Effect of stress pretreatments on survival and in vitro characteristics of probiotic bacteria used in different types of fermented milk products
- Status
- abgeschlossen
- Projektbeginn
- 01.01.2013
- Projektende
- 30.06.2015
One of the goals of this project is to establish an Research Network on health-promoting foods with the focus on fermented milk products which contain viable probiotic bacterial between Akdeniz University in Antalya, Türkei, and the Universität Hohenheim. The general marketing of probiotic food items with novel scientifically well established health-promoting properties is of great economic interest as well as of great interest for public health. The purpose of the project is to obtain scientific evidence on the effects of stress pretreatments (including acid, osmotic and heat) on the survival and in vitro properties (including antibiotic susceptibility, antibacterial property and adhesion capability) of Lactobacillus acidophilus used for the manufacture of different types of fermented milk products such as plain yoghurt, strained yoghurt, drinking yoghurt and frozen yoghurt. A dynamic in vitro model to simulate the physiological conditions characteristics of human upper gastrointestinal tract will be developed in this project. The viability and the in vitro properties of L. acidophilus isolated both from fermented milk products and from fermented milk products delivered into the dynamic in vitro model will be determined.
Beteiligte Personen
- Assoc. Prof. Dr. Ahmet Kücükcetin
Beteiligte Einrichtungen
- Akdeniz University Faculty of Engineering, Dept. of Food Engineering Antalya, Türkei
Förderer
Publikationen im Rahmen des Projekts
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Verbesserte Viabilität temperaturadaptierter Lactobacillus acidophilus-Kulturen in Speiseeiserzeugnissen
2016: Ergin, F.; Atamer, Z.; Arslan, A.; Gocer, E.; Demir, M.; Samtlebe, M.; Hinrichs, J.; Kücükcetin, A.
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Application of cold- and heat-adapted Lactobacillus acidophilus in the manufacture of ice cream
2016: Ergin, F.; Atamer, Z.; Arslan, A. A.; Gocer, E. M. C.; Demir, M.; Samtlebe, M.; Hinrichs, J.; Kücükcetin, A.
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Encapsulation and controlled release of bacteriophages to modulate the human gut microbiota
2015: Samtlebe, M.; Ergin, F.; Wagner, N.; Neve, H.; Heller, K.; Franz, C.; Kücükcetin, A.; Hinrichs, J.; Atamer, Z.
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Encapsulation and controlled release of bacteriophages in milk products to supplement probiotics
2015: Samtlebe, M.; Ergin, F.; Wagner, N.; Neve, H.; Heller, K.; Franz C.; Kücükcetin, A.; Hinrichs, J.; Atamer, Z.
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Probiotics and studies on enhancing their viability in fermented milk products
2014: Atamer, Z.; Ergin, F.; Samtlebe, M.; Comak Göcer, E. M.; Asci Arslan, A.; Hinrichs, J.; Kücükcetin, A.
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Influence of stress pretreatments on survival and in vitro characteristics of probiotic bacteria used in fermented milk products
2014: Atamer, Z.; Samtlebe, M.; Hinrichs, J.; Kücükcetin, A.
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Utilization of stress-adapted probiotic bacteria in food production
2013: Atamer, Z.; Ergin, F.; Samtlebe, M.; Hinrichs, J.; Kücükcetin, A.
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Improving the viability of probiotic cells in fermented milk products
2013: Atamer, Z.; Ergin, F.; Samtlebe, M.; Comak Göcer, E.M.; Asci Arslan, A.; Hinrichs, J.; Kücükcetin, A.