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Fermente Süt İçeceğinde Probiyotik Bakterilerin Gelişimi Üzerine Meyve İlavesinin Etkisi

Yıl 2016, Cilt: 53 Sayı: 3, 259 - 267, 27.09.2016
https://doi.org/10.20289/zfdergi.389331

Öz








 




Bu çalışmada kontrol (K);
karadut (DFİ); siyah üzüm (ÜFİ) ve kızılcık meyveli fermente içecek (KFİ)
olmak üzere 4 farklı probiyotik fermente süt içeceği üretilmiştir. Üretimde
kullanılacak sütlere Streptococcus thermophilus, Lactobacillus delbrueckii subsp.
bulgaricus
, Lactobacillus
acidophilus
ve Bifidobacterium lactis içeren starter kültür
inoküle edilerek inkübasyona bırakılmıştır. Meyveli probiyotik fermente içecek
örneklerinde bulunan bileşenlerin bakterilerin gelişmesini teşvik eden
potansiyel prebiyotik           etkisi sonucu S. thermophilus,
Lactobacillus delbrueckii
subsp.
bulgaricus
,                L. acidophilus,  B.
lactis
sayılarının önerilen biyoterapötik
seviyede (>106 log
kob
mL-1) olduğu
saptanmıştır (p<0.01). KFİ örneğinde toplam antioksidan kapasite değeri,
askorbik asit ve toplam fenolik bileşen değerlerinin yüksek olmasına bağlı
olarak yüksek bulunmuştur. Sonuç olarak, meyve ilaveli fermente süt
içeceklerinin probiyotik bakterilerin metabolizmaya alınması için alternatif
ürün olarak değerlendirilebileceği belirlenmiştir.





 

Kaynakça

  • Ahmadi, E., Mortazavian, A.M., Fazeli, M.R., Ezzatpanah, H. ve Mohammadi, R. 2012. The effects of inoculant variables on the physicochemical and organoleptic properties of Doogh. International Journal of Dairy Technology, 65 (2):274-281.
  • Akın, Z. 2014. Bitkisel protein katkılı yağsız fermente süt içeceğinin özelliklerinin belirlenmesi. Yüksek Lisans Tezi, U.Ü Fen Bilimleri Enstitüsü, Bursa, 103s.
  • Araujo, E.A., Carvalho, A.F., Leandro, E.S., Furtado, M.M. ve Moraes, C.A. 2010. Development of a symbiotic cottage cheese added with Lactobacillus delbrueckii UFV H2b20 and inulin. Journal of Functional Foods, 2(1):85-89.
  • Basu, A., Rhone, M.http://www.ncbi.nlm.nih.gov/pubmed/ ? term=Rhone%20M%5BAuthor%5D&cauthor=true&cauthor_uid=20384847 ve Lyons, T.J. 2010. Berries: emerging impact on cardiovascular health. Nutrition Review, 68(3):168-177.
  • Canbulat, Z. ve Ozcan, T. 2015. Effects of short-chain and long-chain inulin on the quality of probiotic yogurt containing Lactobacilus rhamnosus. Journal of Food Processing and Preservation, 39 (6):1251-1260.
  • Champagne, C.P., Roy, D. ve Gardner, N. 2005. Challenges in the addition of probiotic cultures to foods. Critical Reviews in Food Science and Nutrition, 45(1):61-84.
  • Chawla, R. ve Patil, G.R. 2010. Soluble dietary fiber. Comprehensive Reviews in Food Science and Food Safety, 9(2):178-196.
  • Coda, R., Lanera, A., Trani, A., Gobbetti, M. ve Di Cagno, R. 2012. Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties. International Journal of Food Microbiology, 155(3):120-127.
  • Dave, R.I. ve Shah, N.P. 1997. Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. International Dairy Journal, 7(1):31-41.
  • Donkor, O.N., Henriksson, A., Vasiljevic, T. ve Shah, N.P. 2006. Effect of acidification on the activity of probiotics in yoghurt during cold storage. International Dairy Journal, 16(10):1181-1189.
  • Du, Q., Zheng, J. ve Xu, Y. 2008. Composition of anthocynins in mulberry and their antioxidant activity. Journal of Food Composition and Analysis, 21(5):390-395.
  • Duarte,http://informahealthcare.com/action/doSearch?Contrib=Duarte%2C+T+L ve Lunec, J. 2005. Review: When is an antioxidant not an antioxidant? A review of novel actions and reactions of vitamin C. Free Radical Research, 39(7):671-686.
  • Duffy, L.C. Sporn, S., Hibberd P., Pontzer, C., Solano-Aguilar, G., Lynch S. V. ve McDade-Ngutter, C. 2005. Lactobacilli and Bifidobacteria. In Encyclopedia of Dietary Supplements, (Ed.: Coates P.M., Blackman, M.R., Cragg G.M., Levine M., Moss J., White J.D., New York: 469-478.
  • Espirito Santo, A.P., Perego, P., Converti, A. ve Oliveira, M.N. 2011. Influence of food matrices on probiotic viability: A review focusing on the fruity bases. Trends in Food Science and Technology, 22(7):377-385.
  • FAO/WHO, 2006. Probiotic in foods. Health and nutritional properties and guidelines for evaluation. In FAO Food and Nutrition pp. 85.
  • Fuller, R. 1993. Probiotic foods. Current use and future developments. International Food Ingredients, 3:23-26.
  • Gareau, M.G., Sherman, P.M. ve Walker, W.A. 2010. Probiotics and the gut microbiota in intestinal health and disease. Nature Reviews Gastroenterology and Hepatology, 7(9):503-514.
  • Gomes, A.M.P. ve Malcata, F.X. 1999. Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics. Trends in Food Science and Technology, 10(4-5):139-157.
  • Gupta, N., Kumar, A., Sharma, P., Garg, V., Sharma, B.C. ve Sarin, S.K. 2013. Effects of the adjunctive probiotic VSL#3 on portal haemodynamics in patients with cirrhosis and large varices: a randomized trial. Liver International, 33(8):1148-1157.
  • Hassanpour, H., Hamidoghli, Y., Hajilo, J. ve Adlipour, M. 2011. Antioxidant capacity and phytochemical properties of cornelian cherry (Cornus mas L.) genotypes in Iran. Scientia Horticulturae, 129(3):459-463.
  • Heydari, S., Mortazavian, A.M., Ehsani, M.R., Mohammadifar, M.A. ve Sohrabvandi, S. 2011. Biochemical, microbiological and sensory characteristics of probiotic yogurt containing various prebiotic or fiber compounds. Italian Journal of Food Science, 23(2):153-163.
  • Horwitz, W. 2000. Official Methods of Analysis of AOAC International (17thed.). Gaithersburg, USA: 507 Association of Official Analytical Chemists.
  • Kailasapathy, K., Harmstorf, I. ve Phillips, M. 2008. Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurts. LWT- Food Science and Technology, 41(7):1317-1322.
  • Kim, A.J. ve Park, S. 2006. Mulberry extract supplements ameliorate the inflammation-related hematological parameters in carrageenan-induced artritic rats. Journal of Medicinal Food, 9(3): 431-435.
  • Korbekandi, H., Mortazavian, A.M. ve Iravani, S. 2011. Technology and stability of probiotic in fermented milks. In probiotic and prebiotic foods: Technology, Stability and Benefits to the Human Health, Ed.: Shah, N., Cruz, A.G., Faria, J.A.F., New York: 131-169.
  • Krasaekoopt, W., Pianjareonlap, R. ve Kittisuriyanont, K. 2008. Survival of probiotics in fruit juices during refrigerated storage. Thai Journal of Biotechnology, 8(1):129-133.
  • Laroia, S. ve Martin, J.H. 1991. Effect of pH on Survival of Bifidobacterium bifidum and Lactobacillus acidophilus in Frozen Fermented Dairy Desserts. Cultured Dairy Products Journal, 26:13-21.
  • Ljungh, A. ve Wadström, T. 2006. Lactic acid bacteria as probiotics. Current Issues Intestinal Microbiology, 7(2):73-89.
  • Lourens-Hattingh, A. ve Viljoen, B.C. 2001. Yogurt as probiotic carrier food. International Dairy Journal, 11(1-2):1-17.
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The Effect of Fruit Addition on the Growth of Probiotic Bacteria in Fermented Milk Beverage

Yıl 2016, Cilt: 53 Sayı: 3, 259 - 267, 27.09.2016
https://doi.org/10.20289/zfdergi.389331

Öz








 






In this study,  four different probiotic fermented milk beverages
namely as control (K), fermented milk beverage with black mulberry (DFİ),
probiotic fermented milk beverage with red grape (UFİ) and probiotic fermented
milk beverage with cornelian cherry (KFİ) were produced. Milks used in
production were inoculated with starter culture containing Streptococcus
thermophilus,
Lactobacillus delbrueckii subsp.
bulgaricus
, Lactobacillus
acidophilus
and Bifidobacterium lactis
and incubated.  The
viable cell counts of S. thermophilus,
L. delbrueckii subsp.
bulgaricus
, L. acidophilus
and
B. lactis were detected within the recommended bio-therapeutic
level (>106 log
cfu mL-1) as a result of the potential prebiotic effect of
components present in fruit-based probiotic fermented milk beverages
(p<0.01). The value of total antioxidant capacity in KFI samples found
higher due to the high levels of ascorbic acid and total phenolic
compounds.  Therefore, fruit-based
fermented drinks could be an alternative dairy product for the delivery of
probiotic bacteria. 

Kaynakça

  • Ahmadi, E., Mortazavian, A.M., Fazeli, M.R., Ezzatpanah, H. ve Mohammadi, R. 2012. The effects of inoculant variables on the physicochemical and organoleptic properties of Doogh. International Journal of Dairy Technology, 65 (2):274-281.
  • Akın, Z. 2014. Bitkisel protein katkılı yağsız fermente süt içeceğinin özelliklerinin belirlenmesi. Yüksek Lisans Tezi, U.Ü Fen Bilimleri Enstitüsü, Bursa, 103s.
  • Araujo, E.A., Carvalho, A.F., Leandro, E.S., Furtado, M.M. ve Moraes, C.A. 2010. Development of a symbiotic cottage cheese added with Lactobacillus delbrueckii UFV H2b20 and inulin. Journal of Functional Foods, 2(1):85-89.
  • Basu, A., Rhone, M.http://www.ncbi.nlm.nih.gov/pubmed/ ? term=Rhone%20M%5BAuthor%5D&cauthor=true&cauthor_uid=20384847 ve Lyons, T.J. 2010. Berries: emerging impact on cardiovascular health. Nutrition Review, 68(3):168-177.
  • Canbulat, Z. ve Ozcan, T. 2015. Effects of short-chain and long-chain inulin on the quality of probiotic yogurt containing Lactobacilus rhamnosus. Journal of Food Processing and Preservation, 39 (6):1251-1260.
  • Champagne, C.P., Roy, D. ve Gardner, N. 2005. Challenges in the addition of probiotic cultures to foods. Critical Reviews in Food Science and Nutrition, 45(1):61-84.
  • Chawla, R. ve Patil, G.R. 2010. Soluble dietary fiber. Comprehensive Reviews in Food Science and Food Safety, 9(2):178-196.
  • Coda, R., Lanera, A., Trani, A., Gobbetti, M. ve Di Cagno, R. 2012. Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties. International Journal of Food Microbiology, 155(3):120-127.
  • Dave, R.I. ve Shah, N.P. 1997. Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. International Dairy Journal, 7(1):31-41.
  • Donkor, O.N., Henriksson, A., Vasiljevic, T. ve Shah, N.P. 2006. Effect of acidification on the activity of probiotics in yoghurt during cold storage. International Dairy Journal, 16(10):1181-1189.
  • Du, Q., Zheng, J. ve Xu, Y. 2008. Composition of anthocynins in mulberry and their antioxidant activity. Journal of Food Composition and Analysis, 21(5):390-395.
  • Duarte,http://informahealthcare.com/action/doSearch?Contrib=Duarte%2C+T+L ve Lunec, J. 2005. Review: When is an antioxidant not an antioxidant? A review of novel actions and reactions of vitamin C. Free Radical Research, 39(7):671-686.
  • Duffy, L.C. Sporn, S., Hibberd P., Pontzer, C., Solano-Aguilar, G., Lynch S. V. ve McDade-Ngutter, C. 2005. Lactobacilli and Bifidobacteria. In Encyclopedia of Dietary Supplements, (Ed.: Coates P.M., Blackman, M.R., Cragg G.M., Levine M., Moss J., White J.D., New York: 469-478.
  • Espirito Santo, A.P., Perego, P., Converti, A. ve Oliveira, M.N. 2011. Influence of food matrices on probiotic viability: A review focusing on the fruity bases. Trends in Food Science and Technology, 22(7):377-385.
  • FAO/WHO, 2006. Probiotic in foods. Health and nutritional properties and guidelines for evaluation. In FAO Food and Nutrition pp. 85.
  • Fuller, R. 1993. Probiotic foods. Current use and future developments. International Food Ingredients, 3:23-26.
  • Gareau, M.G., Sherman, P.M. ve Walker, W.A. 2010. Probiotics and the gut microbiota in intestinal health and disease. Nature Reviews Gastroenterology and Hepatology, 7(9):503-514.
  • Gomes, A.M.P. ve Malcata, F.X. 1999. Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics. Trends in Food Science and Technology, 10(4-5):139-157.
  • Gupta, N., Kumar, A., Sharma, P., Garg, V., Sharma, B.C. ve Sarin, S.K. 2013. Effects of the adjunctive probiotic VSL#3 on portal haemodynamics in patients with cirrhosis and large varices: a randomized trial. Liver International, 33(8):1148-1157.
  • Hassanpour, H., Hamidoghli, Y., Hajilo, J. ve Adlipour, M. 2011. Antioxidant capacity and phytochemical properties of cornelian cherry (Cornus mas L.) genotypes in Iran. Scientia Horticulturae, 129(3):459-463.
  • Heydari, S., Mortazavian, A.M., Ehsani, M.R., Mohammadifar, M.A. ve Sohrabvandi, S. 2011. Biochemical, microbiological and sensory characteristics of probiotic yogurt containing various prebiotic or fiber compounds. Italian Journal of Food Science, 23(2):153-163.
  • Horwitz, W. 2000. Official Methods of Analysis of AOAC International (17thed.). Gaithersburg, USA: 507 Association of Official Analytical Chemists.
  • Kailasapathy, K., Harmstorf, I. ve Phillips, M. 2008. Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurts. LWT- Food Science and Technology, 41(7):1317-1322.
  • Kim, A.J. ve Park, S. 2006. Mulberry extract supplements ameliorate the inflammation-related hematological parameters in carrageenan-induced artritic rats. Journal of Medicinal Food, 9(3): 431-435.
  • Korbekandi, H., Mortazavian, A.M. ve Iravani, S. 2011. Technology and stability of probiotic in fermented milks. In probiotic and prebiotic foods: Technology, Stability and Benefits to the Human Health, Ed.: Shah, N., Cruz, A.G., Faria, J.A.F., New York: 131-169.
  • Krasaekoopt, W., Pianjareonlap, R. ve Kittisuriyanont, K. 2008. Survival of probiotics in fruit juices during refrigerated storage. Thai Journal of Biotechnology, 8(1):129-133.
  • Laroia, S. ve Martin, J.H. 1991. Effect of pH on Survival of Bifidobacterium bifidum and Lactobacillus acidophilus in Frozen Fermented Dairy Desserts. Cultured Dairy Products Journal, 26:13-21.
  • Ljungh, A. ve Wadström, T. 2006. Lactic acid bacteria as probiotics. Current Issues Intestinal Microbiology, 7(2):73-89.
  • Lourens-Hattingh, A. ve Viljoen, B.C. 2001. Yogurt as probiotic carrier food. International Dairy Journal, 11(1-2):1-17.
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  • Ozcan,T., Akpinar-Bayizit, A., Yilmaz-Ersan, L. ve Delikanli, B. 2014. Phenolics in human health. International Journal of Chemical Engineering and Applications, 5(5):393-396.
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  • Panesar, P. 2011.Fermented dairy products: Starter cultures and potential nutritional benefits. Food and nutrition Sciences, 2(1):47-51.
  • Pantelidis, G.E., Vasilakakis, M., Manganaris, G.A. ve Diamantidis, G.R. 2007. Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries. Food Chemistry, 102(3):777-783.
  • Pereira, A.L.F., Maciel, T.C. ve Rodrigues, S. 2011. Probiotic beverage from cashew apple juice fermented with Lactobacillus casei. Food Research International, 44(5): 1276-1283.
  • Perron, N.R. ve Brumaghim, J.L. 2009. A review of the antioxidant mechanisms of polyphenol compounds related to iron binding. Cell Biochemistry and Biophysics, 53(2): 75-100.
  • Prado, F.C., Parada, J.L., Pandey, A. ve Soccol, C.R. 2008. Trends in non-dairy probiotic beverages. Food Research International, 41(2):111-123.
  • Ranadheera, C.S., Evans, C.A., Adams, M.C. ve Baines, S.K. 2012. Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat’s milk. Food Chemistry, 135(3):1411-1418.
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  • Roginsky, V. ve Lissi, E.A. 2005. Review of methods to determine chain-breaking antioxidant activity in food. Food Chemistry, 92(2):235-254.
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  • Saarela, M., Virkajärvi, I., Nohynek, L., Vaari, A. ve Mättö, J. 2006b. Fibres as carriers for Lactobacillus rhamnosus during freeze-drying and storage in apple juice and chocolate-coated breakfast cereals. International Journal of Food Microbiology, 112(2):171-178.
  • Saarela, M.H., Alakomi, H.-L., Puhakka, A. ve Mättö, J. 2009. Effect of the fermentation pH on the storage stability of Lactobacillus rhamnosus preparations and suitability of in vitro analyses of cell physiological functions to predict it. Journal of Applied Microbiology, 106(4):1204-1212.
  • Saarela, M.H., Alakomi, H.-L., Mättö, J., Ahonen, A.M ve Tynkkynen, S. 2011. Acid tolerant mutants of Bifidobacterium animalis subsp. lactis with improved stability in fruit juices. LWT - Food Science and Technology, 44(4):1012-1018.
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  • Vinderola, C.G., Bailo, N. ve Reinheimer, J.A. 2000. Survival of probiotic microflora in Argentinian yogurts during refrigerated storage. Food Research International, 33(2): 97-102.
  • Vinderola, C.G., Costa, G.A., Regenhardt, S. ve Reınheımer, J.A. 2002. Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria. International Dairy Journal, 12(7):579-589.
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  • Yoon, K.Y., Woodams, E.E. ve Hang, Y.D. 2005. Fermentation of beet juice by beneficial lactic acid bacteria. LWT - Food Science and Technology, 38(1):73-75.
Toplam 80 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Abdullah Barat Bu kişi benim

Tülay Özcan

Yayımlanma Tarihi 27 Eylül 2016
Gönderilme Tarihi 9 Mart 2016
Kabul Tarihi 21 Nisan 2016
Yayımlandığı Sayı Yıl 2016 Cilt: 53 Sayı: 3

Kaynak Göster

APA Barat, A., & Özcan, T. (2016). Fermente Süt İçeceğinde Probiyotik Bakterilerin Gelişimi Üzerine Meyve İlavesinin Etkisi. Ege Üniversitesi Ziraat Fakültesi Dergisi, 53(3), 259-267. https://doi.org/10.20289/zfdergi.389331

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