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FARKLI KAPLAMA MATERYALLERİ İLE KAPLANMIŞ Ii. Lactobacillus Rhamnosus'un TERMAL İNAKTIVASYON KİNETİGİ

Yıl 2017, Sayı: 17, 12 - 20, 01.02.2017

Öz

Bu çalışmada
farklı kaplama materyalleri ile kaplanmış Lactobacillus
rhamnosus
'un farklı sıcaklık ve sürelerdeki termal inaktivasyon
kinetiklerinin belirlenmesi amaçlanmıştır. Bu çalışmada probiyotik kültür
olarak L. rhamnosus kullanılmış ve
farklı kombinasyonlardaki kaplama materyalleri ile (aljinat, jelatin ve gellan
gam) ekstrüzyon tekniğine göre kaplanmıştır. Mikroenkapsüle L. rhamnosus'un 55-60 oC'de
15 ve 30 dakikalık ısıl işlemdeki sıcaklık dayanımları serbest kültür ile
kıyaslanmıştır. Elde edilen sonuçlara göre mikroenkapsüle kültürlerin sıcaklık
dayanımlarının serbest kültürlere göre daha iyi olduğu bulunmuştur. Ayrıca
kaplama materyali kombinasyonunun hücrelerin canlılıkları üzerinde etkili
olduğu saptanmıştır.

Kaynakça

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  • Babu, G., and Nithyalakshmi, V., 2011. Influence of Prebiotic Composition on Probiotic Survivability in Calcium Alginate Coated Synbiotic Microcapsules at Thermal Imcubation. A grcultural Journal, 6(3): 231-236.
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  • Chen, M., Chen, K. and Kuo, Y., 2007. Optimal Thermotolerance of Bifidobacterium Bifidum İn Gellan—Alginate Microparticles, Biotechnology and Bioengineering, Vol. 98, No. 2.
  • Çoksöyler, N., 2006 Gıdalarda Mikroorganizmaların İnaktivasyonunun Modellenmesi, Türkiye 9. Gıda Kongresi; 24-26 Mayıs 2006, Bolu.
  • De Vuyst, L., FalonyG. and Leroy F.,2008. Probiotics in Fermented Sausages. Meat Sci, 80, 75—78.
  • Ding, W.K. and Shah, N.P., 2007. Acid, Bile, And Heat Tolerance of Free and Microencapsulated Probiotic Bacteria. Journal of Food Science 72 (9), M446-M450.
  • Felicioa, M.T.S., Ramalheirab, R., Ferreirab, V., Brandâob, T., Silvab, J., Hoggb, T. and Teixcira, P., 2011. Thermal Inactivation of Listeria Monocytogenes from Alheiras, Traditional Portuguese Sausage During Cooking. Food Control, 22(12):1960-1964.
  • Freire, C.B.K., Prud&ncio, E.S., Pinto S.S., Mufoz 1I.B. and Amboni R.D.M.C.,., 2013. Effect of Microencapsulation on Survival of Bifidobacterium Bb-12 Exposed to Simulated Gastrointestinal Conditions And Heat Treatments. LWT - Food Science and Technology, 50(1):39-44.
  • Gbassi, G.K., Vandamme, T., Ennahar, S. and Marchioni, E., 2009. Microencapsulation of Lactobacillus Plantarum Spp in An Alginate Matrix Coated With Whey Proteins. IntJ Food Microbiol, 129, 103—105.
  • Giovanna E.F. and Dellaglio, F., 2005. Taxonomy of Lactobacilli And Bifidobacteria. Curr. Issues Intestinal Microbiol. 8: 44-61.
  • Gouin S., 2004. Microencapsulation: Industrial Appraisal of Existing Technologies And Trends. Trends Food Sci Tech, 15,330—347.
  • Harrigan, W.F., 1998. Laboratory Methods in Food Microbiology (3.Edition), Academic Press Ltd., Usa.
  • Heidebach, T., Först, P. and Kulozik, U., 2009a. Transglutaminase-Induced Caseinate Gelation For The Microencapsulation of Probiotic Cells. Int Dairy J, 19, 77—84.
  • Heidebach, T., Först, P. and Kulozik, U., 2009b. Microencapsulation of Probiotic Cells by Means of Rennet- Gelation of Milk Proteins. Food Hydrocolloids, 23, 1670-1677.
  • Hsieh, Y.P. and Ofori, J.A., 2007. Innovations in Food Technology for Health. Asia Pac J Clin Nutr, 16 (1), 65-73.
  • Knorr, D., 1998. Technology Aspects Related To Microorganisms in Functional Foods. Trends Food Sci Tech, 9, 295-306.
  • Krasaekoopt, W., Bhandari, B. and Deeth, H., 2004. The Influence of Coating Materials On Some Properties of Alginate Beads And Survivability of Microencapsulated Probiotic Bacteria. Int Dairy J, 14, 737—743.
  • Makinen, K., Berger, B., Bel-Rhlid, R., And Ananta, E., 2012. Science and Technology For The Mastership Of Probiotic Applications in Food Products. Journal of Biotechnology, in Press.
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  • Mokarram, R.R., Mortazavi, S.A., Najafi M.B.H. and Shahidi, F., 2009. The Influence of Multi Stage Alginate Coating on Survivability of Potential Probiotic Bacteria in Simulated Gastric and intestinal Juice. Food Res Mt, 42, 1040-1045.
  • Mosilhey, S.H., 2003. Influence of Different Capsule Materials on The Physiological Properties of Microencapsulated Lactobacillus Acidophilus. Rheinischen Friedrich-Wilhelms-Universitât, Hohen Landwirtschaftlichen Fakultât, Institut Für Lebensmitteltechnologie, Doctor-Ingenicur, El-Beheira, Agypten, 154p.
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  • Özer, B., Kırmacı, H.A., Şenel, E,, Atamer, M. ve Hayaloğlu, A., 2009. Improving The Viability of Bifidobacterium Bifidum Bb-12 and Lactobacillus Acidophilus La-5 in White-Brined Cheese By Microencapsulation. Int Dairy J, 19, 22-29.
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  • Pelto, L., Isolauri, E., Lilius, E.M., Nuutila, J. and Salminen, S.,1998. Probiotic Bacteria Down-Regulate The Milk-İnduced Inflammatory Response in Milk-Hypersensitive Subjects but Have An Immunostimulatory Effect in Healthy Subjects. Clin Exp Allergy, 28:1474-1479.
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Toplam 38 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Emel Ünal Turhan

Zerrin Erginkaya

Adnan Bozdoğan

Zerrin Aslan Bu kişi benim

Yayımlanma Tarihi 1 Şubat 2017
Yayımlandığı Sayı Yıl 2017 Sayı: 17

Kaynak Göster

APA Ünal Turhan, E., Erginkaya, Z., Bozdoğan, A., Aslan, Z. (2017). FARKLI KAPLAMA MATERYALLERİ İLE KAPLANMIŞ Ii. Lactobacillus Rhamnosus’un TERMAL İNAKTIVASYON KİNETİGİ. Gıda Ve Yem Bilimi Teknolojisi Dergisi(17), 12-20.