Year 2017, Volume 3 , Issue 3, Pages 117 - 131 2017-06-18


Rafig Gurbanov [1] , Fatih Yıldız [2]

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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Subjects Food Science and Technology
Journal Section Articles

Orcid: 0000-0002-5293-6447
Author: Rafig Gurbanov
Institution: Department of Molecular Biology and Genetics Bilecik Şeyh Edebali University
Country: Turkey

Orcid: 0000-0003-4475-5379
Author: Fatih Yıldız
Institution: Department of Food Engineering and Biotechnology, Middle East Technical University
Country: Turkey


Application Date : February 20, 2017
Acceptance Date : May 26, 2017
Publication Date : June 18, 2017

Bibtex @research article { jfhs322259, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2017}, volume = {3}, pages = {117 - 131}, doi = {10.3153/JFHS17015}, title = {MOLECULAR PROFILE OF ORAL PROBIOTIC BACTERIA TO BE USED WITH FUNCTIONAL FOODS}, 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 . Food and Health , 3 (3) , 117-131 . DOI: 10.3153/JFHS17015
Chicago Gurbanov, R , Yıldız, F . "MOLECULAR PROFILE OF ORAL PROBIOTIC BACTERIA TO BE USED WITH FUNCTIONAL FOODS". Food and Health 3 (2017 ): 117-131
RIS TY - JOUR T1 - MOLECULAR PROFILE OF ORAL PROBIOTIC BACTERIA TO BE USED WITH FUNCTIONAL FOODS AU - Rafig Gurbanov , Fatih Yıldız Y1 - 2017 PY - 2017 N1 - doi: 10.3153/JFHS17015 DO - 10.3153/JFHS17015 T2 - Food and Health JF - Journal JO - JOR SP - 117 EP - 131 VL - 3 IS - 3 SN - -2602-2834 M3 - doi: 10.3153/JFHS17015 UR - Y2 - 2017 ER -
ISNAD Gurbanov, Rafig , Yıldız, Fatih . "MOLECULAR PROFILE OF ORAL PROBIOTIC BACTERIA TO BE USED WITH FUNCTIONAL FOODS". Food and Health 3 / 3 (June 2017): 117-131 .
Vancouver Gurbanov R , Yıldız F . MOLECULAR PROFILE OF ORAL PROBIOTIC BACTERIA TO BE USED WITH FUNCTIONAL FOODS. Food and Health. 2017; 3(3): 117-131.
IEEE R. Gurbanov and F. Yıldız , "MOLECULAR PROFILE OF ORAL PROBIOTIC BACTERIA TO BE USED WITH FUNCTIONAL FOODS", Food and Health, vol. 3, no. 3, pp. 117-131, Jun. 2017, doi:10.3153/JFHS17015