Fermente Süt İçeceğinde Probiyotik Bakterilerin Gelişimi Üzerine Meyve İlavesinin Etkisi

Abdullah Barat; Tülay Özcan

doi:10.20289/zfdergi.389331

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Fermente Süt İçeceğinde Probiyotik Bakterilerin Gelişimi Üzerine Meyve İlavesinin Etkisi

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 logkob 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.

Anahtar Kelimeler

Probiyotik,meyve,fermente içecek

Kaynakça

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Ayrıntılar

Birincil Dil

Türkçe

Konular

Mühendislik

Bölüm

Araştırma Makalesi

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 1970 Cilt: 53 Sayı: 3

DOI

https://doi.org/10.20289/zfdergi.389331

IZ

https://izlik.org/JA23DX89XW

APA

Barat, A., & Özcan, T. (2016). Fermente Süt İçeceğinde Probiyotik Bakterilerin Gelişimi Üzerine Meyve İlavesinin Etkisi. Journal of Agriculture Faculty of Ege University, 53(3), 259-267. https://doi.org/10.20289/zfdergi.389331

Cited By

The antimicrobial effects of probiotic and traditional yoghurts produced using commercial starter cultures on some foodborne pathogens

Ege Üniversitesi Ziraat Fakültesi Dergisi

https://doi.org/10.20289/zfdergi.810053

Investigation of vitality, antibacterial properties, and antagonistic effects of probiotic bacteria in probiotic dairy products

International Food Research Journal

https://doi.org/10.47836/ifrj.31.1.10

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Fermente Süt İçeceğinde Probiyotik Bakterilerin Gelişimi Üzerine Meyve İlavesinin Etkisi

Fermente Süt İçeceğinde Probiyotik Bakterilerin Gelişimi Üzerine Meyve İlavesinin Etkisi

Öz

Anahtar Kelimeler

The Effect of Fruit Addition on the Growth of Probiotic Bacteria in Fermented Milk Beverage

Abstract

Keywords

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

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The antimicrobial effects of probiotic and traditional yoghurts produced using commercial starter cultures on some foodborne pathogens

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PROBİYOTİKLERİN MİKROENKAPSÜLASYONUNDA KULLANILAN YÖNTEMLER VE GIDA TEKNOLOJİSİNDE UYGULAMALARI

Investigation of vitality, antibacterial properties, and antagonistic effects of probiotic bacteria in probiotic dairy products