Properties of probiotics and encapsulated probiotics in food
Makaleler > Tam Makale · 2014
Yazarlar: VH Ozyurt, Semih ÖTLEŞ
Acta Scientiarum Polonorum Technologia Alimentaria, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Scopus, 2014, cilt 13, ss 413-424
Özet
Probiotics, are mono-or mixed-cultures of live micro-organisms, benefi cially affect the health of animals or humans when consumed in suffi cient amounts, by improving the properties of the indigenous gastrointestinal fl ora [Guimaraes et al. 2013, Rehaiem et al. 2014].Species belonging to Bifi dobacterium and Lactobacillus are largely used as probiotics.The latter include Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus and Streptococcus genera.These genera such as Bifi dobacterium and Lactobacillus are common inhabitants of the human gut but functional properties markedly differ within species and strains [Vitali et al. 2012], the yeast Saccharomyces cerevisiae and some Escherichia coli strains are also used as probiotics [Sungsoo-Cho and Finocchiaro 2010].Scientists fi rst realized in the late 19th century, a wide range of traditional sour milk products had additional benefi ts apart from prolonged shelf-life and pleasant sensory properties.In 1900, two microbiologists, Tissier and Moro, reported their fi ndings of isolates from the faeces of breast-fed infants.Tissier noted that morphological appearance was similar to those of lactobacilli; however, many of them appeared in bifurcated forms.Thus, he named them Bacillus bifi dus.Similarly, Moro postulated that the isolate was derived from the mother's breast and normally resided in the neonate's oral cavity and intestinal content.At the same time, Nobel Laureate Ilya Metchnikoff noticed that Bulgarian peasants had an average lifespan of 87 years.One of the major differences in their lifestyle in comparison with the contemporary diet was a large consumption of fermented milk.Life-span was prolonged by the consumption of sour milk and lactic acid producing bacteria.Metchnikoff's experiments led him to believe that Lactobacillus bulgaricus could