Selin KALKAN, Derya ÖZTÜRK, Büşra Sevgi SELİMOĞLU

Determining some of the quality characteristics of probiotic yogurts manufactured by using microencapsulated Saccharomyces cerevisiae var. boulardii

Probiotics can be defined as living microorganisms that positively contribute to human health by regulating the intestinal flora of a host and stimulating the immune system. As stated in many studies carried out in recent years, probiotic microorganisms are known to be very useful for human health. Saccharomyces cerevisiae var. boulardii is the only probiotic yeast that has been patented. In this study, it was aimed to determine the physical, rheological, chemical, and microbiological quality parameters of probiotic yogurts manufactured using this yeast microencapsulated via extrusion method during storage. Black cherry jam was used in order to enrich the sensory properties of products and the products were stored for 21 days. Microbiological characteristics such as total mesophilic aerobic bacteria, total coliform, total lactic acid bacteria, total yeast-mold, and viability of the S. boulardii were determined by analyzing the samples. We also investigated sensory properties such as external appearance, consistency (with spoon and by mouth), odor, flavor, and overall acceptability throughout the storage to evaluate the acceptability of the product by consumers.

Keywords:

Microencapsulation probiotic, S. boulardii, yogurt,

PDF

___

Jakobsen M, Narvhus J. Yeasts and their beneficial and negative effects on the quality of dairy products. Int Dairy J 1996; 6: 755- 768.
Sanders ME. Probiotics: considerations for human health. Nutrition Reviews 2003; 61: 91-99.
Reid G, Jass J, Sebulsky MT, McCormick JK. Potential uses of probiotics Reid in clinical practice. Clinic Microbiol Rev 2003; 16: 658-672.
Gültekin M. Probiyotikler. Ankem Dergisi 2004; 18: 87-89 (in Turkish with an English abstract).
McFarland LV. Saccharomyces boulardii is not Saccharomyces cerevisiae . Clinic Infect Dis 1996; 22: 200-201.
Martini CG, Martini A. Electrophoretic karyotypes of authentic strains of the sensu stricto group of the genus Saccharomyces. Int J Syst Bacteriol 1994; 44: 791-797.
Fietto JLR, Araujo RS, Valadao FN. Molecular and physiological comparisons between Saccharomyces cerevisiae and Saccharomyces boulardii . Can J Microbiol 2004; 50: 615- 621.
Hennequin C, Kaufmann-Lacroix C. Possible role of catheters in Saccharomyces boulardii fungemia. Eur J Clin Microbiol Infect Dis 2002; 19: 16-20.
Şener A, Temiz A, Toğay SÖ, Bağcı U. Çesitli prebiyotiklerin Bifidobacterium animalis subsp. lactis Bb-12’nin gelişimi ve asitlik geliştirme özelliği üzerine in vitro etkileri. In: Türkiye 10. Gıda Kongresi, Erzurum, Turkey; 2002 (in Turkish).
Argin S. Microencapsulation of probioticbacteria in xanthan- chitosan polyelectrolyte complexgels. PhD, University of Maryland, College Park, MD, USA, 2002.
Champagne C, Fustier P. Microencapsulation for the improved delivery of bioactive compounds into foods. Curr Opin Biotech 2007; 18: 184-190.
Öztürk N. Hidrofobik nano yapılarda Candida rugosa lipaz immobilizasyonu. MSc, Adnan Menderes University, Aydın, Turkey, 2006 (in Turkish).
Hsieh YP, Ofori JA. Innovations in food technology for health. Asia Pac J Clin Nutr 2007; 16: 65-73.
Ünal E, Erginkaya Z. Probiyotik mikroorganizmaların mikroenkapsülasyonu. Gıda 2010; 35: 297-304 (in Turkish with an English abstract).
Chen M, Chen K, Kuo Y. Optimal thermotolerance of Bifidobacterium bifidum in gellan-alginate microparticles. Biotechnol Bioeng 2007; 98: 411-419.
Tarım Orman ve Köy İşleri Bakanlığı. Gıda Maddeleri Muayene ve Analiz Yöntemleri. Ankara, Turkey: T.C. Tarım Orman ve Köy İşleri Bakanlığı Gıda İşleri Genel Müdürlüğü; 1983 (in Turkish).
Kurt A, Çakmakçı S, Çağlar A. Süt ve Mamulleri Muayene ve Analiz Metotları Rehberi. Erzurum, Turkey: Atatürk Üniversitesi Yayınları; 1996 (in Turkish).
Çakmakçı S, Türkoğlu H, Çağlar A. The effects of different fruits and storage period on some quality criteria of fruit yogurt. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 1988; 28: 390-404 (in Turkish with an English abstract).
Kalkan S. Farklı antimikrobiyel maddeler içeren yenilebilir film kaplamaların macar salamında kullanım olanakları ve Listeria innocua inaktivasyonu üzerine etkileri. PhD, Çukurova University, Adana, Turkey, 2014 (in Turkish).
Harrigan WF. Laboratory Methods in Food Microbiology. 3rd ed. London, UK: Academic Press; 1998.
Vinderola CG, Reinheimer JA. Culture media for the enumeration of Bifidobacterium bifidum and Lactobacillus acidophilus in the presence of yogurt bacteria. Int Dairy J 1999; 9: 497-505.
Çakmakçı S, Çetin B, Turgut T, Gürses M, Erdoğan A. Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts. Turk J Vet Anim Sci 2012; 36: 231-237.
Yaygın H. Yoğurt yapımında saf kültür kullanımı ve önemi. In: III. Milli Süt ve Süt Ürünleri Sempozyumu, Ankara, Turkey; 1999. pp. 83-94 (in Turkish).
Ünver İH. Saccharomyces boulardii kullanarak probiyotik yoğurt üretimi ve bazı prebiyotiklerin yoğurtların çeşitli nitelikleri üzerine etkisinin incelenmesi. MSc, İstanbul Technical University, İstanbul, Turkey, 2017 (in Turkish).
Lucey JA. Formation and physical properties of milk protein gels. J Dairy Sci 2002; 85: 281-294.
Zhang T, Zhang ZH, Yan H. Effects of stabilizers and exopolysaccharides on physiochemical properties of fermented skim milk by Streptococcus thermophilus ST1. Afr J Biotechnol 2012; 11: 6123-6130.
Sömer VF. Dayanıklı yoğurtların mikrobiyolojik, fizikokimyasal özelliklerinin ve biyojenamin içeriklerinin belirlenmesi. MSc, Mehmet Akif Ersoy University, Burdur, Turkey, 2013 (in Turkish).
Nsabimana C, Jıan B, Kossah R. Manufacturing, properties and shelf life of labneh. Int J Dairy Techn 2005; 58: 129-137.