The effects of some fiberious plants over the probiotic yeast growth and determined of biological properties acording to phytochemical

In this study, the fatty acids, vitamins and phytosterol, flavonoid and resveratrol contents and antimicrobial activities of the probiotic yeast extracts used to were prepared with as food is consumed Rheum ribes (Işgın), Pyrus communis L. (Pear), Pisum sativum L. (Pea), Citrus limon (L.) Burm. f. (Lemon), Musa sapientum L. (Bananas), Zea mays L. (maize), Avena sativa L. (Oats), Hordeum vulgare L. (Barley) were determined and compared. According to experimental results, the total fatty acid and vitamin and phytosterol contents of the plants were observed to be the highest levels on R. ribes, Z. mays and A. sativa, the flavonoid contents; in R. ribes, C. limon, P. communis. The total fatty acid levels of probiotic yeast extracts treated with the plants were the highest on C. limon, Z. mays, A. sativa, the vitamin contenst; C. limon, A. sativa, P. sativum, H. vulgare generally were effective and to be highest on all over the probiotic yeast, the flavonoid contents were decreased to all the probiotic yeast in the different ratios. The plant extracts perpared with S. boulardii, D. hansenii that were observed to be present quercetin. In study the plants and fruit extracts have antioxidant and antimicrobial activities in different ratios.As a result, the some fiberious plants were to be positive effects on the probiotic yeasts growth which used beneficial in terms of health, the probiotic yeasts in the extracts of developing obtained from these plants were determined which effected to the bioactive compounds in different ratio.Key words: Fiber, Probiotic Yeast, Fatty Acids, Vitamin, Phytosterol