{"id":9839,"date":"2024-10-03T14:13:10","date_gmt":"2024-10-03T14:13:10","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9839"},"modified":"2024-10-03T14:13:10","modified_gmt":"2024-10-03T14:13:10","slug":"lactic-acid-bacteria-and-yogurt-quality","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/lactic-acid-bacteria-and-yogurt-quality\/","title":{"rendered":"Guar sak\u0131z\u0131n\u0131n laktik asit bakterilerinin \u00e7o\u011falma etkisi ve yo\u011furt kalitesi \u00fczerindeki etkileri nelerdir?"},"content":{"rendered":"<h1>Guar sak\u0131z\u0131n\u0131n laktik asit bakterilerinin \u00e7o\u011falma etkisi ve yo\u011furt kalitesi \u00fczerindeki etkileri nelerdir?<\/h1>\n<p>Guar gum, ana bile\u015feni galaktomannan olan ve g\u0131dalarda k\u0131vam artt\u0131r\u0131c\u0131 olarak kullan\u0131labilen suda \u00e7\u00f6z\u00fcn\u00fcr bir diyet lifidir.<br \/>\nGuar sak\u0131z\u0131n\u0131 k\u0131smen hidrolize ederek ve polisakkaritlerin ortalama ba\u011f\u0131l molek\u00fcler k\u00fctlesini d\u00fc\u015f\u00fcrerek, polisakkaritlerin viskozitesi, \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fc ve di\u011fer fizikokimyasal \u00f6zellikleri de\u011fi\u015ftirilebilir ve bu da hidrolizden \u00f6nce mevcut olmayan bir\u00e7ok biyolojik aktivite \u00fcretir.<br \/>\nIn vitro fermantasyon deneyleri, k\u0131smen hidrolize guar sak\u0131z\u0131 (PHGG) ilavesinin d\u0131\u015fk\u0131da Bifidobacterium spp. ve Lactobacillus spp. gibi canl\u0131 probiyotik flora say\u0131s\u0131nda art\u0131\u015fa neden oldu\u011funu ve k\u0131sa zincirli ya\u011f asitlerinin \u00fcretimini te\u015fvik etti\u011fini g\u00f6stermi\u015ftir.<br \/>\nPHGG'nin ba\u011f\u0131rsak floras\u0131n\u0131 d\u00fczenleme yetene\u011fi Ohashi ve arkada\u015flar\u0131 taraf\u0131ndan g\u00f6n\u00fcll\u00fclerin 2 hafta boyunca g\u00fcnde 6 g PHGG ald\u0131\u011f\u0131 2 haftal\u0131k bir insan deneyi ile daha da do\u011frulanm\u0131\u015ft\u0131r ve d\u0131\u015fk\u0131daki Bifidobacterium spp. ve b\u00fctirik asit \u00fcreten bakterilerin say\u0131s\u0131ndaki art\u0131\u015f, PHGG'nin kolondaki yararl\u0131 floran\u0131n art\u0131\u015f\u0131n\u0131 te\u015fvik etme, ba\u011f\u0131rsak kanal\u0131nda k\u0131sa zincirli ya\u011f asitlerinin \u00fcretimini te\u015fvik etme ve ba\u011f\u0131rsak kanal\u0131n\u0131n sa\u011fl\u0131\u011f\u0131n\u0131 koruma etkilerine sahip oldu\u011funu g\u00f6stermi\u015ftir.<br \/>\nPHGG'nin ferment\u00f6r su\u015flar\u0131n\u0131n b\u00fcy\u00fcmesi \u00fczerindeki etkisi<br \/>\nLactobacillus bulgaricus ve Streptococcus thermophilus yo\u011furda s\u0131kl\u0131kla eklenen iki t\u00fcr bakteriyel ajand\u0131r ve Tablo 2'deki sonu\u00e7lar PHGG'nin her iki bakteri t\u00fcr\u00fcn\u00fcn b\u00fcy\u00fcmesi \u00fczerinde te\u015fvik edici bir etkisi oldu\u011funu g\u00f6stermektedir.<br \/>\nTablo 2'den de g\u00f6r\u00fclebilece\u011fi gibi, yo\u011furt fermantasyonu i\u00e7in Lactobacillus bulgaricus tek ba\u015f\u0131na inok\u00fcle edildi\u011finde, PHGG grubundaki canl\u0131 bakteri say\u0131s\u0131 bo\u015f gruba k\u0131yasla \u00f6nemli \u00f6l\u00e7\u00fcde artm\u0131\u015ft\u0131r ve eklenen PHGG miktar\u0131n\u0131n artmas\u0131yla canl\u0131 bakteri say\u0131s\u0131nda art\u0131\u015f e\u011filimi g\u00f6r\u00fclm\u00fc\u015ft\u00fcr.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-9840\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/10\/1-1-650x346.png\" alt=\"\" width=\"650\" height=\"346\" \/><\/p>\n<p>PHGG'nin yo\u011furttaki canl\u0131 bakteri say\u0131s\u0131 \u00fczerindeki etkisi<br \/>\nLactobacillus bulgaricus ve Streptococcus thermophilus kullan\u0131larak yo\u011furt birlikte fermente edilirken, farkl\u0131 k\u00fctle konsantrasyonlar\u0131nda PHGG eklemenin yo\u011furttaki canl\u0131 bakteri say\u0131s\u0131 \u00fczerindeki etkisi \u00f6nemli olmu\u015ftur.<br \/>\nSo\u011futman\u0131n 1. g\u00fcn\u00fc sonu\u00e7lar\u0131, fermantasyonun sonunda yo\u011furttaki canl\u0131 bakteri say\u0131s\u0131n\u0131n PHGG ilavesiyle artt\u0131\u011f\u0131n\u0131 g\u00f6stermi\u015ftir. So\u011futma i\u015flemi s\u0131ras\u0131nda, t\u00fcm gruplar\u0131n canl\u0131 bakteri say\u0131lar\u0131 artma ve ard\u0131ndan azalma e\u011filimi g\u00f6stermi\u015ftir ve 21 g\u00fcnl\u00fck so\u011futma i\u015fleminden sonra, t\u00fcm gruplar\u0131n canl\u0131 bakteri say\u0131lar\u0131 \u00f6nemli \u00f6l\u00e7\u00fcde azalm\u0131\u015ft\u0131r, ancak PHGG grubunun canl\u0131 bakteri say\u0131lar\u0131, t\u00fcm so\u011futma a\u015famas\u0131 a\u00e7\u0131s\u0131ndan her zaman bo\u015f grubunkinden daha y\u00fcksek olmu\u015ftur (\u015eekil 1).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-9841\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/10\/1-2-626x433.png\" alt=\"\" width=\"626\" height=\"433\" srcset=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/10\/1-2-626x433.png 626w, https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/10\/1-2-16x12.png 16w\" sizes=\"(max-width: 626px) 100vw, 626px\" \/><\/p>\n<p>PHGG'nin yo\u011furt asitli\u011fi \u00fczerine etkisi<br \/>\nPHGG, yo\u011furdun asitli\u011fini art\u0131rabilir ve yo\u011furdun pH'\u0131n\u0131 d\u00fc\u015f\u00fcrebilir, ancak ciddi asit sonras\u0131na neden olmaz. Test sonu\u00e7lar\u0131, PHGG'nin laktik asit bakterilerinin b\u00fcy\u00fcmesini te\u015fvik edebilece\u011fini, ayn\u0131 s\u00fcre boyunca fermantasyondan sonra yo\u011furttaki canl\u0131 bakteri say\u0131s\u0131n\u0131n daha y\u00fcksek oldu\u011funu, yo\u011furtta daha fazla metabolit birikti\u011fini, laktik asit metabolitlerinin yo\u011furdun asitli\u011fini etkiledi\u011fini, bu nedenle PHGG eklenmi\u015f yo\u011furdun daha y\u00fcksek asitli\u011fe sahip oldu\u011funu g\u00f6stermektedir.<br \/>\nPHGG'nin yo\u011furdun viskozite \u00f6zellikleri \u00fczerine etkisi<br \/>\nPHGG ilavesinin artmas\u0131yla yo\u011furdun viskozitesi art\u0131\u015f e\u011filimi g\u00f6stermi\u015f ve 15 g\/L ilavesinden sonra art\u0131\u015f e\u011filimi yava\u015flam\u0131\u015ft\u0131r. Sonu\u00e7lar \u015eekil 3'te g\u00f6sterilmektedir.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-9842\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/10\/2-599x433.png\" alt=\"\" width=\"599\" height=\"433\" srcset=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/10\/2-599x433.png 599w, https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/10\/2-15x12.png 15w\" sizes=\"(max-width: 599px) 100vw, 599px\" \/><\/p>\n<p>Viskozite, yo\u011furt kalitesinin \u00f6nemli bir g\u00f6stergesidir ve yo\u011furdun organizasyonel yap\u0131s\u0131n\u0131 ve duyusal kalitesini etkiler. \u00c7i\u011f s\u00fct\u00fcn bile\u015fimi ve katk\u0131 maddelerinin kullan\u0131m\u0131, mayalama maddesinin se\u00e7imi, homojenizasyon y\u00f6ntemi ve di\u011fer i\u015fleme ko\u015fullar\u0131 yo\u011furdun viskozitesini etkileyecektir.<br \/>\nPHGG'nin yo\u011furdun su tutma \u00f6zelli\u011fi \u00fczerine etkisi<br \/>\nPHGG ilavesinin artmas\u0131yla yo\u011furdun su tutma kapasitesi artm\u0131\u015f ve gruplar aras\u0131ndaki fark \u00f6nemli olmu\u015ftur.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-9843\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/10\/3-599x433.png\" alt=\"\" width=\"599\" height=\"433\" srcset=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/10\/3-599x433.png 599w, https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/10\/3-16x12.png 16w\" sizes=\"(max-width: 599px) 100vw, 599px\" \/><\/p>\n<p>Hem su tutma kapasitesi hem de viskozite, yo\u011furdun tekst\u00fcrel \u00f6zelliklerini karakterize etmek i\u00e7in \u00f6nemli g\u00f6stergelerdir. Artan su tutma kapasitesi PHGG'nin peynir alt\u0131 suyu \u00e7\u00f6kelmesini azaltabilece\u011fini ve yo\u011furdun dokusunu ve a\u011f\u0131z hissini iyile\u015ftirebilece\u011fini g\u00f6sterir. Artan su tutma kapasitesi ve viskozite, yo\u011furt jel mukavemetini ve \u00fcr\u00fcn stabilitesini geli\u015ftirmeye yard\u0131mc\u0131 olur. Kat\u0131la\u015fm\u0131\u015f yo\u011furt i\u00e7in, ta\u015f\u0131ma s\u0131ras\u0131nda telemenin k\u0131r\u0131lmas\u0131n\u0131 ve peynir alt\u0131 suyu \u00e7\u00f6kelmesini \u00f6nlemek i\u00e7in jel mukavemetini art\u0131rmak \u00f6zellikle \u00f6nemlidir. \u00d6zetlemek gerekirse<br \/>\nPHGG, yo\u011furt fermantasyonu s\u0131ras\u0131nda Lactobacillus bulgaricus ve Streptococcus thermophilus'un \u00e7o\u011falmas\u0131n\u0131 te\u015fvik edebilir, yo\u011furttaki canl\u0131 bakteri say\u0131s\u0131n\u0131 art\u0131rabilir, laktik asit bakterilerinin asit \u00fcretimini te\u015fvik edebilir, kesilmeyi h\u0131zland\u0131rabilir, yo\u011furdun viskozitesini ve su tutma kapasitesini \u00f6nemli \u00f6l\u00e7\u00fcde art\u0131rabilir ve yo\u011furdun tekst\u00fcrel niteliklerini iyile\u015ftirebilir ve PHGG miktar\u0131 10-15 g\/L olarak eklendi\u011finde yo\u011furdun organoleptik nitelikleri optimum seviyeye ula\u015fm\u0131\u015ft\u0131r. Sonu\u00e7lar, PHGG'nin ta\u015f\u0131ma s\u0131ras\u0131nda peynir alt\u0131 suyunun k\u0131r\u0131lmas\u0131n\u0131 \u00f6nlemek amac\u0131yla yo\u011furdun jel g\u00fcc\u00fcn\u00fc artt\u0131rmak i\u00e7in kullan\u0131labilece\u011fini g\u00f6stermi\u015ftir. Sonu\u00e7lar PHGG'nin etkili bir yo\u011furt katk\u0131 maddesi olarak kullan\u0131labilece\u011fini g\u00f6stermi\u015ftir.<\/p>","protected":false},"excerpt":{"rendered":"<p>Guar sak\u0131z\u0131n\u0131n laktik asit bakterilerinin \u00e7o\u011falma etkisi ve yo\u011furt kalitesi \u00fczerindeki etkileri nelerdir? Guar gum, ana bile\u015feni galaktomannan olan ve g\u0131dalarda k\u0131vam artt\u0131r\u0131c\u0131 olarak kullan\u0131labilen suda \u00e7\u00f6z\u00fcn\u00fcr bir diyet lifidir. Guar sak\u0131z\u0131n\u0131 k\u0131smen hidrolize ederek ve polisakkaritlerin ortalama ba\u011f\u0131l molek\u00fcler k\u00fctlesini d\u00fc\u015f\u00fcrerek, [...]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What are the effects of guar gum on the proliferative effect of lactic acid bacteria and yogurt quality? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/tr\/lactic-acid-bacteria-and-yogurt-quality\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the effects of guar gum on the proliferative effect of lactic acid bacteria and yogurt quality? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"What are the effects of guar gum on the proliferative effect of lactic acid bacteria and yogurt quality? Guar gum is a water-soluble dietary fiber, the main component of which is galactomannan, which can be used as a thickener in food. 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Guar gum is a water-soluble dietary fiber, the main component of which is galactomannan, which can be used as a thickener in food. 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