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Probiotic Yeasts in Olives and Olive Oil, Their Benefits and Mechanisms of Action

Yıl 2023, Cilt: 13 Sayı: 4, 2683 - 2691, 01.12.2023
https://doi.org/10.21597/jist.1251584

Öz

Today, the use of probiotics is increasing visibly. Many reasons such as preventing the proliferation of pathogenic microorganisms in the intestine, creating a healthier flora environment, strengthening the intestinal barrier, inhibiting inflammation will continue to keep the interest in probiotics on the agenda. Considering the effects of these microorganisms on human health and their beneficial effects on food, the search for new and more effective probiotic sources has begun. Although the majority of probiotic microorganisms are composed of bacteria, the probiotic properties of yeasts are being investigated by many studies today. Since bacteria can be sensitive to antibiotics, produce toxins and show pathogenicity, preference has been given to yeasts in the selection of probiotics. The fact that they increase the flavor in fermented foods, contribute to the development of new functional foods and, in addition, act as a biological control agent on mold and pathogenic microorganisms to increase the shelf life of products shows that the future of yeasts in food biotechnology is bright. Most probiotics used today are derived from fermented foods or from microorganisms that colonize a healthy person. Table olives; Since it is one of the most important fermented foods in the food industry, it can be considered as a potential source of probiotic yeast. Freshly produced extra virgin olive oil has also been shown to contain a biotic fraction represented by a rich microbiota, including yeasts. In this review, the probiotic properties of yeasts, the yeasts found in olive and olive oil, and the probiotic action mechanisms of these yeasts are included.

Kaynakça

  • Amorim, J. C., Piccoli, R. H., & Duarte, W. F. (2018). Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of potentially functional fermented beverages. Food Research International, 107, 518-527.
  • Aponte, M., Ventorino, V., Blaiotta, G., Volpe, G., Farina, V., Avellone, G., Lanza, C.M., & Moschetti, G. (2010). Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses. Food Microbiology, 27, 162-170.
  • Arroyo-Lopez, F.N., Romero-gil, V., Bautista-Gallego, J., Rodriguez-Gomez, F., Jimenez-Diaz, R., Garcia-Garcia, P., Querol, A., & Garrido-Fernandez, A. (2012). Yeasts in table olive processing: Desirable or spoilage microorganisms? Journal of Food Microbiology, 160(1), 42-49.
  • Arroyo López, F.N., Durán Quintana, M.C., Ruiz Barba, J.L., Querol, A., & Garrido Fernández,A. (2006). Use of molecular methods for the identification of yeast associated with table olives. Food Microbiology, 23, 791-796.
  • Arroyo-Lopez, F.N., Querol, A., Bautista- Gallego, J., & Garrido-Fernandez, A. (2008). Role of yeasts in table olive production. International Journal of Food Microbiology, 128, 189–196.
  • Aureli, P., Capurso, L., Castellazzi, A.M., Clerici, M., Giovannini, M., Morelli, L., & Zuccotti, G.V. (2011). Probiotics and health: An evidence-based review. Pharmacological Research, 63(5), 366-376.
  • Cerbo, A.D., Palmieri, B., Aponte, M., Morales-Medina, J.C., & Iannitti, T. (2016). Mechanisms and therapeutic effectiveness of lactobacilli. Journal of Clinical Pathology, 69(3), 187-203.
  • Ciafardini, G., Cioccia, G., & Zullo, B.A. (2017). Taggiasca extra virgin olive oil colonization by yeasts during the extraction process. Food Microbiolgy, 62, 58-61.
  • Ciafardini, G., Cioccia, G., Peca, G., & Zullo, B.A. (2004). Transfer of selected yeasts to oil through olive inoculation. Italian Journal of Food Science, 1, 1-7.
  • Ciafardini, G., Zullo, B.A., Cioccia, G., & Iride, A. (2006). Lipolytic activity of Williopsis californica and Saccharomyces cerevisiae in extra virgin olive oil. International Journal of Food Microbiolgy, 107, 27-32.
  • Ciafardini, G., & Zullo, B. (2018). Virgin olive oil yeasts: a review. Food Microbiology, 70, 245-253.
  • Coton, E., Coton, M., Levert, D., Casaregola, S., & Sohier,D. (2006). Yeast ecology in Frech cider and black olive natural fermentations. International Journal of Food Microbiology, 108, 130-135.
  • Czerucka, D. Piche, T., & Rampal, P. (2002). Review article: yeast as probiotics –Saccharomyces boulardii. Alimentary Pharmacology & Therapeutics, 26(6), 767-778.
  • Diez-Gutiérrez, L., San Vicente, L., R.Barron, L.J., Villaran, M.C., & Chavarri, M. (2020). Gamma-aminobutyric acid and probiotics: Multiple health benefits and their future in the global functional food and nutraceuticals market. Journal of Functional Foods, 64, 103669.
  • Duman, D.G., Bor, S., Ozütemiz,O., Sahin, T., Oğuz, D., İştan, F., Vural, T., Sandkci, M., Işksal, F., Şimşek, I., Soytürk, M., Arslan, S., Sivri, B., Soyakan İ., Temizkan, A., Beşik, F., & Kaymakoğlu, S., Kalaycı,C.(2005). Efficiacy and safety Saccharaomyces boulardii in prevention of antibiotic-associated diarrhoea due to Helicobacterpylori eradication. Eurpean Journal of Gastroenterology & Hepatology, 17, 1357–1361.
  • Etienne Mesmin, L., Livrelli, V., Privat, M., Denis, S., Cardot, J.M., Alric, M., & Blanquet-Diot, S. (2011). Effect of a new probiotic Saccharomyces cerevisiae strain on survival of Escherichia coli O157:H7 in a dynamic gastrointestinal model. Applied and Environmental Microbiology, 77, 1127-1131.
  • Fernández Díez, M.J., Castro y Ramos, R., Garrido Fernández, A., González Cancho, F., González Pellisó, F., Nosti Vega, M., Heredia Moreno, A., Mínguez Mosquera, M.I., Rejano Navarro, L., Durán Quintana, M.C., Sánchez Roldán, F., García García, P., & Gómez-Millán, A.C. (1985). Biotecnología de la Aceituna de Mesa, Instituto de la Grasa y sus Derivados, 1-100.
  • Fernandez-Pacheo, P., Rosa, I.Z., Arevalo-Vilena, M., & Gomes E. (2021). Study of potential probiotic and biotechnological properties of on-Saccharomyces yeasts from fruit Brazilian ecosystemes. Brazilian Journal of Microbiology, 52(2), 1-16.
  • Garrido-Fernandez, A., García- Garcia, P., & Brenes, M.B. (1995). Olive fermentations. InBiotechnology: Enzymes, Biomass, Food and Feed. 2. Baskı. VCH, Weinheim, 593-627.
  • Garrido Fernández, A., Fernández Díaz, M.J., Adams, R.M. (1997). Tables Olives: Production and Processing, Springer Science & Business Media, 479p.
  • Gensollen, T., & Blumberg, R.S. (2017). Correlation between early-life regulation of the immune system by microbiota and allergy development. Journal of Allergy and Clinical Immunology, 139(4), 1084-1091.
  • Gilliland, S.E. (1989). Acidophilus milk products: a review of potential benefits to consumers. Journal of Dairy Science., 72(10), 2483-2494.
  • Hatoum, R., Labrie, S., & Fliss, I. (2012). Antimicrobial and probiotic properties of yeasts: from fundamental to novel application. Frontiers in Microbiology, 3, 421.
  • Kaya, Y. (2020). Farklı Kaynaklardan İzole Edı̇len Laktı̇k Ası̇t Bakterı̇lerı̇nı̇n (Lab) Probı̇yotı̇k Potansı̇yelı̇nı̇n Belı̇rlenmesı̇. Bayburt Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği, Yüksek Lisans Tezi.
  • Linares, D.M., Ross, P., & Stanton, C. (2016). Beneficial Microbes: The pharmacy in the gut.Bioengineered, 7 (1), 11-20.
  • Maupas, J., Champemont, P., & Delforge, M. (1983). Treatment of functional colopathies: double-blind trial with perenterol. Revue medicale de Liege, 38(23), 885-888.
  • Moslehi-Jenabian, S., Lindegaard Pedersen, L., & Jespersen, L. (2010). Beneficial effects of probiotic and food borne yeasts on human health. Nutrients, 2, 449-473.
  • Nisiotou, A.A., Chorianopoulos, N., Nychas, G.J.E., & Panagou, E.Z. (2010). Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions. Journal of Applied Microbiology, 108, 396-405.
  • Novik, G., & Savich, V. (2019). Beneficial microbiota. Probiotics and pharmaceutical products in functional nutrition and medicine. Microbes and Infection, 22(1), 8-18.
  • Pais, P., Almeida, V., Yılmaz, M., & Teixeria, M.C. (2020). Saccharomyces boulardii: What Makes It Tick as Successful Probiotic?.Journal of Fungi, 6(2), 78.
  • Péter, G.,Dlauchy, D., Tóbiás, A., Fülöp, L., Podgoršek, M., & Čadež, N. (2017). Brettanomyces acidodurans sp. nov., a new acetic acid producing yeast species from olive oil. Antonie Van Leeuwenhoek, 110(5), 657-664.
  • Plein, K., & Hotz, J. (1993). Therapeutic effects of Saccharomyces boulardii on mild residual symptoms in a stable phase of Chron’s disease with special respect to chronic diarrhea : a pilot study. Zeitschrift für Gastroenterologie, 31, 129-134.
  • Rodríguez-Gómez, F., Arroyo-López, F.N., López-López, A., Bautista-Gallego, J., & Garrido-Fernández, A. (2010). Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing. Food Microbiology, 27, 604-612.
  • Romo-Sánchez, S., Alves-Baffi, M., Arévalo-Villena, M., Úbeda-Iranzo, J., & Briones-Pérez,A. (2010). Yeast biodiversity from oleic ecosystems: study of their biotechnological properties. Food Microbiology, 27, 487-492.
  • Ruiz Barba, J.L., & Jiménez Diaz, R. (1995). Availability of essential B-group vitamins to Lactobacillus plantarum in green olive fermentation brines. Applied and Environmental Microbiology, 61, 1294-1297.
  • Sanders, M.E. (2000). Considerations for use of probiotic bacteria to modulate human health. The Journal of Nutrition, 130(2), 384-390.
  • Servili, M., Selvaggini, R., Esposto, S., Taticchi, A., Montedoro, G.F., & Morozzi, G. (2004). Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil.Journal of Chromatography A,1054,113-127.
  • Smith, A., & Jones, C.A. (2012). Probiotics: Sources, Types and Health Benefits. Nova Biomedical, Nova Science Publishers, Incorporated.
  • Sotoudegan, F., Daniali, M., Hassani, S., Nikfar, S., & Abdollahi, M. (2019). Reappraisal of probiotics’ safety in human. Food and Chemical Toxicology, 129, 22-29.
  • Sousa Moraes, D.L.F., Grzeskowiak, L.M., de Sales Teixeira, T.F., & do Carmo Gouveia Peluzio,M. (2014). Intestinal microbiota and probiotics in celiac disease. Clinical Microbiology Reviews, 27(3), 482-489.
  • Tsapatsaris, S., & Kotzekidou, P. (2004). Application of a central composite design and response surface methodology to the fermentation of olive juice by Lactobacillus plantarum and Debaryomyces hansenii.International Journal of Food Microbiology, 95, 157-168.
  • Tsiouris, C.G., & Tsiouri, M.G. (2017). Human microflora, probiotics and wound healing. Wound Medicine, 19, 33-38.
  • Vandenplas, Y., & Benninga, M. (2009). Probiotics and functional gastrointestinal disorders in children. Journal of pediatric gastroenterology and nutrition, 48, 107-109.
  • Viljoen, B.C. (2006). Yeast ecological interactions. Yeast–yeast, yeast–bacteria, yeast fungi interactions and yeasts as biocontrol agents. In Yeasts in Food and Beverages, Springer-Verlag, Berlin, 83-110.
  • Vohra, A., & Satyanarayana, T. (2011). Probiotic yeasts. İçinde: Microorganisms in Sustainable Agriculture and Biotechnology. Springer, Dordrecht, 411-433.
  • Vrese, D.M., & Schrezenmeir, J. (2008). Probiotics, Prebiotics, and Synbiotics. Food Biotechnology, 111, 1-66.
  • Vrese, D.M., Stegelmann, A., Richter, B., Fenselau, S., Laue, C., & Scherezenmeir, J. (2001). The American Journal of Clinical Nıtrition, 73(2), 421–429.
  • Zullo, B.A., Cioccia, G., & Ciafardini, G. (2010). Distribution of dimorphic yeast species in commercial extra virgin olive oil. Food Microbiolgy, 27, 1035-1042.

Zeytin ve Zeytinyağında Bulunan Mayalar, Faydaları, Probiyotik Aktiviteleri ve Etki Mekanizmaları

Yıl 2023, Cilt: 13 Sayı: 4, 2683 - 2691, 01.12.2023
https://doi.org/10.21597/jist.1251584

Öz

Günümüzde probiyotiklerin kullanımı gözle görülür şekilde artmaktadır. Bağırsakta patojen mikroorganizmaların çoğalmasını engelleyerek daha sağlıklı bir flora ortamı oluşturmaları, bağırsak bariyerini güçlendirmeleri, inflamasyonu inhibe etmeleri gibi pek çok sebep, probiyotiklere olan ilgiyi gündemde tutmaya devam edecektir. Bu mikroorganizmaların insan sağlığına etkileri ve gıda üzerindeki yararlı etkileri düşünüldüğünde, yeni ve daha etkin probiyotik kaynak arayışları başlamıştır. Probiyotik mikroorganizmaların büyük çoğunluğu bakterilerden oluşmakla beraber, mayaların probiyotik özellikleri de günümüzde pek çok çalışma ile araştırılmaktadır. Bakterilerin antibiyotiklere karşı duyarlı olabilmeleri, toksin üretebilmeleri ve patojenite gösterebilmeleri gibi etkileri sebebiyle, probiyotik seçiminde tercih mayalara yönelmiştir. Fermente gıdalarda lezzeti artırmaları, yeni fonksiyonel gıda gelişimine katkıları ve bunlara ek olarak ürünlerin raf ömrünü artırmaya yönelik küf ve patojen mikroorganizmalar üzerine biyolojik kontrol ajanı görevi görmeleri, mayaların gıda biyoteknolojisinde geleceğinin parlak olduğunu göstermektedir. Günümüzde kullanılan çoğu probiyotik, fermente gıdalardan ya da sağlıklı bir insanı kolonize eden mikroorganizmalardan elde edilir. Sofralık zeytin; gıda endüstrisinin en önemli fermente gıdalarından olması sebebi ile potansiyel probiyotik maya kaynağı olarak düşünülebilir. Taze üretilmiş sızma zeytinyağının da mayalar da dahil olmak üzere zengin bir mikrobiyota tarafından temsil edilen biyotik bir fraksiyon içerdiği gösterilmiştir. Bu derlemede, mayaların probiyotik özelliklerine, zeytin ve zeytinyağında bulunan mayalara ve bu mayaların probiyotik etki mekanizmalarına yer verilmiştir.

Kaynakça

  • Amorim, J. C., Piccoli, R. H., & Duarte, W. F. (2018). Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of potentially functional fermented beverages. Food Research International, 107, 518-527.
  • Aponte, M., Ventorino, V., Blaiotta, G., Volpe, G., Farina, V., Avellone, G., Lanza, C.M., & Moschetti, G. (2010). Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses. Food Microbiology, 27, 162-170.
  • Arroyo-Lopez, F.N., Romero-gil, V., Bautista-Gallego, J., Rodriguez-Gomez, F., Jimenez-Diaz, R., Garcia-Garcia, P., Querol, A., & Garrido-Fernandez, A. (2012). Yeasts in table olive processing: Desirable or spoilage microorganisms? Journal of Food Microbiology, 160(1), 42-49.
  • Arroyo López, F.N., Durán Quintana, M.C., Ruiz Barba, J.L., Querol, A., & Garrido Fernández,A. (2006). Use of molecular methods for the identification of yeast associated with table olives. Food Microbiology, 23, 791-796.
  • Arroyo-Lopez, F.N., Querol, A., Bautista- Gallego, J., & Garrido-Fernandez, A. (2008). Role of yeasts in table olive production. International Journal of Food Microbiology, 128, 189–196.
  • Aureli, P., Capurso, L., Castellazzi, A.M., Clerici, M., Giovannini, M., Morelli, L., & Zuccotti, G.V. (2011). Probiotics and health: An evidence-based review. Pharmacological Research, 63(5), 366-376.
  • Cerbo, A.D., Palmieri, B., Aponte, M., Morales-Medina, J.C., & Iannitti, T. (2016). Mechanisms and therapeutic effectiveness of lactobacilli. Journal of Clinical Pathology, 69(3), 187-203.
  • Ciafardini, G., Cioccia, G., & Zullo, B.A. (2017). Taggiasca extra virgin olive oil colonization by yeasts during the extraction process. Food Microbiolgy, 62, 58-61.
  • Ciafardini, G., Cioccia, G., Peca, G., & Zullo, B.A. (2004). Transfer of selected yeasts to oil through olive inoculation. Italian Journal of Food Science, 1, 1-7.
  • Ciafardini, G., Zullo, B.A., Cioccia, G., & Iride, A. (2006). Lipolytic activity of Williopsis californica and Saccharomyces cerevisiae in extra virgin olive oil. International Journal of Food Microbiolgy, 107, 27-32.
  • Ciafardini, G., & Zullo, B. (2018). Virgin olive oil yeasts: a review. Food Microbiology, 70, 245-253.
  • Coton, E., Coton, M., Levert, D., Casaregola, S., & Sohier,D. (2006). Yeast ecology in Frech cider and black olive natural fermentations. International Journal of Food Microbiology, 108, 130-135.
  • Czerucka, D. Piche, T., & Rampal, P. (2002). Review article: yeast as probiotics –Saccharomyces boulardii. Alimentary Pharmacology & Therapeutics, 26(6), 767-778.
  • Diez-Gutiérrez, L., San Vicente, L., R.Barron, L.J., Villaran, M.C., & Chavarri, M. (2020). Gamma-aminobutyric acid and probiotics: Multiple health benefits and their future in the global functional food and nutraceuticals market. Journal of Functional Foods, 64, 103669.
  • Duman, D.G., Bor, S., Ozütemiz,O., Sahin, T., Oğuz, D., İştan, F., Vural, T., Sandkci, M., Işksal, F., Şimşek, I., Soytürk, M., Arslan, S., Sivri, B., Soyakan İ., Temizkan, A., Beşik, F., & Kaymakoğlu, S., Kalaycı,C.(2005). Efficiacy and safety Saccharaomyces boulardii in prevention of antibiotic-associated diarrhoea due to Helicobacterpylori eradication. Eurpean Journal of Gastroenterology & Hepatology, 17, 1357–1361.
  • Etienne Mesmin, L., Livrelli, V., Privat, M., Denis, S., Cardot, J.M., Alric, M., & Blanquet-Diot, S. (2011). Effect of a new probiotic Saccharomyces cerevisiae strain on survival of Escherichia coli O157:H7 in a dynamic gastrointestinal model. Applied and Environmental Microbiology, 77, 1127-1131.
  • Fernández Díez, M.J., Castro y Ramos, R., Garrido Fernández, A., González Cancho, F., González Pellisó, F., Nosti Vega, M., Heredia Moreno, A., Mínguez Mosquera, M.I., Rejano Navarro, L., Durán Quintana, M.C., Sánchez Roldán, F., García García, P., & Gómez-Millán, A.C. (1985). Biotecnología de la Aceituna de Mesa, Instituto de la Grasa y sus Derivados, 1-100.
  • Fernandez-Pacheo, P., Rosa, I.Z., Arevalo-Vilena, M., & Gomes E. (2021). Study of potential probiotic and biotechnological properties of on-Saccharomyces yeasts from fruit Brazilian ecosystemes. Brazilian Journal of Microbiology, 52(2), 1-16.
  • Garrido-Fernandez, A., García- Garcia, P., & Brenes, M.B. (1995). Olive fermentations. InBiotechnology: Enzymes, Biomass, Food and Feed. 2. Baskı. VCH, Weinheim, 593-627.
  • Garrido Fernández, A., Fernández Díaz, M.J., Adams, R.M. (1997). Tables Olives: Production and Processing, Springer Science & Business Media, 479p.
  • Gensollen, T., & Blumberg, R.S. (2017). Correlation between early-life regulation of the immune system by microbiota and allergy development. Journal of Allergy and Clinical Immunology, 139(4), 1084-1091.
  • Gilliland, S.E. (1989). Acidophilus milk products: a review of potential benefits to consumers. Journal of Dairy Science., 72(10), 2483-2494.
  • Hatoum, R., Labrie, S., & Fliss, I. (2012). Antimicrobial and probiotic properties of yeasts: from fundamental to novel application. Frontiers in Microbiology, 3, 421.
  • Kaya, Y. (2020). Farklı Kaynaklardan İzole Edı̇len Laktı̇k Ası̇t Bakterı̇lerı̇nı̇n (Lab) Probı̇yotı̇k Potansı̇yelı̇nı̇n Belı̇rlenmesı̇. Bayburt Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği, Yüksek Lisans Tezi.
  • Linares, D.M., Ross, P., & Stanton, C. (2016). Beneficial Microbes: The pharmacy in the gut.Bioengineered, 7 (1), 11-20.
  • Maupas, J., Champemont, P., & Delforge, M. (1983). Treatment of functional colopathies: double-blind trial with perenterol. Revue medicale de Liege, 38(23), 885-888.
  • Moslehi-Jenabian, S., Lindegaard Pedersen, L., & Jespersen, L. (2010). Beneficial effects of probiotic and food borne yeasts on human health. Nutrients, 2, 449-473.
  • Nisiotou, A.A., Chorianopoulos, N., Nychas, G.J.E., & Panagou, E.Z. (2010). Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions. Journal of Applied Microbiology, 108, 396-405.
  • Novik, G., & Savich, V. (2019). Beneficial microbiota. Probiotics and pharmaceutical products in functional nutrition and medicine. Microbes and Infection, 22(1), 8-18.
  • Pais, P., Almeida, V., Yılmaz, M., & Teixeria, M.C. (2020). Saccharomyces boulardii: What Makes It Tick as Successful Probiotic?.Journal of Fungi, 6(2), 78.
  • Péter, G.,Dlauchy, D., Tóbiás, A., Fülöp, L., Podgoršek, M., & Čadež, N. (2017). Brettanomyces acidodurans sp. nov., a new acetic acid producing yeast species from olive oil. Antonie Van Leeuwenhoek, 110(5), 657-664.
  • Plein, K., & Hotz, J. (1993). Therapeutic effects of Saccharomyces boulardii on mild residual symptoms in a stable phase of Chron’s disease with special respect to chronic diarrhea : a pilot study. Zeitschrift für Gastroenterologie, 31, 129-134.
  • Rodríguez-Gómez, F., Arroyo-López, F.N., López-López, A., Bautista-Gallego, J., & Garrido-Fernández, A. (2010). Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing. Food Microbiology, 27, 604-612.
  • Romo-Sánchez, S., Alves-Baffi, M., Arévalo-Villena, M., Úbeda-Iranzo, J., & Briones-Pérez,A. (2010). Yeast biodiversity from oleic ecosystems: study of their biotechnological properties. Food Microbiology, 27, 487-492.
  • Ruiz Barba, J.L., & Jiménez Diaz, R. (1995). Availability of essential B-group vitamins to Lactobacillus plantarum in green olive fermentation brines. Applied and Environmental Microbiology, 61, 1294-1297.
  • Sanders, M.E. (2000). Considerations for use of probiotic bacteria to modulate human health. The Journal of Nutrition, 130(2), 384-390.
  • Servili, M., Selvaggini, R., Esposto, S., Taticchi, A., Montedoro, G.F., & Morozzi, G. (2004). Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil.Journal of Chromatography A,1054,113-127.
  • Smith, A., & Jones, C.A. (2012). Probiotics: Sources, Types and Health Benefits. Nova Biomedical, Nova Science Publishers, Incorporated.
  • Sotoudegan, F., Daniali, M., Hassani, S., Nikfar, S., & Abdollahi, M. (2019). Reappraisal of probiotics’ safety in human. Food and Chemical Toxicology, 129, 22-29.
  • Sousa Moraes, D.L.F., Grzeskowiak, L.M., de Sales Teixeira, T.F., & do Carmo Gouveia Peluzio,M. (2014). Intestinal microbiota and probiotics in celiac disease. Clinical Microbiology Reviews, 27(3), 482-489.
  • Tsapatsaris, S., & Kotzekidou, P. (2004). Application of a central composite design and response surface methodology to the fermentation of olive juice by Lactobacillus plantarum and Debaryomyces hansenii.International Journal of Food Microbiology, 95, 157-168.
  • Tsiouris, C.G., & Tsiouri, M.G. (2017). Human microflora, probiotics and wound healing. Wound Medicine, 19, 33-38.
  • Vandenplas, Y., & Benninga, M. (2009). Probiotics and functional gastrointestinal disorders in children. Journal of pediatric gastroenterology and nutrition, 48, 107-109.
  • Viljoen, B.C. (2006). Yeast ecological interactions. Yeast–yeast, yeast–bacteria, yeast fungi interactions and yeasts as biocontrol agents. In Yeasts in Food and Beverages, Springer-Verlag, Berlin, 83-110.
  • Vohra, A., & Satyanarayana, T. (2011). Probiotic yeasts. İçinde: Microorganisms in Sustainable Agriculture and Biotechnology. Springer, Dordrecht, 411-433.
  • Vrese, D.M., & Schrezenmeir, J. (2008). Probiotics, Prebiotics, and Synbiotics. Food Biotechnology, 111, 1-66.
  • Vrese, D.M., Stegelmann, A., Richter, B., Fenselau, S., Laue, C., & Scherezenmeir, J. (2001). The American Journal of Clinical Nıtrition, 73(2), 421–429.
  • Zullo, B.A., Cioccia, G., & Ciafardini, G. (2010). Distribution of dimorphic yeast species in commercial extra virgin olive oil. Food Microbiolgy, 27, 1035-1042.
Toplam 48 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Gıda Mühendisliği / Food Engineering
Yazarlar

Pınar Cumur 0000-0003-4413-7167

Eda Kılıç Kanak 0000-0002-5880-8454

Suzan Öztürk Yılmaz 0000-0001-5952-8385

Erken Görünüm Tarihi 30 Kasım 2023
Yayımlanma Tarihi 1 Aralık 2023
Gönderilme Tarihi 15 Şubat 2023
Kabul Tarihi 19 Haziran 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 13 Sayı: 4

Kaynak Göster

APA Cumur, P., Kılıç Kanak, E., & Öztürk Yılmaz, S. (2023). Zeytin ve Zeytinyağında Bulunan Mayalar, Faydaları, Probiyotik Aktiviteleri ve Etki Mekanizmaları. Journal of the Institute of Science and Technology, 13(4), 2683-2691. https://doi.org/10.21597/jist.1251584
AMA Cumur P, Kılıç Kanak E, Öztürk Yılmaz S. Zeytin ve Zeytinyağında Bulunan Mayalar, Faydaları, Probiyotik Aktiviteleri ve Etki Mekanizmaları. Iğdır Üniv. Fen Bil Enst. Der. Aralık 2023;13(4):2683-2691. doi:10.21597/jist.1251584
Chicago Cumur, Pınar, Eda Kılıç Kanak, ve Suzan Öztürk Yılmaz. “Zeytin Ve Zeytinyağında Bulunan Mayalar, Faydaları, Probiyotik Aktiviteleri Ve Etki Mekanizmaları”. Journal of the Institute of Science and Technology 13, sy. 4 (Aralık 2023): 2683-91. https://doi.org/10.21597/jist.1251584.
EndNote Cumur P, Kılıç Kanak E, Öztürk Yılmaz S (01 Aralık 2023) Zeytin ve Zeytinyağında Bulunan Mayalar, Faydaları, Probiyotik Aktiviteleri ve Etki Mekanizmaları. Journal of the Institute of Science and Technology 13 4 2683–2691.
IEEE P. Cumur, E. Kılıç Kanak, ve S. Öztürk Yılmaz, “Zeytin ve Zeytinyağında Bulunan Mayalar, Faydaları, Probiyotik Aktiviteleri ve Etki Mekanizmaları”, Iğdır Üniv. Fen Bil Enst. Der., c. 13, sy. 4, ss. 2683–2691, 2023, doi: 10.21597/jist.1251584.
ISNAD Cumur, Pınar vd. “Zeytin Ve Zeytinyağında Bulunan Mayalar, Faydaları, Probiyotik Aktiviteleri Ve Etki Mekanizmaları”. Journal of the Institute of Science and Technology 13/4 (Aralık 2023), 2683-2691. https://doi.org/10.21597/jist.1251584.
JAMA Cumur P, Kılıç Kanak E, Öztürk Yılmaz S. Zeytin ve Zeytinyağında Bulunan Mayalar, Faydaları, Probiyotik Aktiviteleri ve Etki Mekanizmaları. Iğdır Üniv. Fen Bil Enst. Der. 2023;13:2683–2691.
MLA Cumur, Pınar vd. “Zeytin Ve Zeytinyağında Bulunan Mayalar, Faydaları, Probiyotik Aktiviteleri Ve Etki Mekanizmaları”. Journal of the Institute of Science and Technology, c. 13, sy. 4, 2023, ss. 2683-91, doi:10.21597/jist.1251584.
Vancouver Cumur P, Kılıç Kanak E, Öztürk Yılmaz S. Zeytin ve Zeytinyağında Bulunan Mayalar, Faydaları, Probiyotik Aktiviteleri ve Etki Mekanizmaları. Iğdır Üniv. Fen Bil Enst. Der. 2023;13(4):2683-91.