria for the Production of Multifunctional Fresh-Cut Cantaloupe, Food Research International, 2015; 77; 762–772.
  • Menezes AGT, Ramos CL, Dias DR, Schwan RF. Combination of probiotic yeast and lactic acid bacteria as starter culture to produce maize-based beverages, Food Research International, 2018; 111: 187–197.
  • Domínguez-Tornay A, Díaz AB, Lasanta C, Duran-Guerrero E, Castro R. Co-fermentation of lactic acid bacteria and S. cerevisiae for the production of a probiotic beer: Survival and sensory and analytical characterization, Food Bioscience, 2024; 57: 103482.
  • Zhang L, Huang S, Ananingsih VK, Zhou W, Chen XD. A study on Bifidobacterium lactis Bb12 viability in bread during baking, Journal of Food Engineering, 2014; 122(1): 33–37.
  • Cao J, Yu Z, Liu W, Zhao J, Zhang H, Zhaia Q, Chen W. Probiotic characteristics of Bacillus coagulans and associated implications for human health and diseases, Journal of Functional Foods, 2020; 64: 103643.
  • Almada-Erix CN, Almada CN, Souza Pedrosa GT, Lollo PC, Magnani M, Sant’Ana SA. Development of a semi-dynamic in vitro model and its testing using probiotic Bacillus coagulans GBI-30, 6086 in orange juice and yogurt. Journal of Microbiological Methods, 2021; 183: 106187.
  • Majzoobi M, Aghdam MBK, Eskandari MH, Farahnaky A. Quality and microbial properties of symbiotic bread produced by straight dough and frozen part-baking methods, Journal of Texture Studies, 2019; 50(2):165-171. İçier F, Gündüz GT, Yılmaz B, Memeli Z. Changes on some quality characteristics of fermented soy milk beverage with added apple juice, LWT-Food Science and Technology, 2015; 63(1): 57-64.
  • Matias NS, Bedani R, Castro IA, Saad SM. A probiotic soy-based innovative product as an alternative to petit-suisse cheese, LWT-Food Science and Technology, 2014.; 59(1): 411-417.
  • Li Y, Song H, Zhang Z, Li R, Zhang Y, Yang L, Li J, Zhu D, Liu J, Yu H, Liu H. Effects of fermentation with different probiotics on the quality, isoflavone content, and flavor of okara beverages, Food Science and Nutrition, 2024; 00: 1–15.
  • Salmerón I, Thomas K, Pandiella, SS. Effect of Potentially Probiotic Lactic Acid Bacteria on the Physicochemical Composition and Acceptance of Fermented Cereal Beverages, Journal of Functional Foods, 2015; 15: 106–115.
  • Ersoy G, Arslan S, Erbas M. Cake production with probiotic Alkalihalobacillus clausii spores, Journal of Food Science, 2023; 48: 16-24.
  • Liu Y, Gao S, Cui Y, Wang L, Duan J, Yang X, Liu X, Zhang S, Sun B, Yu H, Gao X. Characteristics of Lactic Acid Bacteria as Potential Probiotic Starters and Their Effects on the Quality of Fermented Sausages, Foods, 2024; 13: 198.
  • Jofre A, Aymerich T, Garriga M. Probiotic fermented sausages: Myth or reality?, Procedia Food Science, 2015; 5: 133-136.
  • Tukel O. Probı̇yotı̇k Bakterı̇lerle Fermente Salam Üretı̇mı̇, Yüksek Lisans Tezi, Ege Ünı̇versı̇tesı̇ Fen Bı̇lı̇mlerı̇ Enstı̇tüsü, Türkiye, 2021.
  • Coelho SR, Lima ÍA, Martins ML, Júnior AAB, de Almeida Torres Filho R, Ramos ADLS, Ramos EM. Application of Lactobacillus paracasei LPC02 and lactulose as a potential symbiotic system in the manufacture of dry-fermented sausage, LWT Food Science and Technology, 2019; 102: 254-259.
  • Pavli FG, Argyri AA, Chorianopoulos NG, Nychas GJE, Tassou CC. Effect of Lactobacillus plantarum L125 strain with probiotic potential on physicochemical, microbiological and sensorial characteristics of dry-fermented sausages, LWT Food Science and Technology, 2020; 118: 108810.
  • López de Lacey AM, Pérez-Santín E, López-Caballero ME, Montero P. Survival and metabolic activity of probiotic bacteria in green tea, LWT-Food Science and Technology, 2014; 55: 314–322.
  • Lalicic-Petronijevic J, Popov-Raljic J, Obradovic D, Radulovic Z, Paunovic D, Petrušic M, Pezo L. Viability of probiotic strains Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 and their impact on sensory and rheological properties of milk and dark chocolates during storage for 180 days, Journal of Functional Foods, 2015; 15: 541-550.
  • Majeed M, Majeed S, Nagabhushanam K, Arumugam S, Beede K, Ali F. Evaluation of probiotic Bacillus coagulans MTCC 5856 viability after tea and coffee brewing and its growth in GIT hostile environment, Food Research International, 2019; 121: 497–505.
  • Markowiak P, Śliżewska K. Effects of probiotics, prebiotics, and synbiotics on human health, Nutrients, 2017; 9(9): 1021.

Probiyotik Mikroorganizmaların Çeşitli Gıdalarda Kullanımı

Year 2024, Volume: 8 Issue: 1, 51 - 65, 30.06.2024
https://doi.org/10.47137/usufedbid.1465003

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.

References

  • European probiotic market insights – 2019, Europe-international probiotics association, IPA; 2020 [cited 2024 February 5]. Available from: https://www.ipaeurope.org/wpcontent/uploads/2020/07/2019-Probiotic-MarketInsight.pdf.
  • Soyuçok A, Kılıç GB. Süt Kaynaklı Olmayan Probiyotik Gıdalar, Türk Tarım –Gıda Bilim ve Teknoloji Dergisi, 2017; 5(12): 1615-1625.
  • Kocaadam B, Tek NA. Ekmek, Şarap ve Yoğurdun Orjinleri ve Tarihsel Süreçleri, Beslenme ve Diyet Dergisi, 2016; 44(3): 272-279.
  • İmamlı H, Akça F. Probiyotik Kullanımın Sağlığa ve Sportif Performansa Etkileri, Spormetre, 2018; 16(2): 196-208.
  • Gasbarrini G, Bonvicini F, Gramenzi A. Probiotics History, Journal of Clinical Gastroenterology, 2016; 50(2): 116-119.
  • FAO/WHO. Probiotics in food. Health and nutritional properties and guidelines for evaluation, Food and nutrition paper, 85, London: FAO; 2002. p. 1-56. Available from: https://openknowledge.fao.org/server/api/core/bitstreams/382476b3-4d54-4175-803f-2f26f3526256/content
  • Hill C, Guarner F, Reid G, Gibson GR, Merenstein DJ, Pot B, Morelli L, Canani RB, Flint HJ, Salminen S, Calder PC, Sanders ME. The International Scientific Association for Probiotics and Prebiotics Consensus Statement on the Scope and Appropriate Use of the Term Probiotic, Nature Reviews Gastroenterology & Hepatology, 2014; 11: 506–514.
  • Baysal, A. Beslenme, Ankara: Hatipoğlu Yayınevi; 2014.
  • Shiby VK, Mishra HN. Fermented Milks and Milk Products as functional foods- A review, Critical reviews in food science and nutrition, 2013; 53(5): 482-496.
  • Abedin MM, Chourasia R, Phukon LC, Sarkar P, Ray RC, Singh SP, Rai AK. Lactic acid bacteria in the functional food industry: Biotechnological properties and potential applications, Critical Reviews in Food Science and Nutrition. 2023, 1-19.
  • Gülgör G, Özçelik F. Bakteriyosin Üreten Laktik Asit Bakterilerinin Probiyotik Amaçlı Kullanımı, Akademik Gıda, 2014: 12(1): 63-68.
  • Sheata MG, El Sohaimy SA, El-Sahn MA, Youssef MM. Screening of Isolated Potential Probiotic Lactic Acid Bacteria for Cholesterol Lowering Property and Bile Salt Hydrolase Activity, Annals of Agricultural Sciences, 2016; 61(1): 65-75.
  • Gregoret V, Perezlindo MJ, Vinderola GJ, Reinheimer J, Binetti A. Comprehensive approach to determine the probiotic potential of human-derived Lactobacillus for Industrial Use, Food Microbiology, 2013; 34: 19-28.
  • Coşkun T. Fonksiyonel Besinlerin Sağlığımız Üzerine Etkileri, Çocuk Sağlığı ve Hastalıkları Dergisi, 2005; 48: 69-84.
  • Endo A, Gueimonde M. Isolation, Identification and Characterisation of Potential New Probiotics, Advances in Probiotic Technology, Boca Raton: CRC Press; 2016.
  • Wang C, Cui G, Qu X. Mechanisms and Improvement of Acid Resistance in Lactic Acid Bacteria, Archives of Microbiology, 2018; 200(2): 195-201.
  • Oelschlager TA. Mechanisms of Probiotic Actions- A review, International Journal of Medical Microbiology, 2010; 300: 57-62.
  • Collado MC, Meriluoto J, Salminen S. In vitro Analysis of Probiotic Strain Combinations to Inhibit Pathogen Adhesion to Human Intestinal Mucus, Food Research İnternational, 2007; 40(5): 629-636.
  • TGK, Türk Gıda Kodeksi. Beslenme ve Sağlık Beyanları Yönetmeliği, Resmi Gazete, 26.01.2017; 29960 (Mükerrer). Ankara; 2017. Available from: https://www.resmigazete.gov.tr/eskiler/2017/01/20170126M1-5.htm
  • Isa K, Beauchampi N, Sata M, Wade K, Ohtani K., Nakanishi S, McCartney E, Tanaka M, Shimizu T, Kamiya S, Kruger C, Takahashi M. Safety assessment of the Clostridium butyricum MIYAIRI 588® probiotic strain including evaluation of antimicrobial sensitivity and presence of Clostridium toxin genes in vitro and teratogenicity in vivo. Human and Experimental Toxicology, 2016; 35(8): 818-832.
  • Güzel-Seydim Z, Yıldırım Z, Kök Taş T. Kalın bağırsak sağlığı: probiyotikler ve fonksiyonel etkileri. In: Fonksiyonel beslenme. Isparta: Sidas Medya Ltd. Şti., 2016. pp. 79-96.
  • Uymaz B. Probiyotikler ve Kullanım Alanları, Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 2010; 16(1): 95-104.
  • Sengun IY, Kilic G. Innovative Functional Fruit and Vegetable- Based Drinks Including Probiotics. Chapter 21. In: Sankaranarayanan A, Ameresan N, Dhanasekeran D. Fermented Food. Boca Raton: CRC Press, Taylor & Francis Group; 2019. pp. 341-365.
  • Zheng J, Wittouc S, Salvetti E, Franz CM, Harris HM, Mattarelli P, Watanabe K. A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae, International Journal of Systematic and Evolutionary Microbiology, 2020; 70(4): 2782-2858.
  • Küçükgöz K, Trzaskowska M. Nondairy Probiotic Products: Functional Foods That Require More Attention, Nutrients, 2022; 14: 473.
  • Akçelik N, Tezel BU, Şanlıbaba P, Akçelik M. Probiyotiklerin Geleceği. In: Akçelik N, Tezel BU, Şanlıbaba P, Akçelik M. Probiyotik Yüzyılı. Ankara: Gazi Kitabevi; 2020. pp. 549-576.
  • Ersan LY, Topçuoğlu E. Badem Sütü ile Zenginleştirilmiş Probiyotik Yoğurtların Mikrobiyolojik ve Bazı Fiziko-Kimyasal Özellikleri, Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 2019; 33:(2) 321-339.
  • Zhang L, Zhang X, Liu C, Li C, Li S, Li T, Manufacture of Cheddar Cheese using probiotic Lactobacillius plantarum K25 and its cholesterol- lowering effects in a mice model, World of Journal of Microbiology and Biotechnology, 2013; 29(1): 127-135.
  • Lollo PCB, Cruz AG, Morato PN, Moura CS, Carvalho-Silva LB, Oliviera CAFD. Probiotic Cheese attenuates exercises induced immune suppression in Wistar rats, Journal of Diary Science, 2012; 95(7): 3549-3558.
  • Blaiotta G, Murru N, Di Cerbo A, Succi M, Coppola R, Aponte M. Commercially standardized precess for probiotic “Italico” cheese production, LWT- Food Science and Technology, 2017; 19: 601-608.
  • Angelopoulou A, Alexanderaki V, Georgialaki M, Anastasiou R, Manolopoulou E, Tsakalidou E, Papadimitriou K. Production of probiotic Feta cheese using Propionibacterium freudenreichii subsp. Shermananii as adjunct, International Dairy Journal, 2017; 66: 135-139.
  • Varga L, Andok T. Viability of Bifidobacteria in Soft-Frozen Ice Cream Supplemented with A Saccharomyces Cerevisiae Cell Wall Product, Acta Alimentaria, 2018; 47(3): 387–392.
  • Şentürk G, Akın N, Göktepe ÇK, Denktaş B. The effects of blueberry (Vaccinium corymbosum L.) and jujube fruit (Ziziphus jujube) on physicochemical, functional, and sensorial properties, and probiotic (Lactobacillus acidophilus DSM 20079) viability of probiotic ice cream, Food Science and Nutrition, 2024; 00: 1–13.
  • Zhu W, Lyu F, Naumovski N, Ajlouni S, Ranadheer CS. Functional Efficacy of Probiotic Lactobacillus Sanfranciscensis in Apple, Orange and Tomato Juices with Special Reference to Storage Stability and In Vitro Gastrointestinal Survival, Beverages, 2020; 6: 13.
  • Almada-Érix CN, Almada CN, Cabral L, Barros de Medeiros VP, Roquetto AR, Santos-Junior VA, Fontes M, Gonçalves AESS, Dos Santos A, Lollo PC, Mangnani M, Sant’ana AS. Orange Juice and Yogurt Carrying Probiotic Bacillus Coagulans GBI-30 6086: Impact of Intake on Wistar Male Rats Health Parameters and Gut Bacterial Diversity, Frontiers in Microbiology, 2021; 12(23951): 1-12.
  • Almada-Érix CN, Almada CN, Souza GTS, Biachi JP, Bonatto MS, Schmiele M, Nabeshima EH, Maria Clerici MTPS, Magnani M, Sant’Ana A. Bread as probiotic carriers: Resistance of Bacillus coagulans GBI-30 6086 spores through processing steps, Food Research International, 2021; 155: 111040.
  • Wang Z, Feng Y, Yang N, Jiang T, Xu H, Lei H. Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles, Food Chemistry, 2022; 373: 131455. Kardooni Z, Behbahani BA, Jooyandeh H, Noshad M. Probiotic viability, physicochemical, and sensory properties of probiotic orange juice, Journal of Food Measurement and Characterization, 2023; 17: 1817–1822.
  • Behbahani BA, Jooyandeh H, Hojjati M, Sheikhjan MG.Evaluation of probiotic, safety, and anti-pathogenic properties of Levilactobacillus brevis HL6, and its potential application as bio-preservatives in peach juice, LWT - Food Science and Technology, 2024; 191: 115601.
  • Wu Y, Li S, Ta Y, Li, D, Han Y, Show PL, Wen G, Zhou J. Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation, Food Chemistry, 2021; 348: 129083.
  • Bujna E, Farkas NA. Tran AM, Dam MS, Nguyen QD. Lactic acid fermentation of apricot juice by mono- and mixed cultures of probiotic Lactobacillus and Bifidobacterium strains, Food Science Biotechnology, 2018; 27: 547–554.
  • Noorbakhsh R, Yaghmaee P, Durance T. Radiant Energy under Vacuum (REV) Technology: A Novel Approach for Producing Probiotic Enriched Apple Snacks, Journal of Functional Foods, 2013; 5: 1049–1056.
  • Russo P, Peña N, de Chiara MLV, Amodio ML, Colelli G, Spano G. Probiotic Lactic Acid Bacteria for the Production of Multifunctional Fresh-Cut Cantaloupe, Food Research International, 2015; 77; 762–772.
  • Menezes AGT, Ramos CL, Dias DR, Schwan RF. Combination of probiotic yeast and lactic acid bacteria as starter culture to produce maize-based beverages, Food Research International, 2018; 111: 187–197.
  • Domínguez-Tornay A, Díaz AB, Lasanta C, Duran-Guerrero E, Castro R. Co-fermentation of lactic acid bacteria and S. cerevisiae for the production of a probiotic beer: Survival and sensory and analytical characterization, Food Bioscience, 2024; 57: 103482.
  • Zhang L, Huang S, Ananingsih VK, Zhou W, Chen XD. A study on Bifidobacterium lactis Bb12 viability in bread during baking, Journal of Food Engineering, 2014; 122(1): 33–37.
  • Cao J, Yu Z, Liu W, Zhao J, Zhang H, Zhaia Q, Chen W. Probiotic characteristics of Bacillus coagulans and associated implications for human health and diseases, Journal of Functional Foods, 2020; 64: 103643.
  • Almada-Erix CN, Almada CN, Souza Pedrosa GT, Lollo PC, Magnani M, Sant’Ana SA. Development of a semi-dynamic in vitro model and its testing using probiotic Bacillus coagulans GBI-30, 6086 in orange juice and yogurt. Journal of Microbiological Methods, 2021; 183: 106187.
  • Majzoobi M, Aghdam MBK, Eskandari MH, Farahnaky A. Quality and microbial properties of symbiotic bread produced by straight dough and frozen part-baking methods, Journal of Texture Studies, 2019; 50(2):165-171. İçier F, Gündüz GT, Yılmaz B, Memeli Z. Changes on some quality characteristics of fermented soy milk beverage with added apple juice, LWT-Food Science and Technology, 2015; 63(1): 57-64.
  • Matias NS, Bedani R, Castro IA, Saad SM. A probiotic soy-based innovative product as an alternative to petit-suisse cheese, LWT-Food Science and Technology, 2014.; 59(1): 411-417.
  • Li Y, Song H, Zhang Z, Li R, Zhang Y, Yang L, Li J, Zhu D, Liu J, Yu H, Liu H. Effects of fermentation with different probiotics on the quality, isoflavone content, and flavor of okara beverages, Food Science and Nutrition, 2024; 00: 1–15.
  • Salmerón I, Thomas K, Pandiella, SS. Effect of Potentially Probiotic Lactic Acid Bacteria on the Physicochemical Composition and Acceptance of Fermented Cereal Beverages, Journal of Functional Foods, 2015; 15: 106–115.
  • Ersoy G, Arslan S, Erbas M. Cake production with probiotic Alkalihalobacillus clausii spores, Journal of Food Science, 2023; 48: 16-24.
  • Liu Y, Gao S, Cui Y, Wang L, Duan J, Yang X, Liu X, Zhang S, Sun B, Yu H, Gao X. Characteristics of Lactic Acid Bacteria as Potential Probiotic Starters and Their Effects on the Quality of Fermented Sausages, Foods, 2024; 13: 198.
  • Jofre A, Aymerich T, Garriga M. Probiotic fermented sausages: Myth or reality?, Procedia Food Science, 2015; 5: 133-136.
  • Tukel O. Probı̇yotı̇k Bakterı̇lerle Fermente Salam Üretı̇mı̇, Yüksek Lisans Tezi, Ege Ünı̇versı̇tesı̇ Fen Bı̇lı̇mlerı̇ Enstı̇tüsü, Türkiye, 2021.
  • Coelho SR, Lima ÍA, Martins ML, Júnior AAB, de Almeida Torres Filho R, Ramos ADLS, Ramos EM. Application of Lactobacillus paracasei LPC02 and lactulose as a potential symbiotic system in the manufacture of dry-fermented sausage, LWT Food Science and Technology, 2019; 102: 254-259.
  • Pavli FG, Argyri AA, Chorianopoulos NG, Nychas GJE, Tassou CC. Effect of Lactobacillus plantarum L125 strain with probiotic potential on physicochemical, microbiological and sensorial characteristics of dry-fermented sausages, LWT Food Science and Technology, 2020; 118: 108810.
  • López de Lacey AM, Pérez-Santín E, López-Caballero ME, Montero P. Survival and metabolic activity of probiotic bacteria in green tea, LWT-Food Science and Technology, 2014; 55: 314–322.
  • Lalicic-Petronijevic J, Popov-Raljic J, Obradovic D, Radulovic Z, Paunovic D, Petrušic M, Pezo L. Viability of probiotic strains Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 and their impact on sensory and rheological properties of milk and dark chocolates during storage for 180 days, Journal of Functional Foods, 2015; 15: 541-550.
  • Majeed M, Majeed S, Nagabhushanam K, Arumugam S, Beede K, Ali F. Evaluation of probiotic Bacillus coagulans MTCC 5856 viability after tea and coffee brewing and its growth in GIT hostile environment, Food Research International, 2019; 121: 497–505.
  • Markowiak P, Śliżewska K. Effects of probiotics, prebiotics, and synbiotics on human health, Nutrients, 2017; 9(9): 1021.
There are 61 citations in total.

Details

Primary Language Turkish
Subjects Food Microbiology
Journal Section Review Article
Authors

Kaan Can 0000-0001-6225-1524

Sümeyye Betül Bozatlı 0000-0003-3986-9021

Abdullah Dikici 0000-0001-7302-8766

Publication Date June 30, 2024
Submission Date April 5, 2024
Acceptance Date May 7, 2024
Published in Issue Year 2024 Volume: 8 Issue: 1

Cite

APA Can, K., Bozatlı, S. B., & Dikici, A. (2024). Probiyotik Mikroorganizmaların Çeşitli Gıdalarda Kullanımı. Uşak Üniversitesi Fen Ve Doğa Bilimleri Dergisi, 8(1), 51-65. https://doi.org/10.47137/usufedbid.1465003
AMA Can K, Bozatlı SB, Dikici A. Probiyotik Mikroorganizmaların Çeşitli Gıdalarda Kullanımı. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi. June 2024;8(1):51-65. doi:10.47137/usufedbid.1465003
Chicago Can, Kaan, Sümeyye Betül Bozatlı, and Abdullah Dikici. “Probiyotik Mikroorganizmaların Çeşitli Gıdalarda Kullanımı”. Uşak Üniversitesi Fen Ve Doğa Bilimleri Dergisi 8, no. 1 (June 2024): 51-65. https://doi.org/10.47137/usufedbid.1465003.
EndNote Can K, Bozatlı SB, Dikici A (June 1, 2024) Probiyotik Mikroorganizmaların Çeşitli Gıdalarda Kullanımı. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi 8 1 51–65.
IEEE K. Can, S. B. Bozatlı, and A. Dikici, “Probiyotik Mikroorganizmaların Çeşitli Gıdalarda Kullanımı”, Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi, vol. 8, no. 1, pp. 51–65, 2024, doi: 10.47137/usufedbid.1465003.
ISNAD Can, Kaan et al. “Probiyotik Mikroorganizmaların Çeşitli Gıdalarda Kullanımı”. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi 8/1 (June 2024), 51-65. https://doi.org/10.47137/usufedbid.1465003.
JAMA Can K, Bozatlı SB, Dikici A. Probiyotik Mikroorganizmaların Çeşitli Gıdalarda Kullanımı. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi. 2024;8:51–65.
MLA Can, Kaan et al. “Probiyotik Mikroorganizmaların Çeşitli Gıdalarda Kullanımı”. Uşak Üniversitesi Fen Ve Doğa Bilimleri Dergisi, vol. 8, no. 1, 2024, pp. 51-65, doi:10.47137/usufedbid.1465003.
Vancouver Can K, Bozatlı SB, Dikici A. Probiyotik Mikroorganizmaların Çeşitli Gıdalarda Kullanımı. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi. 2024;8(1):51-65.