Özet:

Probiotics are microorganisms that have positive effects on health by improving the microflora of the digestive system in animals. Lactobacillus acidophilus and Bifidobacterium animalis subsp. It is lactis (Bifidobacterium BB12). Due to the positive health effects of these bacteria, their use in dairy products such as ice cream, yogurt and fermented milk has increased in recent years. The number of live probiotic bacteria must be high in order to have a positive effect on health. Studies on probiotics have found that the number of probiotic bacteria in the products has decreased rapidly during storage. There are many factors that influence the vitality of probiotic microorganisms in food. Some of them are the interaction between bacterial types, the inoculation time, the acidity of the product, the storage temperature, the oxygen passivity of the packaging, the anti-microbial substances produced by other starter bacteria in the product. The number of live probiotic bacteria can be increased by methods such as the selection of acid-resistant and sulfuric juices, the reduction of the oxygen passivity of the packaging, the application of two-stage fermentation, micro-encapsulation applications, adaptation to stress conditions, and the addition of micro-food elements. In this collection, the factors that affect the vitality of probiotic bacteria in dairy products and the disturbances aimed at preventing these factors were studied.

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