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Keçi Sütünden Üretilen Sinbiyotik Beyaz Peynirde Enterococcus faecium, Bifidobacterium longum ve Lactobacillus paracasei ssp. paracasei Sayılarının Değişimi

Year 2016, Volume 53, Issue 1, 75 - 81, 19.04.2016

Abstract

Çalışmamızda destek kültür olarak Enterococcus faecium, Bifidobacterium longum ve Lactobacillus paracasei ssp. paracasei ilavesiyle üretilen inülin ve oligofruktoz ilaveli sinbiyotik beyaz keçi peynirinde depolama başlangıcı ve sonunda probiyotik bakterilerin canlılığı araştırılmıştır. Araştırma sonuçları prebiyotik içeren peynirlerde probiyotik canlılığının daha yüksek olduğunu göstermiştir. Bunun yanında hem kontrol gruplarında hem de sinbiyotik peynir gruplarında 90 günlük depolama sonunda E. faecium, B. longum ve Lb. paracasei ssp. paracasei canlı sayılarında önemli düşüş olmadığı peynir örneklerinin yeterli terapötik etkiyi sağlayabilecek düzeyde (6-7 log kob/g) bakteri içerdiği saptanmıştır.

References

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  • Arau´jo, E.A., Carvalho, A.F., Leandro, E.S., Furtado, M.M. and C.A. Moraes. 2010. Development of a symbiotic cottage cheese added with Lactobacillus delbrueckii UFV H2b20 and inulin. Journal of Functional Foods, 2: 85–89.
  • Bergamini, C.V., Hynes, E.R., Quiberoni, A., Suarez, V.B. and C.A. Zalazar. 2005. Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in semi-hard Argentinean cheese. Food Research International, 38: 597-604.
  • Blanchette, L., Roy, D., Belanger, G. and S.F. Gauthier. 1996. Production of Cottage cheese using dressing fermented by Bifidobacteria. Journal of Dairy Science, 79: 8-15.
  • Boylston, T.R., Vinderola, C.G., Ghoddusi, H.B. and J.A. Reinheimer. 2004. Incorporation of Bifidobacteria into cheeses: challenges and rewards. International Dairy Journal, 14 (5): 375-387.
  • Coşkun, H. ve E. Öndül. 2004. Keçi sütü ve insan beslenmesindeki önemi. Gıda, 29 (6): 413-418.
  • Dave, R.I. and N.P. Shah. 1997. Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. International Dairy Journal 7, 31-41.
  • Gardiner, G.E., Ross, R.P., Wallace, J.M., Scanlan, F.P., Jagers, P.P.J.M., Fitzgerald, G.F., Collins, J.K. and C. Staton. 1999. Influence of a probiotic adjunct culture of Enterococcus faecium on the quality of Cheddar cheese. Journal of Agricultural Food and Chemistry. 47:4907-4916.
  • Gibson, G.R., Probert, H.M., van Loo, J.A.E., Rastall, R A. and M.B. Roberfroid. 2004. Dietary modulation of the human colonic microbiota: updating the concept of prebiotics. Nutrition Research Reviews, 17: 259-275.
  • Gibson, G.R. and M. Roberfroid. 2008. Handbook of prebiotics: CRC Press, Taylor and Francis Group. 7-451.
  • Gobbetti, M., Corsetti, A., Smacchi, E., Zocchetti, A. and M. De Angelis. 1998. Production of Crescenza cheese by incorporation of Bifidobacteria. Journal of Dairy Science, 81(1):37-47.
  • Gomes, A.M.P., Malcate, F.X., Klaver, F.A.M. and H.G. Grande. 1995. Incorporation and survival of Bifidobacterium spp. strain Bo and Lactobacillus acidophilus strain Ki in a cheese product. Netherlands Milk and Dairy Journal, 49: 71-95.
  • Gürsoy, O. 2005. Bazı probiyotik bakterilerin destek kültür olarak beyaz peynir üretiminde kullanımı (Doktora Tezi). Ege Üniversitesi Fen Bilimleri Enstitüsü. İzmir.
  • Hansen, B.V., Houlberg, U. and Y. Ardö. 2001. Transamination of branched-chain amino acids by a cheese related Lactobacillus paracasei strain. International Dairy Journal, 11(4-7): 225-233.
  • Seçkin, A. K., Kınık, Ö. Nergiz, C., Gönç, S., Kesenkaş, H., Ergönül, P.G. 2009. Sinbiyotik Keçi Peyniri Üretim Olanakları Üzerine Araştırmalar. TÜBİTAK Araştırma Projesi No: 106 O 763.
  • Kılıç, S., Karagözlü, C., Uysal, H. ve N. Akbulut. 2002. İzmir piyasasında satılan bazı peynir çeşitlerinin Ca, P, Na ve K düzeyleri üzerine bir değerlendirme, Gıda 27(3): 229-234.
  • Marks, M.A., Zaccaro, S.J. and J.E. Mathieu. 2000. Performance implications of leader briefings and team-interaction training for team adaptation to novel environments. Journal of Applied Psychology, 85: 971–986.
  • Oliveira, R.P.S., Perego, P., Converti, A. and M.N. Oliveira. 2009. Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus. Journal of Food Engineering, 91 pp. 133–139.
  • Ong, L., Henriksson, A. and N.P. Shah. 2006. Development of probiotic Cheddar cheese containing Lb. acidophilus, Lb. paracasei, Lb. casei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid. International Dairy Journal, 16: 446–456.
  • Phillips, M., Kailasapathy, K. and L. Tran. 2006. Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese. International Journal of Food Microbiology. 108(2): 276-280
  • Riberio, A.C. and S.D.A. Riberio. 2010. Specialty products made from goat milk. Small Ruminant Research, 89(2-3): 225-233.
  • Ross, R.P., Fitzgerald, G., Collins, K. and C. Stanton. 2002. Cheese Delivering Biocultures-probiotic Cheese. Australian Journal of Dairy Technology, 57: 71-78.
  • Sarantinopoulos, P., Kalatzopoulos, G. and E. Tsakalidon. 2002. Effect of Enterococcus faecium on microbiologycal, phsycochemical and sensory characteristics of Greek Doktora Feta cheese. International Journal of Food Microbiology, 76:93-105.
  • Shin H.S., Lee H., Pestka J.J. and Z. Ustünol. 2000. Growth and viability of commercial Bifidobacterium spp. in skim milk containing oligosaccharides and inulin. Journal of Food Science, 65: 884-887.
  • Slačanac, V., Božanić, R., Hardi, J., Szabó, J.R. and V. Krstanović. 2010. Nutritional and therapeutic value of fermented caprine milk. International Journal of Dairy Technology, 63 (2): 171-189.
  • Stanton, C., Gardiner, G., Lynch, P.B., Collins, J.K., Fitzderald, G. and R.P. Ross. 1998. Probiotic cheese. International Dairy Journal, 8: 491-496.
  • Stanton, C. and R.P. Ross. 2000. New Probiotic Cheddar Cheese. End of Project Report. ISBN: 1 84170 122 X, ARMIS No. 4266, DPRC No. 29. Irısh Agriculture and
  • Stanton, C., Gardiner, G., Meehan, H., Collins, K., Fitzgerald, G., Lynch, P. B. and R.P. Ross. 2001. Market Potential for Probiotics. American Journal of Clinical Nutrition. 73: 476-483.
  • Terzaghi, B.E. and W.E. Sandine. 1975. Improved medium for lactic streptococci and their bacteriophages. Applied Microbiology, 29:807-813.
  • Üçüncü, M. 2004. A’dan Z’ye Peynir Teknolojisi (Cilt 1). Meta Basım Matbaacılık Hizmetleri, Bornova/İzmir.
  • Yılmaztekin, M., Özer, B. and Atasoy, F. 2004. Survival of lactobacillus acidophilus LA-5 and bifidobacterium bifidum BB-02 in white brined cheese. International Journal of Food Science and Technology 55: 53-60.

Year 2016, Volume 53, Issue 1, 75 - 81, 19.04.2016

Abstract

References

  • Antepüzümü, F. 2005. Bal ve glikoz şurubu kullanımının Kahramanmaraş tipi dondurmaların kalitesi üzerine etkileri. (Yüksek Lisans Tezi). Çukurova Üniversitesi Fen Bilimleri Enstitüsü, Adana.
  • Arau´jo, E.A., Carvalho, A.F., Leandro, E.S., Furtado, M.M. and C.A. Moraes. 2010. Development of a symbiotic cottage cheese added with Lactobacillus delbrueckii UFV H2b20 and inulin. Journal of Functional Foods, 2: 85–89.
  • Bergamini, C.V., Hynes, E.R., Quiberoni, A., Suarez, V.B. and C.A. Zalazar. 2005. Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in semi-hard Argentinean cheese. Food Research International, 38: 597-604.
  • Blanchette, L., Roy, D., Belanger, G. and S.F. Gauthier. 1996. Production of Cottage cheese using dressing fermented by Bifidobacteria. Journal of Dairy Science, 79: 8-15.
  • Boylston, T.R., Vinderola, C.G., Ghoddusi, H.B. and J.A. Reinheimer. 2004. Incorporation of Bifidobacteria into cheeses: challenges and rewards. International Dairy Journal, 14 (5): 375-387.
  • Coşkun, H. ve E. Öndül. 2004. Keçi sütü ve insan beslenmesindeki önemi. Gıda, 29 (6): 413-418.
  • Dave, R.I. and N.P. Shah. 1997. Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. International Dairy Journal 7, 31-41.
  • Gardiner, G.E., Ross, R.P., Wallace, J.M., Scanlan, F.P., Jagers, P.P.J.M., Fitzgerald, G.F., Collins, J.K. and C. Staton. 1999. Influence of a probiotic adjunct culture of Enterococcus faecium on the quality of Cheddar cheese. Journal of Agricultural Food and Chemistry. 47:4907-4916.
  • Gibson, G.R., Probert, H.M., van Loo, J.A.E., Rastall, R A. and M.B. Roberfroid. 2004. Dietary modulation of the human colonic microbiota: updating the concept of prebiotics. Nutrition Research Reviews, 17: 259-275.
  • Gibson, G.R. and M. Roberfroid. 2008. Handbook of prebiotics: CRC Press, Taylor and Francis Group. 7-451.
  • Gobbetti, M., Corsetti, A., Smacchi, E., Zocchetti, A. and M. De Angelis. 1998. Production of Crescenza cheese by incorporation of Bifidobacteria. Journal of Dairy Science, 81(1):37-47.
  • Gomes, A.M.P., Malcate, F.X., Klaver, F.A.M. and H.G. Grande. 1995. Incorporation and survival of Bifidobacterium spp. strain Bo and Lactobacillus acidophilus strain Ki in a cheese product. Netherlands Milk and Dairy Journal, 49: 71-95.
  • Gürsoy, O. 2005. Bazı probiyotik bakterilerin destek kültür olarak beyaz peynir üretiminde kullanımı (Doktora Tezi). Ege Üniversitesi Fen Bilimleri Enstitüsü. İzmir.
  • Hansen, B.V., Houlberg, U. and Y. Ardö. 2001. Transamination of branched-chain amino acids by a cheese related Lactobacillus paracasei strain. International Dairy Journal, 11(4-7): 225-233.
  • Seçkin, A. K., Kınık, Ö. Nergiz, C., Gönç, S., Kesenkaş, H., Ergönül, P.G. 2009. Sinbiyotik Keçi Peyniri Üretim Olanakları Üzerine Araştırmalar. TÜBİTAK Araştırma Projesi No: 106 O 763.
  • Kılıç, S., Karagözlü, C., Uysal, H. ve N. Akbulut. 2002. İzmir piyasasında satılan bazı peynir çeşitlerinin Ca, P, Na ve K düzeyleri üzerine bir değerlendirme, Gıda 27(3): 229-234.
  • Marks, M.A., Zaccaro, S.J. and J.E. Mathieu. 2000. Performance implications of leader briefings and team-interaction training for team adaptation to novel environments. Journal of Applied Psychology, 85: 971–986.
  • Oliveira, R.P.S., Perego, P., Converti, A. and M.N. Oliveira. 2009. Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus. Journal of Food Engineering, 91 pp. 133–139.
  • Ong, L., Henriksson, A. and N.P. Shah. 2006. Development of probiotic Cheddar cheese containing Lb. acidophilus, Lb. paracasei, Lb. casei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid. International Dairy Journal, 16: 446–456.
  • Phillips, M., Kailasapathy, K. and L. Tran. 2006. Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese. International Journal of Food Microbiology. 108(2): 276-280
  • Riberio, A.C. and S.D.A. Riberio. 2010. Specialty products made from goat milk. Small Ruminant Research, 89(2-3): 225-233.
  • Ross, R.P., Fitzgerald, G., Collins, K. and C. Stanton. 2002. Cheese Delivering Biocultures-probiotic Cheese. Australian Journal of Dairy Technology, 57: 71-78.
  • Sarantinopoulos, P., Kalatzopoulos, G. and E. Tsakalidon. 2002. Effect of Enterococcus faecium on microbiologycal, phsycochemical and sensory characteristics of Greek Doktora Feta cheese. International Journal of Food Microbiology, 76:93-105.
  • Shin H.S., Lee H., Pestka J.J. and Z. Ustünol. 2000. Growth and viability of commercial Bifidobacterium spp. in skim milk containing oligosaccharides and inulin. Journal of Food Science, 65: 884-887.
  • Slačanac, V., Božanić, R., Hardi, J., Szabó, J.R. and V. Krstanović. 2010. Nutritional and therapeutic value of fermented caprine milk. International Journal of Dairy Technology, 63 (2): 171-189.
  • Stanton, C., Gardiner, G., Lynch, P.B., Collins, J.K., Fitzderald, G. and R.P. Ross. 1998. Probiotic cheese. International Dairy Journal, 8: 491-496.
  • Stanton, C. and R.P. Ross. 2000. New Probiotic Cheddar Cheese. End of Project Report. ISBN: 1 84170 122 X, ARMIS No. 4266, DPRC No. 29. Irısh Agriculture and
  • Stanton, C., Gardiner, G., Meehan, H., Collins, K., Fitzgerald, G., Lynch, P. B. and R.P. Ross. 2001. Market Potential for Probiotics. American Journal of Clinical Nutrition. 73: 476-483.
  • Terzaghi, B.E. and W.E. Sandine. 1975. Improved medium for lactic streptococci and their bacteriophages. Applied Microbiology, 29:807-813.
  • Üçüncü, M. 2004. A’dan Z’ye Peynir Teknolojisi (Cilt 1). Meta Basım Matbaacılık Hizmetleri, Bornova/İzmir.
  • Yılmaztekin, M., Özer, B. and Atasoy, F. 2004. Survival of lactobacillus acidophilus LA-5 and bifidobacterium bifidum BB-02 in white brined cheese. International Journal of Food Science and Technology 55: 53-60.

Details

Subjects Science
Published Date 53-1
Journal Section Articles
Authors

Harun KESENKAŞ
EGE UNIV
0000-0003-0837-1183
Türkiye


Özer KINIK
EGE UNIV
Özer KINIK
Türkiye


Kemal SEÇKİN This is me
BURSA TEKNİK ÜNİVERSİTESİ
Kemal SEÇKİN
Türkiye


Pelin GÜNÇ ERGÖNÜL This is me
CELÂL BAYAR ÜNİVERSİTESİ
Pelin GÜNÇ ERGÖNÜL
Türkiye


Ecem AKAN This is me
EGE UNIV
Ecem AKAN
Türkiye

Publication Date April 19, 2016
Application Date January 5, 2016
Acceptance Date
Published in Issue Year 2016, Volume 53, Issue 1

Cite

APA Kesenkaş, H. , Kınık, Ö. , Seçkin, K. , Günç Ergönül, P. & Akan, E. (2016). Keçi Sütünden Üretilen Sinbiyotik Beyaz Peynirde Enterococcus faecium, Bifidobacterium longum ve Lactobacillus paracasei ssp. paracasei Sayılarının Değişimi . Ege Üniversitesi Ziraat Fakültesi Dergisi , 53 (1) , 75-81 . Retrieved from https://dergipark.org.tr/en/pub/zfdergi/issue/17213/179878

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