Derleme
BibTex RIS Kaynak Göster

Probiyotik Kültür İle Üretilen Peynirler

Yıl 2022, Sayı: 3, 43 - 54, 31.03.2022

Öz

Günümüzde artan sağlık sorunlarına karşılık insanlar alternatif yollar aramaktadır. İnsan sağlığını beslenme birinci derecede etkilemektedir. Sağlık ve beslenme arasındaki ilişki bu açıdan önem arz etmektedir. İnsanların sağlığa yararlı etkilerinden dolayı fonksiyonel gıdalara yönelimi artmaktadır. Fonksiyonel gıdaların önemli bir kısmını oluşturan probiyotiklerin sağlığa birçok faydası bulunmaktadır. Sindirim sistemi üzerindeki yararlı etkilerinin yanı sıra bir çok hastalığın önlenmesi ve tedavisinde kullanılmaktadır. Probiyotikler birçok gıda ile alınabilmektedir. Bunların başında süt ve süt ürünleri gelmektedir. Probiyotik bir gıdanın yeterli sayıda canlı mikroorganizma içermesi ve bunları bağırsaklara kadar taşınması gerekmektedir. Süt ve süt ürünleri bu açıdan probiyotikler için iyi bir taşıyıcı gıda olmaktadır. Süt ürünleri içerisinde peynir probiyotik mikroorganizmalar için çeşitli avantajlar sağlamaktadır. Ayrıca dünya üzerinde peynir çeşitliliğinin olması ve peynirin aroma gelişimine açık olması probiyotik peynirler üzerinde yapılan çalışmaları artırmaktadır.

Kaynakça

  • Andrews, J. M. ve Tan, M. (2012). Probiotics in luminal gastroenterology: the current state of play. Internal Medicine Journal, 42(12), 1287-1291.https://doi.org/10.1111/imj.12015
  • Arpa Zemzemoğlu, T. E., Uludağ, E. ve Uzun, S. (2019). Üniversite öğrencilerinin probiyotik bilgi düzeyi ve tüketim durumlarının belirlenmesi. Gıda, 44(1), 118-130. https://doi.org/10.15237/gida.gd18104
  • Blaiotta, G., Murru, N., Di Cerbo, A., Succi, M., Coppola, R. ve Aponte, M. (2017). Commercially standardized process for probiotic “Italico” cheese production. LWT-Food Science and Technology, 79, 601-608. https://doi.org/10.1016/j.lwt.2016.11.008
  • Boylston, T. D., Vinderola, C. G., Ghoddusi, H. B. ve Reinheimer, J. A. (2004). Incorporation of bifidobacteria into cheeses: challenges and rewards. International Dairy Journal, 14(5), 375-387. https://doi.org/10.1016/j.idairyj.2003.08.008
  • Castro, J. M., Tornadijo, M. E., Fresno, J. M. ve Sandoval, H. (2015). Biocheese: A Food Probiotic Carrier. BioMed Research International, 2015, 1-11.https://doi.org/10.1155/2015/723056
  • Champagne, C. P., Ross, R. P., Saarela, M., Hansen, K. F. ve Charalampopoulos, D. (2011). Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices. International Journal of Food Microbiology, 149(3), 185-193.https://doi.org/10.1016/j.ijfoodmicro.2011.07.005
  • Cho, J. G., Gebhart, C. J., Furrow, E. ve Lulich, J. P. (2015). Assessment of in vitro oxalate degradation by Lactobacillus species cultured from veterinary probiotics. American Journal of Veterinary Research, 76(9), 801-806. https://doi.org/10.2460/ajvr.76.9.801
  • Cuffia, F., Bergamini, C. ve Candioti, M. (2018). Probiotic soft sheep's cheese: evaluation of probiotic survival and its influence on proteolysis and organoleptic characteristics. International Food Research Journal, 25(1), 399-407.
  • Da Cruz, A. G., Buriti, F. C. A., De Souza, C. H. B., Faria, J. A. F. ve Saad, S. M. I. (2009). Probiotic cheese: health benefits, technological and stability aspects. Trends in Food Science & Technology, 20(8), 344-354. https://doi.org/10.1016/j.tifs.2009.05.001
  • De Moraes, G. M. D., Dos Santos, K. M. O., De Barcelos, S. C., Lopes, S. A. veDo Egito, A. S. (2018). Potentially probiotic goat cheese produced with autochthonous adjunct culture of Lactobacillus mucosae: Microbiological, physicochemical and sensory attributes. LWT, 94, 57-63. https://doi.org/10.1016/j.lwt.2018.04.028
  • De Souza, C. H. B., Buriti, F. C. A., Behrens, J. H. ve Saad, S. M. I. (2008). Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co‐culture with a thermophilic starter culture. International Journal of Food Science and Technology, 43(5), 871-877. https://doi.org/10.1111/j.1365-2621.2007.01534.x
  • De Vos, P., Faas, M. M., Spasojevic, M. ve Sikkema, J. (2010). Encapsulation for preservation of functionality and targeted delivery of bioactive food components. International Dairy Journal, 20(4), 292-302.https://doi.org/10.1016/j.idairyj.2009.11.008
  • Dos Santos, K. M. O., Bomfim, M. A. D., Vieira, A. D. S., Benevides, S. D., Saad, S. M. I., Buriti, F. C. A. ve Egito, A. S. (2012). Probiotic caprine Coalho cheese naturally enriched in conjugated linoleic acid as a vehicle for Lactobacillus acidophilus and beneficial fatty acids. International Dairy Journal, 24(2), 107-112. https://doi.org/10.1016/j.idairyj.2011.12.001
  • Effat, B. A. K. M., Hassan, Z. M. R., Mabrouk, A. M. M., Sadek, Z. I. M., Magdoub, M. N. I. ve Tawfik, N. F. (2018). Properties of low salt soft cheese supplemented with probiotic cultures. International Journal of Advanced Research in Biological Sciences, 5(2), 1-10. http://dx.doi.org/10.22192/ijarbs.2018.05.02.001
  • Gardiner, G. E., Ross, R. P., Wallace, J. M., Scanlan, F. P., Jägers, P. P., Fitzgerald, G. F.,Collins, J. K.ve Stanton, C. (1999). Influence of a probiotic adjunct culture of Enterococcus faecium on the quality of cheddar cheese. Journal of Agricultural and Food Chemistry, 47(12), 4907-4916.https://doi.org/10.1021/jf990277m
  • Göncüoğlu, M., Bilir Ormancı, F. S. ve Kasımoğlu Doğru, A. (2009). Beyaz peynir üretiminde Enterococcus faecium’un starter kültür olarak kullanılması.Ankara Üniversitesi Veteriner Fakültesi Dergisi, 56, 249-254.
  • Gürsoy, O. ve Kınık, Ö. (2006). Peynir Üretiminde Probiyotik Bakterilerin Kullanımı: Probiyotik Peynir. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 12(1), 105-116.
  • Hacıoğlu, G. ve Kurt, G. (2012). Tüketicilerin Fonksiyonel Gıdalara Yönelik Farkındalığı, Kabulü ve Tutumları: İzmir ili örneği. Business and Economics Research Journal, 3(1), 161-171.
  • Harish, K. ve Varghese, T. (2006). Probiotics in humans–evidence based review. Calicut Medical Journal, 4(4), e3.
  • Hasler, C. M. (2002). Functional foods: Benefits, concerns and challenges—a position paper from the American Council on Science and Health. The Journal of Nutrition, 132(12), 3772-3781. https://doi.org/10.1093/jn/132.12.3772
  • İnanç, N., Şahin, H. ve Çiçek, B. (2005). Probiyotik ve Prebiyotiklerin Sağlık Üzerine Etkileri. Erciyes Tıp Dergisi, 27(3), 122-127.
  • Karimi, R., Mortazavian, A. M. ve Da Cruz, A. G. (2011). Viability of probiotic microorganisms in cheese during production and storage: a review. Dairy Science & Technology, 91(3), 283-308. https://doi.org/10.1007/s13594-011-0005-x
  • Karimi, R., Sohrabvandi, S. ve Mortazavian, A. M. (2012).Review Article: Sensory characteristics of probiotic cheese. Comprehensive Reviews in Food Science and Food Safety, 11(5), 437-452.https://doi.org/10.1111/j.1541-4337.2012.00194.x
  • Katsiari, M. C., Voutsinas, L. P. ve Kondyli, E. (2002). Improvement of sensory quality of low-fat Kefalograviera-type cheese with commercial adjunct cultures. International Dairy Journal, 12(9), 757-764. https://doi.org/10.1016/S0958-6946(02)00066-3
  • Kesenkaş, H., Kınık, Ö., Seçkin, K., Günç Ergönül, P. veAkan, E.(2018). 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.
  • Köroğlu, Ö., Bakır, E., Uludağ, G., Köroğlu, S. ve Dayısoylu, K. S. (2015). Kefir ve Sağlık. KSÜ Doğa Bilimleri Dergisi, 18(1), 26-30.
  • Martins, A. A., Santos-Junior, V. A., Filho, E. R. T., Silva, H. L. A., Ferreira, M. V. S., Graça, J. S., Esmerino, E. A., Lollo, P. C. B., Freitas, M. Q., Sant'Ana, A. S., Costa, L. E. O., Raices, R. S. L., Silva, M. C., Da Cruz, A. G. ve Barros, M. E. (2018). Probiotic Prato cheese consumption attenuates development of renal calculi in animal model of urolithiasis. Journal of Functional Foods, 49, 378-383. https://doi.org/10.1016/j.jff.2018.08.041
  • Mushtaq, M., Gani, A., Masoodi, F. A. ve Ahmad, M. (2016). Himalayan cheese (Kalari/Kradi)–Effect of different probiotic strains on oxidative stability, microbiological, sensory and nutraceutical properties during storage. LWT-Food Science and Technology, 67, 74-81. https://doi.org/10.1016/j.lwt.2015.11.039
  • Mushtaq, M., Gani, A., Shetty, P. H., Masoodi, F. A. ve Ahmad, M. (2015). Himalayan cheese (Kalari/kradi): Effect of different storage temperatures on its physicochemical, microbiological and antioxidant properties. LWT-Food Science and Technology, 63(2), 837-845. https://doi.org/10.1016/j.lwt.2015.04.054
  • Narayan, S. S., Jalgaonkar, S., Shahani, S. ve Kulkarni, V. N. (2010). Probiotics: current trends in the treatment of diarrhoea. Hong Kong Medical Journal, 16(3), 213-218.
  • Ong, L., Henriksson, A. ve Shah, N. P. (2007). Chemical analysis and sensory evaluation of Cheddar cheese produced with Lactobacillus acidophilus, Lb. casei, Lb. paracasei or Bifidobacterium sp. International Dairy Journal, 17(8), 937-945.https://doi.org/10.1016/j.idairyj.2007.01.002
  • Ouwehand, A. C., Salminen, S. ve Isolauri, E. (2002). Probiotics: an overview of beneficial effects. Lactic Acid Bacteria: Genetics, Metabolism and Applications, 279-289.https://doi.org/10.1007/978-94-017-2029-8_18
  • Özer, B., Uzun, Y. S. ve Kırmacı, H. A. (2008). Effect of microencapsulation on viability of Lactobacillus acidophilus LA‐5 and Bifidobacterium bifidum BB‐12 during Kasar cheese ripening. International Journal of Dairy Technology, 61(3), 237-244.https://doi.org/10.1111/j.1471-0307.2008.00408.x
  • Papadopoulou, O. S., Argyri, A. A., Varzakis, E. E., Tassou, C. C. ve Chorianopoulos, N. G. (2018). Greek functional Feta cheese: Enhancing quality and safety using a Lactobacillus plantarum strain with probiotic potential. Food Microbiology, 74, 21-33. https://doi.org/10.1016/j.fm.2018.02.005
  • Ross, R. P., Fitzgerald, G., Collins, K. ve Stanton, C. (2002). Cheese delivering biocultures--probiotic cheese. Australian Journal of Dairy Technology, 57(2), 71.
  • Sadaf, H., Raza, S. I. ve Hassan, S. W. (2017). Role of gut microbiota against calciumoxalate. Microbial Pathogenesis, 109, 287-291.https://doi.org/10.1016/j.micpath.2017.06.009
  • Sağdıç, O., Küçüköner, E. ve Özçelik, S. (2004). Probiyotik ve Prebiyotiklerin Fonksiyonel Özellikleri. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 35(3-4), 221-228.
  • Sezen, A. G. (2013). Prebiyotik, probiyotik ve sinbiyotiklerin insan ve hayvan sağlığı üzerine etkileri. Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 8(3), 248-258.
  • Shahab Lavasani, A. (2018). Biochemical changes of Iranian probiotic Lighvan cheese. Czech Journal of Food Sciences, 36(2), 181-186. https://doi.org/10.17221/453/2016-cjfs
  • Sharp, M. D., McMahon, D. J. ve Broadbent, J. R. (2008). Comparative evaluation of yogurt and low‐fat cheddar cheese as delivery media for probiotic Lactobacillus casei. Journal of Food Science, 73(7), M375-M377. https://doi.org/10.1111/j.1750-3841.2008.00882.x
  • Shori, A. B. (2017). Camel milk and its fermented products as a source of potential probiotic strains and novel food cultures: A mini review. PharmaNutrition, 5(3), 84-88.https://doi.org/10.1016/j.phanu.2017.06.003
  • Silva, H. L. A., Balthazar, C. F., Esmerino, E. A., Vieira, A. H., Cappato, L. P., Neto, R. P. C.,Verruck, S., Cavalcanti, R. N., Portela, J. B., Andrade, M. M., Moraes, J., Franco, R. M., Tavares, M. I. B., Prudencio, E. S., Freitas, M. Q., Nascimento, J. S., Silva, M. C., Raices, R. S. L. ve Cruz, A. G. (2017). Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing. Food Research International, 99, 247-255.https://doi.org/10.1016/j.foodres.2017.05.018
  • Silva, H. L. A., Balthazar, C. F., Rocha, R. S., Moraes, J., Esmerino, E. A., Silva, M. C.,Raices, R. S.L., Pimentel, T. C., Freitas, M. Q.ve Cruz, A. G. (2018). Sodium reduction and flavor enhancers addition: is there an impact on the availability of minerals from probiotic Prato cheese? LWT, 93, 287-292.https://doi.org/10.1016/j.lwt.2018.03.053
  • Sobral, D., Costa, R. G. B., Machado, G. M., De Paula, J. C. J., Teodoro, V. A. M., Nunes, N. M., Dos Santos Pires, A. C.ve Pinto, M. S. (2016). Can lutein replace annatto in the manufacture of Prato cheese? LWT-Food Science and Technology, 68, 349-355.https://doi.org/10.1016/j.lwt.2015.12.051
  • Sönmez, Ş., Önal Darılmaz, D. ve Beyatlı, Y. (2018). Determination of the relationship between oxalate degradation and exopolysaccharide production by different Lactobacillus probiotic strains. International Journal of Dairy Technology, 71(3), 741-752.https://doi.org/10.1111/1471-0307.12513
  • Speranza, B., Campaniello, D., Monacis, N., Bevilacqua, A., Sinigaglia, M. ve Corbo, M. R. (2018). Functional cream cheese supplemented with Bifidobacterium animalis subsp. lactis DSM 10140 and Lactobacillus reuteri DSM 20016 and prebiotics. Food Microbiology, 72, 16-22. https://doi.org/10.1016/j.fm.2017.11.001
  • Sperry, M. F., Silva, H. L. A., Balthazar, C. F., Esmerino, E. A., Verruck, S., Prudencio, E. S., Neto, R. P. C., Tavares, M. I. B., Peixoto, J. C., Nazzaro, F., Rocha, R. S., Moraes, J., Gomes, A. S. G., Raices, R. S. L., Silva, M. C., Granato, D., Pimentel, T. C., Freitas, M. Q.ve Cruz, A. G. (2018).
  • Probiotic Minas Frescal cheese added with L. casei 01: Physicochemical and bioactivity characterization and effects on hematological/biochemical parameters of hypertensive overweighted women–A randomized double-blind pilot trial. Journal of Functional Foods, 45, 435-443. https://doi.org/10.1016/j.jff.2018.04.015
  • Stanton, C., Gardiner, G., Meehan, H., Collins, K., Fitzgerald, G., Lynch, P. B. ve Ross, R. P. (2001). Market potential for probiotics. The American Journal of Clinical Nutrition, 73(2), 476s-483s. https://doi.org/10.1093/ajcn/73.2.476s
  • Van Hoorde, K., Van Leuven, I., Dirinck, P., Heyndrickx, M., Coudijzer, K., Vandamme, P. ve Huys, G. (2010). Selection, application and monitoring of Lactobacillus paracasei strains as adjunct cultures in the production of Gouda-type cheeses. International Journal of Food Microbiology, 144(2), 226-235. https://doi.org/10.1016/j.ijfoodmicro.2010.05.007
  • Yerlikaya, O. ve Ozer, E. (2014). Production of probiotic fresh white cheese using co-culture with Streptococcus thermophilus. Food Science and Technology (Campinas), 34(3), 471-477. https://doi.org/10.1590/1678-457x.6365
  • Zomorodi, S., Asl, A. K., Rohani, S. M. R. ve Miraghaei, S. (2011). Survival of Lactobacillus casei, Lactobacillus plantarum and Bifidobacterium bifidum in free and microencapsulated forms on Iranian white cheese produced by ultrafiltration. International Journal of Dairy Technology, 64(1), 84-91.https://doi.org/10.1111/j.1471-0307.2010.00638.x

Cheeses Manufactured With Probiotic Culture

Yıl 2022, Sayı: 3, 43 - 54, 31.03.2022

Öz

Today, in response to increasing health problems, people are looking for alternative ways.Nutrition affects human health in the first degree. The relationship between health and nutrition is important in this respect. Due to the beneficial effects of people on health, the orientation of functional foods is increasing. Probiotics, which constitute an important part of functional foods, have many health benefits. In addition to its beneficial effects on the digestive system, it is used in the prevention and treatment of many diseases. Probiotics can be taken with many foods. Among these, milk and dairy products come first.A probiotic food must contain a sufficient number of live microorganisms and transport them to the intestines. Milk and dairy products are a good carrier food for probiotics in this respect. Among dairy products, cheese provides several advantages for probiotic microorganisms. In addition, the fact that there is variety of cheese in the world and that cheese is open to flavor development increases the studies on probiotic cheeses.

Kaynakça

  • Andrews, J. M. ve Tan, M. (2012). Probiotics in luminal gastroenterology: the current state of play. Internal Medicine Journal, 42(12), 1287-1291.https://doi.org/10.1111/imj.12015
  • Arpa Zemzemoğlu, T. E., Uludağ, E. ve Uzun, S. (2019). Üniversite öğrencilerinin probiyotik bilgi düzeyi ve tüketim durumlarının belirlenmesi. Gıda, 44(1), 118-130. https://doi.org/10.15237/gida.gd18104
  • Blaiotta, G., Murru, N., Di Cerbo, A., Succi, M., Coppola, R. ve Aponte, M. (2017). Commercially standardized process for probiotic “Italico” cheese production. LWT-Food Science and Technology, 79, 601-608. https://doi.org/10.1016/j.lwt.2016.11.008
  • Boylston, T. D., Vinderola, C. G., Ghoddusi, H. B. ve Reinheimer, J. A. (2004). Incorporation of bifidobacteria into cheeses: challenges and rewards. International Dairy Journal, 14(5), 375-387. https://doi.org/10.1016/j.idairyj.2003.08.008
  • Castro, J. M., Tornadijo, M. E., Fresno, J. M. ve Sandoval, H. (2015). Biocheese: A Food Probiotic Carrier. BioMed Research International, 2015, 1-11.https://doi.org/10.1155/2015/723056
  • Champagne, C. P., Ross, R. P., Saarela, M., Hansen, K. F. ve Charalampopoulos, D. (2011). Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices. International Journal of Food Microbiology, 149(3), 185-193.https://doi.org/10.1016/j.ijfoodmicro.2011.07.005
  • Cho, J. G., Gebhart, C. J., Furrow, E. ve Lulich, J. P. (2015). Assessment of in vitro oxalate degradation by Lactobacillus species cultured from veterinary probiotics. American Journal of Veterinary Research, 76(9), 801-806. https://doi.org/10.2460/ajvr.76.9.801
  • Cuffia, F., Bergamini, C. ve Candioti, M. (2018). Probiotic soft sheep's cheese: evaluation of probiotic survival and its influence on proteolysis and organoleptic characteristics. International Food Research Journal, 25(1), 399-407.
  • Da Cruz, A. G., Buriti, F. C. A., De Souza, C. H. B., Faria, J. A. F. ve Saad, S. M. I. (2009). Probiotic cheese: health benefits, technological and stability aspects. Trends in Food Science & Technology, 20(8), 344-354. https://doi.org/10.1016/j.tifs.2009.05.001
  • De Moraes, G. M. D., Dos Santos, K. M. O., De Barcelos, S. C., Lopes, S. A. veDo Egito, A. S. (2018). Potentially probiotic goat cheese produced with autochthonous adjunct culture of Lactobacillus mucosae: Microbiological, physicochemical and sensory attributes. LWT, 94, 57-63. https://doi.org/10.1016/j.lwt.2018.04.028
  • De Souza, C. H. B., Buriti, F. C. A., Behrens, J. H. ve Saad, S. M. I. (2008). Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co‐culture with a thermophilic starter culture. International Journal of Food Science and Technology, 43(5), 871-877. https://doi.org/10.1111/j.1365-2621.2007.01534.x
  • De Vos, P., Faas, M. M., Spasojevic, M. ve Sikkema, J. (2010). Encapsulation for preservation of functionality and targeted delivery of bioactive food components. International Dairy Journal, 20(4), 292-302.https://doi.org/10.1016/j.idairyj.2009.11.008
  • Dos Santos, K. M. O., Bomfim, M. A. D., Vieira, A. D. S., Benevides, S. D., Saad, S. M. I., Buriti, F. C. A. ve Egito, A. S. (2012). Probiotic caprine Coalho cheese naturally enriched in conjugated linoleic acid as a vehicle for Lactobacillus acidophilus and beneficial fatty acids. International Dairy Journal, 24(2), 107-112. https://doi.org/10.1016/j.idairyj.2011.12.001
  • Effat, B. A. K. M., Hassan, Z. M. R., Mabrouk, A. M. M., Sadek, Z. I. M., Magdoub, M. N. I. ve Tawfik, N. F. (2018). Properties of low salt soft cheese supplemented with probiotic cultures. International Journal of Advanced Research in Biological Sciences, 5(2), 1-10. http://dx.doi.org/10.22192/ijarbs.2018.05.02.001
  • Gardiner, G. E., Ross, R. P., Wallace, J. M., Scanlan, F. P., Jägers, P. P., Fitzgerald, G. F.,Collins, J. K.ve Stanton, C. (1999). Influence of a probiotic adjunct culture of Enterococcus faecium on the quality of cheddar cheese. Journal of Agricultural and Food Chemistry, 47(12), 4907-4916.https://doi.org/10.1021/jf990277m
  • Göncüoğlu, M., Bilir Ormancı, F. S. ve Kasımoğlu Doğru, A. (2009). Beyaz peynir üretiminde Enterococcus faecium’un starter kültür olarak kullanılması.Ankara Üniversitesi Veteriner Fakültesi Dergisi, 56, 249-254.
  • Gürsoy, O. ve Kınık, Ö. (2006). Peynir Üretiminde Probiyotik Bakterilerin Kullanımı: Probiyotik Peynir. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 12(1), 105-116.
  • Hacıoğlu, G. ve Kurt, G. (2012). Tüketicilerin Fonksiyonel Gıdalara Yönelik Farkındalığı, Kabulü ve Tutumları: İzmir ili örneği. Business and Economics Research Journal, 3(1), 161-171.
  • Harish, K. ve Varghese, T. (2006). Probiotics in humans–evidence based review. Calicut Medical Journal, 4(4), e3.
  • Hasler, C. M. (2002). Functional foods: Benefits, concerns and challenges—a position paper from the American Council on Science and Health. The Journal of Nutrition, 132(12), 3772-3781. https://doi.org/10.1093/jn/132.12.3772
  • İnanç, N., Şahin, H. ve Çiçek, B. (2005). Probiyotik ve Prebiyotiklerin Sağlık Üzerine Etkileri. Erciyes Tıp Dergisi, 27(3), 122-127.
  • Karimi, R., Mortazavian, A. M. ve Da Cruz, A. G. (2011). Viability of probiotic microorganisms in cheese during production and storage: a review. Dairy Science & Technology, 91(3), 283-308. https://doi.org/10.1007/s13594-011-0005-x
  • Karimi, R., Sohrabvandi, S. ve Mortazavian, A. M. (2012).Review Article: Sensory characteristics of probiotic cheese. Comprehensive Reviews in Food Science and Food Safety, 11(5), 437-452.https://doi.org/10.1111/j.1541-4337.2012.00194.x
  • Katsiari, M. C., Voutsinas, L. P. ve Kondyli, E. (2002). Improvement of sensory quality of low-fat Kefalograviera-type cheese with commercial adjunct cultures. International Dairy Journal, 12(9), 757-764. https://doi.org/10.1016/S0958-6946(02)00066-3
  • Kesenkaş, H., Kınık, Ö., Seçkin, K., Günç Ergönül, P. veAkan, E.(2018). 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.
  • Köroğlu, Ö., Bakır, E., Uludağ, G., Köroğlu, S. ve Dayısoylu, K. S. (2015). Kefir ve Sağlık. KSÜ Doğa Bilimleri Dergisi, 18(1), 26-30.
  • Martins, A. A., Santos-Junior, V. A., Filho, E. R. T., Silva, H. L. A., Ferreira, M. V. S., Graça, J. S., Esmerino, E. A., Lollo, P. C. B., Freitas, M. Q., Sant'Ana, A. S., Costa, L. E. O., Raices, R. S. L., Silva, M. C., Da Cruz, A. G. ve Barros, M. E. (2018). Probiotic Prato cheese consumption attenuates development of renal calculi in animal model of urolithiasis. Journal of Functional Foods, 49, 378-383. https://doi.org/10.1016/j.jff.2018.08.041
  • Mushtaq, M., Gani, A., Masoodi, F. A. ve Ahmad, M. (2016). Himalayan cheese (Kalari/Kradi)–Effect of different probiotic strains on oxidative stability, microbiological, sensory and nutraceutical properties during storage. LWT-Food Science and Technology, 67, 74-81. https://doi.org/10.1016/j.lwt.2015.11.039
  • Mushtaq, M., Gani, A., Shetty, P. H., Masoodi, F. A. ve Ahmad, M. (2015). Himalayan cheese (Kalari/kradi): Effect of different storage temperatures on its physicochemical, microbiological and antioxidant properties. LWT-Food Science and Technology, 63(2), 837-845. https://doi.org/10.1016/j.lwt.2015.04.054
  • Narayan, S. S., Jalgaonkar, S., Shahani, S. ve Kulkarni, V. N. (2010). Probiotics: current trends in the treatment of diarrhoea. Hong Kong Medical Journal, 16(3), 213-218.
  • Ong, L., Henriksson, A. ve Shah, N. P. (2007). Chemical analysis and sensory evaluation of Cheddar cheese produced with Lactobacillus acidophilus, Lb. casei, Lb. paracasei or Bifidobacterium sp. International Dairy Journal, 17(8), 937-945.https://doi.org/10.1016/j.idairyj.2007.01.002
  • Ouwehand, A. C., Salminen, S. ve Isolauri, E. (2002). Probiotics: an overview of beneficial effects. Lactic Acid Bacteria: Genetics, Metabolism and Applications, 279-289.https://doi.org/10.1007/978-94-017-2029-8_18
  • Özer, B., Uzun, Y. S. ve Kırmacı, H. A. (2008). Effect of microencapsulation on viability of Lactobacillus acidophilus LA‐5 and Bifidobacterium bifidum BB‐12 during Kasar cheese ripening. International Journal of Dairy Technology, 61(3), 237-244.https://doi.org/10.1111/j.1471-0307.2008.00408.x
  • Papadopoulou, O. S., Argyri, A. A., Varzakis, E. E., Tassou, C. C. ve Chorianopoulos, N. G. (2018). Greek functional Feta cheese: Enhancing quality and safety using a Lactobacillus plantarum strain with probiotic potential. Food Microbiology, 74, 21-33. https://doi.org/10.1016/j.fm.2018.02.005
  • Ross, R. P., Fitzgerald, G., Collins, K. ve Stanton, C. (2002). Cheese delivering biocultures--probiotic cheese. Australian Journal of Dairy Technology, 57(2), 71.
  • Sadaf, H., Raza, S. I. ve Hassan, S. W. (2017). Role of gut microbiota against calciumoxalate. Microbial Pathogenesis, 109, 287-291.https://doi.org/10.1016/j.micpath.2017.06.009
  • Sağdıç, O., Küçüköner, E. ve Özçelik, S. (2004). Probiyotik ve Prebiyotiklerin Fonksiyonel Özellikleri. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 35(3-4), 221-228.
  • Sezen, A. G. (2013). Prebiyotik, probiyotik ve sinbiyotiklerin insan ve hayvan sağlığı üzerine etkileri. Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 8(3), 248-258.
  • Shahab Lavasani, A. (2018). Biochemical changes of Iranian probiotic Lighvan cheese. Czech Journal of Food Sciences, 36(2), 181-186. https://doi.org/10.17221/453/2016-cjfs
  • Sharp, M. D., McMahon, D. J. ve Broadbent, J. R. (2008). Comparative evaluation of yogurt and low‐fat cheddar cheese as delivery media for probiotic Lactobacillus casei. Journal of Food Science, 73(7), M375-M377. https://doi.org/10.1111/j.1750-3841.2008.00882.x
  • Shori, A. B. (2017). Camel milk and its fermented products as a source of potential probiotic strains and novel food cultures: A mini review. PharmaNutrition, 5(3), 84-88.https://doi.org/10.1016/j.phanu.2017.06.003
  • Silva, H. L. A., Balthazar, C. F., Esmerino, E. A., Vieira, A. H., Cappato, L. P., Neto, R. P. C.,Verruck, S., Cavalcanti, R. N., Portela, J. B., Andrade, M. M., Moraes, J., Franco, R. M., Tavares, M. I. B., Prudencio, E. S., Freitas, M. Q., Nascimento, J. S., Silva, M. C., Raices, R. S. L. ve Cruz, A. G. (2017). Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing. Food Research International, 99, 247-255.https://doi.org/10.1016/j.foodres.2017.05.018
  • Silva, H. L. A., Balthazar, C. F., Rocha, R. S., Moraes, J., Esmerino, E. A., Silva, M. C.,Raices, R. S.L., Pimentel, T. C., Freitas, M. Q.ve Cruz, A. G. (2018). Sodium reduction and flavor enhancers addition: is there an impact on the availability of minerals from probiotic Prato cheese? LWT, 93, 287-292.https://doi.org/10.1016/j.lwt.2018.03.053
  • Sobral, D., Costa, R. G. B., Machado, G. M., De Paula, J. C. J., Teodoro, V. A. M., Nunes, N. M., Dos Santos Pires, A. C.ve Pinto, M. S. (2016). Can lutein replace annatto in the manufacture of Prato cheese? LWT-Food Science and Technology, 68, 349-355.https://doi.org/10.1016/j.lwt.2015.12.051
  • Sönmez, Ş., Önal Darılmaz, D. ve Beyatlı, Y. (2018). Determination of the relationship between oxalate degradation and exopolysaccharide production by different Lactobacillus probiotic strains. International Journal of Dairy Technology, 71(3), 741-752.https://doi.org/10.1111/1471-0307.12513
  • Speranza, B., Campaniello, D., Monacis, N., Bevilacqua, A., Sinigaglia, M. ve Corbo, M. R. (2018). Functional cream cheese supplemented with Bifidobacterium animalis subsp. lactis DSM 10140 and Lactobacillus reuteri DSM 20016 and prebiotics. Food Microbiology, 72, 16-22. https://doi.org/10.1016/j.fm.2017.11.001
  • Sperry, M. F., Silva, H. L. A., Balthazar, C. F., Esmerino, E. A., Verruck, S., Prudencio, E. S., Neto, R. P. C., Tavares, M. I. B., Peixoto, J. C., Nazzaro, F., Rocha, R. S., Moraes, J., Gomes, A. S. G., Raices, R. S. L., Silva, M. C., Granato, D., Pimentel, T. C., Freitas, M. Q.ve Cruz, A. G. (2018).
  • Probiotic Minas Frescal cheese added with L. casei 01: Physicochemical and bioactivity characterization and effects on hematological/biochemical parameters of hypertensive overweighted women–A randomized double-blind pilot trial. Journal of Functional Foods, 45, 435-443. https://doi.org/10.1016/j.jff.2018.04.015
  • Stanton, C., Gardiner, G., Meehan, H., Collins, K., Fitzgerald, G., Lynch, P. B. ve Ross, R. P. (2001). Market potential for probiotics. The American Journal of Clinical Nutrition, 73(2), 476s-483s. https://doi.org/10.1093/ajcn/73.2.476s
  • Van Hoorde, K., Van Leuven, I., Dirinck, P., Heyndrickx, M., Coudijzer, K., Vandamme, P. ve Huys, G. (2010). Selection, application and monitoring of Lactobacillus paracasei strains as adjunct cultures in the production of Gouda-type cheeses. International Journal of Food Microbiology, 144(2), 226-235. https://doi.org/10.1016/j.ijfoodmicro.2010.05.007
  • Yerlikaya, O. ve Ozer, E. (2014). Production of probiotic fresh white cheese using co-culture with Streptococcus thermophilus. Food Science and Technology (Campinas), 34(3), 471-477. https://doi.org/10.1590/1678-457x.6365
  • Zomorodi, S., Asl, A. K., Rohani, S. M. R. ve Miraghaei, S. (2011). Survival of Lactobacillus casei, Lactobacillus plantarum and Bifidobacterium bifidum in free and microencapsulated forms on Iranian white cheese produced by ultrafiltration. International Journal of Dairy Technology, 64(1), 84-91.https://doi.org/10.1111/j.1471-0307.2010.00638.x
Toplam 52 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Derlemeler
Yazarlar

Seda Erik 0000-0003-4435-3898

Fatma Seda Bilir Ormancı 0000-0003-3614-4666

Erken Görünüm Tarihi 21 Mart 2022
Yayımlanma Tarihi 31 Mart 2022
Gönderilme Tarihi 15 Ekim 2021
Yayımlandığı Sayı Yıl 2022 Sayı: 3

Kaynak Göster

APA Erik, S., & Bilir Ormancı, F. S. (2022). Probiyotik Kültür İle Üretilen Peynirler. Akademik Et Ve Süt Kurumu Dergisi(3), 43-54.