Derleme
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FERMENTE GIDALARIN İNSAN SAĞLIĞI ÜZERİNDEKİ ETKİLERİ

Yıl 2020, , 1215 - 1226, 12.10.2020
https://doi.org/10.15237/gida.GD20105

Öz

Tarihin eski dönemlerinde gıdaları fermente ederek kullanmanın amacı, gıda maddesini daha uzun süre saklayabilmek ya da gıdada çeşitli aroma maddelerini geliştirmek olarak tanımlanmaktadır. Sağlık üzerindeki olumlu etkilerinin anlaşılmasıyla birlikte, fermente gıdalar günümüzde sıklıkla tüketilen gıdalar haline gelmişlerdir. Fermente gıdalar, yararlı mikroorganizmaların katıldığı kontrollü prosesler ile, gıdaların fermantasyona uğraması sonucunda, çeşitli enzimatik değişimlerin ve sağlığa yararlı son ürünlerin meydana geldiği fonksiyonel gıdalar olarak tanımlanmaktadırlar. Fermantasyon sürecinde yer alan mikroorganizmalar, ürettikleri çeşitli metabolitler ve bunların insan sağlığı üzerindeki olumlu etkileri, birçok bilim dalının ilgisini çekmekte ve günümüzde halen, sıklıkla araştırılan konular arasında yer almaktadır. Bu derlemede, fermente ürünlerin ve probiyotik mikroorganizmaların çeşitli fonksiyonel özellikleri üzerinde durularak bunların, insan sağlığı üzerindeki olumlu etkileri ele alınmıştır.

Kaynakça

  • Aguilar-Toalá, J., Santiago-López, L., Peres, C., Peres, C., Garcia, H., Vallejo-Cordoba, B., González-Córdova, A., & Hernández-Mendoza, A. (2017). Assessment of multifunctional activity of bioactive peptides derived from fermented milk by specific Lactobacillus plantarum strains. J Dairy Sci, 100(1), 65-75. doi:10.3168/jds.2016-11846
  • Ahmad, V., Khan, M. S., Jamal, Q. M. S., Alzohairy, M. A., Al Karaawi, M. A., & Siddiqui, M. U. (2017). Antimicrobial potential of bacteriocins: in therapy, agriculture and food preservation. Int J Antimicrob Agents, 49(1), 1-11. doi:10.1016/j.ijantimicag.2016.08.016
  • Akdeniz, V., Akalın, A. S., & Özer, E. (2018). Helicobacter pylori enfeksiyonunda probiyotiklerin rolü. Gıda, 43(6), 943-956. doi:10.15237/gida.GD18062
  • Alp, D., & Ertürkmen, P. (2017). Probiyotik olarak kullanılan Lactobacillus spp. suşlarının kolesterol düşürücü etkileri ve olası mekanizmalar. MAKÜ Sag Bil Enst Derg, 8(1), 108-113.
  • Alp, D., & Kuleaşan, H. (2019). Farklı kaynaklardan izole edilmiş laktik asit bakterilerinin ekzopolisakkarit üretimi ve kolesterol asimilasyon yeteneklerinin belirlenmesi. Gıda, 44(2), 191-201. doi:10.15237/gida.GD18059
  • Alvarez-Sieiro, P., Montalbán-López, M., Mu, D., & Kuipers, O. P. (2016). Bacteriocins of lactic acid bacteria: extending the family. Appl Microbiol Biotechnol, 100(7), 2939-2951. doi:10.1007/s00253-016-7343-9
  • Asghar, F., Ali, S., Goraya, A., Javaid, I., & Hussain, Z. (2017). A Review on the Role of Fermented Foods as Health Promoters. Int J Sci Eng Technol, 3, 141-148. doi:10.32628/IJSRST173415
  • Aslam, H., Green, J., Jacka, F. N., Collier, F., Berk, M., Pasco, J., & Dawson, S. L. (2018). Fermented foods, the gut and mental health: A mechanistic overview with implications for depression and anxiety. Nutr Neurosci, 1-13. doi:10.1080/1028415X.2018
  • Asunis, F., De Gioannis, G., Isipato, M., Muntoni, A., Polettini, A., Pomi, R., Rossi, A., & Spiga, D. (2019). Control of fermentation duration and pH to orient biochemicals and biofuels production from cheese whey. Bioresour Technol, 289, 121722. doi:10.1016/j.biortech.2019.121722
  • Ay, C., & Şanlı, T. (2018). Süt Ürünlerinde Biyoaktif Peptitlerin Oluşumu ve Fonksiyonel Özellikleri. ADÜ Ziraat Derg, 15(1), 115-120. doi:doi.org/10.25308/aduziraat.340581
  • Bagarolli, R. A., Tobar, N., Oliveira, A. G., Araújo, T. G., Carvalho, B. M., Rocha, G. Z., Vecina, J. F., Calisto, K., Guadagnini, D., & Prada, P. O. (2017). Probiotics modulate gut microbiota and improve insulin sensitivity in DIO mice. J Nutr Biochem, 50, 16-25. doi:10.1016/j.jnutbio.2017.08.006
  • Beltrán-Barrientos, L. M., Hernández-Mendoza, A., González-Córdova, A. F., Astiazarán-García, H., Esparza-Romero, J., & Vallejo-Córdoba, B. (2018). Mechanistic pathways underlying the antihypertensive effect of fermented milk with Lactococcus lactis NRRL B-50571 in spontaneously hypertensive rats. Nutrients, 10(3), 262. doi:10.3390/nu10030262
  • Boulangé, C. L., Neves, A. L., Chilloux, J., Nicholson, J. K., & Dumas, M.-E. (2016). Impact of the gut microbiota on inflammation, obesity, and metabolic disease. Genome Med, 8(1), 1-12. doi:10.1186/s13073-016-0303-2.
  • Caggianiello, G., Kleerebezem, M., & Spano, G. (2016). Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms. Appl Microbiol Biotechnol, 100(9), 3877-3886. doi:10.1007/s00253-016-7471-2
  • Çetinbaş, S., Kemeriz, F., Göker, G., Biçer, İ., & Velioğlu, Y. S. (2017). İnsan Mikrobiyomu: Beslenme ve Sağlık Üzerindeki Etkileri. Akademik Gıda, 15(4), 409-415. doi:10.24323/akademik-gida.370267
  • Chikindas, M. L., Weeks, R., Drider, D., Chistyakov, V. A., & Dicks, L. M. (2018). Functions and emerging applications of bacteriocins. Curr Opin Biotechnol, 49, 23-28. doi:10.1016/j.copbio.2017.07.011
  • Coretti, L., Paparo, L., Riccio, M., Amato, F., Cuomo, M., Natale, A., Borrelli, L., Corrado, G., Comegna, M., & Buommino, E. (2018). Gut microbiota features in young children with autism spectrum disorders. Front Microbiol, 9, 3146. doi:10.3389/fmicb.2018.03146
  • Daliri, E., Oh, D., & Lee, B. (2017). Bioactive peptides. Foods, 6(5), 32. doi:10.3390/foods6050032.
  • Deka, S. C., Seth, D., & Hulle, N. R. S. (Eds.). (2020). Food Bioactives: Functionality and Applications in Human Health. USA: CRC Press.
  • Demirgül, F., & Sağdıç, O. (2017). Laktik Starter Kültür Üretim Teknolojisi. Avrupa Bilim ve Teknoloji Dergisi, 7(11), 27-37.
  • Dimidi, E., Cox, S. R., Rossi, M., & Whelan, K. (2019). Fermented Foods: Definitions and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease. Nutrients, 11(8), 1806. doi:10.3390/nu11081806
  • Dinan, T. G., & Cryan, J. F. (2017). The microbiome-gut-brain axis in health and disease. Gastroentol Clin N, 46(1), 77-89. doi:10.1016/j.gtc.2016.09.007
  • Doğan, A., Yaşar, S., Kayhan, S., Kırmızıgöz, Ş., & Kaplan, A. (2018). Bağırsak-beyin aksı. Türk Nöroşir Derg, 28(3), 377-379. doi:10.5336/jtracom.2018-61683
  • Durmuş, E., Aypak, C., & Görpelioğlu, S. (2018). Tip 2 Diyabet Hastalarında Kronik İnflamasyon Belirteci Olarak Lökosit Sayımı. Ankara Med J, 1(4), 253-259. doi:1017098/amj.364164
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THE EFFECTS OF FERMENTED FOODS ON HUMAN HEALTH

Yıl 2020, , 1215 - 1226, 12.10.2020
https://doi.org/10.15237/gida.GD20105

Öz

In ancient times, the purpose of the fermenting foods was identified as keeping the food material for a longer time or improving some aroma compounds in food. With understanding of the positive effects of fermented foods on human health, nowadays they are frequently consumed. Fermented foods are defined as functional foods which involve in controlled processes of beneficial microorganisms. As a result of fermentation, various enzymatic changes and healthful end products are formed. Microorganisms acting on fermentation, their several metabolites and positive effects on human health attract many disciplines and recently all are often investigated. In this review, by emphasizing the functional properties of fermented foods and probiotic microorganisms, their positive effects on human health are discussed.

Kaynakça

  • Aguilar-Toalá, J., Santiago-López, L., Peres, C., Peres, C., Garcia, H., Vallejo-Cordoba, B., González-Córdova, A., & Hernández-Mendoza, A. (2017). Assessment of multifunctional activity of bioactive peptides derived from fermented milk by specific Lactobacillus plantarum strains. J Dairy Sci, 100(1), 65-75. doi:10.3168/jds.2016-11846
  • Ahmad, V., Khan, M. S., Jamal, Q. M. S., Alzohairy, M. A., Al Karaawi, M. A., & Siddiqui, M. U. (2017). Antimicrobial potential of bacteriocins: in therapy, agriculture and food preservation. Int J Antimicrob Agents, 49(1), 1-11. doi:10.1016/j.ijantimicag.2016.08.016
  • Akdeniz, V., Akalın, A. S., & Özer, E. (2018). Helicobacter pylori enfeksiyonunda probiyotiklerin rolü. Gıda, 43(6), 943-956. doi:10.15237/gida.GD18062
  • Alp, D., & Ertürkmen, P. (2017). Probiyotik olarak kullanılan Lactobacillus spp. suşlarının kolesterol düşürücü etkileri ve olası mekanizmalar. MAKÜ Sag Bil Enst Derg, 8(1), 108-113.
  • Alp, D., & Kuleaşan, H. (2019). Farklı kaynaklardan izole edilmiş laktik asit bakterilerinin ekzopolisakkarit üretimi ve kolesterol asimilasyon yeteneklerinin belirlenmesi. Gıda, 44(2), 191-201. doi:10.15237/gida.GD18059
  • Alvarez-Sieiro, P., Montalbán-López, M., Mu, D., & Kuipers, O. P. (2016). Bacteriocins of lactic acid bacteria: extending the family. Appl Microbiol Biotechnol, 100(7), 2939-2951. doi:10.1007/s00253-016-7343-9
  • Asghar, F., Ali, S., Goraya, A., Javaid, I., & Hussain, Z. (2017). A Review on the Role of Fermented Foods as Health Promoters. Int J Sci Eng Technol, 3, 141-148. doi:10.32628/IJSRST173415
  • Aslam, H., Green, J., Jacka, F. N., Collier, F., Berk, M., Pasco, J., & Dawson, S. L. (2018). Fermented foods, the gut and mental health: A mechanistic overview with implications for depression and anxiety. Nutr Neurosci, 1-13. doi:10.1080/1028415X.2018
  • Asunis, F., De Gioannis, G., Isipato, M., Muntoni, A., Polettini, A., Pomi, R., Rossi, A., & Spiga, D. (2019). Control of fermentation duration and pH to orient biochemicals and biofuels production from cheese whey. Bioresour Technol, 289, 121722. doi:10.1016/j.biortech.2019.121722
  • Ay, C., & Şanlı, T. (2018). Süt Ürünlerinde Biyoaktif Peptitlerin Oluşumu ve Fonksiyonel Özellikleri. ADÜ Ziraat Derg, 15(1), 115-120. doi:doi.org/10.25308/aduziraat.340581
  • Bagarolli, R. A., Tobar, N., Oliveira, A. G., Araújo, T. G., Carvalho, B. M., Rocha, G. Z., Vecina, J. F., Calisto, K., Guadagnini, D., & Prada, P. O. (2017). Probiotics modulate gut microbiota and improve insulin sensitivity in DIO mice. J Nutr Biochem, 50, 16-25. doi:10.1016/j.jnutbio.2017.08.006
  • Beltrán-Barrientos, L. M., Hernández-Mendoza, A., González-Córdova, A. F., Astiazarán-García, H., Esparza-Romero, J., & Vallejo-Córdoba, B. (2018). Mechanistic pathways underlying the antihypertensive effect of fermented milk with Lactococcus lactis NRRL B-50571 in spontaneously hypertensive rats. Nutrients, 10(3), 262. doi:10.3390/nu10030262
  • Boulangé, C. L., Neves, A. L., Chilloux, J., Nicholson, J. K., & Dumas, M.-E. (2016). Impact of the gut microbiota on inflammation, obesity, and metabolic disease. Genome Med, 8(1), 1-12. doi:10.1186/s13073-016-0303-2.
  • Caggianiello, G., Kleerebezem, M., & Spano, G. (2016). Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms. Appl Microbiol Biotechnol, 100(9), 3877-3886. doi:10.1007/s00253-016-7471-2
  • Çetinbaş, S., Kemeriz, F., Göker, G., Biçer, İ., & Velioğlu, Y. S. (2017). İnsan Mikrobiyomu: Beslenme ve Sağlık Üzerindeki Etkileri. Akademik Gıda, 15(4), 409-415. doi:10.24323/akademik-gida.370267
  • Chikindas, M. L., Weeks, R., Drider, D., Chistyakov, V. A., & Dicks, L. M. (2018). Functions and emerging applications of bacteriocins. Curr Opin Biotechnol, 49, 23-28. doi:10.1016/j.copbio.2017.07.011
  • Coretti, L., Paparo, L., Riccio, M., Amato, F., Cuomo, M., Natale, A., Borrelli, L., Corrado, G., Comegna, M., & Buommino, E. (2018). Gut microbiota features in young children with autism spectrum disorders. Front Microbiol, 9, 3146. doi:10.3389/fmicb.2018.03146
  • Daliri, E., Oh, D., & Lee, B. (2017). Bioactive peptides. Foods, 6(5), 32. doi:10.3390/foods6050032.
  • Deka, S. C., Seth, D., & Hulle, N. R. S. (Eds.). (2020). Food Bioactives: Functionality and Applications in Human Health. USA: CRC Press.
  • Demirgül, F., & Sağdıç, O. (2017). Laktik Starter Kültür Üretim Teknolojisi. Avrupa Bilim ve Teknoloji Dergisi, 7(11), 27-37.
  • Dimidi, E., Cox, S. R., Rossi, M., & Whelan, K. (2019). Fermented Foods: Definitions and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease. Nutrients, 11(8), 1806. doi:10.3390/nu11081806
  • Dinan, T. G., & Cryan, J. F. (2017). The microbiome-gut-brain axis in health and disease. Gastroentol Clin N, 46(1), 77-89. doi:10.1016/j.gtc.2016.09.007
  • Doğan, A., Yaşar, S., Kayhan, S., Kırmızıgöz, Ş., & Kaplan, A. (2018). Bağırsak-beyin aksı. Türk Nöroşir Derg, 28(3), 377-379. doi:10.5336/jtracom.2018-61683
  • Durmuş, E., Aypak, C., & Görpelioğlu, S. (2018). Tip 2 Diyabet Hastalarında Kronik İnflamasyon Belirteci Olarak Lökosit Sayımı. Ankara Med J, 1(4), 253-259. doi:1017098/amj.364164
  • Fatih, K. (2017). Bağırsak Mikrobiyotasının Obezite, İnsülin Direnci ve Diyabetteki Rolü. J Biotechnol and Strategic Health Res, 1, 68-80.
  • Foster, J. A., Rinaman, L., & Cryan, J. F. (2017). Stress & the gut-brain axis: regulation by the microbiome. Neurobiol Stress, 7, 124-136. doi:10.1016/j.ynstr.2017.03.001
  • Frias, J., Martinez-Villaluenga, C., & Peñas, E. (2016). Fermented Foods in Health and Disease Prevention. United Kingdom: Elsevier.
  • Ghaisas, S., Maher, J., & Kanthasamy, A. (2016). Gut microbiome in health and disease: Linking the microbiome–gut–brain axis and environmental factors in the pathogenesis of systemic and neurodegenerative diseases. Pharmacol Ther, 158, 52-62. doi:10.1016/j.pharmthera.2015.11.012
  • Gutiérrez, S., Martínez-Blanco, H., Rodríguez-Aparicio, L., & Ferrero, M. (2016). Effect of fermented broth from lactic acid bacteria on pathogenic bacteria proliferation. J Dairy Sci, 99(4), 2654-2665. doi:10.3168/jds.2015-10439
  • Holban, A. M., & Grumezescu, A. M. (Eds.). (2018). Diet, Microbiome and Health (Vol. 11). UK: Elsevier.
  • Holscher, H. D. (2017). Dietary fiber and prebiotics and the gastrointestinal microbiota. Gut Microbes, 8(2), 172-184. doi:10.1080/19490976.2017.1290756
  • Iskandar, C. F., Cailliez-Grimal, C., Borges, F., & Revol-Junelles, A.M. (2019). Review of lactose and galactose metabolism in Lactic Acid Bacteria dedicated to expert genomic annotation. Trends Food Sci Technol. doi:10.1016/j.tifs.2019.03.020
  • Kim, D. H., Jeong, D., Song, K. Y., & Seo, K. H. (2018). Comparison of traditional and backslopping methods for kefir fermentation based on physicochemical and microbiological characteristics. LTW, 97, 503-507. doi:10.1016/j.lwt.2018.07.023
  • Kim, J. E., Kim, M. S., Yoon, Y. S., Chung, M. J., & Yum, D. Y. (2014). Use of selected lactic acid bacteria in the eradication of Helicobacter pylori infection. J Microbiol, 52(11), 955-962. doi:10.1007/s12275-014-4355-y
  • Kıvanç, M., & Kovancı, P. (2017). Fermente gıdalardan izole edilen laktik asit bakterilerinin antifungal aktivitesinin belirlenmesi. Gıda, 42(5), 477-484. doi:10.15237/gida.GD17012
  • Koçak, Y., Fındık, A., & Çiftçi, A. (2016). Probiyotikler: Genel Özellikleri ve Güvenilirlikleri. Etlik Vet Mikrobiyol Derg, 27(2), 118-122.
  • Lee, C., & Pan, T. (2017). The prevention of Alzheimer’s disease and Parkinson’s disease by Monascus purpureus NTU 568–fermented compounds. J Alzheimers Dis Parkinsonism, 7(342), 2161-0460.1000342. doi:10.4172/2161-0460.1000342
  • Leroy, F., & De Vuyst, L. (2016). Advances in production and simplified methods for recovery and quantification of exopolysaccharides for applications in food and health. J Dairy Sci, 99(4), 3229-3238. doi:10.3168/jds.2015-9936
  • Levent, H., & Cavuldak, Ö. A. (2017). Geleneksel Fermente Bir İçecek: Boza. Akademik Gıda, 15(3), 300-307. doi:10.24323/akademik-gida.345273
  • Li, C., Kwok, L. Y., Mi, Z., Bala, J., Xue, J., Yang, J., Ma, Y., Zhang, H., & Chen, Y. (2017). Characterization of the angiotensin-converting enzyme inhibitory activity of fermented milks produced with Lactobacillus casei. J Dairy Sci, 100(12), 9495-9507. doi:10.3168/jds.2017-12970
  • Li, Q., & Zhou, J. M. (2016). The microbiota–gut–brain axis and its potential therapeutic role in autism spectrum disorder. Neuroscience, 324, 131-139. doi:10.1016/j.neuroscience.2016.03.013
  • Marco, M. L., Heeney, D., Binda, S., Cifelli, C. J., Cotter, P. D., Foligné, B., Gänzle, M., Kort, R., Pasin, G., & Pihlanto, A. (2017). Health benefits of fermented foods: microbiota and beyond. Curr Opin Biotechnol, 44, 94-102. doi:10.1016/j.copbio.2016.11.010
  • Markowiak, P., & Śliżewska, K. (2017). Effects of probiotics, prebiotics, and synbiotics on human health. Nutrients, 9(9), 1021. doi:10.3390/nu9091021
  • Medina, R. (2019). Fermentation Technology. United Kingdom: ED-TECH Press.
  • Min, M., Bunt, C. R., Mason, S. L., & Hussain, M. A. (2019). Non-dairy probiotic food products: An emerging group of functional foods. Crit Rev Food Sci Nutr, 59(16), 2626-2641. doi: 10.1080/10408398.2018.1462760
  • Mokoena, M. P., Mutanda, T., & Olaniran, A. O. (2016). Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages. Food Nutr Res, 60(1), 29630. doi:10.3402/fnr.v60.29630
  • Mota de Carvalho, N., Costa, E., Silva, S., Pimentel, L., Fernandes, T., & Pintado, M. (2018). Fermented foods and beverages in human diet and their influence on gut microbiota and health. Fermentation, 4(4), 90. doi:10.3390/fermentation4040090
  • Oğuz, Ş., & Andiç, S. (2019). Peynir üretiminde kullanilan starter kültürler. Gıda, 44(6), 1174-1196. doi:10.15237/gida.GD19121
  • Özdemir, A., & Demirel, Z. B. (2017). Beslenme ve Mikrobiyota ilişkisi. J Biotechnol and Strategic Health Res, 1, 25-33.
  • Potočnjak, M., Pušić, P., Frece, J., Abram, M., Janković, T., & Gobin, I. (2017). Three new Lactobacillus plantarum strains in the probiotic toolbox against gut pathogen Salmonella enterica serotype Typhimurium. Food Technol Biotechnol, 55(1), 48-54. doi:10.17113/ftb.55.01.17.4693
  • Russo, P., Arena, M. P., Fiocco, D., Capozzi, V., Drider, D., & Spano, G. (2017). Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products. Int J Food Microbiol, 247, 48-54. doi:10.1016/j.ijfoodmicro.2016.04.027
  • Şanlier, N., Gökcen, B. B., & Sezgin, A. C. (2019). Health benefits of fermented foods. Crit Rev Food Sci Nutr, 59(3), 506-527. doi: 10.1080/10408398.2017.1383355
  • Serra, D., Almeida, L. M., & Dinis, T. C. (2019). The Impact of Chronic Intestinal Inflammation on Brain Disorders: the Microbiota-Gut-Brain Axis. Mol Neurobiol, 1-11. doi:10.1007/s12035-019-1572-8
  • Sugeçti, S., Büyükgüzel, E., & Büyükgüzel, K. (2019). Barsak Mikrobiyotasının Nörodejeneratif Hastalıklar Üzerindeki Patofizyolojik Rolü. J Immunol Clin Microbiol, 4(4), 152-157.
  • Tamang, J., Watanabe, K., & Holzapfel, W. (2016). Review: Diversity of microorganisms in global fermented foods and beverages. Front Microbiol. 2016; 7: 377. Front Microbiol, 7(337). doi:10.3389/fmicb.2016.00377
  • Tan, D. T., Poh, P. E., & Chin, S. K. (2018). Microorganism preservation by convective air-drying—A review. Drying Technology, 36(7), 764-779. doi:10.1080/07373937.2017.1354876
  • Thursby, E., & Juge, N. (2017). Introduction to the human gut microbiota. Biochem J, 474(11), 1823-1836. doi:10.1042/BCJ20160510
  • Tseng, C. H., & Wu, C. Y. (2019). The gut microbiome in obesity. J Formosan Med Assoc, 118, S3-S9. doi:10.1016/j.jfma.2018.07.009
  • Tseng, W. T., Hsu, Y. W., & Pan, T. M. (2016). The ameliorative effect of Monascus purpureus NTU 568-fermented rice extracts on 6-hydroxydopamine-induced neurotoxicity in SH-SY5Y cells and the rat model of Parkinson's disease. Food Funct, 7(2), 752-762. doi:10.1039/C5FO00976F
  • Vinicius De Melo Pereira, G., De Carvalho Neto, D. P., Junqueira, A. C. D. O., Karp, S. G., Letti, L. A., Magalhães Júnior, A. I., & Soccol, C. R. (2019). A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry. Food Rev Int, 1-33. doi:10.1080/87559129.2019.1630636
  • Vítor, J. M., & Vale, F. F. (2011). Alternative therapies for Helicobacter pylori: probiotics and phytomedicine. FEMS Immunology & Medical Microbiology, 63(2), 153-164. doi:10.1111/j.1574-695X.2011.00865.x
  • Wong, C. B., Odamaki, T., & Xiao, J. Z. (2019). Beneficial effects of Bifidobacterium longum subsp. longum BB536 on human health: Modulation of gut microbiome as the principal action. J Funct Foods, 54, 506-519. doi:10.1016/j.jff.2019.02.002
  • Yalçın, H., & Üstündağ, H. (2017). Bacteriocins and their use in food products. MAKÜ Sag Bil Enst Derg, 5(1), 53-65. doi:10.24998/maeusabed.299346
  • Zannini, E., Waters, D. M., Coffey, A., & Arendt, E. K. (2016). Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides. Appl Microbiol Biotechnol, 100(3), 1121-1135. doi:10.1007/s00253-015-7172-2
  • Zhao, W., Liu, Y., Latta, M., Ma, W., Wu, Z., & Chen, P. (2019). Probiotics database: a potential source of fermented foods. Int J Food Prop, 22(1), 198-217. doi:10.1080/10942912.2019.1579737
Toplam 65 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Büşra Akdeniz Oktay 0000-0002-9812-3126

Z. Yeşim Özbaş 0000-0002-1189-800X

Yayımlanma Tarihi 12 Ekim 2020
Yayımlandığı Sayı Yıl 2020

Kaynak Göster

APA Akdeniz Oktay, B., & Özbaş, Z. Y. (2020). FERMENTE GIDALARIN İNSAN SAĞLIĞI ÜZERİNDEKİ ETKİLERİ. Gıda, 45(6), 1215-1226. https://doi.org/10.15237/gida.GD20105
AMA Akdeniz Oktay B, Özbaş ZY. FERMENTE GIDALARIN İNSAN SAĞLIĞI ÜZERİNDEKİ ETKİLERİ. GIDA. Ekim 2020;45(6):1215-1226. doi:10.15237/gida.GD20105
Chicago Akdeniz Oktay, Büşra, ve Z. Yeşim Özbaş. “FERMENTE GIDALARIN İNSAN SAĞLIĞI ÜZERİNDEKİ ETKİLERİ”. Gıda 45, sy. 6 (Ekim 2020): 1215-26. https://doi.org/10.15237/gida.GD20105.
EndNote Akdeniz Oktay B, Özbaş ZY (01 Ekim 2020) FERMENTE GIDALARIN İNSAN SAĞLIĞI ÜZERİNDEKİ ETKİLERİ. Gıda 45 6 1215–1226.
IEEE B. Akdeniz Oktay ve Z. Y. Özbaş, “FERMENTE GIDALARIN İNSAN SAĞLIĞI ÜZERİNDEKİ ETKİLERİ”, GIDA, c. 45, sy. 6, ss. 1215–1226, 2020, doi: 10.15237/gida.GD20105.
ISNAD Akdeniz Oktay, Büşra - Özbaş, Z. Yeşim. “FERMENTE GIDALARIN İNSAN SAĞLIĞI ÜZERİNDEKİ ETKİLERİ”. Gıda 45/6 (Ekim 2020), 1215-1226. https://doi.org/10.15237/gida.GD20105.
JAMA Akdeniz Oktay B, Özbaş ZY. FERMENTE GIDALARIN İNSAN SAĞLIĞI ÜZERİNDEKİ ETKİLERİ. GIDA. 2020;45:1215–1226.
MLA Akdeniz Oktay, Büşra ve Z. Yeşim Özbaş. “FERMENTE GIDALARIN İNSAN SAĞLIĞI ÜZERİNDEKİ ETKİLERİ”. Gıda, c. 45, sy. 6, 2020, ss. 1215-26, doi:10.15237/gida.GD20105.
Vancouver Akdeniz Oktay B, Özbaş ZY. FERMENTE GIDALARIN İNSAN SAĞLIĞI ÜZERİNDEKİ ETKİLERİ. GIDA. 2020;45(6):1215-26.

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