Starter cultures used in probiotic

Starter cultures used in probiotic dairy product preparation
and popular probiotic dairy drinks
Oktay YERLIKAYA1
*
1 Introduction
Fermented dairy products are products that can be produced
via fermentation of lactose by microorganisms especially by
lactic acid bacteria. When examining worldwide, various dairy
products which are different in name but similar in content can
be found and those products are an important part of human
diet (Tamime & Marshall, 1997; Moayednia et al., 1999; Tamime
& Robinson, 1999; Nilsson  et  al., 2006; Hugenholtz, 2013).
Fermented dairy products in question are usually produced by
using lactic acid bacteria and yeasts (Ozer & Kirmaci, 2010).
Fermented dairy products that are produced with different
fermentation types are shown in Table 1.
Probiotics are defined as living microorganisms, which
when ingested in sufficient amounts, beneficially influence the
health of the host by improving the composition of intestinal
microflora. In addition to improving gut health, probiotics
may play a beneficial role in several medical conditions,
including lactose intolerance, cancer, allergies, hepatic disease,
Helicobacter pylori infections, urinary tract infections,
hyperlipidemia and assimilation of cholesterol (Ejtahed et al.,
2011). Probiotic microorganisms that are known to be beneficial
to human health can be ingested through fermented dairy
products, enrichment of various foods with these bacteria and
consumption of pharmaceutical products that are obtained by
using viable cells (lyophiled preparations and tablets). Probiotics
are defined as viable microorganisms which can be consumed
separately or with foods, which assist dietary and microbial
balance by regulating the mucosal and systemical immunity and
beneficially affect the consumer’s health. A great variety of dairy
products contain probiotic bacteria (Ziemer & Gibson, 1998;
Moayednia et al., 1999; Salminen et al., 1999; Gibson & Fuller,
2000; Granato et al., 2010; Guldas & Irkin, 2010; Kanmani et al.,
2013; Lollo et al., 2013).
Probiotic foods enhance health after consumption and
contains microorganisms which are viable, specific and effective
on main systems of nutritional physiology. In Japan, probiotics
are consumed as frozen culture tablets whilst in Europe, due
to the bias against medication, probiotics are only consumed
through the inclusion of probiotics to foods (Vaughan & Mollet,
1999; Shah, 2001; Soccoll et al., 2010).
Fermented milks have long been used as the main vehicles
for probiotic strains. Less frequently, cheeses have been used
for incorporation of probiotic microorganisms, but they may
offer a number of advantages compared with fermented milks
(Gomes et al., 2011; Minervini et al., 2012). Cheese has higher
pH, more solid consistency, and relatively higher fat content
compared with fermented milks such as yoghurt (Karimi et al.,
2012).
2 Selecting probiotic strains for probiotic dairy
products
Probiotic dairy products have favourable effects on human
health such as, reducing lactose intolerance, prevention of
diarrhea and constipation, increase in the effectiveness against
Helicobacter pylori infection, preservation of oral health, partial
prevention of cancer, cholesterol lowering, enhancement of
mineral absorbtion. Along with their extensive effects on human
health, they have the ability to form low molecular weight
components such as conjugated linoleic acid (CLA), gamma
aminobutyric acid (GABA) and bacteriocin (Gobbetti  et  al.,
2010; Šušković et al., 2010; Divya et al., 2012; Kanmani et al.,
2013).
Several factors must be considered when using probiotic
bacteria in fermented products like yoghurt. Primarily, the
probiotics must be viable and present in high count at time of
consumption to achieve the desired benefits. Thus, a probiotic
dairy product should contain at least 6-7 Log cfu.g–1 of viable
probiotic bacteria at the time of consumption and, should be
Abstract
Dairy products that contain probiotic bacteria are those that are produced with various fermentation methods, especially
lactic acid fermentation, by using starter cultures and those that have various textures and aromas. Fermented dairy products
are popular due to their differences in taste and their favourable physiological effects. Today, fermented dairy beverages in
general are produced locally by using traditional methods. Recently, due to the increased demand for natural nutrients and
probiotic products, fermented dairy beverages have reached a different position and are considered to have an important
impact on human health and nutrition. In this article, probiotic bacteria and functional dairy products that are produced by
using probiotic bacteria are discussed.
Keywords: probiotics; fermented dairy products; lactic acid bacteria; dairy drinks.

Kết quả (Anh) 1:

Starter cultures used in probiotic dairy product preparationand popular probiotic dairy drinksOktay YERLIKAYA1*1 IntroductionFermented dairy products are products that can be producedvia fermentation of lactose by microorganisms especially bylactic acid bacteria. When examining worldwide, various dairyproducts which are different in name but similar in content canbe found and those products are an important part of humandiet (Marshall & Tamime, 1997; Moayednia et al., 1999; Tamime& Robinson, 1999; Nilsson et al., 2006; Hugenholtz, 2013).Fermented dairy products in question are usually produced byusing lactic acid bacteria and yeasts (Ozer & Kirmaci, 2010).Fermented dairy products that are produced with differentfermentation types are shown in Table 1.Probiotics are defined as living microorganisms, whichwhen ingested in sufficient amounts, beneficially influence thehealth of the host by improving the composition of intestinalmicroflora. In addition to improving gut health, probioticsmay play a beneficial role in several medical conditions,including lactose intolerance, cancer, allergies, hepatic disease,Helicobacter pylori infections, urinary tract infections,hyperlipidemia and assimilation of cholesterol (Ejtahed et al.,2011). Probiotic microorganisms that are known to be beneficialto human health can be ingested through fermented dairyproducts, enrichment of various foods with these bacteria andconsumption of pharmaceutical products that are obtained byusing viable cells (lyophiled preparations and tablets). Probioticsare defined as viable microorganisms which can be consumedseparately or with foods, which assist dietary and microbialbalance by regulating the mucosal and systemical immunity andbeneficially affect the consumer’s health. A great variety of dairyproducts contain probiotic bacteria (Ziemer & Gibson, 1998;Moayednia et al., 1999; Salminen et al., 1999; Gibson & Fuller,2000; Granato et al., 2010; Guldas & Irkin, 2010; Kanmani et al.,2013; Lollo et al., 2013).Probiotic foods enhance health after consumption andcontains microorganisms which are viable, specific and effectiveon main systems of nutritional physiology. In Japan, probioticsare consumed as frozen culture tablets whilst in Europe, dueto the bias against medication, probiotics are only consumedthrough the inclusion of probiotics to foods (Vaughan & Mollet,1999; Shah, 2001; Soccoll et al., 2010).Fermented milks have long been used as the main vehiclesfor probiotic strains. Less frequently, cheeses have been usedfor incorporation of probiotic microorganisms, but they mayoffer a number of advantages compared with fermented milks(Gomes et al., 2011; Minervini et al., 2012). Cheese has higherpH, more solid consistency, and relatively higher fat contentcompared with fermented milks such as yoghurt (Karimi et al.,2012).
2 Selecting probiotic strains for probiotic dairy
products
Probiotic dairy products have favourable effects on human
health such as, reducing lactose intolerance, prevention of
diarrhea and constipation, increase in the effectiveness against
Helicobacter pylori infection, preservation of oral health, partial
prevention of cancer, cholesterol lowering, enhancement of
mineral absorbtion. Along with their extensive effects on human
health, they have the ability to form low molecular weight
components such as conjugated linoleic acid (CLA), gamma
aminobutyric acid (GABA) and bacteriocin (Gobbetti  et  al.,
2010; Šušković et al., 2010; Divya et al., 2012; Kanmani et al.,
2013).
Several factors must be considered when using probiotic
bacteria in fermented products like yoghurt. Primarily, the
probiotics must be viable and present in high count at time of
consumption to achieve the desired benefits. Thus, a probiotic
dairy product should contain at least 6-7 Log cfu.g–1 of viable
probiotic bacteria at the time of consumption and, should be
Abstract
Dairy products that contain probiotic bacteria are those that are produced with various fermentation methods, especially
lactic acid fermentation, by using starter cultures and those that have various textures and aromas. Fermented dairy products
are popular due to their differences in taste and their favourable physiological effects. Today, fermented dairy beverages in
general are produced locally by using traditional methods. Recently, due to the increased demand for natural nutrients and
probiotic products, fermented dairy beverages have reached a different position and are considered to have an important
impact on human health and nutrition. In this article, probiotic bacteria and functional dairy products that are produced by
using probiotic bacteria are discussed.
Keywords: probiotics; fermented dairy products; lactic acid bacteria; dairy drinks.

Kết quả (Anh) 2:

Starter cultures used in probiotic dairy product Preparation
of probiotic dairy drinks and Popular
Oktay YERLIKAYA1
*
1 Introduction
fermented dairy products are products có thể Produced
via fermentation of lactose by microorganisms Especially by
lactic acid bacteria. When examining worldwide, various dairy
products which are different in name but similar in content can
be found and những products are part of human security trọng
diet (Tamime & Marshall, 1997; Moayednia et al., 1999; Tamime
& Robinson, 1999; Nilsson et al., 2006; Hugenholtz, 2013).
fermented dairy products in question are Thường Produced by
lactic acid bacteria and yeasts using (Ozer & Kirmaci, 2010).
fermented dairy products with khác được Produced
types are Shown in Table fermentation 1.
Probiotics are defined as living microorganisms, mà
khi ingested in đủ tiền, beneficially Influence the
health of the host by Improving the composition of intestinal
microflora. In to addition to Improving gut health, probiotics
play a Beneficial sewing role in medical vài conditionsEND_SPAN,
gồm lactose Intolerance, cancer, allergies, hepatic disease,
Helicobacter pylori infections, urinary tract infections,
hyperlipidemia and assimilation of cholesterol (Ejtahed et al.,
2011) . Probiotic microorganisms are known to be có Beneficial
to human health can be ingested through fermented dairy
products, foods with những enrichment of various bacteria and
Consumption of pharmaceutical products thu được được by
using Viable cells (lyophiled Preparations and tablets). Probiotics
are defined as microorganisms Viable mà can be consumed
separately or with foods, dietary and microbial assist mà
balance by Regulating the immunity and mucosal and systemical
hưởng the consumer's health beneficially. A great variety of dairy
products probiotic bacteria chứa (Ziemer & Gibson, 1998;
Moayednia et al., 1999; Salminen et al., 1999; Gibson & Fuller,
2000; Granato et al., 2010; Guldas & Irkin, 2010; Kanmani et al.,
2013; Lollo et al., 2013).
Probiotic foods after tiêu Enhance health and
contains mà Viable microorganisms, specific and effective
on the main systems of nutritional physiology. In Japan, probiotics
are consumed as tablets whilst frozen culture in Europe, Due
to the bias Against medication, probiotics are consumed only
through the inclusion of probiotics to foods (Vaughan & Mollet,
1999; Shah, 2001; Soccoll et al., 2010) .
fermented milks have used as the main dragon được vehicles
for probiotic strains. Less Frequently, cheeses past tense used
for incorporation of probiotic microorganisms, but unfortunately chúng
offer a number of fermented milks with sánh Advantages
(Gomes et al., 2011; Minervini et al., 2012). Cheese has Higher
pH, more solid consistency, and Relatively Higher fat content
fermented milks như sánh with yoghurt (Karimi et al.,
2012).
2 Selecting probiotic strains for probiotic dairy
products
have favourable Probiotic dairy products on human effects
như health, Reducing lactose Intolerance, prevention of
Diarrhea and constipation, in the effectiveness tăng Against
Helicobacter pylori infection, preservation of oral health, the partial
prevention of cancer, lowering cholesterol, enhancement of
mineral absorbtion. Along with their effects on extensive human
health, have the ability to form chúng low molecular weight
conjugated linoleic acid như components (CLA), gamma-
aminobutyric acid (GABA) and bacteriocin (Gobbetti et al.,
2010; Suskovic et al., 2010 ; Divya et al., 2012; Kanmani et al.,
2013).
vài Factors Considered phải khi using probiotic
bacteria in fermented products like yoghurt. Chính, the
probiotics Phải Viable and present in high count at time of
consumption in relation to Achieve the desired benefits. Thì, a probiotic
dairy product at Least 6-7 Log shouldnt chứa cfu.g-1 of Viable
probiotic bacteria at the time of tiêu and, nên
Abstract
probiotic bacteria Dairy products are những chứa có được Produced with various fermentation methods, Especially
lactic acid fermentation, by using starter cultures have various textures and những có and aromas. Fermented dairy products
are Popular Due to Differences in taste and ask for their có favourable physiological effects. Today, fermented dairy beverages in
general are Produced locally by using traditional methods. Recently, Due to the Increased demand for natural nutrients and
probiotic products, fermented dairy beverages have reached a different position and are Considered Important to have an
impact on human health and nutrition. In this article, probiotic bacteria and functional dairy products được Produced by
using probiotic bacteria are Discussed.
Keywords: probiotics; fermented dairy products; lactic acid bacteria; dairy drinks.