Year 2020, Volume 6 , Issue 2, Pages 98 - 109 2020-04-01

Vitability study of probiotic in probiotic follow-up formula
Probiyotikli devam formülünde probiyotiğin canlılık çalışması

Selda BULCA [1] , Rana AĞALDAY [2]


In recent years, with increasing health problems and diseases all over the world, consumer demand for functional foods has increased. By using milk as a raw material in the production of probiotic products, probiotic yoghurt, probiotic kefir, probiotic cheese, probiotic ice cream, probiotic buttermilk, probiotic frozen milk desserts and drinks that contain probiotic whey have been produced. In this way, these products are expected not only to meet the body's essential nutrient requirements but also provide beneficial effects on human physiology and metabolic functions, and as well as reducing the risk of disease.Due to the above mentioned beneficial effects in this study, lyophilized Bifidobacterium animalis subsp. lactis (BB-12) as probiotic and fructooligosaccharide as prebiotic were added to a goat milk based follow-up formula and the moisture content, pH value and the viability of the B. animalis subsp. lactis during storage of 3, 15 and 30 days at room temperature were determined. In the 30-day study, moisture was 2.79% on the first day and 2.78% on the last day. The pH value of the product was 6.97 on the first day; 6.86 on the last day and showed no significant difference. In the viability study, B. animalis subsp. lactis was 7.53 log cfu/g on the first day and 7.42 log cfu/g on the last day and showed no significant difference. The counts were found to be above the recommended addition level (6 log cfu/g) to provide health benefits. In addition, the moisture contents and pH values did not show a significant difference. 

Son yıllarda tüm dünyada sağlık problemlerinin ve hastalıkların artışıyla beraber tüketicinin fonksiyonel gıdalara olan talebi de artış göstermiştir. Probiyotikli ürünlerin üretiminde hammadde olarak sütün kullanımıyla probiyotikli yoğurt, probiyotikli kefir, probiyotikli peynir, probiyotikli dondurma, probiyotikli ayran, hatta probiyotikli dondurulmuş sütlü tatlılar ve probiyotikli peynir altı suyu içeren içecekler üretilmiştir. Bu şekilde bu ürünlerden vücudun temel besin öğeleri gereksinimini karşılamanın dışında insan fizyolojisi ve metabolik fonksiyonları üzerinde faydalar sağlaması ve hastalık riskinin azaltması gibi faydalı etkiler beklenmektedir. Yukarıda belirtilen faydalı etkilerinden dolayı bu çalışmada, probiyotik olarak liyofilize formdaki Bifidobacterium animalis subsp. lactis (BB-12) ve prebiyotik olarak fruktooligosakkarit keçi sütü bazlı devam formülüne eklenmiş ve devam formülünün nem oranları, pH değeri ve B. animalis subsp. lactis’in canlılığı 3, 15 ve 30 gün oda sıcaklığında depolama sırasında araştırılmıştır. 30 günlük çalışmada, nem ilk gün %2.79 ve son gün %2.78 bulunmuştur. Ürünün pH değeri ilk gün 6.97; son gün 6,86’dır ve anlamlı farklılık göstermemiştir. Canlılık çalışmasında B. animalis subp. lactis (BB-12)’in ilk sayımları 7.53 log kob/g’dır, son gün ise 7.42 log kob/g’dır ve anlamlı farklılık göstermemiştir. Sayımların sağlık yararlarını sağlamak için önerilen ekleme seviyesinin (6 log kob/g) üzerinde kaldığı saptanmıştır. Ayrıca, nem oranı ve pH değerleri anlamlı farklılık göstermemiştir

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Primary Language tr
Subjects Food Science and Technology
Journal Section Research Articles
Authors

Orcid: 0000-0001-7405-2872
Author: Selda BULCA (Primary Author)
Institution: AYDIN ADNAN MENDERES ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
Country: Turkey


Orcid: 0000-0002-4084-3403
Author: Rana AĞALDAY
Institution: Keçicik Süt Endüstrisi ve Gıda Sanayi Ticaret A.Ş., Ova Evleri No: 29 Cincin Köyü Koçarlı/Aydın
Country: Turkey


Supporting Institution Bu çalışma Aydın Adnan Menderes Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü tarafından desteklenmiştir.
Project Number Proje No: MF 18003
Dates

Application Date : July 4, 2019
Acceptance Date : December 6, 2019
Publication Date : April 1, 2020

Bibtex @research article { jfhs586928, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2020}, volume = {6}, pages = {98 - 109}, doi = {10.3153/FH20011}, title = {Probiyotikli devam formülünde probiyotiğin canlılık çalışması}, key = {cite}, author = {Bulca, Selda and Ağalday, Rana} }
APA Bulca, S , Ağalday, R . (2020). Probiyotikli devam formülünde probiyotiğin canlılık çalışması . Food and Health , 6 (2) , 98-109 . DOI: 10.3153/FH20011
MLA Bulca, S , Ağalday, R . "Probiyotikli devam formülünde probiyotiğin canlılık çalışması" . Food and Health 6 (2020 ): 98-109 <http://jfhs.scientificwebjournals.com/en/pub/issue/51648/586928>
Chicago Bulca, S , Ağalday, R . "Probiyotikli devam formülünde probiyotiğin canlılık çalışması". Food and Health 6 (2020 ): 98-109
RIS TY - JOUR T1 - Probiyotikli devam formülünde probiyotiğin canlılık çalışması AU - Selda Bulca , Rana Ağalday Y1 - 2020 PY - 2020 N1 - doi: 10.3153/FH20011 DO - 10.3153/FH20011 T2 - Food and Health JF - Journal JO - JOR SP - 98 EP - 109 VL - 6 IS - 2 SN - -2602-2834 M3 - doi: 10.3153/FH20011 UR - https://doi.org/10.3153/FH20011 Y2 - 2019 ER -
EndNote %0 Food and Health Probiyotikli devam formülünde probiyotiğin canlılık çalışması %A Selda Bulca , Rana Ağalday %T Probiyotikli devam formülünde probiyotiğin canlılık çalışması %D 2020 %J Food and Health %P -2602-2834 %V 6 %N 2 %R doi: 10.3153/FH20011 %U 10.3153/FH20011
ISNAD Bulca, Selda , Ağalday, Rana . "Probiyotikli devam formülünde probiyotiğin canlılık çalışması". Food and Health 6 / 2 (April 2020): 98-109 . https://doi.org/10.3153/FH20011
AMA Bulca S , Ağalday R . Probiyotikli devam formülünde probiyotiğin canlılık çalışması. Food Health. 2020; 6(2): 98-109.
Vancouver Bulca S , Ağalday R . Probiyotikli devam formülünde probiyotiğin canlılık çalışması. Food and Health. 2020; 6(2): 98-109.