Fermente Süt İçeceğinde Probiyotik Bakterilerin Gelişimi Üzerine Meyve İlavesinin Etkisi

Yıl 2016, Cilt: 53 Sayı: 3, 259 - 267, 27.09.2016

Abdullah Barat Tülay Özcan

https://doi.org/10.20289/zfdergi.389331

Cited By: 7

Öz

Bu çalışmada kontrol (K);
karadut (DFİ); siyah üzüm (ÜFİ) ve kızılcık meyveli fermente içecek (KFİ)
olmak üzere 4 farklı probiyotik fermente süt içeceği üretilmiştir. Üretimde
kullanılacak sütlere Streptococcus thermophilus, Lactobacillus delbrueckii subsp.
bulgaricus, Lactobacillus
acidophilus ve Bifidobacterium lactis içeren starter kültür
inoküle edilerek inkübasyona bırakılmıştır. Meyveli probiyotik fermente içecek
örneklerinde bulunan bileşenlerin bakterilerin gelişmesini teşvik eden
potansiyel prebiyotik           etkisi sonucu S. thermophilus,
Lactobacillus delbrueckii subsp.
bulgaricus,                L. acidophilus,  B.
lactis sayılarının önerilen biyoterapötik
seviyede (>10⁶ log
kob mL^-1) olduğu
saptanmıştır (p<0.01). KFİ örneğinde toplam antioksidan kapasite değeri,
askorbik asit ve toplam fenolik bileşen değerlerinin yüksek olmasına bağlı
olarak yüksek bulunmuştur. Sonuç olarak, meyve ilaveli fermente süt
içeceklerinin probiyotik bakterilerin metabolizmaya alınması için alternatif
ürün olarak değerlendirilebileceği belirlenmiştir.

 

Anahtar Kelimeler

Probiyotik, meyve, fermente içecek

The Effect of Fruit Addition on the Growth of Probiotic Bacteria in Fermented Milk Beverage

Öz

In this study,  four different probiotic fermented milk beverages
namely as control (K), fermented milk beverage with black mulberry (DFİ),
probiotic fermented milk beverage with red grape (UFİ) and probiotic fermented
milk beverage with cornelian cherry (KFİ) were produced. Milks used in
production were inoculated with starter culture containing Streptococcus
thermophilus, Lactobacillus delbrueckii subsp.
bulgaricus, Lactobacillus
acidophilus and Bifidobacterium lactis and incubated.  The
viable cell counts of S. thermophilus, L. delbrueckii subsp.
bulgaricus, L. acidophilus
and B. lactis were detected within the recommended bio-therapeutic
level (>10⁶ log
cfu mL^-1) as a result of the potential prebiotic effect of
components present in fruit-based probiotic fermented milk beverages
(p<0.01). The value of total antioxidant capacity in KFI samples found
higher due to the high levels of ascorbic acid and total phenolic
compounds.  Therefore, fruit-based
fermented drinks could be an alternative dairy product for the delivery of
probiotic bacteria. 

Anahtar Kelimeler

Probiotic, fruit, fermented beverage

Kaynakça

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