KOLESTEROL DÜŞÜRÜCÜ ETKİLERE SAHİP LACTOBACILLUS SPP. SUŞLARININ PEYNİRDE BAŞLATICI KÜLTÜR OLARAK KULLANIMI

Fermente süt ürünlerinde çok sayıda probiyotik mikroorganizma kullanılmaktadır. Bunlar içerisinde en yaygın olarak kullanılan laktik asit bakterileri (LAB), serum kolesterol seviyesinin düşürülmesinde önemli rol oynamaktadır. Bu çalışmada tulum peynirinden izole edilmiş Lactobacillus spp. suşlarının kolesterol asimilasyon yetenekleri belirlenmiş ve toplam kolesterol asimilasyonu %12.19 ile %68.22 arasında değişim göstermiştir. Kolesterol asimilasyon yeteneği yüksek olan LAB’ların safra ve asit dayanımları safra tuzu dekonjugasyonları incelenmiş ve MALDI TOF MS ile tanımlamaları yapılmıştır. Bunlar arasından seçilen mikroorganizmalarla başlangıç kültür kombinasyonları oluşturulmuş ve bu kombinasyonlardan peynir üretimleri gerçekleştirilmiştir. Peynir gruplarının 90 günlük depolama süresince ticari başlangıç kültürü ile üretilen kontrol peynirine kıyasla kolesterol asimilasyon yeteneklerindeki değişim HPLC ile aroma maddeleri üretimleri GC-MS ile belirlenmiştir. 90 günlük depolamanın sonunda kolesterol asimilasyonu 1. grup peynirde %52.85, 2. grup peynirde %33.12 ve kontrol peynirinde %30.02 olarak tespit edilmiştir. Çoğunlukla peynirde aroma maddesi olarak 2.3 bütandion, asetoin, asetik asit, kaprilik asit ve etanol olduğu belirlenmiştir.

Anahtar Kelimeler:

laktik asit bakterileri, Lactobacillus spp., probiyotikler, kolesterol, peynir

USE OF LACTOBACILLUS SPP. STRAINS WITH CHOLESTEROL-LOWERING EFFECTS AS STARTER CULTURE IN CHEESE

Many probiotic microorganisms are used in fermented dairy products. Lactic acid bacteria (LAB), which is the most widely used among these, plays an important role in lowering the serum cholesterol level. In this study, cholesterol assimilation abilities of the Lactobacillus spp. isolated from Tulum cheese were determined and total cholesterol assimilation percentages varied between 68.22% and 12.19%. Bile and acid resistance and bile salt deconjugation of LAB, which have high cholesterol assimilation ability, were examined and their definitions were made with MALDI TOF MS. Starter culture combinations were created with selected microorganisms and cheese were produced. The cholesterol assimilation abilities in cheese were determined by HPLC and aroma compounds production were determined by GC-MS during 90 days of storage. At the end of 90 days of storage, cholesterol assimilation was determined as 52.85% in 1st group cheese, 33.12% in 2nd group cheese and 30.02% in control cheese. It was determined 2.3 butanedione, acetoin, acetic acid, caprylic acid and ethanol as flavoring agents in cheese groups.

Keywords:

lactic acid bacteria, Lactobacillus spp., probiotics, cholesterol, cheese,

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