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)
Konular | Gıda Mühendisliği |
---|---|
Bölüm | Articles |
Yazarlar | |
Yayımlanma Tarihi | 18 Haziran 2017 |
Gönderilme Tarihi | 20 Şubat 2017 |
Yayımlandığı Sayı | Yıl 2017Cilt: 3 Sayı: 3 |
Diamond Open Access refers to a scholarly publication model in which journals and platforms do not charge fees to either authors or readers.
Open Access Statement:This is an open access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.
Archiving Policy:
Archiving is done according to ULAKBİM "DergiPark" publication policy (LOCKSS).