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SÜT STARTER KÜLTÜRLERİ TARAFINDAN ÜRETİLEN BAKTERİOSİNLERİN SÜT TEKNOLOJİSİNDEKİ ÖNEMLERİ

IMPORTANCE IN DAIRY TECHNOLOGY OF BACTERIOCINS PRODUCED BY DAIRY STARTER CULTURES

Journal Name:

  • Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi

Publication Year:

  • 2002

Key Words:

Keywords (Original Language):

Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
Bacteriocins produced by Lactic acid bacteria (LAB) and propionic acid bacteria (PAB) are heterogeneous group of peptide inhibitors which include lantibiotics (class I, e. g. nisin), small heat-stable peptides (class II, e. g. pediocin PA-1) and large heat-labile proteins (class III, e. g. helveticin J). Many bacteriocins belonging to the first two groups can be successfully used to inhibit undesirable microorganisms in foods, but only nisin is produced industrially and is used as a food preservative. LAB and PAB develops easily in milk and milk products. LAB and PAB growth in dairy products can cause microbial interference to spoilage and pathogenic bacteria through several metabolits, specially bacteriocins. The review deals with the description of milk-borne bacteriocins and their application in milk and milk products either to extend the shelf life or to inhibit milk pathogens.
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Abstract (Original Language): 
Bakteriosinler, LAB (Laktik asit bakterileri) ve PAB (Propiyonik asit bakterileri) tarafından üretilen lantibiyotikleri (I. Sınıf, Ör: nisin); küçük, ısıya dayanıklı peptitleri (II. Sınıf, Ör: pediosin PA -I) ve büyük, ısıya dayanıklı proteinleri (III. Sınıf, Ör: Helvetisin J) kapsayan peptit inhibitörlerin heterojenik bir grubudur. İlk iki gruba ait birçok bakteriosin, gıdalarda istenmeyen mikroorganizmaların gelişimini engellemek için başarıyla kullanılmaktadır. Fakat sadece nisin endüstriyel olarak üretilmekte ve bir gıda koruyucusu olarak kullanılmaktadır. LAB ve PAB süt ve ürünlerinde kolayca gelişebilen mikroorganizmalardır. Bu bakterilerin süt ürünlerinde gelişimi sırasında üretilen bakteriosin gibi bazı metabolitler sayesinde bozulma etmeni ve patojen bazı bakterilerin gelişiminin engellenmesi mümkün olmaktadır. Bu derleme süt kaynaklı bakteriosinlerin tanımlanması, onların sütteki uygulamaları, süt ürünlerinde ya raf ömrünü uzatmaları yada süt patojenlerini yok etmek için kullanılmaları ile ilgilidir.
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