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Design of probiotic dry fermented sausage (sucuk) production withmicroencapsulated and free cells of Lactobacillus rhamnosus
- Publication Year :
- 2017
-
Abstract
- The present study was performed to design sucuk production with microencapsulated and free cells of Lactobacillus rhamnosusand to investigate the effect of this production method on probiotic viability and quality characteristics on the final product. L. rhamnosus was microencapsulated with an optimal coating material combination by using response surface methodology and subsequently used in sucuk production as a probiotic culture. Microencapsulation protected L. rhamnosus against gastric and other stress conditions in sucuk composition. Sucuk production with microencapsulated L. rhamnosus was found to be similar to traditional sucuk in terms of textural, physicochemical, and sensorial properties. Novel sucuk production was developed with the use of free or microencapsulated probiotics. The addition of probiotics to the sucuk promoted the health benefits associated with lactic acid bacteria and contributed to an increase in the consumption of such products. In summary, the results of this study can provide data to the meat industry for the possible utilization of microencapsulated or free probiotics in sucuk processing as demanded by conscientious consumers. The present study was performed to design sucuk production with microencapsulated and free cells of Lactobacillus rhamnosusand to investigate the effect of this production method on probiotic viability and quality characteristics on the final product. L. rhamnosus was microencapsulated with an optimal coating material combination by using response surface methodology and subsequently used in sucuk production as a probiotic culture. Microencapsulation protected L. rhamnosus against gastric and other stress conditions in sucuk composition. Sucuk production with microencapsulated L. rhamnosus was found to be similar to traditional sucuk in terms of textural, physicochemical, and sensorial properties. Novel sucuk production was developed with the use of free or microencapsulated probiotics. The addition of probiotics to the sucuk promoted the health benefits associated with lactic acid bacteria and contributed to an increase in the consumption of such products. In summary, the results of this study can provide data to the meat industry for the possible utilization of microencapsulated or free probiotics in sucuk processing as demanded by conscientious consumers.
- Subjects :
- General Veterinary
biology
Chemistry
food and beverages
04 agricultural and veterinary sciences
Probiotic
biology.organism_classification
040401 food science
law.invention
L. rhamnosus
0404 agricultural biotechnology
Ziraat
Lactobacillus rhamnosus
law
Sucuk
Fermentation
Food science
Sütçülük ve Hayvan Bilimleri
Microencapsulation
Response surface method
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Accession number :
- edsair.doi.dedup.....8e0dc9c9dbe8bd03521271130bb79aa1