Probiotic Microorganisms and Encapsulation Method Approaches


YIKMIŞ S., Aksu H. , ALPASLAN M., ŞİMŞEK O.

MICROBIAL CULTURES AND ENZYMES IN DAIRY TECHNOLOGY, ss.132-151, 2018 (SCI İndekslerine Giren Dergi) identifier

  • Cilt numarası:
  • Basım Tarihi: 2018
  • Doi Numarası: 10.4018/978-1-5225-5363-2.ch008
  • Dergi Adı: MICROBIAL CULTURES AND ENZYMES IN DAIRY TECHNOLOGY
  • Sayfa Sayıları: ss.132-151

Özet

Nowadays, interest in probiotics, which are useful and necessary for healthy life, is rapidly increasing, and studies on the beneficial effects of probiotics on human health continue intensely. Every year, increasing efforts to prevent cancer, which has been anticipated, has increased the interest in probiotics and therefore synbiotics. Encapsulation methods are one of the most important protection methods currently used to ensure the viability of probiotics and their effectiveness. Especially milk and dairy products are used for many purposes such as increasing the shelf life, increasing the nutritional value, providing digestibility, shortening the ripening period, improving taste and aroma substances. The use of the microencapsulation technique alone can improve probiotic vitality. Combining microencapsulation with various food processing technologies is thought to help improve the vitality of probiotics in production and storage. In this chapter, probiotic microorganisms and encapsulation applications are explored.