Food Science and Technology

ISSN-print: 2073-8684
ISSN-online: 2409-7004
ISO: 26324:2012
Архiви

ПОТЕНЦІАЛ ВИКОРИСТАННЯ SACCHAROMYCES BOULARDII У ВИРОБНИЦТВІ КИСЛОМОЛОЧНИХ ПРОДУКТІВ

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A. Khablenko
https://orcid.org/0000-0002-6260-2619
S. Danylenko
http://orcid.org/0000-0003-4470-4643
O. Yalovenko
https://orcid.org/0000-0002-5022-143X
O. Duhan
https://orcid.org/0000-0002-5646-917X
O. Potemskaia
http://orcid.org/0000-0003-4725-5847

Анотація

Проведений аналіз літератури дозволяє охарактеризувати потенціал використання нового пробіотичного штаму дріжджів S. boulardii. Стаття описує тривалий період становлення фундаментальних знань та впровадження технологічних прийомів у виробництві різних кисломолочних продуктів. Окрім історичного аспекту, розглядається мікробіологічна різноманітність кисломолочних продуктів та відмінності технологій їх виробництва. Відомо, що одним із найвідоміших кисломолочних продуктів є йогурт. Цей кисломолочний продукт роками користується великою популярністю через свої смакові характеристики та простоту виготовлення. З накопиченням знань щодо пробіотиків та технології виробництва йогуртів з’явилась тенденція до додаткового збагачення продукту певними пробіотиками, пробіотиками та мінералами. Сьогодні у виробництві йогуртів активно використовується методика збагачення готового продукту пробіотиками, що дозволяє створити якісно новий функціональний продукт харчування, що має не тільки харчову цінність для споживача, але і певний позитивний вплив на мікробом кишківника, а отже і на здоров’я споживача. Відомо, що основними пробіотиками є бактерії, однак нещодавнє відкриття пробіотичних властивостей певних родів та видів дріжджів відкриває нові перспективи їх використання, як у фармацевтичній галузі, так і для створення функціональних продуктів харчування. Нещодавно відкритий штам дріжджів S. boulardii, філогенетично споріднений з S. cerevisiae,  має безліч терапевтичних ефектів та значні переваги перед бактеріальними пробіотиками, зокрема, стійкість до антибіотиків. Саме S. boulardii є пробіотичним штамом, що може бути використаний для збагачення йогурту. Фізіологічні властивості штаму та терапевтичні властивості продуктів метаболізму, у поєднані з розглянутими технологічними параметрами виробництва йогуртів, дають перспективу комбінації цього пробіотика та корисного питного кисломолочного продукту. Визначено, що для виробництва збагаченого йогурту можливе використання як ліофілізованої культури S. boulardii, так і мікроінкапусльованої. Проаналізувавши економічний аспект, а саме реалізацію йогуртів та подальшу тенденцію до росту споживання, можна сказати, що впровадження S. boulardii, як штаму для збагачення йогурту, є досить актуальним та перспективним.

Ключові слова:
дріжджі, йогурт, пробіотики, біотехнологія, функціональні продукти харчування, харчові технології

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Як цитувати
Khablenko, A., Danylenko, S., Yalovenko, O., Duhan, O., & Potemskaia, O. (2022). ПОТЕНЦІАЛ ВИКОРИСТАННЯ SACCHAROMYCES BOULARDII У ВИРОБНИЦТВІ КИСЛОМОЛОЧНИХ ПРОДУКТІВ. Food Science and Technology, 16(1). https://doi.org/10.15673/fst.v16i1.2290
Розділ
Біопроцеси, біотехнологія харчових продуктів, БАР

Посилання

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