Araştırma Makalesi
Yıl 2023,
Cilt: 29 Sayı: 2, 734 - 742, 31.03.2023
Öz
Kaynakça
- Akalin AS, Gonc, S & Akbas Y (2002).Variation in organic acids content during ripening of pickled white cheese. Journal of Dairy Science 85(7):1670-1676
- Barat A & Ozcan T (2018). Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices. International Journal of Dairy Technology 71:120-129
- Bazrafshan M & Homayouni A (2010). Effect of environmental stress factors on the survival of Lactobacillus acidophilus: A review. Microbial Biotechnology Journal of Islamic Azad University 2(6):47-56
- Biedrzycka E, Bielecka M & Borejszo Z (2003). Effect of various saccharides on main products of Bifidobacterium fermentation. Polish Journal of Food and Nutrition Sciences 53(2s):5-9
- Cencic A, Chingwaru W (2010). The role of functional foods, nutraceuticals, and food supplements in intestinal health. Nutrients 2(6):611-625
- Chung WSF, Meijerink M, Zeuner B, Holck J, Louis P, Meyer AS, Wells JM, Flint HJ & Duncan SH (2017). Prebiotic potential of pectin and pectic oligosaccharides to promote anti-inflammatory commensal bacteria in the human colon. FEMS Microbiology Ecology 93(11):1-9
- Costa MGM, Fonteles TV & de Jesus ALT Rodrigues, S (2013). Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimization and product stability. Food Chemistry 139(1-4):261-266
- Das L, Bhaumik E, Raychaudhuri U & Chakraborty R (2012). Role of nutraceuticals in human health. Journal of Food Science and Technology 49(2):173-183
- Delikanli B & Ozcan T (2014). Effects of various whey proteins on the physicochemical and textural properties of set type nonfat yoghurt. International Journal of Dairy Technology 67(4):495-503
- Ding WK & Shah NP (2008). Survival of free and microencapsulated probiotic bacteria in orange and apple juices. International Food Research Journal 15(2):219-232
- Fuleki T, Pelayo E & Palabay RB (1995). Carboxylic acid composition of varietal juices produced from fresh and stored apples. Journal of Agricultural and Food Chemistry 43(3):598-607
- Gueimonde M, Delgado S, Mayo B, Ruas-Madiedo P, Margolles A & de Los Reyes-Gavilan CG (2004). Viability and diversity of probiotic Lactobacillus and Bifidobacterium populations included in commercial fermented milks. Food Research International 37(9):839-850
- Homayouni-Rad A, Vaghef-Mehrabany EV, Alipoor B, Vaghef Mehrabany LV& Javadi M (2012). Do probiotics act more efficiently in foods than in supplements? Nutrition 28:733-736
- Kerry RG, Patra JK, Gouda SV, Park Y, Han-Seung S & Gitishree D (2018). Benefaction of probiotics for human health. Journal of Food and Drug Analysis 26(3):927-939
- Kun S, Rezessy-Szabo JM, Nguyen QD & Hoschke A (2008). Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains. Process Biochemistry 43(8):816-821
- Landete JM, Ferrer SW, Monedero V & Zúñiga M (2013). Malic enzyme and malolactic enzyme pathways are functionally linked but independently regulated in Lactobacillus casei BL23. Applied and Environmental Microbiology 79(18):5509-5518
- Lankaputhra WEV, Shah NP & Britz ML (1996). Evaluation of media for selective enumeration of Lactobacillus acidophilus and Bifidobacterium species. Food Australia 48(3):113-118
- Marco ML &Tachon S (2013). Environmental factors influencing the efficacy of probiotic bacteria. Current Opinion Biotechnology 24(2):207-213
- Markowiak P & Ślżewska K (2017). Effects of probiotics, prebiotics, and synbiotics on human health. Nutrients 9(9): 1021-1050
- Mato I, Suarez-Luque S & Huidobro JF. A (2005). Review of the analytical methods to determine organic acids in grape juices and wines. Food Research International 38(10):1175-1188
- Moraru D, Blanca I & Segal R (2007). Probiotic vegetable juices. Food Technology 4:87-91
- Mortazavian AM & Sohrabvandi S (2006). Probiotics and food probiotic products; based on dairy probiotic products. Tehran: Eta Publication
- Mousavi ZE, Mousavi SM, Razavi SH, Emam-Djomeh Z & Kiani H (2011). Fermentation of pomegranate juice by probiotic lactic acid bacteria. World Journal of Microbiology and Biotechnology 27(1):123-128
- Narli MB & Ozcan T (2022). Assessment of bifidogenic potential of cowpea (Vigna unguiculata (L.) Walp.) extract in in vitro and milk fermentation models. LWT-Food Science and Technology 157:113071
- Omak G & Yilmaz-Ersan L (2022). Effect of Cordyceps militaris on formation of shortchain fatty acids as postbiotic metabolites. Preparative Biochemistry and Biotechnology https://doi.org/10.1080/10826068.2022.2033992
- Ozcan T, Ozdemir T & Avci HR (2021). Survival of Lactobacillus casei and functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes. International Journal of Dairy Technology 74(1):148-160
- Ozdemir T & Ozcan T (2020). Effect of steviol glycosides as sugar substitute on the probiotic fermentation in milk gels enriched with red beetroot (Beta vulgaris L.) bioactive compounds. LWT-Food Science and Technology 134(1S):109851
- Pereira ALF, Almeida FDL, de Jesus ALT, da Costa JMC & Rodrigues S (2013). Storage stability and acceptance of probiotic beverage from cashew apple juice. Food and Bioprocess Technology 6:3155-3165
- Perricone M, Bevilacqua A, Altieri C, Sinigaglia M & Corbo MR (2015).Challenges for the production of probiotic fruit juices. Beverages 1(2):95-103
- Ranadheera CS, Vidanarachchi JK, Rocha RS, Cruz AG & Ajlouni S (2017) Probiotic delivery through fermentation: Dairy vs. Non-Dairy Beverages Fermentation 3(4):1-17
- Saarela M, Virkajärvi I, Nohynek L, Vaari A & Mättö J (2016). Fibres as carriers for Lactobacillus rhamnosus during freeze-drying and storage in apple juice and chocolate-coated breakfast cereals. International Journal of Food Microbiology 112(2):171-178
- Sanchez B, Champomier-Verges MC, Stuer-Lauridsen B, Ruas-Madiedo P, Anglade P, Baraige F, de Los Reyes-Gavilán CG, Johansen E, Zagorec M & Margolles A (2007). Adaptation and response of Bifidobacterium animalis subsp. lactis to bile: A proteomic and physiological approach. Applied Environmental Microbiology 73(21):6757-6767
- Shah NP & Dave RI (2002). Antimicrobial substances including bacteriocins produced by lactic acid bacteria. Bioscience and Microflora 21(4):217-223
- Tamang JP, Watanabe K & Holzapfel WH (2016). Diversity of microorganisms in global fermented foods and beverages. Frontiers Microbiology 7:377
- Thakur A & Josh VK (2017). Preparation of probiotic apple juice by lactic acid fermentation. International Journal of Food Fermentation Technology 7(1):67-85
- Tharmaraj N & Shah NP (2003). Selective enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophillus, Lactococcus acidophilus, Bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus and Propioniobacteria. Journal of Dairy Science 86(7):2288-2296
- Torino MI, Taranto MP & Font de Valdez G (2005). Citrate catabolism and production of acetate and succinate by Lactobacillus helveticus ATCC 15807. Applied Microbiology and Biotechnology 69(1):79-85
- Villena J & Kitazawa H (2017). Probiotic microorganisms: A closer look. Microorganisms 5(2):1-3
- Yoon KY, Woodams EE & Hang YD (2004). Probiotication of tomato juice by lactic acid bacteria. Journal of Microbiology 42(4):315-318
- Zalán Z, Hudáček J, Štětina J, Chumchalová J, Halász A (2010). Production of organic acids by Lactobacillus strains in three different media. European Food Research and Technology 230(3):395-404
- Zandi MM, Hashemiravan M, Berenjy S (2016). Production of probiotic fermented mixture of carrot, beet and apple juices. Journal of Paramedical Sciences 7(3):17-23
- Zhang H, Zhou F, Ji B, Rob MJ, Fang Q, Yang Z (2008). Determination of organic acids evolution during apple cider fermentation using an improved HPLC analysis method. European Food Research and Technology 227(4):1183-1190
Probiotic Fermentation and Organic Acid Profile in Milk Based Lactic Beverages Containing Potential Prebiotic Apple Constituents
Öz
Probiotic milk-based matrices contain bioactive compounds required for the biochemical and physiological processes of metabolism as a result of fermentation. The present work aimed to evaluate the viability of probiotic bacteria in a lactic beverage fortified with probiotic milk/apple juice to understand the utilization of apple juice as a prebiotic source and investigate the organic acid profile. By monitoring the fermentation development and bacterial growth the results obtained indicated that the probiotic bacteria were viable over the predicted shelf life; the cell counts ranged from 7.48 to 12.00 log10 cfu mL-1, conferring that the beneficial health effects on the host as probiotic bacteria must be at a minimum concentration of 6.0 log10 cfu mL-1 at the moment of consumption. Lactobacillus casei exhibited higher survival than the other lactic strains, presumably due to its higher ability to tolerate low acidity. During the fermentation and storage of milk based lactic beverages containing apple juice the formation of organic acids were determined as an indirect characteristic for growth of lactic acid bacteria. Lactic, acetic, malic, tartaric and citric acids were the primary organic acids. The quantities of propionic and butyric acids as short chain fatty acids were noted to increase during fermentation, being strain-specific. In conclusion, when probiotic milk is fortified with apple juice nutraceutical components, it can be a potential source of substrate and a synbiotic matrix for the growth of probiotic bacteria without any nutritional supplement.
Anahtar Kelimeler
Kaynakça
- Akalin AS, Gonc, S & Akbas Y (2002).Variation in organic acids content during ripening of pickled white cheese. Journal of Dairy Science 85(7):1670-1676
- Barat A & Ozcan T (2018). Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices. International Journal of Dairy Technology 71:120-129
- Bazrafshan M & Homayouni A (2010). Effect of environmental stress factors on the survival of Lactobacillus acidophilus: A review. Microbial Biotechnology Journal of Islamic Azad University 2(6):47-56
- Biedrzycka E, Bielecka M & Borejszo Z (2003). Effect of various saccharides on main products of Bifidobacterium fermentation. Polish Journal of Food and Nutrition Sciences 53(2s):5-9
- Cencic A, Chingwaru W (2010). The role of functional foods, nutraceuticals, and food supplements in intestinal health. Nutrients 2(6):611-625
- Chung WSF, Meijerink M, Zeuner B, Holck J, Louis P, Meyer AS, Wells JM, Flint HJ & Duncan SH (2017). Prebiotic potential of pectin and pectic oligosaccharides to promote anti-inflammatory commensal bacteria in the human colon. FEMS Microbiology Ecology 93(11):1-9
- Costa MGM, Fonteles TV & de Jesus ALT Rodrigues, S (2013). Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimization and product stability. Food Chemistry 139(1-4):261-266
- Das L, Bhaumik E, Raychaudhuri U & Chakraborty R (2012). Role of nutraceuticals in human health. Journal of Food Science and Technology 49(2):173-183
- Delikanli B & Ozcan T (2014). Effects of various whey proteins on the physicochemical and textural properties of set type nonfat yoghurt. International Journal of Dairy Technology 67(4):495-503
- Ding WK & Shah NP (2008). Survival of free and microencapsulated probiotic bacteria in orange and apple juices. International Food Research Journal 15(2):219-232
- Fuleki T, Pelayo E & Palabay RB (1995). Carboxylic acid composition of varietal juices produced from fresh and stored apples. Journal of Agricultural and Food Chemistry 43(3):598-607
- Gueimonde M, Delgado S, Mayo B, Ruas-Madiedo P, Margolles A & de Los Reyes-Gavilan CG (2004). Viability and diversity of probiotic Lactobacillus and Bifidobacterium populations included in commercial fermented milks. Food Research International 37(9):839-850
- Homayouni-Rad A, Vaghef-Mehrabany EV, Alipoor B, Vaghef Mehrabany LV& Javadi M (2012). Do probiotics act more efficiently in foods than in supplements? Nutrition 28:733-736
- Kerry RG, Patra JK, Gouda SV, Park Y, Han-Seung S & Gitishree D (2018). Benefaction of probiotics for human health. Journal of Food and Drug Analysis 26(3):927-939
- Kun S, Rezessy-Szabo JM, Nguyen QD & Hoschke A (2008). Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains. Process Biochemistry 43(8):816-821
- Landete JM, Ferrer SW, Monedero V & Zúñiga M (2013). Malic enzyme and malolactic enzyme pathways are functionally linked but independently regulated in Lactobacillus casei BL23. Applied and Environmental Microbiology 79(18):5509-5518
- Lankaputhra WEV, Shah NP & Britz ML (1996). Evaluation of media for selective enumeration of Lactobacillus acidophilus and Bifidobacterium species. Food Australia 48(3):113-118
- Marco ML &Tachon S (2013). Environmental factors influencing the efficacy of probiotic bacteria. Current Opinion Biotechnology 24(2):207-213
- Markowiak P & Ślżewska K (2017). Effects of probiotics, prebiotics, and synbiotics on human health. Nutrients 9(9): 1021-1050
- Mato I, Suarez-Luque S & Huidobro JF. A (2005). Review of the analytical methods to determine organic acids in grape juices and wines. Food Research International 38(10):1175-1188
- Moraru D, Blanca I & Segal R (2007). Probiotic vegetable juices. Food Technology 4:87-91
- Mortazavian AM & Sohrabvandi S (2006). Probiotics and food probiotic products; based on dairy probiotic products. Tehran: Eta Publication
- Mousavi ZE, Mousavi SM, Razavi SH, Emam-Djomeh Z & Kiani H (2011). Fermentation of pomegranate juice by probiotic lactic acid bacteria. World Journal of Microbiology and Biotechnology 27(1):123-128
- Narli MB & Ozcan T (2022). Assessment of bifidogenic potential of cowpea (Vigna unguiculata (L.) Walp.) extract in in vitro and milk fermentation models. LWT-Food Science and Technology 157:113071
- Omak G & Yilmaz-Ersan L (2022). Effect of Cordyceps militaris on formation of shortchain fatty acids as postbiotic metabolites. Preparative Biochemistry and Biotechnology https://doi.org/10.1080/10826068.2022.2033992
- Ozcan T, Ozdemir T & Avci HR (2021). Survival of Lactobacillus casei and functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes. International Journal of Dairy Technology 74(1):148-160
- Ozdemir T & Ozcan T (2020). Effect of steviol glycosides as sugar substitute on the probiotic fermentation in milk gels enriched with red beetroot (Beta vulgaris L.) bioactive compounds. LWT-Food Science and Technology 134(1S):109851
- Pereira ALF, Almeida FDL, de Jesus ALT, da Costa JMC & Rodrigues S (2013). Storage stability and acceptance of probiotic beverage from cashew apple juice. Food and Bioprocess Technology 6:3155-3165
- Perricone M, Bevilacqua A, Altieri C, Sinigaglia M & Corbo MR (2015).Challenges for the production of probiotic fruit juices. Beverages 1(2):95-103
- Ranadheera CS, Vidanarachchi JK, Rocha RS, Cruz AG & Ajlouni S (2017) Probiotic delivery through fermentation: Dairy vs. Non-Dairy Beverages Fermentation 3(4):1-17
- Saarela M, Virkajärvi I, Nohynek L, Vaari A & Mättö J (2016). Fibres as carriers for Lactobacillus rhamnosus during freeze-drying and storage in apple juice and chocolate-coated breakfast cereals. International Journal of Food Microbiology 112(2):171-178
- Sanchez B, Champomier-Verges MC, Stuer-Lauridsen B, Ruas-Madiedo P, Anglade P, Baraige F, de Los Reyes-Gavilán CG, Johansen E, Zagorec M & Margolles A (2007). Adaptation and response of Bifidobacterium animalis subsp. lactis to bile: A proteomic and physiological approach. Applied Environmental Microbiology 73(21):6757-6767
- Shah NP & Dave RI (2002). Antimicrobial substances including bacteriocins produced by lactic acid bacteria. Bioscience and Microflora 21(4):217-223
- Tamang JP, Watanabe K & Holzapfel WH (2016). Diversity of microorganisms in global fermented foods and beverages. Frontiers Microbiology 7:377
- Thakur A & Josh VK (2017). Preparation of probiotic apple juice by lactic acid fermentation. International Journal of Food Fermentation Technology 7(1):67-85
- Tharmaraj N & Shah NP (2003). Selective enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophillus, Lactococcus acidophilus, Bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus and Propioniobacteria. Journal of Dairy Science 86(7):2288-2296
- Torino MI, Taranto MP & Font de Valdez G (2005). Citrate catabolism and production of acetate and succinate by Lactobacillus helveticus ATCC 15807. Applied Microbiology and Biotechnology 69(1):79-85
- Villena J & Kitazawa H (2017). Probiotic microorganisms: A closer look. Microorganisms 5(2):1-3
- Yoon KY, Woodams EE & Hang YD (2004). Probiotication of tomato juice by lactic acid bacteria. Journal of Microbiology 42(4):315-318
- Zalán Z, Hudáček J, Štětina J, Chumchalová J, Halász A (2010). Production of organic acids by Lactobacillus strains in three different media. European Food Research and Technology 230(3):395-404
- Zandi MM, Hashemiravan M, Berenjy S (2016). Production of probiotic fermented mixture of carrot, beet and apple juices. Journal of Paramedical Sciences 7(3):17-23
- Zhang H, Zhou F, Ji B, Rob MJ, Fang Q, Yang Z (2008). Determination of organic acids evolution during apple cider fermentation using an improved HPLC analysis method. European Food Research and Technology 227(4):1183-1190
Toplam 42 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Mühendislik |
| Bölüm | Research Article |
| Yazarlar | |
| Yayımlanma Tarihi | 31 Mart 2023 |
| Gönderilme Tarihi | 30 Haziran 2022 |
| Kabul Tarihi | 26 Aralık 2022 |
| Yayımlandığı Sayı | Yıl 2023 Cilt: 29 Sayı: 2 |
Kaynak Göster
Journal of Agricultural Sciences is published open access journal. All articles are published under the terms of the Creative Commons Attribution License (CC BY).