MOLECULAR PROFILE OF ORAL PROBIOTIC BACTERIA TO BE USED WITH FUNCTIONAL FOODS

Rafig Gurbanov; Fatih Yıldız

doi:https://doi.org/10.3153/JFHS17015

Makale detayları

MOLECULAR PROFILE OF ORAL PROBIOTIC BACTERIA TO BE USED WITH FUNCTIONAL FOODS

Yazarlar:

Rafig Gurbanov | Fatih Yıldız

Ana Başlıklar:

Gıda teknolojisi

Dergi:

Food and Health 2017 Vol.3 Issue 3, pp.117-131

Belge Tipi:

Makale

Yayın Tarihi:

6/2017

Belge Dili:

Türkçe

Document ID (Org No.):

2000420076

DOI:

https://doi.org/10.3153/JFHS17015

Özet:

 


In this work, we present thermal and IR
spectral profile and thereby molecular information about the probiotic
bacteria- Streptococcus salivarius K12 (SsK12)
to be further used with functional foods. In this context, for the first time,
we characterized the global cellular constituents of this bacteria i.e. its
proteins, lipids, polysaccharides, ribosomes, nucleic acids and cell wall by
powerful calorimetric (differential scanning calorimetry) and infrared
spectroscopic techniques, which are widely applied bioanalytical methods
especially in the food microbiology and industry. Our results can be used by
food specialists for the development of probiotic functional foods such as
cheese, kefir, yogurt, buttermilk, pickle and chewing gum enriched with viable
lyophilized bacteria to preserve
oral health.
Furthermore, the information we present here, would contribute for the
development of prophylactic strategies and for the generation of recombinant
probiotic SsK12 strains, which would help to launch out a new public
health-care action plans.


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Makale detayları

MOLECULAR PROFILE OF ORAL PROBIOTIC BACTERIA TO BE USED WITH FUNCTIONAL FOODS

Yazarlar: Rafig Gurbanov | Fatih Yıldız

Ana Başlıklar: Gıda teknolojisi

Dergi: Food and Health 2017 Vol.3 Issue 3, pp.117-131

Belge Tipi: Makale

Yayın Tarihi: 6/2017

Belge Dili: Türkçe

Document ID (Org No.): 2000420076

DOI: https://doi.org/10.3153/JFHS17015

Sayı

Yazarlar:

Rafig Gurbanov | Fatih Yıldız

Ana Başlıklar:

Gıda teknolojisi

Dergi:

Food and Health 2017 Vol.3 Issue 3, pp.117-131

Belge Tipi:

Makale

Yayın Tarihi:

6/2017

Belge Dili:

Türkçe

Document ID (Org No.):

2000420076

DOI:

https://doi.org/10.3153/JFHS17015