Spirulina platensis'in Yoğurt ve Peynir Starter Kültürleri Üzerine Stimüle Etkisi

Öz

Süt, düşük asitli ve yüksek su aktivitesine sahip bir gıda ürünüdür ve işlenip muhafaza edilmediği sürece hızla bozulmaktadır. Sütün işlenip raf ömrünü uzatmanın yollarından birisi de yoğurt ve peynir olarak üretimidir. Yoğurt ve peynirin endüstriyel üretiminde starter kültürlerden faydalanılmaktadır. Besin bileşimleri, fonksiyonel çeşitliliği ve esnek metabolizmaları nedeniyle mikroalgler, starter kültür olarak kullanılan laktik asit bakterileri (LAB) ve mayaların üreme/gelişmesini ve metabolik faaliyetlerini destekleyerek fermantasyon süreçlerinin yüksek verimli gerçekleşmesini sağlamaktadır. Bir mikroalg türü olan Spirulina platensis son dönemlerde yaygın şekilde diyet takviyesi olarak kullanılmaktadır. Yapısında yüksek oranda vitamin, mineral ve diğer besin bileşenlerini bulunduran S. platensis, insanlar üzerinde metabolik aktiviteyi arttırıcı etkiye sahiptir. Bu çalışmada, S. platensis metanol ekstraktlarının farklı konsantrasyonlarının (2.5 mg/ml, 5 mg/ml, 7.5 mg/ml ve 10 mg/ml ) in vitro ortamda, beyaz peynir ve yoğurt üretiminde starter kültür olarak kullanılan laktik asit bakterileri (Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis ve Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus) üzerine stimüle etkisi araştırılmıştır. Araştırma sonucunda, Spirulina platensis’in çalışılan tüm konsantrasyonlarında ve çalışılan sürelerde çalışılan starter kültürler üzerinde logaritmik bir düzeyde bir değişimi oluşturmadığı gözlenmiştir.

Anahtar Kelimeler

• Spirulina platensis
• laktik asit bakterileri
• Yoğurt
• Peynir

Stimulating Effect of Spirulina platensis on Yogurt and Cheese Starter Cultures

Öz

Milk is a food product with low acidity and high-water activity and rapidly deteriorates unless processed and preserved. One of the ways to process milk and extend its shelf life is to produce as yoghurt and cheese. For this purpose, starter cultures are used in the industrial production of yoghurt and cheese. Due to their nutritional composition, functional diversity and flexible metabolism, microalgae support the reproduction/development and metabolic activities of lactic acid bacteria (LAB) and yeasts used as starter cultures, provide highly efficient fermentation processes. Spirulina platensis, a type of microalgae, has recently been widely used as a dietary supplement. Containing high levels of vitamins, minerals and other nutritional components, S. platensis has a metabolic activity enhancing effect on humans. In this study, the stimulatory effects of different concentrations of S. platensis methanol extracts (2.5 mg/ml, 5 mg/ml, 7.5 mg/ml ve 10 mg/ml) on lactic acid bacteria (Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, and Streptococcus thermophilus Lactobacillus delbrueckii subsp. bulgaricus) used as starter cultures in the production of white cheese and yoghurt were investigated in vitro. As a result of the research, it was observed that Spirulina platensis did not affect a logarithmic level change on the starter cultures studied in all concentrations and time studied.

Anahtar Kelimeler

• Spirulina platensis
• Lactic acid bacteria
• Yogurt
• Cheese

Kaynakça

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