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Bitkisel Gıdalarda Probiyotik Mikroorganizmaların Kullanımı

Günümüzde tüketicilerin sağlıklı beslenmeye olan ilgisi ve bu konudaki farkındalığı her geçen gün artmaktadır. Hayvansal gıdaların tüketilmesinin bazı olumsuz yönleri ve bitkisel gıdaların hem kolay erişilebilir olması hem de sağlığa birçok olumlu etki göstermesi nedenleriyle, bitkisel gıdaların tüketimi artmaktadır. Probiyotiklerin laktoz sindirilebilirliğini arttırma ve bağışıklık sistemini düzenleme gibi işlevlerinin yanında, yüksek tansiyon, kanser, bağırsak ve vajinal enfeksiyonlar gibi bazı hastalıklara karşı olumlu etkileri birçok çalışmada ortaya konmuştur. Probiyotiklerin asit dirençliliği, antimikrobiyal madde üretme yeteneği ile patojenlere karşı inhibisyon etkileri de bu mikroorganizmaların gıdalarda kullanımını teşvik edici özelliklerdir. Probiyotikler yaygın olarak süt ürünlerinde kullanılmakla birlikte, bitkisel gıdaların probiyotikler için uygun bir gıda matrisi özelliği göstermesinden dolayı, bitkisel gıdalarda da probiyotiklerin kullanımı ile ilgili çalışmalar yapılmaktadır. Bu derleme çalışmasında, probiyotik mikroorganizmaların meyve, sebze ve tahıl ürünlerinde kullanımı, yaygın olarak kullanılan probiyotikler ve bu mikroorganizmaların gıdalarda canlılığını etkileyen faktörler araştırılmıştır.

Use of Probiotic Microorganisms for Plant Based Food Products

Nowadays, people’s attention on healthy diets and awareness of a healthy life are on the rise day by day. Some disadvantages of consuming foods from animal origin and easy access of vegetables and the impacts of them on health led to an increase in the consumption of foods from plant origin. Besides the effects of probiotics on lactose digestibility and regulation of immune system, the positive effects of them against some diseases such as high blood pressure, cancer, colon and vaginal infections have been demonstrated in many studies. Acid resistance of probiotics and producing antimicrobial substances for inhibition of pathogenic microorganisms are the properties that promote their use in foods. Even though they are generally used in dairy based foods, there has been an increase on studies about plant based probiotic foods because plants are good matrices for probiotic survival. In this review, probiotic microorganisms and their use of them on fruits, vegetables and cereal based products and the conditions that effect the survival of these microorganisms on foods are investigated.

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