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PEYNİR ÜRETİMİNDE PROBİYOTİK BAKTERİLERİN KULLANIMI : PROBİYOTİK PEYNİR

USE OF PROBIOTIC BACTERIA IN THE PRODUCTION OF CHEESE : PROBIOTIC CHEESE

Journal Name:

  • Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi

Publication Year:

  • 2006

Key Words:

Keywords (Original Language):

Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
The interactions of the gastrointestinal microflora with human health have been the subject of considerable debate in recent years. Disruption of the ecologic equilibrium of the normal intestinal flora may result in gastrointestinal diseases. Functional foods, which are used in prevention and treatment of some intestinal diseases, are defined as "foods that may provide health benefits beyond basic nutrition". Probiotics are constituted an important part of functional foods. Probiotics are live microbial food supplements that beneficially affect the host by improving its intestinal microbial balance. To date, the most popular food delivery systems for probiotic cultures have been fermented milks and yogurts, as well as unfermented milk with cultures added. In an effort to expand the probiotic product range, a small number of researchers and dairy companies have endeavoured to production cheeses, which sustain a high viable count of probiotic cultures. This paper will first outline some of the main aspects about probiotics, cheese microbilogy and probiotic cheese development, and give examples of studies where probiotic microorganisms have been incoorporated into cheese.
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Abstract (Original Language): 
İnsan sağlığı ve gastrointestinal mikroflora arasındaki ilişkiler son yıllarda oldukça fazla tartışılan bir konudur. İnsan gastrointestinal florasının dengesi, çeşitli sebeplerle bozulduğunda bazı gastrointestinal rahatsızlıklar ortaya çıkabilmektedir. Bazı intestinal rahatsızlıkların önlenmesi ve tedavisinde kullanılan fonksiyonel gıdalar en basit şekilde "temel beslenmenin yanında sağlık üzerine olumlu etkileri olan gıdalar" olarak tanımlanmaktadır. Söz konusu fonksiyonel ürünlerin oldukça önemli bir kısmını probiyotikler oluşturmaktadır. Probiyotikler ise intestinal mikrobiyal dengeyi sağlayarak ve geliştirerek konakçı sağlığına yararlı etkiler sağlayan canlı mikrobiyal gıda katkılarıdır. Günümüze kadar probiyotik bakteri kültürlerinin taşıyıcısı olarak kullanılan en popüler gıda sistemleri yoğurt ve fermente süt gibi taze fermente olmuş ürünler ya da anılan bu ürünlerdekine eşdeğer sayıda canlı probiyotik ilave edilmiş fermente olmamış ürünlerdir. Genişleyen probiyotik ürün sınıfı içinde yoğunlaşan çalışmalarda, çok az sayıda araştırmacı ve süt işletmesi yüksek sayıda probiyotik kültür içeren peynir çeşitlerinin üretimi konusunda çalışmışlardır. Bu makalede öncelikle probiyotikler, peynir mikrobiyolojisi ve probiyotik peynir geliştirme stratejileri ile ilgili temel hususlar anlatılmış, son bölümde de probiyotiklerin peynire katılması ile ilgili olarak yapılan çalışmalardan bazı örnekler verilmiştir.
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