Ultrasonikasyon uygulanmış ve probiyotik eklenmiş buğday çimi suyunun belirli kimyasal, fiziksel ve mikrobiyolojik ölçütleri

Wheatgrass (Triticum aestivum) is an important source of energy and micronutrients in the developing world. However, wheatgrass juice can have a variety of microorganisms and can cause important problems in human beings. Pathogens such as Salmonella spp. which may be encountered in wheatgrass juice due to the soil contact of wheatgrass before harvesting induce food poisoning owing to the consumption. Nowadays, in order to combat these infections effectively, non-thermal technologies have gained great importance in food industry. Ultrasonication is an alternative way for these technologies without destruction or partial loss of health promoting substances present in wheatgrass juice such as antioxidants etc. In this study, sole ultrasonication for inactivating these pathogenic species, sole probiotics (Lactobacillus acidophilus and Lactobacillus reuteri) for promoting the wheatgrass juice for being an extraordinary functional food was used. The combination of probiotics and ultrasonication was also studied. The combination of 90 dB amplitude at 24 kHz frequency of ultrasound and 1 mL L.acidophilus resulted the most effective inhibition to total mesophilic aerobic bacteria and pathogens mentioned above, as per to the control, without disrupting the main chemical and physical properties of the wheatgrass juices.