Karpuz ve kavun çeki̇rdekleri̇ni̇n bazi probi̇yoti̇k bakteri̇leri̇n geli̇şmesi̇ üzeri̇ne etki̇si̇ni̇n in vitro i̇ncelenmesi̇
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Date
2020-09-07
Authors
Teksoy, Şengül
Journal Title
Journal ISSN
Volume Title
Publisher
Bursa Uludağ Üniversitesi
Abstract
Bu çalışmada, karpuz ve kavun çekirdeklerinin Bifidobacterium animalis subsp. lactis, Bifidobacterium longum subsp. infantis, Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus casei’nin gelişmesi üzerindeki etkisi in vitro fermantasyon ortamında belirlenmiştir. Bifidobacterium türleri için karbonhidrat içermeyen TPY sıvı besiyeri ve Lactobacillus türleri için ise karbonhidrat içermeyen MRS sıvı besiyeri bazal gelişme ortamı olarak kullanılmıştır. En yüksek pH değeri negatif kontrol örneğinde saptanırken (6.99), en düşük pH değeri (3.54) glikoz içeren besi ortamında saptanmıştır. En yüksek OD değeri (2.281) glikoz içeren örnekte saptanmıştır. Fermantasyon süresince en yüksek mikroorganizma sayısı (10.30 kob/mL) karpuz çekirdeği içeren besi ortamında saptanmıştır. Substrat türleri arasında en yüksek PAS değeri (1.54) karpuz çekirdeği içeren besi ortamında saptanmıştır. Glikoz (8.69 g/L), galaktoz (21.77 g/L), fruktoz (21.19 g/L) ve sukroz (13.42 g/L) değerleri Lb. acidophilus türünün geliştiği ortamlarda en yüksek olarak saptanmıştır. B. bifidum türünün geliştiği ortamda ksiloz miktarı (3.46 g/L) en yüksek miktarda belirlenmiştir. Asetik (89.722 ppm), propiyonik (4.778 ppm) ve bütirik asit (1.303 ppm) değerleri Lb. acidophilus türünün geliştiği ortamlarda en yüksek olarak saptanmıştır. Lb. casei türünün geliştiği ortamda laktik asit (1594.280 ppm) en yüksek olarak belirlenmiştir. Karpuz ve kavun çekirdeğinin probiyotik bakterilerin gelişmesi/aktivitesi üzerine olumlu etki gösterdiği saptanmıştır. Elde edilen sonuçlar, bu substratların potansiyel prebiyotik özelliklere sahip olduğunu göstermektedir.
In this study, the effect of melon and watermelon seed on the development of Bifidobacterium animalis subsp. lactis, Bifidobacterium longum subsp. infantis, Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus casei in vitro fermentation medium was investigated. Carbohydrate-free TPY broth for Bifidobacterium spp. and carbohydrate-free MRS broth for Lactobacillus spp. were used as basal growth media. The highest pH value was determined in the negative control sample (6.99), while the lowest pH value (3.54) was found in the medium containing glucose. The highest OD value (2.281) was determined in the sample containing glucose. During the fermentation the highest number of microorganisms (10.30 cfu/mL) was determined in the medium containing watermelon seed. Among the substrate types, the highest PAS value (1.54) was determined in the medium containing watermelon seed. The amounts of glucose (8.69 g/L), galactose (21.77 g/L), fructose (21.19 g/L) and sucrose (13.42 g(L) were stated to be highest in the medium inoculated with Lb. acidophilus. The amount of xylose (3.46 g/L) was determined to be the highest in the medium inoculated with Lb. casei. The amounts of acetic (89.722 ppm), propionic (4.778 ppm) ve butyric acid (1.303 ppm) were determined to be highest in the medium inoculated with Lb. acidophilus. The amount of lactic acid (1594.280 ppm) was determined to be the highest in the medium inoculated with Lb. casei. It was stated that whole watermelon and melon seed had a positive effect on the growth/activity probiotics. The results demonstrated that these substrates have potential prebiotic properties.
In this study, the effect of melon and watermelon seed on the development of Bifidobacterium animalis subsp. lactis, Bifidobacterium longum subsp. infantis, Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus casei in vitro fermentation medium was investigated. Carbohydrate-free TPY broth for Bifidobacterium spp. and carbohydrate-free MRS broth for Lactobacillus spp. were used as basal growth media. The highest pH value was determined in the negative control sample (6.99), while the lowest pH value (3.54) was found in the medium containing glucose. The highest OD value (2.281) was determined in the sample containing glucose. During the fermentation the highest number of microorganisms (10.30 cfu/mL) was determined in the medium containing watermelon seed. Among the substrate types, the highest PAS value (1.54) was determined in the medium containing watermelon seed. The amounts of glucose (8.69 g/L), galactose (21.77 g/L), fructose (21.19 g/L) and sucrose (13.42 g(L) were stated to be highest in the medium inoculated with Lb. acidophilus. The amount of xylose (3.46 g/L) was determined to be the highest in the medium inoculated with Lb. casei. The amounts of acetic (89.722 ppm), propionic (4.778 ppm) ve butyric acid (1.303 ppm) were determined to be highest in the medium inoculated with Lb. acidophilus. The amount of lactic acid (1594.280 ppm) was determined to be the highest in the medium inoculated with Lb. casei. It was stated that whole watermelon and melon seed had a positive effect on the growth/activity probiotics. The results demonstrated that these substrates have potential prebiotic properties.
Description
Keywords
Karpuz çekirdeği, Kavun çekirdeği, Probiyotik bakteri, Watermelon seed, Melon seed, Probiotic bacteria
Citation
Teksoy, Ş. (2020). Karpuz ve kavun çeki̇rdekleri̇ni̇n bazi probi̇yoti̇k bakteri̇leri̇n geli̇şmesi̇ üzeri̇ne etki̇si̇ni̇n in vitro i̇ncelenmesi̇. Yayınlanmamış yüksek lisans tezi. Bursa Uludağ Üniversitesi Fen Bilimleri Enstitüsü.