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    Growth and effect of garlic (Allium sativum) on selected beneficial bacteria
    (Soc Brasileira Ciencia Tecnologia Alimentos, 2019) Altuntaş, Seda; Korukluoglu, Mihriban
    The 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.
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    The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer "Cacik"
    (Croatian Dairy Union, 2019) Altuntaş, Seda; Korukluoglu, Mihriban
    The selection of proper probiotic culture is essential for maintaining adequate numbers of viable cells until consumption since potential adverse interaction between selected strain and starter culture. This study examined the suitability of Cacik as a potential probiotic carrier including Lactobacillus acidophilus 74-2, Lactobacillus rhamnosus Howaru HN001 (TM) and Bifidobacterium longum BB536 in different combinations. The presence of three probiotic strains caused higher post acidification and shorter fermentation time associated to higher counts of L. bulgaricus. Except for certain combinations containing B. longum BB536, the counts of individual probiotic bacteria were higher than 6 log g(-1) for all probiotic supplemented Cacik samples. Results showed that bacterial interaction was decisive for survival over 21 days of storage. Probiotic products containing only B. longum BB536 or B. longum BB536 with L. acidophilus 74-2 did not accomplish in terms of the technological point, since the viable cell counts decerased for 2.45 log and 1.95 log per g, respecitevly, throughout the storage period. In three of totally four combinations included L. rhamnosus Howaru HN001 (TM) alone or combined with other probiotic bacteria, the viable cell counts of L. rhamnosus Howaru HN001 (TM) remained at the inoculated level, while the counts significantly increased in co-culture with L acidophilus 74-2. Considering the overall sensorial attributes and survival of probiotics, Caclk supplemented with L. rhamnosus Howaru HN001 (TM) alone, combinations of B. longum BB536 and L. rhamnosus Howaru HN001 (TM) or L. acidophilus 74-2 and L. rhamnosus Howaru HN001 (TM) or by all of the three tested probiotics, were suggested as suitable for further production.