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Süt Ve Ürünlerinde Fonksiyonel Bileşen Olarak Ekzopolisakkaritler

Yıl 2018, Cilt: 23 Sayı: 1, 115 - 122, 27.04.2018

Öz

Bazı laktik asit bakteri (LAB) suşlarının
hücre duvarı dışında ürettikleri polisakkaritler ekzopolisakkarit (EPS) olarak
isimlendirilmektedir. Sentezlenen EPS miktarı ve özellikleri pH, sıcaklık ve
inkübasyon süresi gibi ortam koşullarından etkilenmektedir. EPS’ler çeşitli
fonksiyonel özelliklerinden dolayı başta gıda sektörü olmak üzere pek çok
alanda farklı amaçlarla kullanılabilmektedir. EPS’ler peynir ve yoğurt gibi
fermente süt ürünlerinin görünüş, tat, viskozite ve duyusal özelliklerini
iyileştirmektedir. EPS’lerin yoğurtlarda fonksiyonel starter kültür olarak
kullanıldığı da bilinmektedir. Süt ürünlerinde yağ oranının azaltılmasıyla
meydana gelen yapısal kusurların EPS’lerle giderilebildiği ifade edilmektedir.
Ayrıca bazı EPS’lerin   prebiyotikler
gibi faaliyet gösterdiği bildirilmiştir. Aynı zamanda EPS’lerin  antitümör, antiülser, anti-viral ve kolestrol
düşürücü aktivite göstererek insan sağlığına olumlu katkıda bulunduğu
söylenmektedir.  Bütün bu özelliklerinin
yanı sıra, EPS’lerin tüketilmesiyle ilgili herhangi bir sınırlama bulunmaması
ve tüketilmeleri durumunda herhangi bir alerjik reaksiyon rapor edilmemesi, bu
maddelerin özellikle hassas bireylerin beslenmesinde kullanılma imkanlarını
arttırmaktadır.  Bu çalışmada EPS’lerin
süt ve ürünlerinde fonksiyonel bileşen olarak kullanım olanakları yapılan
çalışmalar ışığında tartışılacaktır. Bu makalenin özeti 03-06 Kasım 2010’da
Antalya’da yapılan Uluslar Arası Gıda Teknolojisi Kongresi Kitabının 173.
sayfasında yayınlanmıştır.

Kaynakça

  • 1. Altun, İ., 2012. Effects of Usage of Exopolysaccharides produced from whey as a stabilizer on some Properties of ıce-cream (PhD thesis, unpublished). YYU, Institute of Science, Van.
  • 2. Amatayakul, T., Halmas, A. L., Sherkat, F., Shah, N. P., 2005. Physical characteristics of yoghurts made using exopolysaccharide - producing starter cultures and varying casein to whey protein rations. International Dairy Journal, 1: 1-11.
  • 3. Bayram, B., Heperkan, D., 2006. Examining of exopolysaccharide producing of some isolated lactic acid bacteria. 9th Food Congress in Turkey 24-26 May. 2006, Bolu. 591
  • 4. Becker, A., Katzen, F., Pühler, A., Lelpie, L., 1998. Xanthan gum biosynthesis and application: a biochemical/genetic perspective. Applied Microbiol. Biotechnol., 50: 145-152.
  • 5. Bouzar, F., Cerning, J., Desmazeaud, M., 1997. Exopolysaccharide production and texture-promoting agabeylities of mixed-strain starter cultures in yogurt production. Journal of Dairy Science, 80: 2310-2317.
  • 6. Broadbent, J. R., Mcmahon, D. J., Oberg, C. J Welker, D. L., 2001. Use of exopolysaccharide-producing cultures to improve functionality of low fat cheese. International Dairy Journal, 11: 433-439.
  • 7. Cerning, J., 1990. Exocellular polysaccharides produced by lactic acid bacteria. FEMS Microbiology Reviews, 87: 113-150.
  • 8. De Vuyst, L., Degeest, B., 1999. Heteropolysaccaharides from lactic acid bacteria. FEMS Microbiology Reviews, 23: 153-177.
  • 9. De Vuyst, L., Zamfir, M., Mozzı, F., Adriany, T., Marshall, V., Degeest, B., Vaningelgem, F., 2003. Exopolysaccharide-producing Streptococcus thermophilus strains as starter cultures in the production of fermented milks. International Dairy Journal, 1: 1-11.
  • 10. Duboc, P., Mollet, B., 2001. Applications of exopolysaccharides in the dairy industry. International Dairy Journal, 11: 759-768.
  • 11. Fajardo-Lira, C., Garibay, M. G., Rodarte, C. V., Farres, A., Marshall, V. M., 1997. Influence water activity on the fermentation of yoghurt made with exacellular polysaccharide-producing or non-producing starter. International Dairy Journal, 7: 279-281.
  • 12. Frengova, GI., Simova, ED., Beshkova, DM., Simov, ZI., 2002. Exopolysaccharides produced by lactic acid bacteria of kefir grains. Verlag der Zeitschrift für Naturforschung, 57: 805-810.
  • 13. Garti, N., Reichman, D., 1993. Hydrocolloids as food emulsifiers and stabilizers. Food Structure, 12: 411-426.
  • 14. Hansen, P. M. T., Nishinari, K., Doi, E., 1994. Food hydrocolloids in dairy industry- food Hydrocolloids Structure Properties and Functions. Plenyum Press, New York, 211-224.
  • 15. Hassan, A. N., Corredig, M., Frank, J. F., 2001. Viscoelastic properties of yogurt made withropy and non-ropy exopolysaccharides producing cultures. Milchwissenschaft, 56: 661-720.
  • 16. Hassan, A. N., Frank, J. F., Schmidt, K. A., Shalabi, S. I., 1996. Rheological properties of yogurt made with encapsulated nonropy lactic cultures. Journal of Dairy Science, 79: 2091-2097.
  • 17. Helland, M.H., Wicklund, T., Narvhus J.A., 2004. Growth and metabolism of selected strains of probiotic bacteria in milk-and water- based cereal puddings. International Dairy Journal, 12: 579-89.
  • 18. Hess, S. J., Roberts, R. F., Ziegler, G. R., 1997. Rheological properties of nonfat yoghurt stabilized using Lactobacillus delbrueckii ssp. bulgaricus producing exopolysaccharide or using commercial stabilizer systems. Journal of Dairy Science, 80: 252-263.
  • 19. Kılıç, S., 2001. lactic acid bacteria in dairy products. Ege University Ziraat fakulty Production, Ege University Press, İzmir, 181-195.
  • 20. Kılıç, S., Karagözlü, C., Akbulut, N., 2000. A study on the usage of exopolysaccharide producing yoghurt bacteria in the production of fruit yoghurt. Dairy Microbiology and Additives, VI. Milk and Milk Products Symposium Calls Book, 57-69s, Tekirdağ.
  • 21. Korkmaz, A., 2005. Some Properties of Stirred Yogurt Produced With Eksopolisakkarit Producing Culture that are produced with adjusted fat content Milk (master's thesis, unpublished). Harran University, Institute of Science, Şanlıurfa.
  • 22. Kumar, C.G., Joo, H.S., Choi, J.W., Koo, Y.M., Chang, C.S., 2004. Purification and characterization of an extracellular polysaccharide from haloalkalophilic Bacillus sp. I-450, Enzyme and Microbial Technology, 34: 673-681
  • 23. Laws, P. A., Marshall, M. V., 2001. The revelance of exopolysaccharides to the rhelogical properties ın milk fermented with ropy strains of lactic acid bacteria. International Dairy Journal, 11: 709-721.
  • 24. Low, D., Ahigren, JA., Home, D., McMahon, DJ., Oberg, CJ., Broadbent, JR., 1998. Role of Streptococcus thermophilus MR-1C capsular exopolysaccharide in cheese moisture retention. Applied and Environmental Microbiology, 2147-2151.
  • 25. Mattila- Sandholm, T., Myllarinen P., Critenden R., Mogensen G., Fonden R., Saarela M., 2002. Technological challenges for future probitic foods. International Dairy Journal, 12: 173-182.
  • 26. Menrad, K., 2003. Market and marketing of functional food in Europe. Journal of Food Engineering, 56: 181-188.
  • 27. Mozzi, F., Oliver, G., De Giorgi, G. S., De Valdez, G. F., 1985. Influence of temperature on the production of exopolysaccharides by thermophilic lactic acid bacteria. Milwissenschaft, 50: 80-82.
  • 28. Perry, D.B., Mcmahon, D.J., Oberg, C. J., 1998. Manufacture of low fat Mozzarella cheese using exopolysaccharide producing cultures. Journal of Dairy Science, 81: 563-566.
  • 29. Perry, D.B., Mcmahon, D.J., Oberg, C.J., 1997. Effect of exopolysaccharide-producing cultures on moisture retention in low fat Mozzarella cheese. Journal of Dairy Science, 80: 799-805.
  • 30. Petersen, BL., Dave, RI., Mcmahon, D.J., Oberg, C.J., Broadbent, JR., 2000. Influence of capsular and ropy exopolysaccharide producing Streptococcus thermophilus on mozzarella cheese and cheese whey. Journal of Dairy Science, 83: 1952-1956.
  • 31. Rawson, H. L., Marshall, V. M., 1997. Effect of ‘ropy’ strains of Lactobacillus delbrueckii ssp bulgaricus and Streptococcus thermophilus on rheology of stirred yoghurt. International Journal of Food Science and Technology, 32: 213-220.
  • 32. Ruas-Madiedo, P., Hugenholtz, J., Zoon, P., 2002. An overview of the functionality of exopolysaccharides produced by lactic acid bacteria. International Dairy Journal, 12: 123-171.
  • 33. Schillinger, U., 1999. Isolation and identification of lactobacilli from novel-type probiotic and mild yoghurts and their stability during refrigerated storage. International Journal of Food Microbiology, 47: 79-87.
  • 34. Sebastiani, H., Zelger, G., 1998. Texture of formation by thermophilic lactic acid bacteria. Milchwissenschaft, 53: 15-20.
  • 35. Skriver, A., Roemer, H., Ovist, K. B., 1993. Rheological of stirred yoghurt viskometry. Journal of Texture Studies, 24: 185-198.
  • 36. Sodini, I., Remeuf, F., Haddad, S., Corrieu, G., 2004. The relative effect of milk base, starter, and process on yogurt texture: A review. Critical Reviews in Food Science and Nutrition, 44: 113-137.
  • 37. Stanton, C., Gardiner G., Meehan H., Collins K., Fitzgerald G., Lynch P.B. , Ross R.P., 2001. Market potential for probiotics. American Society for Clinical Nutrition, 73: 476–83.
  • 38. Sullivan, A., Nord C.E., 2002. The place of probiotics in human intestinal infections. International Journal of Antimicrobial Agents, 20: 313-319.
  • 39. Şimşek, Ö., Çon, A. H., 2003. Exopolysaccharide production in lactic acid bacteria and functions of exopolysaccharide in dairy products. Symposium on New Trends in the Dairy Industry.(Ed. N. Akbulut). 22-23 May, İzmir. 87-94.
  • 40. Tuinier, R., Zoon, P., Olieman, C., Stuart, M. A. C., Fleer, G. J., de Kruif, C. G., 1999. Isolation and physical characterization of an exocellular polysaccharide. Biopolymers, ,49: 1-9.
  • 41. Welman, A. D., Maddox, L. S., 2003. Exopolysaccaharides from lactic acid bacteria; perspectives and challenges. Trends in Biotechnology, 21: 269-273.
  • 42. Yaygın, H., Kılıç, S., 1993. Pure culture in dairy industry. Altındağ Publishment, 107s, İzmir.

Exopolysaccharides In Milk And Dairy Products As A Functional Component

Yıl 2018, Cilt: 23 Sayı: 1, 115 - 122, 27.04.2018

Öz

Polysaccharides produced out of cell wall by some
lactic acid bacteria strains are called exopolysaccharides. The synthesized
exopolysaccharide amount and the characters are influenced by environmental
conditions such as incubation time, pH and temperature. Exopolysaccharides may
be used primarily in many areas of food industry due to functional properties.
Exopolisaccharides improves appearance, flavor, viscosity and the organoleptic
properties of fermented milk products such as cheese and yogurt. It was also
reported that exopolysaccharides can be used as functional starter cultures in
yogurt. Structural defects occurred in reduced-fat dairy products may be
reduced by using exopolysaccharide. Moreover, prebiotics activity has been
reported with some exopolysaccharides. At the same time, it is also reported
that EPS show antitumor, antiulcer, anti-viral and cholesterol-lowering
activity contributing positively to human health. Besides all these features,
the lack of any restrictions on exopolysaccharide consumption and absence of
any allergic reactions increase the possibilities of feeding sensitive
individuals. In this study, the possibilities of exopolysaccharides use as a
functional component in milk and dairy products will be discussed in the light
of current studies.

Kaynakça

  • 1. Altun, İ., 2012. Effects of Usage of Exopolysaccharides produced from whey as a stabilizer on some Properties of ıce-cream (PhD thesis, unpublished). YYU, Institute of Science, Van.
  • 2. Amatayakul, T., Halmas, A. L., Sherkat, F., Shah, N. P., 2005. Physical characteristics of yoghurts made using exopolysaccharide - producing starter cultures and varying casein to whey protein rations. International Dairy Journal, 1: 1-11.
  • 3. Bayram, B., Heperkan, D., 2006. Examining of exopolysaccharide producing of some isolated lactic acid bacteria. 9th Food Congress in Turkey 24-26 May. 2006, Bolu. 591
  • 4. Becker, A., Katzen, F., Pühler, A., Lelpie, L., 1998. Xanthan gum biosynthesis and application: a biochemical/genetic perspective. Applied Microbiol. Biotechnol., 50: 145-152.
  • 5. Bouzar, F., Cerning, J., Desmazeaud, M., 1997. Exopolysaccharide production and texture-promoting agabeylities of mixed-strain starter cultures in yogurt production. Journal of Dairy Science, 80: 2310-2317.
  • 6. Broadbent, J. R., Mcmahon, D. J., Oberg, C. J Welker, D. L., 2001. Use of exopolysaccharide-producing cultures to improve functionality of low fat cheese. International Dairy Journal, 11: 433-439.
  • 7. Cerning, J., 1990. Exocellular polysaccharides produced by lactic acid bacteria. FEMS Microbiology Reviews, 87: 113-150.
  • 8. De Vuyst, L., Degeest, B., 1999. Heteropolysaccaharides from lactic acid bacteria. FEMS Microbiology Reviews, 23: 153-177.
  • 9. De Vuyst, L., Zamfir, M., Mozzı, F., Adriany, T., Marshall, V., Degeest, B., Vaningelgem, F., 2003. Exopolysaccharide-producing Streptococcus thermophilus strains as starter cultures in the production of fermented milks. International Dairy Journal, 1: 1-11.
  • 10. Duboc, P., Mollet, B., 2001. Applications of exopolysaccharides in the dairy industry. International Dairy Journal, 11: 759-768.
  • 11. Fajardo-Lira, C., Garibay, M. G., Rodarte, C. V., Farres, A., Marshall, V. M., 1997. Influence water activity on the fermentation of yoghurt made with exacellular polysaccharide-producing or non-producing starter. International Dairy Journal, 7: 279-281.
  • 12. Frengova, GI., Simova, ED., Beshkova, DM., Simov, ZI., 2002. Exopolysaccharides produced by lactic acid bacteria of kefir grains. Verlag der Zeitschrift für Naturforschung, 57: 805-810.
  • 13. Garti, N., Reichman, D., 1993. Hydrocolloids as food emulsifiers and stabilizers. Food Structure, 12: 411-426.
  • 14. Hansen, P. M. T., Nishinari, K., Doi, E., 1994. Food hydrocolloids in dairy industry- food Hydrocolloids Structure Properties and Functions. Plenyum Press, New York, 211-224.
  • 15. Hassan, A. N., Corredig, M., Frank, J. F., 2001. Viscoelastic properties of yogurt made withropy and non-ropy exopolysaccharides producing cultures. Milchwissenschaft, 56: 661-720.
  • 16. Hassan, A. N., Frank, J. F., Schmidt, K. A., Shalabi, S. I., 1996. Rheological properties of yogurt made with encapsulated nonropy lactic cultures. Journal of Dairy Science, 79: 2091-2097.
  • 17. Helland, M.H., Wicklund, T., Narvhus J.A., 2004. Growth and metabolism of selected strains of probiotic bacteria in milk-and water- based cereal puddings. International Dairy Journal, 12: 579-89.
  • 18. Hess, S. J., Roberts, R. F., Ziegler, G. R., 1997. Rheological properties of nonfat yoghurt stabilized using Lactobacillus delbrueckii ssp. bulgaricus producing exopolysaccharide or using commercial stabilizer systems. Journal of Dairy Science, 80: 252-263.
  • 19. Kılıç, S., 2001. lactic acid bacteria in dairy products. Ege University Ziraat fakulty Production, Ege University Press, İzmir, 181-195.
  • 20. Kılıç, S., Karagözlü, C., Akbulut, N., 2000. A study on the usage of exopolysaccharide producing yoghurt bacteria in the production of fruit yoghurt. Dairy Microbiology and Additives, VI. Milk and Milk Products Symposium Calls Book, 57-69s, Tekirdağ.
  • 21. Korkmaz, A., 2005. Some Properties of Stirred Yogurt Produced With Eksopolisakkarit Producing Culture that are produced with adjusted fat content Milk (master's thesis, unpublished). Harran University, Institute of Science, Şanlıurfa.
  • 22. Kumar, C.G., Joo, H.S., Choi, J.W., Koo, Y.M., Chang, C.S., 2004. Purification and characterization of an extracellular polysaccharide from haloalkalophilic Bacillus sp. I-450, Enzyme and Microbial Technology, 34: 673-681
  • 23. Laws, P. A., Marshall, M. V., 2001. The revelance of exopolysaccharides to the rhelogical properties ın milk fermented with ropy strains of lactic acid bacteria. International Dairy Journal, 11: 709-721.
  • 24. Low, D., Ahigren, JA., Home, D., McMahon, DJ., Oberg, CJ., Broadbent, JR., 1998. Role of Streptococcus thermophilus MR-1C capsular exopolysaccharide in cheese moisture retention. Applied and Environmental Microbiology, 2147-2151.
  • 25. Mattila- Sandholm, T., Myllarinen P., Critenden R., Mogensen G., Fonden R., Saarela M., 2002. Technological challenges for future probitic foods. International Dairy Journal, 12: 173-182.
  • 26. Menrad, K., 2003. Market and marketing of functional food in Europe. Journal of Food Engineering, 56: 181-188.
  • 27. Mozzi, F., Oliver, G., De Giorgi, G. S., De Valdez, G. F., 1985. Influence of temperature on the production of exopolysaccharides by thermophilic lactic acid bacteria. Milwissenschaft, 50: 80-82.
  • 28. Perry, D.B., Mcmahon, D.J., Oberg, C. J., 1998. Manufacture of low fat Mozzarella cheese using exopolysaccharide producing cultures. Journal of Dairy Science, 81: 563-566.
  • 29. Perry, D.B., Mcmahon, D.J., Oberg, C.J., 1997. Effect of exopolysaccharide-producing cultures on moisture retention in low fat Mozzarella cheese. Journal of Dairy Science, 80: 799-805.
  • 30. Petersen, BL., Dave, RI., Mcmahon, D.J., Oberg, C.J., Broadbent, JR., 2000. Influence of capsular and ropy exopolysaccharide producing Streptococcus thermophilus on mozzarella cheese and cheese whey. Journal of Dairy Science, 83: 1952-1956.
  • 31. Rawson, H. L., Marshall, V. M., 1997. Effect of ‘ropy’ strains of Lactobacillus delbrueckii ssp bulgaricus and Streptococcus thermophilus on rheology of stirred yoghurt. International Journal of Food Science and Technology, 32: 213-220.
  • 32. Ruas-Madiedo, P., Hugenholtz, J., Zoon, P., 2002. An overview of the functionality of exopolysaccharides produced by lactic acid bacteria. International Dairy Journal, 12: 123-171.
  • 33. Schillinger, U., 1999. Isolation and identification of lactobacilli from novel-type probiotic and mild yoghurts and their stability during refrigerated storage. International Journal of Food Microbiology, 47: 79-87.
  • 34. Sebastiani, H., Zelger, G., 1998. Texture of formation by thermophilic lactic acid bacteria. Milchwissenschaft, 53: 15-20.
  • 35. Skriver, A., Roemer, H., Ovist, K. B., 1993. Rheological of stirred yoghurt viskometry. Journal of Texture Studies, 24: 185-198.
  • 36. Sodini, I., Remeuf, F., Haddad, S., Corrieu, G., 2004. The relative effect of milk base, starter, and process on yogurt texture: A review. Critical Reviews in Food Science and Nutrition, 44: 113-137.
  • 37. Stanton, C., Gardiner G., Meehan H., Collins K., Fitzgerald G., Lynch P.B. , Ross R.P., 2001. Market potential for probiotics. American Society for Clinical Nutrition, 73: 476–83.
  • 38. Sullivan, A., Nord C.E., 2002. The place of probiotics in human intestinal infections. International Journal of Antimicrobial Agents, 20: 313-319.
  • 39. Şimşek, Ö., Çon, A. H., 2003. Exopolysaccharide production in lactic acid bacteria and functions of exopolysaccharide in dairy products. Symposium on New Trends in the Dairy Industry.(Ed. N. Akbulut). 22-23 May, İzmir. 87-94.
  • 40. Tuinier, R., Zoon, P., Olieman, C., Stuart, M. A. C., Fleer, G. J., de Kruif, C. G., 1999. Isolation and physical characterization of an exocellular polysaccharide. Biopolymers, ,49: 1-9.
  • 41. Welman, A. D., Maddox, L. S., 2003. Exopolysaccaharides from lactic acid bacteria; perspectives and challenges. Trends in Biotechnology, 21: 269-273.
  • 42. Yaygın, H., Kılıç, S., 1993. Pure culture in dairy industry. Altındağ Publishment, 107s, İzmir.
Toplam 42 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Makaleler
Yazarlar

İbrahim Altun

Yayımlanma Tarihi 27 Nisan 2018
Gönderilme Tarihi 6 Aralık 2017
Yayımlandığı Sayı Yıl 2018 Cilt: 23 Sayı: 1

Kaynak Göster

APA Altun, İ. (2018). Exopolysaccharides In Milk And Dairy Products As A Functional Component. Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 23(1), 115-122.