SÜT BAZLI İÇECEKLER VE DİĞER İÇECEKLERDE PROBİYOTİK CANLILIĞI ÜZERİNE GIDA MATRİKSİNİN ETKİSİ

Çeşitli probiyotik suşlar içeren pek çok sayıda fermente ürün ile gıda biyoteknoloji endüstrisi gelişmeye devam etmektedir. Probiyotik içeren ürünler yeterli miktarda tüketildiğinde konakçı sağlığını olumlu yönde etkilemektedir. Son yıllarda probiyotik içeceklere karşı artan bir talep söz konusudur. Süt bazlı ve diğer gıda bazlı içecekler yeni fonksiyonel ürünlerin geliştirilmesinde önemli alternatif ürünler olmaktadır. Bununla birlikte içecek bazlı farklı gıda matrikslerinde ortam koşulları nedeniyle probiyotiklerin canlılıklarını sürdürmeleri zor olabilmektedir. Bu gıda matrikslerinde yeterli sayıda seçilmiş probiyotik mikroorganizmanın ürünün tüketimi esnasında vücuda alınması gerekmektedir. Bu çalışmada süt ürünleri ve sebze, meyve ve tahıl bazlı içeceklerde probiyotik kullanımı ve depolama boyunca probiyotik bakterilerin canlılıkları üzerinde durulacaktır.

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