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Su Ürünlerinde Halofilik Bakteriler ve Endüstriyel Alanda Kullanımları

Year 2019, Volume 15, Issue 4, 535 - 545, 16.12.2019
https://doi.org/10.22392/actaquatr.569765

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.   

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Halophilic Bacteria Species in Fishery Products and Industrial Applications

Year 2019, Volume 15, Issue 4, 535 - 545, 16.12.2019
https://doi.org/10.22392/actaquatr.569765

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.

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Details

Primary Language Turkish
Subjects Food Science and Technology
Journal Section Review Articles
Authors

Berna KILINÇ (Primary Author)
EGE ÜNİVERSİTESİ
0000-0002-4663-5082
Türkiye

Publication Date December 16, 2019
Published in Issue Year 2019, Volume 15, Issue 4

Cite

APA Kılınç, B. (2019). Su Ürünlerinde Halofilik Bakteriler ve Endüstriyel Alanda Kullanımları . Acta Aquatica Turcica , 15 (4) , 535-545 . DOI: 10.22392/actaquatr.569765