Evaluation of some probiotic properties of foods sold as probiotics in the market

The subject of the thesis is to examine the probiotic properties of foods sold as probiotics in the market. In today's market, we frequently come across functional products and especially foods with probiotic properties on the shelves. A study will be conducted to examine probiotic foods, which attract great interest from consumers, to determine whether the number of probiotic microorganisms is at the minimum number specified in the Turkish Food Codex (at least 106 cfu/g or cfu/ml) and to examine the properties of microorganisms by performing the necessary probiotic tests. In this study, it is thought that some products sold in the market may not meet the minimum requirements for a food to be defined as probiotic.