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Fermente Süt İçeceğinde Probiyotik Bakterilerin Gelişimi Üzerine Meyve İlavesinin Etkisi

Year 2016, , 259 - 267, 27.09.2016
https://doi.org/10.20289/zfdergi.389331

Abstract








 




Bu çalışmada kontrol (K);
karadut (DFİ); siyah üzüm (ÜFİ) ve kızılcık meyveli fermente içecek (KFİ)
olmak üzere 4 farklı probiyotik fermente süt içeceği üretilmiştir. Üretimde
kullanılacak sütlere Streptococcus thermophilus, Lactobacillus delbrueckii subsp.
bulgaricus
, Lactobacillus
acidophilus
ve Bifidobacterium lactis içeren starter kültür
inoküle edilerek inkübasyona bırakılmıştır. Meyveli probiyotik fermente içecek
örneklerinde bulunan bileşenlerin bakterilerin gelişmesini teşvik eden
potansiyel prebiyotik           etkisi sonucu S. thermophilus,
Lactobacillus delbrueckii
subsp.
bulgaricus
,                L. acidophilus,  B.
lactis
sayılarının önerilen biyoterapötik
seviyede (>106 log
kob
mL-1) olduğu
saptanmıştır (p<0.01). KFİ örneğinde toplam antioksidan kapasite değeri,
askorbik asit ve toplam fenolik bileşen değerlerinin yüksek olmasına bağlı
olarak yüksek bulunmuştur. Sonuç olarak, meyve ilaveli fermente süt
içeceklerinin probiyotik bakterilerin metabolizmaya alınması için alternatif
ürün olarak değerlendirilebileceği belirlenmiştir.





 

References

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The Effect of Fruit Addition on the Growth of Probiotic Bacteria in Fermented Milk Beverage

Year 2016, , 259 - 267, 27.09.2016
https://doi.org/10.20289/zfdergi.389331

Abstract








 






In this study,  four different probiotic fermented milk beverages
namely as control (K), fermented milk beverage with black mulberry (DFİ),
probiotic fermented milk beverage with red grape (UFİ) and probiotic fermented
milk beverage with cornelian cherry (KFİ) were produced. Milks used in
production were inoculated with starter culture containing Streptococcus
thermophilus,
Lactobacillus delbrueckii subsp.
bulgaricus
, Lactobacillus
acidophilus
and Bifidobacterium lactis
and incubated.  The
viable cell counts of S. thermophilus,
L. delbrueckii subsp.
bulgaricus
, L. acidophilus
and
B. lactis were detected within the recommended bio-therapeutic
level (>106 log
cfu mL-1) as a result of the potential prebiotic effect of
components present in fruit-based probiotic fermented milk beverages
(p<0.01). The value of total antioxidant capacity in KFI samples found
higher due to the high levels of ascorbic acid and total phenolic
compounds.  Therefore, fruit-based
fermented drinks could be an alternative dairy product for the delivery of
probiotic bacteria. 

References

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  • Akın, Z. 2014. Bitkisel protein katkılı yağsız fermente süt içeceğinin özelliklerinin belirlenmesi. Yüksek Lisans Tezi, U.Ü Fen Bilimleri Enstitüsü, Bursa, 103s.
  • Araujo, E.A., Carvalho, A.F., Leandro, E.S., Furtado, M.M. ve Moraes, C.A. 2010. Development of a symbiotic cottage cheese added with Lactobacillus delbrueckii UFV H2b20 and inulin. Journal of Functional Foods, 2(1):85-89.
  • Basu, A., Rhone, M.http://www.ncbi.nlm.nih.gov/pubmed/ ? term=Rhone%20M%5BAuthor%5D&cauthor=true&cauthor_uid=20384847 ve Lyons, T.J. 2010. Berries: emerging impact on cardiovascular health. Nutrition Review, 68(3):168-177.
  • Canbulat, Z. ve Ozcan, T. 2015. Effects of short-chain and long-chain inulin on the quality of probiotic yogurt containing Lactobacilus rhamnosus. Journal of Food Processing and Preservation, 39 (6):1251-1260.
  • Champagne, C.P., Roy, D. ve Gardner, N. 2005. Challenges in the addition of probiotic cultures to foods. Critical Reviews in Food Science and Nutrition, 45(1):61-84.
  • Chawla, R. ve Patil, G.R. 2010. Soluble dietary fiber. Comprehensive Reviews in Food Science and Food Safety, 9(2):178-196.
  • Coda, R., Lanera, A., Trani, A., Gobbetti, M. ve Di Cagno, R. 2012. Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties. International Journal of Food Microbiology, 155(3):120-127.
  • Dave, R.I. ve Shah, N.P. 1997. Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. International Dairy Journal, 7(1):31-41.
  • Donkor, O.N., Henriksson, A., Vasiljevic, T. ve Shah, N.P. 2006. Effect of acidification on the activity of probiotics in yoghurt during cold storage. International Dairy Journal, 16(10):1181-1189.
  • Du, Q., Zheng, J. ve Xu, Y. 2008. Composition of anthocynins in mulberry and their antioxidant activity. Journal of Food Composition and Analysis, 21(5):390-395.
  • Duarte,http://informahealthcare.com/action/doSearch?Contrib=Duarte%2C+T+L ve Lunec, J. 2005. Review: When is an antioxidant not an antioxidant? A review of novel actions and reactions of vitamin C. Free Radical Research, 39(7):671-686.
  • Duffy, L.C. Sporn, S., Hibberd P., Pontzer, C., Solano-Aguilar, G., Lynch S. V. ve McDade-Ngutter, C. 2005. Lactobacilli and Bifidobacteria. In Encyclopedia of Dietary Supplements, (Ed.: Coates P.M., Blackman, M.R., Cragg G.M., Levine M., Moss J., White J.D., New York: 469-478.
  • Espirito Santo, A.P., Perego, P., Converti, A. ve Oliveira, M.N. 2011. Influence of food matrices on probiotic viability: A review focusing on the fruity bases. Trends in Food Science and Technology, 22(7):377-385.
  • FAO/WHO, 2006. Probiotic in foods. Health and nutritional properties and guidelines for evaluation. In FAO Food and Nutrition pp. 85.
  • Fuller, R. 1993. Probiotic foods. Current use and future developments. International Food Ingredients, 3:23-26.
  • Gareau, M.G., Sherman, P.M. ve Walker, W.A. 2010. Probiotics and the gut microbiota in intestinal health and disease. Nature Reviews Gastroenterology and Hepatology, 7(9):503-514.
  • Gomes, A.M.P. ve Malcata, F.X. 1999. Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics. Trends in Food Science and Technology, 10(4-5):139-157.
  • Gupta, N., Kumar, A., Sharma, P., Garg, V., Sharma, B.C. ve Sarin, S.K. 2013. Effects of the adjunctive probiotic VSL#3 on portal haemodynamics in patients with cirrhosis and large varices: a randomized trial. Liver International, 33(8):1148-1157.
  • Hassanpour, H., Hamidoghli, Y., Hajilo, J. ve Adlipour, M. 2011. Antioxidant capacity and phytochemical properties of cornelian cherry (Cornus mas L.) genotypes in Iran. Scientia Horticulturae, 129(3):459-463.
  • Heydari, S., Mortazavian, A.M., Ehsani, M.R., Mohammadifar, M.A. ve Sohrabvandi, S. 2011. Biochemical, microbiological and sensory characteristics of probiotic yogurt containing various prebiotic or fiber compounds. Italian Journal of Food Science, 23(2):153-163.
  • Horwitz, W. 2000. Official Methods of Analysis of AOAC International (17thed.). Gaithersburg, USA: 507 Association of Official Analytical Chemists.
  • Kailasapathy, K., Harmstorf, I. ve Phillips, M. 2008. Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurts. LWT- Food Science and Technology, 41(7):1317-1322.
  • Kim, A.J. ve Park, S. 2006. Mulberry extract supplements ameliorate the inflammation-related hematological parameters in carrageenan-induced artritic rats. Journal of Medicinal Food, 9(3): 431-435.
  • Korbekandi, H., Mortazavian, A.M. ve Iravani, S. 2011. Technology and stability of probiotic in fermented milks. In probiotic and prebiotic foods: Technology, Stability and Benefits to the Human Health, Ed.: Shah, N., Cruz, A.G., Faria, J.A.F., New York: 131-169.
  • Krasaekoopt, W., Pianjareonlap, R. ve Kittisuriyanont, K. 2008. Survival of probiotics in fruit juices during refrigerated storage. Thai Journal of Biotechnology, 8(1):129-133.
  • Laroia, S. ve Martin, J.H. 1991. Effect of pH on Survival of Bifidobacterium bifidum and Lactobacillus acidophilus in Frozen Fermented Dairy Desserts. Cultured Dairy Products Journal, 26:13-21.
  • Ljungh, A. ve Wadström, T. 2006. Lactic acid bacteria as probiotics. Current Issues Intestinal Microbiology, 7(2):73-89.
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There are 80 citations in total.

Details

Primary Language Turkish
Subjects Engineering
Journal Section Articles
Authors

Abdullah Barat This is me

Tülay Özcan

Publication Date September 27, 2016
Submission Date March 9, 2016
Acceptance Date April 21, 2016
Published in Issue Year 2016

Cite

APA Barat, A., & Özcan, T. (2016). Fermente Süt İçeceğinde Probiyotik Bakterilerin Gelişimi Üzerine Meyve İlavesinin Etkisi. Journal of Agriculture Faculty of Ege University, 53(3), 259-267. https://doi.org/10.20289/zfdergi.389331

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