Probiotic gum production using Lactobacillus casei

ABSTRACT Master's Degree Thesis PROBIOTIC GUM PRODUCTION USING Lactobacillus casei Tuğba ALTUN Tekirdağ Namık Kemal University Graduate School of Natural and Applied Sciences Department of Food Engineering Supervisor: Assoc. Dr. Ahmet Şükrü DEMİRCİ In this study, sugary and unsweetened gum was produced by adding probiotic bacteria (L.casei) at different rates (1%, 2%, 3%). At the same time, it was aimed to preserve the viability of probiotic bacteria in gum for a longer period by adding prebiotic (inulin) to the gums. The viability of various proportions of probiotic bacteria incorporated into the gum product was monitored during storage (day 0, 7, 14 and 21). After 21 days storage of probiotic viability analysis, it was determined that probiotic property (> 107) was maintained in all samples. The highest viability of sugary gum samples after storage on day 21 was found to be prebiotic sugary gum with 1% probiotic (8.11 log cfu / g) and 2% probiotic prebiotic sugar free gum (8.45 log cfu / g) with sugar free gum samples. When the texture results were examined, it was determined that the hardness of the gum was increased in the sugary and unsweetened gum products after 0 and 21 days follow-up. No statistically significant difference was found in terms of stickiness and chewability (p <0.05). As a result of the study; During the 21 days of storage in the 3% probiotic supplemented chewing gum group, no prebiotic effect on viability was found. Keywords: Probiyotik, L. casei, gum, paribiotic, liveliness, textural construction 2019, 53 Pages