Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/31571
Full metadata record
DC FieldValueLanguage
dc.date.accessioned2023-03-14T12:37:12Z-
dc.date.available2023-03-14T12:37:12Z-
dc.date.issued2022-10-28-
dc.identifier.citationÖzoğlu, Ö. vd. (2022). ''A survey about plain and apricot probiotic drinks in shelf life process by different microbiological parameters''. Journal of Biological and Environmental Sciences, 16(46), 27-34.tr_TR
dc.identifier.issn1307-9530-
dc.identifier.issn1308-2019-
dc.identifier.urihttp://uludag.edu.tr/jbes/konu/view?id=10171-
dc.identifier.urihttps://uludag.edu.tr/dosyalar/jbes/46/4.pdf-
dc.identifier.urihttp://hdl.handle.net/11452/31571-
dc.description.abstractIn recent years, people tend to consume probiotic products because of their health benefits. In accordance with this purpose, lots of different probiotic products, especially dairy products with or without various fruit contents are produced. Therefore, two commercial probiotic dairy drinks which were plain (PPD) and containing apricot (APD) and control group without any probiotic supplement were investigated in this study. For this aim, coliform (Klebsiella pneumonia (KPA12) as a test microorganism), total lactic acid bacteria, bifidobacteria, Lactobacillus acidophilus, mould and yeast were enumerated and pH alterations were observed during to 21- day shelf life of the drinks. Bifidobacterium animalis subsp. lactis, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strain mix were used as probiotics. Then, KPA12 (6.08 log CFU/mL) was totally prevented at 15th, 16th and 19th days on PPD, APD and Control, respectively. In the meanwhile, any mould and yeast growth were not observed. Additionally, number of total lactic acid bacteria, L. acidophilus and bifidobacteria almost protected to their 7 log CFU/mL level. Similarly, any dramatic changes were not seen on pH levels that ranged 4.15-4.25 of the drinks during the storage.en_US
dc.language.isoenen_US
dc.publisherBursa Uludağ Üniversitesitr_TR
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rightsAtıf 4.0 Uluslararasıtr_TR
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectDairy drinksen_US
dc.subjectKlebsiella pneumoniaen_US
dc.subjectProbioticsen_US
dc.titleA survey about plain and apricot probiotic drinks in shelf life process by different microbiological parametersen_US
dc.typeArticleen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.tr_TR
dc.contributor.orcid0000-0003-3600-142Xtr_TR
dc.contributor.orcid0000-0003-3043-1904tr_TR
dc.identifier.startpage27tr_TR
dc.identifier.endpage34tr_TR
dc.identifier.volume16tr_TR
dc.identifier.issue46tr_TR
dc.relation.journalJournal of Biological and Environmental Sciencesen_US
dc.contributor.buuauthorÖzüm, Özoğlu-
dc.contributor.buuauthorŞaşmazer, Rukiye Çolak-
dc.contributor.buuauthorKorukluoğlu, Mihriban-
Appears in Collections:2022 Cilt 16 Sayı 46

Files in This Item:
File Description SizeFormat 
16_46_4.pdf666.66 kBAdobe PDFThumbnail
View/Open


This item is licensed under a Creative Commons License Creative Commons