Polisiklik aromatik hidrokarbonlara yogurt kültürlerinin etkileri

Year 2024, Volume: 35 Issue: 1, 26 - 33, 04.07.2024

Selin Yüksel Çürük , Özgür Kuzukıran , Ayhan Filazi

https://doi.org/10.35864/evmd.1456275

Abstract

Yoğurt üretiminde kullanılan kültürlerin PAH'lar üzerindeki etkisi araştırıldı. PAH içermeyen sütler 4 gruba ayrıldı; (1) geleneksel köy yoğurdu kültürü, (2) ticari yogurt kullanılan kültür, (3) Lactobacillus delbrueckki ssp. bulgaricus, L. acidophilus, Streptococcus thermophilus, Bifidobacterium animalis ssp. lactis, B. infantis M-63, B. bifidum BGN4 ve GOS, (4) L. delbrueckki ssp. bulgaricus, L. acidophilus, B. lactis ve S. thermophilus kombinasyonu. Her grup 4 alt gruba ayrıldı ve ilk grup kontrol olarak tutulurken, diğer gruplar sırasıyla 50, 100, 200 µg kg-1 4 PAH [Benzo(a)piren, krizen, benzo(b)floranten, benzo(a)antrasen] karışımı ile muamele edildi. En yüksek azalma %21.7 ile 3. grupta 200 µg kg-1'da görülürken, en düşük azalma %8.05 ile 1. grupta 200 µg kg-1'da görüldü. Yoğurt kültürlerinin sütteki PAH'ları çok düşük düzeyde inhibe edebildiği ve tamamen parçalayamadığı sonucuna varıldı.

Keywords

inhibisyon, polisiklik aromatik hidrokarbon, süt, yoğurt

Ethical Statement

Etik kurul izni gerektiren bir işlem yapılmamıştır.

Supporting Institution

Yok

Project Number

Proje desteği alınmamıştır

Thanks

Yok

Investigation of the effects of yogurt cultures on Polycyclic Aromatic Hydrocarbons

Abstract

The effect of cultures used in yogurt production on PAHs was investigated. PAH-free milk divided into 4 groups; (1) traditional village yogurt culture, (2) culture used with commercial yogurt, (3) combination culture of Lactobacillus delbrueckki ssp. bulgaricus, L. acidophilus, Streptococcus thermophilus, Bifidobacterium animalis ssp. lactis, B. infantis M-63, B. bifidum BGN4 and GOS, (4) combination of L. delbrueckki ssp. bulgaricus, L. acidophilus, B. lactis and S. thermophilus. Each group was divided into 4 subgroup and first group was kept as control while the other groups were treated with 50, 100, 200 µg kg-1 of a mixture 4 PAH [Benzo(a)pyrene, chrysene, benzo(b)fluoranthene, benzo(a)anthracene] respectively. Whereas the highest reduction was seen in 3rd group at 200 µg kg-1 with 21.7%, the lowest was seen in the 1st group at 200 µg kg-1 with 8.05%. It was concluded that yogurt cultures can inhibit PAHs in milk at a very low level and cannot completely degrade them.

Keywords

inhibition, polycyclic aromatic hydrocarbons, milk, yogurt

Project Number

Proje desteği alınmamıştır

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