Determination of probiotic characteristics and resistance to biological barriers under in vitro gastrointestinal conditions in goat cheese produced using microencapsulated probiotic bacteria

dc.authoridkavas, gokhan/0000-0002-8280-2562
dc.authoridKaplan, Muammer/0000-0002-8312-5479
dc.authoridKAVAS, NAZAN/0000-0002-3141-4973
dc.authoridSatir, Gulcin/0000-0003-1862-6434
dc.authorscopusid14019689100
dc.authorscopusid6603597612
dc.authorscopusid57196683830
dc.authorscopusid7403264862
dc.authorscopusid16835592200
dc.authorscopusid55881465800
dc.authorwosidkavas, gokhan/HJA-1474-2022
dc.authorwosidKaplan, Muammer/I-2261-2019
dc.authorwosidKAVAS, NAZAN/HJA-1038-2022
dc.authorwosidşatır, gülçin/AAG-5707-2019
dc.contributor.authorKavas, Nazan
dc.contributor.authorKavas, Gokhan
dc.contributor.authorAtes, Mustafa
dc.contributor.authorKaplan, Muammer
dc.contributor.authorSatir, Gulcin
dc.contributor.authorKinik, Ozer
dc.date.accessioned2023-01-12T20:11:13Z
dc.date.available2023-01-12T20:11:13Z
dc.date.issued2022
dc.departmentN/A/Departmenten_US
dc.description.abstractThe method of microencapsulation has been performed on the probiotic microorganisms ( Lactobacillus paracasei and Bifidobacterium longum), which are used in conjunction with the starter cultures in white cheese production from goat`s milk. For this purpose, 3 types of microcapsules, namely, one containing the probiotic bacteria and another symbiotic microcapsule containing the probiotic bacteria and fructooligosaccharides have been obtained in the study and the cheese containing these microcapsules were produced. The cheese samples have been stored at +4(0)C for 180 days and during storage, loss in viabiality that might be consisted at in-vitro conditions at gastrointestinal system is analyzed. The present study revealed that probiotic bacteria at different bile concentrations gained resistance during maturation, and the rate of resistance was higher in prebiotic and protein-supported microencapsulated probiotic bacteria. The resistance of lactic acid bacteria used in cheese production to gastric secretions was lower than that of probiotic bacteria. The determination of hydrophobicity of bacteria revealed that Bifidobacterium longum had the highest hydrophobicity level followed by Lactococcus, which forms the cheese culture, while Lactobacillus paracasei had the lowest level. It was determined that the microencapsulation method reduced the viability losses of probiotic microorganisms in the gastrointestinal tract.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TuBTAK) [TuBTAK TOVAG 108O039]en_US
dc.description.sponsorshipThis work was supported by the Scientific and Technological Research Council of Turkey (TuBTAK) , Grant No: TuBTAK TOVAG 108O039.en_US
dc.identifier.doi10.1590/fst.34620
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.issn0101-2061en_US
dc.identifier.issn1678-457Xen_US
dc.identifier.scopus2-s2.0-85126114101en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1590/fst.34620
dc.identifier.urihttps://hdl.handle.net/11454/78062
dc.identifier.volume42en_US
dc.identifier.wosWOS:000767939400051en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentosen_US
dc.relation.ispartofFood Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectgoat cheeseen_US
dc.subjectmicroencapsulationen_US
dc.subjectBifidobacterium longumen_US
dc.subjectLactobacillus paracaseien_US
dc.subjectbiological barriersen_US
dc.subjectsimulated gastric digestionen_US
dc.subjectPrebioticsen_US
dc.subjectWheyen_US
dc.titleDetermination of probiotic characteristics and resistance to biological barriers under in vitro gastrointestinal conditions in goat cheese produced using microencapsulated probiotic bacteriaen_US
dc.typeArticleen_US

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