Yapay Zeka Hızlı Bakış & Çıkarımlar
AI InsightMaintain viability of probiotics in fermented products associated with pH, acidity, molecular oxygen, hydrogen peroxide, bacteriocins, microbial competition and the presence of different additives.
📌 3 Maddede Bu Makale
Özet
FERMENTE ET ÜRÜNLERİNDE PROBİYOTİK MİKROORGANİZMALARIN KULLANIMI Probiyotik gıdalar, son yıllarda geniş ölçüde ticari ilgi gören, pazar payı gittikçe büyüyen ve insan sağlığı üzerinde olumlu etkilere sahip fonksiyonel gıdalardır. Probiyotik mikroorganizmaların insan vücudunda aktif hale geçebilmesi için gastrointestinal sisteme bir taşıyıcı aracılığıyla ulaşması gerekmektedir. Bu taşıyıcı genellikle canlı probiyotik bakterileri içeren bir besindir. Probiyotik gıdaların raf ömrü uzun olmalı ve bünyesinde en az 106 kob/g canlı mikroorganizma içermelidir. En yaygın kullanılan probiyotik mikroorganizmalar, Lactobacillus, Bifidobacterium ve Streptococcus cinslerine ait türlerdir. Et, probiyotikler için mükemmel bir aracıdır. Probiyotiklerin fermente ürünler içerisinde canlılığını sürdürebilmesi, pH, asitlik, moleküler oksijen, hidrojen peroksit, bakteriyosin ve farklı katkı maddelerinin varlığı ile mikrobiyal rekabete bağlıdır. USING PROBIOTIC MICROORGANISMS IN FERMENTED MEAT PRODUCTS Probiotic foods are functional foods which have wide range comercial interest, growing market and positive effects on human health in recent years. Probiotic organisms become active in the human body, these organisms must be reach to the gastrointestinal system via a vehicle. This vehicle is a food which contains probiotic bacteria. Probiotic foods should have a long shelf life and contains at least 106 cfu / g live micro-organisms. The most commonly used probiotic microorganisms are Lactobacillus, Bifidobacterium and Streptococcus species of genus. Meat is an excellent tool for probiotics. Maintain viability of probiotics in fermented products associated with pH, acidity, molecular oxygen, hydrogen peroxide, bacteriocins, microbial competition and the presence of different additives.
Abstract
Probiotic foods are functional foods which have wide range comercial interest, growing market and positive effects on human health in recent years. Probiotic organisms become active in the human body, these organisms must be reach to the gastrointestinal system via a vehicle. This vehicle is a food which contains probiotic bacteria. Probiotic foods should have a long shelf life and contains at least 106 cfu / g live micro-organisms. The most commonly used probiotic microorganisms are Lactobacillus, Bifidobacterium and Streptococcus species of genus. Meat is an excellent tool for probiotics. Maintain viability of probiotics in fermented products associated with pH, acidity, molecular oxygen, hydrogen peroxide, bacteriocins, microbial competition and the presence of different additives