Su Ürünlerinde Halofilik Bakteriler ve Endüstriyel Alanda Kullanımları

Year 2019, Volume: 15 Issue: 4, 535 - 545, 16.12.2019

Berna Kılınç

https://doi.org/10.22392/actaquatr.569765

Cited By: 1

Abstract

Su
ürünlerine tuz ilave edilmesi ürünlerin su aktivitesini düşürmekte bozulmayı
geciktirmektedir. Ancak tuzlanmış, salamura, marine edilmiş, fermente su
ürünlerinde tuzu seven ve tuza tolerans gösteren halofilik bakterilerin
gelişimine neden olabilmektedir. Bu nedenle işlenmiş su ürünlerinde bozulmaya
daha çok tuzu seven ve tuza tolerans gösteren halofilik bakteriler sebep
olmaktadır. Halofilik bakterilerin işlenmiş su ürünlerinde gelişimi kalite
kaybına neden olabilmektedir ancak tuza toleranslı olan bazı halofilik
bakterileri türlerinin  fermente
ürünlerde gelişimi ürünlerde istenen tat ve aroma gelişimine neden
olabilmektedir. Ayrıca halofilik bakterilerin endüstriyel alanda çok sayıda
kullanım alanıda bulunmaktadır. Bu nedenle bu derleme çalışmasında halofilik
bakterileri türleri, denizlerden, 
tuz göllerinden,  tuzlardan, tuzlanmış
ve fermente balık ürünlerinden izole edilen halofilik bakteriler, tuz ve tuzlanmış ve fermente  balık
ürünleri tüketiminin insan sağlığına etkileri, su ürünlerinde halofilik bakterilerin
inhibisyonu ve halofilik bakterilerin endüstriyel alanda kullanımları konularında
yapılmış çalışmalara değinilmiştir.   

Keywords

Su ürünleri, halofilik bakteriler, kalite

Halophilic Bacteria Species in Fishery Products and Industrial Applications

Abstract

Halofilic bacteria have been divided into different groups according to salt requirements such as halotolerant and extreme halophiles
etc. This type of halophilic bacteria such as Halococcus ve Halobacterium can be caused pink spoilage on the surface of the processed
salted fishery products. The growth of halophilic bacteria in processed fishery products can be prevented by using effective methods and
control systems. The methods avoiding contamination and growth of bacteria are necessary to be applied such as usage of high quality salt
in production, avoidance of temperaturerise in production and storage periods, packaging fishery products, prevention of damage to
package of fishery products in the storage. Extreme halophilic and halotolerant bacteria have some special characteristics when compared
with other type of microorganisms. For this reason, halophilic bacteria can be used for different industrial applications (food, biotechnology,
chemical, medicine, cosmetic, textile, agriculture, environment etc.) In accordance with the development of technology, it is believed that
the studies done about usage of halophilic bacteria in different areas and industrial applications will be increased in the future. For this
reason in this review; the species of halophilic bacteria, isolated halophilic bacteria from seas, salt lakes, salts, salted and fermented fishery
products, the effects of salt and salty fishery products intake to the human health, the studies done about inhibiting the growth of halotolerant
and extreme halophiles bacteria, probiotic effects, development of new novel products, industrial applications of these bacteria were
reviewed.

Keywords

Fishery Products, halophilic bacteria, microbiological quality

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