Probiyotik Mikroorganizmaların süt Ürünlerinde Kulanımı

Abstract

Probiotics are food additives that have beneficial effects on intestinal microbial balance. The positive effects of probiotic microorganisms on human health were determined in 1908 by Nobel laureate Elle Metchnikoff. Probiotics have effects such as lowering cholesterol, reducing serumcholesterol, anticarcinogen, antiallergic, antimutagenic, intestinal cancer prevention, facilitating the digestion of lactose, relaxing nervous system, absorption of minerals and trace elements, digestion regulator, facilitating the absorption of minerals and trace elements, enhancing the immune system and producing β-galactosidase enzymes. Most probiotics are non-pathogenic microorganisms and are naturally present in the human digestive system, such as Lactobacillus, Bifidobacteria and Enterococci. Lactobacillus, Bifidobacterium, Bacillus, Streptococcus, Bacteroides and Propionibacterium species were found to be species including probiotic bacteria. The high quality of nutrients enhances the quality of life. As a part of healthy nutrition and quality life awareness, the consumption of products with probiotic properties has become widespread. Milk and dairy products are an important part of our daily diet due to their high nutritional value. A significant portion of these dairy products consist of fermented products. Although the beginning of research on fermented products is very old research on probiotics has gained momentum in recent years