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SÜT BAZLI İÇECEKLER VE DİĞER İÇECEKLERDE PROBİYOTİK CANLILIĞI ÜZERİNE GIDA MATRİKSİNİN ETKİSİ

Yıl 2017, Cilt 0, Sayı 17, 1 - 11, 01.02.2017

Öz

Çeşitli probiyotik suşlar içeren pek çok sayıda fermente ürün ile gıda biyoteknoloji endüstrisi gelişmeye devam etmektedir. Probiyotik içeren ürünler yeterli miktarda tüketildiğinde konakçı sağlığını olumlu yönde etkilemektedir. Son yıllarda probiyotik içeceklere karşı artan bir talep söz konusudur. Süt bazlı ve diğer gıda bazlı içecekler yeni fonksiyonel ürünlerin geliştirilmesinde önemli alternatif ürünler olmaktadır. Bununla birlikte içecek bazlı farklı gıda matrikslerinde ortam koşulları nedeniyle probiyotiklerin canlılıklarını sürdürmeleri zor olabilmektedir. Bu gıda matrikslerinde yeterli sayıda seçilmiş probiyotik mikroorganizmanın ürünün tüketimi esnasında vücuda alınması gerekmektedir. Bu çalışmada süt ürünleri ve sebze, meyve ve tahıl bazlı içeceklerde probiyotik kullanımı ve depolama boyunca probiyotik bakterilerin canlılıkları üzerinde durulacaktır.

Kaynakça

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Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Ecem AKAN> (Sorumlu Yazar)
Ege Üniversitesi Ziraat Fakültesi Süt Teknolojisi Bölümü - İZMİR


Özer KINIK>
Ege Üniversitesi Ziraat Fakültesi Süt Teknolojisi Bölümü - İZMİR

Yayımlanma Tarihi 1 Şubat 2017
Yayınlandığı Sayı Yıl 2017, Cilt 0, Sayı 17

Kaynak Göster

APA Akan, E. & Kınık, Ö. (2017). SÜT BAZLI İÇECEKLER VE DİĞER İÇECEKLERDE PROBİYOTİK CANLILIĞI ÜZERİNE GIDA MATRİKSİNİN ETKİSİ . Gıda ve Yem Bilimi Teknolojisi Dergisi , 0 (17) , 1-11 . Retrieved from https://dergipark.org.tr/tr/pub/bursagida/issue/40136/476227