ULTRASON UYGULAMASININ YOĞURT BENZERİ FERMENTE SÜT ÜRÜNÜNDE FARKLI PROBİYOTİK LAKTOBASİL TÜRLERİNİN CANLILIĞI ÜZERİNE ETKİSİ

Year 2023, Volume: 48 Issue: 1, 107 - 117, 15.02.2023

Vildan Akdeniz

https://doi.org/10.15237/gida.GD22100

Cited By: 1

Abstract

Bu çalışmada ultrason uygulamasının farklı probiyotik laktobasil (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus GG) türlerinin canlılığına etkisini incelenmiştir. Ayrıca, ultrason uygulamasının fermentasyon süresine etkisi de saptanmıştır. Bu amaçla süte önce 15 dk süreyle 400 W ultrason uygulanmış ve kültür ilavesi sonrasında da 5 dk süreyle 100 W ultrason uygulanarak fermentasyon süresi belirlenmiş ve elde edilen yoğurt benzeri probiyotik fermente süt ürününde probiyotik bakteri sayımı gerçekleştirilmiştir. Yapılan incelemeler sonucunda ultrason uygulamasının L. acidophilus ve L. casei ile aşılanan örneklerde fermentasyon süresini kısalttığı ve L. acidophilus, L. casei ve L. rhamnosus GG probiyotik bakterilerinin canlılığını arttırdığı saptanmıştır. Bu sonuçlar, ultrason uygulamasının süt teknolojisinde gelecek vaat ettiğini ve probiyotik fermente süt ürünleri üretiminde kullanılma potansiyeli olduğunu göstermektedir.

Keywords

Ultrason, probiyotik, fermente süt ürünü

EFFECT OF ULTRASOUND APPLICATION ON VIABILITY OF DIFFERENT PROBIOTIC LACTOBACILLUS SPECIES IN YOGURT-LIKE FERMENTED DAIRY PRODUCT

Abstract

n this study, the effect of ultrasound on the viability of different probiotic lactobacilli species (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus GG) was investigated. In addition, the effect of ultrasound application on the fermentation time was determined. For this purpose, first 400 W ultrasound was applied to the milk for 15 minutes, and after the culture addition, 100 W ultrasound was applied for 5 minutes, then the fermentation time was determined, and the probiotic bacteria count was performed in the yogurt-like probiotic fermented milk product obtained. As a result of the study, it was determined that the application of ultrasound shortened the fermentation time in the samples inoculated with L. acidophilus and L. casei, and increased the viability of L. acidophilus, L. casei and L. rhamnosus GG probiotic bacteria. These results show that the ultrasound application is promising in dairy technology and has the potential to be used in the production of probiotic fermented milk products.

Keywords

Ultrasound, probiotic, fermented milk product

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