Süt Ürünlerinde Probiyotik Bakterilerin Mikroenkapsülasyonu I: Enkapsülasyon Teknikleri

Yıl 2013, Cilt: 27 Sayı: 2, 93 - 104, 01.08.2013

Tülay Özcan Berna Altun

Öz

Anahtar Kelimeler

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Süt Ürünlerinde Probiyotik Bakterilerin Mikroenkapsülasyonu I: Enkapsülasyon Teknikleri

Öz

Mikroenkapsülasyon (ME), probiyotik mikroorganizmalarda uygulama alanı bulunan bir immobilizasyon tekniğidir. Yönteme göre probiyotik hücreler polimer adı verilen matrikslerin içerisine hapsedilmektedir. Bu sayede koruyucu bir polimer tarafından sarılan mikroorganizma yüksek asitlik, safra tuzu ve bakteriyofajın olumsuz etkilerinden korunmakta; hücrenin canlılığı artmaktadır. Bu derlemede süt ürünlerinde probiyotik bakterilerin enkapsülasyonunda uygulanan yöntemler anlatılmaktadır

Anahtar Kelimeler

Probiyotik, mikroenkapsülasyon, süt ürünleri

Kaynakça

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