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dc.contributor.authorAltuntaş, Seda
dc.contributor.authorKorukluoglu, Mihriban
dc.date.accessioned2021-03-20T20:12:28Z
dc.date.available2021-03-20T20:12:28Z
dc.date.issued2019
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.urihttp://doi.org/10.1590/fst.10618
dc.identifier.urihttps://hdl.handle.net/20.500.12885/571
dc.descriptionWOS:000499659400016en_US
dc.description.abstractThe growing interest of consumers to the new probiotic product has led the industry to focus on it. But viability of probiotic strain has a big challenge during shelf life of food. Therefore, to know the effect of food additives on survival of probiotic is important. The role of probiotics, garlic and yoghurt on the health of humans is widely known. In this study, we focus on finding answers to the question of whether selected beneficial bacteria will survive in the presence of ground garlic solution or fresh garlic juice and obtaining the growth parameters of that strains. Disk diffusion assays revealed that while Bifidobacterium longum BB536 is the most susceptible (49.37 +/- 1.07 mm), Lactobacillus acidophilus 74-2 is the most resistant (no inhibition zone) bacteria to the fresh garlic juice, significantly. However, the strains were not adversely affected in possible usage rates of garlic in some Turkish appetizers. Enumeration assays also confirmed these unexpected findings. The addition of certain quantities of ground garlic or fresh garlic juice that did not show antimicrobial activity for selected probiotic strains are suitable for food matrix, especially yogurt based products.en_US
dc.language.isoengen_US
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentosen_US
dc.relation.ispartofFood Science And Technologyen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectdairy probioticsen_US
dc.subjecteffect of garlicen_US
dc.subjectnatural antimicrobial compoundsen_US
dc.subjectgrowth studyen_US
dc.titleGrowth and effect of garlic (Allium sativum) on selected beneficial bacteriaen_US
dc.typearticleen_US
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.authorid0000-0003-1126-6405en_US
dc.contributor.institutionauthorAltuntaş, Seda
dc.identifier.doi10.1590/fst.10618en_US
dc.identifier.volume39en_US
dc.identifier.issue4en_US
dc.identifier.startpage897en_US
dc.identifier.endpage904en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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