Cilt 3, Sayı 3, Sayfalar 117 - 131 2017-06-18

MOLECULAR PROFILE OF ORAL PROBIOTIC BACTERIA TO BE USED WITH FUNCTIONAL FOODS

Rafig Gurbanov [1] , Fatih Yıldız [2]

164 184

In this work, we present thermal and IR spectral profile and thereby molecular information about the probiotic bacteria- Streptococcus salivarius K12 (SsK12) to be further used with functional foods. In this context, for the first time, we characterized the global cellular constituents of this bacteria i.e. its proteins, lipids, polysaccharides, ribosomes, nucleic acids and cell wall by powerful calorimetric (differential scanning calorimetry) and infrared spectroscopic techniques, which are widely applied bioanalytical methods especially in the food microbiology and industry. Our results can be used by food specialists for the development of probiotic functional foods such as cheese, kefir, yogurt, buttermilk, pickle and chewing gum enriched with viable lyophilized bacteria to preserve oral health. Furthermore, the information we present here, would contribute for the development of prophylactic strategies and for the generation of recombinant probiotic SsK12 strains, which would help to launch out a new public health-care action plans.

Probiotics,FTIR,Differential Scanning Calorimetry,Functional Foods,Freeze Drying,Streptococcus salivarius K12 (SsK12)
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Konular Gıda Bilimleri ve Teknolojisi
Dergi Bölümü Makaleler
Yazarlar

Orcid: 0000-0002-5293-6447
Yazar: Rafig Gurbanov
E-posta: rafig.gurbanov@bilecik.edu.tr
Kurum: Department of Molecular Biology and Genetics Bilecik Şeyh Edebali University
Ülke: Turkey


Orcid: 0000-0003-4475-5379
Yazar: Fatih Yıldız
E-posta: fatih@metu.edu.tr
Kurum: Department of Food Engineering and Biotechnology, Middle East Technical University
Ülke: Turkey


Bibtex @araştırma makalesi { jfhs322259, journal = {Journal of Food and Health Science}, issn = {}, address = {Özkan ÖZDEN}, year = {2017}, volume = {3}, pages = {117 - 131}, doi = {}, title = {MOLECULAR PROFILE OF ORAL PROBIOTIC BACTERIA TO BE USED WITH FUNCTIONAL FOODS}, language = {en}, key = {cite}, author = {Gurbanov, Rafig and Yıldız, Fatih} }
APA Gurbanov, R , Yıldız, F . (2017). MOLECULAR PROFILE OF ORAL PROBIOTIC BACTERIA TO BE USED WITH FUNCTIONAL FOODS. Journal of Food and Health Science, 3 (3), 117-131. Retrieved from http://jfhs.scientificwebjournals.com/issue/28293/322259
MLA Gurbanov, R , Yıldız, F . "MOLECULAR PROFILE OF ORAL PROBIOTIC BACTERIA TO BE USED WITH FUNCTIONAL FOODS". Journal of Food and Health Science 3 (2017): 117-131 <http://jfhs.scientificwebjournals.com/issue/28293/322259>
Chicago Gurbanov, R , Yıldız, F . "MOLECULAR PROFILE OF ORAL PROBIOTIC BACTERIA TO BE USED WITH FUNCTIONAL FOODS". Journal of Food and Health Science 3 (2017): 117-131
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