1 Ocak 2022 Dergi makalesi Açık Erişim

Kavas, Nazan; Kavas, Gokhan; Kinik, Ozer; Ate, Mustafa; Kaplan, Muammer; Satir, Gulcin

DataCite XML

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/252575</identifier>
  <creators>
    <creator>
      <creatorName>Kavas, Nazan</creatorName>
      <givenName>Nazan</givenName>
      <familyName>Kavas</familyName>
      <affiliation>Ege Univ, Ege Higher Vocat Sch, Food Technol Programme, Izmir, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Kavas, Gokhan</creatorName>
      <givenName>Gokhan</givenName>
      <familyName>Kavas</familyName>
      <affiliation>Ege Univ, Fac Agr, Dept Dairy Technol, Izmir, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Kinik, Ozer</creatorName>
      <givenName>Ozer</givenName>
      <familyName>Kinik</familyName>
      <affiliation>Ege Univ, Fac Agr, Dept Dairy Technol, Izmir, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Ate, Mustafa</creatorName>
      <givenName>Mustafa</givenName>
      <familyName>Ate</familyName>
      <affiliation>Ege Univ, Fac Biol, Dept Basic &amp; Endustrial Microbiol, Izmir, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Kaplan, Muammer</creatorName>
      <givenName>Muammer</givenName>
      <familyName>Kaplan</familyName>
      <affiliation>Tubitak Marmara Res Ctr, Kocaeli, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Satir, Gulcin</creatorName>
      <givenName>Gulcin</givenName>
      <familyName>Satir</familyName>
      <affiliation>Suleyman Demirel Univ, Fac Hlth Sci, Dept Nutr &amp; Dietet, Isparta, Turkey</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Symbiotic Microencapsulation To Enhance Bifidobacterium Longum And Lactobacillus Paracasei Survival In Goat Cheese</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2022</publicationYear>
  <dates>
    <date dateType="Issued">2022-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/252575</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1590/fst.55620</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">In the study, the microencapsulation method was applied in the production of white cheese from goat milk to prevent the loss of viability of Lactobacillus paracasei and Bifidobacterium longum due to environmental factors during their storage period. For this purpose, the cheese was obtained using three types of microcapsules -symbiotic microcapsules containing probiotic bacteria and probiotic + fructooligosaccharide, probiotic + inulin. In addition, probiotics, fructooligosaccharide and inulin have been added to cheese in free form, and a total of 7 different cheeses have been produced with the control sample. In the microencapsulation, 1% sodium alginate was used as coating material and the extrusion method was applied. The cheese samples have been stored at +4 0C for 180 days. It has been determined that the viability of L. paracasei and B.longum has been preserved with the microencapsulation technique, while the viability of probiotic bacteria is preserved at a higher level in cheese samples obtained with the addition of prebiotics to microencapsules. It has been concluded that probiotic microorganisms are available above the minimum therapeutic effect value in grams of cheese samples containing microcapsules and these cheese could be considered as probiotic.</description>
  </descriptions>
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