The role of probiotics in the regulation of microbial load in green detox smootie to prevent foodborne and gastrointestinal infections

Year 2018, , 92 - 96, 30.06.2018

Sahra Kırmusaoğlu

https://doi.org/10.18663/tjcl.300738

Abstract

Aim: The aim of this studywas to reduce microbial load that
can cause foodborne and gastrointestinal systeminfections in green detox
smootieby using probiotics instead of antimicrobials and heat treatments, and
to developgreen detox smootietreated with probiotics for promoting
gastrointestinal microflora.

Material and methods: The microflora ofgreen
detox smootie were determined bycountingof total mesophilic aerobic bacteria
(TMAB), yeasts and molds (YM), Lactobacillusspp.,
and E. colion
appropriate selective media. After 24 hours 37^oC incubation of green detox smooties with L. acidophilus and L.reuteri solely, all
microorganisms were counted on appropriate mediaby streak plate method with respect to
control.

Results: When treatments of L.
acidophilus
and L.reuteri were
considered,significant reductions in the logarithmic counts of TMAB, YM and E. coli were seen.It was seen that inhibition of yeasts and molds were lower than
inhibition of TMAB in green detox smootie treated with probiotics. It was also
determined that inhibitory effects of L.acidophilus and L.reuteri were
the same against whole microorganisms (p < 0.05).

Conclusion: The applications of probiotics
provide an alternative method for reducing microbial load of nutrients to the usage of antimicrobial substances and heat
treatments. By the applications of
probiotics, not only gastrointestinal microflora is promoted, but also
microbial load of pathogens are eliminated in unprocessed nutrients such as
green detox smootie

Keywords

Probiotic, antimicrobial, Lactobacillus acidophilus, Lactobacillus reuteri, foodborne infections, Gastrointestinal system infections, green detox smootie

Gıda kaynaklı ve gastrointestinal infeksiyonları önlemek için, yeşil detoks içeceğinde mikrobiyal yükün düzenlenmesinde probiyotiklerin rolü

Abstract

Amaç: Bu
çalışmanın amacı, antimikrobiyaller ve ısılişlem yerine probiyotikler
kullanarak, yeşil detoks içeceğinde gıda kaynaklı ve gastrointestinal sistem
infeksiyonlarına neden olabilen mikrobiyal yükü azaltmakve gastrointestinal
mikroflorayı geliştirmek için probiyotik uygulanan yeşil detoks içeceği
geliştirmektir.

Gereç ve yöntemler:Yeşil detoks içeceğinin mikroflorası, uygun selektif besiyerlerde toplam
mezofilik aerobik bakteri, maya ve küf, Lactobacillusspp.
ve E. coli sayımlarıyapılarak
belirlendi.Uygulama yapılmayan ve L. acidophilus
ve L.reuteriile tek
olarak uygulama yapılan yeşil detoks içeceğinin 24 saat 37^oC
inkübasyonundan sonra,mikrobiyal yükü plak sayım besiyerinde (PCA) yayma plak
yöntemi ile sayıldı.

Bulgular: L. acidophilus ve L.reuteri uygulamaları göz önüne alındığında TMAB, YM ve E. coli logaritmik sayımlarında anlamlı
bir azalmalar görüldü.Probiyotik uygulanan yeşil detoks içeceğinde maya ve küfinhibisyonunun
TMABinhibisyonundan daha az olduğu görüldü.L.acidophilus veL.reuteri
nin, E. coli üzerindeki inhibitör etkisinin aynı olduğu da belirlendi(p
< 0.05).

Tartışma: Probiyotik
uygulamaları, besinlerin mikrobiyal yüklerini azaltmak için antimikrobiyal maddelerin
ve ısıl uygulamaların kullanımına alternatif bir metod sağlamaktadır.Probiyotik
uygulamaları ile sadece gastrointestinal mikroflora desteklenmekle kalmaz, aynı
zamanda yeşil detoks içeceği gibi işlenmemiş besinlerde patojenlerin mikrobiyal
yükleri yok edilir. 

Keywords

Probiyotik, antimikrobiyal, Lactobacillus acidophilus, Lactobacillus reuteri, gıda kaynaklı infeksiyonlar, gastrointestinal sistem infeksiyonları, yeşil detoks içeciği

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