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Gıda Muhafazasında Yüksek Hidrostatik Basıncın Mikroorganizmalar Üzerine Etkisi

Yıl 2006, Cilt: 3 Sayı: 1, 41 - 49, 01.03.2006

M. Arıcı

Öz

Anahtar Kelimeler

-

Kaynakça

  • Alpas, H., Kalchayandand, N., Sikes, T., Dunne, C.P. and Ray, B. 1994. Hydrostatic pressure among strains of foodborne pathogens. Appl. Environ. Microbiol. 65: 4248-4251.
  • Bauer, B.A. and Knorr, D. 2005. The impact of pressure, temperature and treatment time on starches: pressure-induced starch gelatinisation as pressure time temperature indicator for high hydrostatic pressure processing. J. Food Engineering 68: 329–334.
  • Brauch, G., Haensler, U. and Ludwig, H. 1990. The effect of pressure on bacteriophages. High Pressure Res. 5: 767-769.
  • Butz, P., Habison, G. and Ludwig, H. 1992. Influence of high pressure on a lipid-coated virus. In: High Pressure and Biotechnology. (Eds.: R. Hayashi, K. Heremans, P. Masso). Jhon Libby & Co. Ltd. London. pp. 61-64.
  • Butz, P., Funtenberger, S., Haberditzil, T. and Tauscher, B. 1996. High pressure inactivation of Byssochlamys nivea ascospores and other heat-resistant moulds. Lebensm. Wiss. Technol. 29: 404-410.
  • Clouston, J.G. and Wills, P.A. 1969. Initation of germination and inactivation of Bacillus pumilus spores by hydrostatic pressure. J. Bacteriol. 97: 684-690.
  • Farkas, D.F. and Hoover, D.G. 2000. High Pressure Processing. In: Kinetics of Microbial Inactivation for Alternative Food Processing Technologies. J. Food Sci. Special Supplement. pp. 47-64.
  • Fox, P.F. 1989. Proteolysis during cheese manufacture and ripening. J. Dairy Sci. 72: 1379-1408.
  • Gervilla, R. Capellas, M., Ferragut, V. and Guamis, B. 1997. Effect of hydrostatic pressure on Listeria innocua 910 CECT inoculated into ewes’ milk. J. Food Protect. 60: 33-37.
  • Giddings, N.J., Allard, H.A. and Hite, B.H. 1929. Inactivation of the tobacco mosaic virus by high pressure. Phytopathology 19: 749-750 (in: Farkas and Hoover, 2000).
  • Heinz, V. and Knorr, D. 1998. High pressure germination and inactivation kinetics of bacterial spores. In: High Pressure Food Science, Bioscience and Chemistry. (Ed.: N.S. Isaacs). The Royal Soc. Chem. Cambridge, UK. pp. 436-441.
  • Heremans, K. 1995. High pressure effects on biomolecules. In: High Pressure Processing of Foods. (Eds.: D.A. Ledward, D.E. Johnston, R.G. Earnshaw and A.P.M Hasting). Nottingham Uni. Press. Leicestershire, UK.
  • Hite, B.H. 1899. The effects of pressure in the preservation of milk. Morgantown. Bull WV Univ. Agric. Exp. Sta. Morgantown 58: 15-38 (in: Farkas and Hoover, 2000).
  • Hite, B.H., Giddings, N.J. and Weakly, C.E. 1914. The effects of pressure on certain microorganisms encountered in the preservation of fruits and vegetables. Morgantown. Bull WV Univ. Agric. Exp. Sta. Morgantown 146: 1-67 (in: Farkas and Hoover, 2000).
  • Hoover, D.G. 1993. Pressure effects on biological systems. Food Technol. 47: 150-155.
  • Jay, J.J. 1992. Modern Food Microbiology. Chapman Hall, New York.
  • Larsen, W.P., Hartzell, T.B. and Diehl, H.S. 1918. The effects of high pressure on bacteria. J. Inf. Diseases 22: 271-279 (in: Farkas and Hoover, 2000).
  • Linton, M., McClements, J.M.J. and Patterson, M.F. 1999. Inactivation of Escherichia coli O157:H7 in orange juice using a combination of high pressure and mild heat. J. Food Protect. 62: 277-279.
  • Mackey, B.M., Forestiere, K. and Isaacs, N. 1995. Factors affecting the resistance of Listeria monocytogenes to high hydrostatic pressure. Food Biotechnol. 9: 1-11.
  • Marquis, R.E. and Bender, G.R. 1987. Barophysiology of prokaryots and proton- transiocating ATPases. In: Current Perspectives in High Pressure Biology. (Eds.: H.W. Jannisch, R.E. Marquis and A.M. Zimmermann). Academic Press. London. pp. 65-73.
  • Metrick, C., Hoover, D.G. and Farkas, D.F. 1989. Effects of high hydrostatic pressure on heat- resistant and heat-sensitive strains of Salmonella. J. Food Sci. 54: 1547-1564.
  • Minerich, P.L. and Labuza, T.P. 2003. Development of a pressure indicator for high hydrostatic pressure processing of foods. Innovative Food Sci. Emerging Technol. 4: 235–243.
  • Ohnishi, K. 1993. Pressurization of Trichinella spiralis. Japanese-only book of Japanese pressure consortium proceedings. Chapter 17 (in: Farkas and Hoover, 2000).
  • Oxen, P. and Knorr, D. 1993. Baroprotective effects of high solute concentrations against inactivations of Rhodotorula rubra. Lebensm. Wiss. Technol. 26: 220-223.
  • Patterson, M.F., Quinn, M., Simpson, R. and Gilmour, A. 1995. Sensitivity of vegetative pathogens to high hydrostatic pressure treatment in phosphate buffered saline and foods. J. Food Protect. 58: 524-529.
  • Patterson, M.F. and Kilpatrick, D.J. 1998. The combined effect of high hydrostatic pressure and mild heat on inactivation of pathogens in milk and poultry. J. Food Protect. 61: 432-436.
  • Russell, N.J. 2002. Bacterial membranes: the effects of chill storage and food processing: An overview. Int. J. Food Microbiol. 79: 27–34.
  • Shigehisa, T. Nakagami, H., Ohno, H., Okate, T., Kawahata, T., Morimoto, M. and Ueba, N. 1996. Inactivation of HIV in bloodplasma by high hydrostatic pressure. In: High pressure bioscience and biotechnology. (Eds.: R. Hayashi and C. Balny). Elsevier Science. pp. 273-278.
  • Simpson, R.K. and Gilmour, A. 1997. The effect of high hydrostatic pressure on the activity of intracellular enzymes of Listeria monocytogenes . Let. Appl. Microbiol. 25: 48- 53.
  • Smelt, J.P.P. 1998. Recent advances in the microbiology of high pressure processing. Trends Food Sci. Technol. 9: 152-158.
  • Stewart, C.M., Jewett Jr., F.F. and Dunne, C.P., Hoover, D.G. 1997. Effect of concurrent high hydrostatic pressure, acidity and heat on the injury and destruction of Listeria monocytogenes. J. Food Safety 17: 23-36.
  • Styles, M.F., Hoover, D.G. and Farkas, D.F. 1991. Response of Listeria monocytogenes and Vibrio parahaemolyticus to high hydrostatic pressure. J. Food Sci. 56: 1404-1407.
  • Trujillo, A.J., Capellas, M., Saldo, J., Gervilla, R. and Guamis, B. 2002. Applications of high- hydrostatic pressure on milk and dairy products: a review. Innovative Food Sci. Emerging Technol. 3: 295–307.
  • Zook, C.D., Parish, M.E., Braddock, R.J. and Balaban, M.O. 1999. High pressure inactivation kinetics of Saccharomyces cerevisiae ascospores in orange and apple juice. J. Food Sci. 64: 533-535.

Gıda Muhafazasında Yüksek Hidrostatik Basıncın Mikroorganizmalar Üzerine Etkisi

Yıl 2006, Cilt: 3 Sayı: 1, 41 - 49, 01.03.2006

M. Arıcı

Öz

olduğu bilinen yeni bir gıda muhafaza metodudur. Gıda üretiminde mikroorganizmaların inaktivasyonu amacıyla yüksek basınç uygulamaları kullanımı gittikçe artan bir yöntem olarak dikkat çekmektedir. Burada basınç, sıcaklık yerine kullanılan stabilize edici bir faktör durumundadır. Yüksek hidrostatik basınç uygulaması, üzerinde en çok çalışılan alternatif bir metottur. Sıcaklık, basınç, süre gibi farklı çalışma şartları altında birçok mikroorganizma grubunun inaktivasyonunun gerçekleştirildiği pek çok çalışmada bildirilmiştir

Anahtar Kelimeler

Yüksek basınç gıda muhafaza mikroorganizmalar pastörizasyon

Kaynakça

  • Alpas, H., Kalchayandand, N., Sikes, T., Dunne, C.P. and Ray, B. 1994. Hydrostatic pressure among strains of foodborne pathogens. Appl. Environ. Microbiol. 65: 4248-4251.
  • Bauer, B.A. and Knorr, D. 2005. The impact of pressure, temperature and treatment time on starches: pressure-induced starch gelatinisation as pressure time temperature indicator for high hydrostatic pressure processing. J. Food Engineering 68: 329–334.
  • Brauch, G., Haensler, U. and Ludwig, H. 1990. The effect of pressure on bacteriophages. High Pressure Res. 5: 767-769.
  • Butz, P., Habison, G. and Ludwig, H. 1992. Influence of high pressure on a lipid-coated virus. In: High Pressure and Biotechnology. (Eds.: R. Hayashi, K. Heremans, P. Masso). Jhon Libby & Co. Ltd. London. pp. 61-64.
  • Butz, P., Funtenberger, S., Haberditzil, T. and Tauscher, B. 1996. High pressure inactivation of Byssochlamys nivea ascospores and other heat-resistant moulds. Lebensm. Wiss. Technol. 29: 404-410.
  • Clouston, J.G. and Wills, P.A. 1969. Initation of germination and inactivation of Bacillus pumilus spores by hydrostatic pressure. J. Bacteriol. 97: 684-690.
  • Farkas, D.F. and Hoover, D.G. 2000. High Pressure Processing. In: Kinetics of Microbial Inactivation for Alternative Food Processing Technologies. J. Food Sci. Special Supplement. pp. 47-64.
  • Fox, P.F. 1989. Proteolysis during cheese manufacture and ripening. J. Dairy Sci. 72: 1379-1408.
  • Gervilla, R. Capellas, M., Ferragut, V. and Guamis, B. 1997. Effect of hydrostatic pressure on Listeria innocua 910 CECT inoculated into ewes’ milk. J. Food Protect. 60: 33-37.
  • Giddings, N.J., Allard, H.A. and Hite, B.H. 1929. Inactivation of the tobacco mosaic virus by high pressure. Phytopathology 19: 749-750 (in: Farkas and Hoover, 2000).
  • Heinz, V. and Knorr, D. 1998. High pressure germination and inactivation kinetics of bacterial spores. In: High Pressure Food Science, Bioscience and Chemistry. (Ed.: N.S. Isaacs). The Royal Soc. Chem. Cambridge, UK. pp. 436-441.
  • Heremans, K. 1995. High pressure effects on biomolecules. In: High Pressure Processing of Foods. (Eds.: D.A. Ledward, D.E. Johnston, R.G. Earnshaw and A.P.M Hasting). Nottingham Uni. Press. Leicestershire, UK.
  • Hite, B.H. 1899. The effects of pressure in the preservation of milk. Morgantown. Bull WV Univ. Agric. Exp. Sta. Morgantown 58: 15-38 (in: Farkas and Hoover, 2000).
  • Hite, B.H., Giddings, N.J. and Weakly, C.E. 1914. The effects of pressure on certain microorganisms encountered in the preservation of fruits and vegetables. Morgantown. Bull WV Univ. Agric. Exp. Sta. Morgantown 146: 1-67 (in: Farkas and Hoover, 2000).
  • Hoover, D.G. 1993. Pressure effects on biological systems. Food Technol. 47: 150-155.
  • Jay, J.J. 1992. Modern Food Microbiology. Chapman Hall, New York.
  • Larsen, W.P., Hartzell, T.B. and Diehl, H.S. 1918. The effects of high pressure on bacteria. J. Inf. Diseases 22: 271-279 (in: Farkas and Hoover, 2000).
  • Linton, M., McClements, J.M.J. and Patterson, M.F. 1999. Inactivation of Escherichia coli O157:H7 in orange juice using a combination of high pressure and mild heat. J. Food Protect. 62: 277-279.
  • Mackey, B.M., Forestiere, K. and Isaacs, N. 1995. Factors affecting the resistance of Listeria monocytogenes to high hydrostatic pressure. Food Biotechnol. 9: 1-11.
  • Marquis, R.E. and Bender, G.R. 1987. Barophysiology of prokaryots and proton- transiocating ATPases. In: Current Perspectives in High Pressure Biology. (Eds.: H.W. Jannisch, R.E. Marquis and A.M. Zimmermann). Academic Press. London. pp. 65-73.
  • Metrick, C., Hoover, D.G. and Farkas, D.F. 1989. Effects of high hydrostatic pressure on heat- resistant and heat-sensitive strains of Salmonella. J. Food Sci. 54: 1547-1564.
  • Minerich, P.L. and Labuza, T.P. 2003. Development of a pressure indicator for high hydrostatic pressure processing of foods. Innovative Food Sci. Emerging Technol. 4: 235–243.
  • Ohnishi, K. 1993. Pressurization of Trichinella spiralis. Japanese-only book of Japanese pressure consortium proceedings. Chapter 17 (in: Farkas and Hoover, 2000).
  • Oxen, P. and Knorr, D. 1993. Baroprotective effects of high solute concentrations against inactivations of Rhodotorula rubra. Lebensm. Wiss. Technol. 26: 220-223.
  • Patterson, M.F., Quinn, M., Simpson, R. and Gilmour, A. 1995. Sensitivity of vegetative pathogens to high hydrostatic pressure treatment in phosphate buffered saline and foods. J. Food Protect. 58: 524-529.
  • Patterson, M.F. and Kilpatrick, D.J. 1998. The combined effect of high hydrostatic pressure and mild heat on inactivation of pathogens in milk and poultry. J. Food Protect. 61: 432-436.
  • Russell, N.J. 2002. Bacterial membranes: the effects of chill storage and food processing: An overview. Int. J. Food Microbiol. 79: 27–34.
  • Shigehisa, T. Nakagami, H., Ohno, H., Okate, T., Kawahata, T., Morimoto, M. and Ueba, N. 1996. Inactivation of HIV in bloodplasma by high hydrostatic pressure. In: High pressure bioscience and biotechnology. (Eds.: R. Hayashi and C. Balny). Elsevier Science. pp. 273-278.
  • Simpson, R.K. and Gilmour, A. 1997. The effect of high hydrostatic pressure on the activity of intracellular enzymes of Listeria monocytogenes . Let. Appl. Microbiol. 25: 48- 53.
  • Smelt, J.P.P. 1998. Recent advances in the microbiology of high pressure processing. Trends Food Sci. Technol. 9: 152-158.
  • Stewart, C.M., Jewett Jr., F.F. and Dunne, C.P., Hoover, D.G. 1997. Effect of concurrent high hydrostatic pressure, acidity and heat on the injury and destruction of Listeria monocytogenes. J. Food Safety 17: 23-36.
  • Styles, M.F., Hoover, D.G. and Farkas, D.F. 1991. Response of Listeria monocytogenes and Vibrio parahaemolyticus to high hydrostatic pressure. J. Food Sci. 56: 1404-1407.
  • Trujillo, A.J., Capellas, M., Saldo, J., Gervilla, R. and Guamis, B. 2002. Applications of high- hydrostatic pressure on milk and dairy products: a review. Innovative Food Sci. Emerging Technol. 3: 295–307.
  • Zook, C.D., Parish, M.E., Braddock, R.J. and Balaban, M.O. 1999. High pressure inactivation kinetics of Saccharomyces cerevisiae ascospores in orange and apple juice. J. Food Sci. 64: 533-535.
Toplam 34 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

M. Arıcı Bu kişi benim

Yayımlanma Tarihi 1 Mart 2006
Gönderilme Tarihi 3 Kasım 2014
Yayımlandığı Sayı Yıl 2006 Cilt: 3 Sayı: 1

Kaynak Göster

APA Arıcı, M. (2006). Gıda Muhafazasında Yüksek Hidrostatik Basıncın Mikroorganizmalar Üzerine Etkisi. Tekirdağ Ziraat Fakültesi Dergisi, 3(1), 41-49.
AMA Arıcı M. Gıda Muhafazasında Yüksek Hidrostatik Basıncın Mikroorganizmalar Üzerine Etkisi. JOTAF. Mart 2006;3(1):41-49.
Chicago Arıcı, M. “Gıda Muhafazasında Yüksek Hidrostatik Basıncın Mikroorganizmalar Üzerine Etkisi”. Tekirdağ Ziraat Fakültesi Dergisi 3, sy. 1 (Mart 2006): 41-49.
EndNote Arıcı M (01 Mart 2006) Gıda Muhafazasında Yüksek Hidrostatik Basıncın Mikroorganizmalar Üzerine Etkisi. Tekirdağ Ziraat Fakültesi Dergisi 3 1 41–49.
IEEE M. Arıcı, “Gıda Muhafazasında Yüksek Hidrostatik Basıncın Mikroorganizmalar Üzerine Etkisi”, JOTAF, c. 3, sy. 1, ss. 41–49, 2006.
ISNAD Arıcı, M. “Gıda Muhafazasında Yüksek Hidrostatik Basıncın Mikroorganizmalar Üzerine Etkisi”. Tekirdağ Ziraat Fakültesi Dergisi 3/1 (Mart 2006), 41-49.
JAMA Arıcı M. Gıda Muhafazasında Yüksek Hidrostatik Basıncın Mikroorganizmalar Üzerine Etkisi. JOTAF. 2006;3:41–49.
MLA Arıcı, M. “Gıda Muhafazasında Yüksek Hidrostatik Basıncın Mikroorganizmalar Üzerine Etkisi”. Tekirdağ Ziraat Fakültesi Dergisi, c. 3, sy. 1, 2006, ss. 41-49.
Vancouver Arıcı M. Gıda Muhafazasında Yüksek Hidrostatik Basıncın Mikroorganizmalar Üzerine Etkisi. JOTAF. 2006;3(1):41-9.