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LAKTOBASİLLER VE PROBİYOTİK PEYNİR ÜRETİMİNDE KULLANIM POTANSİYELLERİ

LACTOBACILLI AND THEIR USAGE POTENTIAL IN PROBIOTIC CHEESE PRODUCTION

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Abstract (2. Language): 
Lactic acid bacteria (LAB) comprise a wide range of genera including species from production of dairy products. One of the most important genera of LAB is Lactobacillus. Species of this genus can be found in gastrointestinal tract and also fermented foods. They are also associated with cheese ripening and flavour as starter and/or adjuct culture or non-strater microflora. Latobacilli are used as probiotics in some countries; most of them are L. acidophilus, L. casei, L. paracasei subsp. paracasei, L. delbrueckii and L. jonhsonii. This paper will first outline biochemical and antimicrobial properties of lactobacilli especially L. casei and L. paracesi subsp. paracasei and their importance for cheese technology. Finally we will discusse use of Lactobacilli as probiotic microorganisms in cheese production by using new literature data.
Abstract (Original Language): 
Laktik asit bakterileri (LAB) süt ürünleri üretiminde kültür olarak kullanılan türler de dahil olmak üzere çok sayıda bakteri cinsini kapsamaktadır. LAB'nin en önemli cinslerinden birisi Lactobacillus''dur. Bu cins içindeki mikroorganizmalar gastrointestinal sistemden başka fermente gıdalarda da bulunabilmektedirler. Laktobasiller, starter ve/veya destek kültür ya da starter olmayan mikroflora olarak peynir olgunlaşması ve lezzetinin oluşumu ile de ilişkilidirler. Bazı ülkelerde probiyotik olarak da kullanılan laktobasillerin bu amaçla en sık kullanılan türleri; L. acidophilus, L. casei, L. paracasei subsp. paracasei, L. delbrueckii ve L. jonhsonii olarak sayılabilir. Bu makalede öncelikle laktobasillerin (özelliklede L. casei ve L. paracasei subsp. paracasei'nin) biyokimyasal ve antimikrobiyal özellikleri ile peynir teknolojisindeki önemleri özetlenmiş, ardından bunların peynir üretiminde probiyotik olarak kullanımları yeni bulgular ışığında değerlendirilmiştir.
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