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PRODUCTION OF PROBIOTIC JUICE IN FRUIT MATRIX

Year 2021, Volume: 7 Issue: 2, 69 - 88, 01.10.2021

Abstract

Probiotics are organisms that contribute to the intestinal and digestive system. Microorganisms that are considered commercial probiotics, most often belong to the genus Lactobacillus. Examples of probiotic Lactobacillus species are Lactobacillus acidophilus, L. rhamnosus, L. casei, L. plantarum, L. bulgaricus, L. delbrueckii and L. helveticus. Lactobacillus species are generally recognized as safe (GRAS) organisms. Lactic acid bacteria (LAB) are widely used in the production of fermented foods and beverages because they produce the desired properties in food and beverages thanks to their fermentation properties. They play an important role in ensuring food safety and extending the shelf life of food by producing inhibitory metabolites against other undesirable microorganisms while developing in food. In recent years, non-dairy products, carriers of probiotics have become more and more used. The main reasons for this are lactose intolerance, vegetarianism and the fact that people want to move away from animal foods. Juices are non-dairy matrix for probiotics and are compatible with popular dietary options.

References

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Year 2021, Volume: 7 Issue: 2, 69 - 88, 01.10.2021

Abstract

References

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  • [20] Stiles, M. E., & Holzapfel, W. H. (1997). Lactic acid bacteria of foods and their current taxonomy. International Journal of Food Microbiology, 36(1), 1-29.
  • [21] Tannock, G. W. (2004). A special fondness for lactobacilli. Applied and Environmental Microbiology, 70(6), 3189–3194.
  • [22] Amiri, S., Rezaei Mokarram, R., Sowti Khiabani, M., Rezazadeh Bari, M., & Alizadeh Khaledabad, M. (2019). Exopolysaccharides production by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12: Optimization of fermentation variables and characterization of structure and bioactivities. In International Journal of Biological Macromolecules, 123, 752-765).
  • [23] Yoon, K. Y., Woodams, E. E., & Hang, Y. D. (2005). Fermentation of beet juice by beneficial lactic acid bacteria. LWT-Food Science and Technology, 38(1), 73-75.
  • [24] Shah, N.P. (2001) Functional Foods, Probiotics and Prebiotics. Food Technology, 55, 46-53.
  • [25] Shah, N. P. (2007). Functional cultures and health benefits. International Dairy Journal. 17(11), 1262-1277.
  • [26] Hofmann, A. F., Molino, G., Milanese, M., & Belforte, G. (1983). Description and simulation of a physiological pharmacokinetic model for the metabolism and enterohepatic circulation of bile acids in man. Cholic acid in healthy man. The Journal of Clinical Investigation, 71(4), 1003-1022.
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  • [28] Shimada, K., Bricknell, K. S., & Finegold, S. M. (1969). Deconjugation of bile acids by intestinal bacteria: review of literature and additional studies. The Journal of Infectious Diseases, 273-281.
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  • [31] Lee, Y. K., & Salminen, S. (1995). The coming of age of probiotics. Trends in Food Science & Technology, 6(7), 241-245.
  • [32] Floch, M. H., Binder, H. J., Filburn, B., & Gershengoren, W. (1972). The effect of bile acids on intestinal microflora. The American Journal of Clinical Nutrition, 25(12), 1418-1426.
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  • [35] Maragkoudakis, P. A., Zoumpopoulou, G., Miaris, C., Kalantzopoulos, G., Pot, B., & Tsakalidou, E. (2006). Probiotic potential of Lactobacillus strains isolated from dairy products. International Dairy Journal, 16(3), 189-199.
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  • [37] Pimentel, T. C., Madrona, G. S., & Prudencio, S. H. (2015). Probiotic clarified apple juice with oligofructose or sucralose as sugar substitutes: Sensory profile and acceptability. LWT-Food Science and Technology, 62(1), 838-846.
  • [38] da Costa, G. M., de Carvalho Silva, J. V., Mingotti, J. D., Barão, C. E., Klososki, S. J., & Pimentel, T. C. (2017). Effect of ascorbic acid or oligofructose supplementation on L. paracasei viability, physicochemical characteristics and acceptance of probiotic orange juice. LWT-Food Science and Technology, 75, 195-201.
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There are 66 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Review
Authors

Tuğçe Ceyhan 0000-0002-7189-7439

İzem Süzgün 0000-0002-7610-8996

Publication Date October 1, 2021
Published in Issue Year 2021 Volume: 7 Issue: 2

Cite

APA Ceyhan, T., & Süzgün, İ. (2021). PRODUCTION OF PROBIOTIC JUICE IN FRUIT MATRIX. International Journal of Food Engineering Research, 7(2), 69-88.

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