Nisinin Sinerjistik Antimikrobiyel Etkisi

Year 2017, Volume: 15 Issue: 3, 288 - 299, 22.10.2017

Burcu Özel , Ömer Şimşek

https://doi.org/10.24323/akademik-gida.345270

Cited By: 2

Abstract

Gıda muhafaza yöntemlerinin
birlikte kullanılması, gıda kalitesini ve güvenliğini artırmaktadır. Bu nedenle
engeller teknolojisi kapsamında çeşitli doğal koruyucular kullanılarak
mikrobiyal risk ortadan kaldırılmaya çalışılmaktadır. Nisin ise Lactococcus lactis suşları tarafından üretilen ve gıda sistemlerinde kullanılmasına
izin verilmiş (E234) bir doğal koruyucudur. Bu antimikrobiyel ajanın gıda
sistemlerinde etkisinin artırılması için çeşitli kimyasal katkı ve fiziksel
işlemlerle birlikte kullanılması denenmiştir. Bu derleme çalışmasında da nisinin
sinerjistik antimikrobiyel etkisi üzerinde durularak, hem gıda sistemlerinde
çeşitli muhafaza yöntemlerinin olumsuz etkilerinin azaltılabildiği hem de nisinin
antimikrobiyel aktivitesinin artırılabildiği gösterilmiştir.

Keywords

Nisin, Sinerjistik etki, Antimikrobiyel, Engeller teknolojisi

Synergistic Antimicrobial Effect of Nisin

Abstract

Application of food preservation treatments in
combinations increases food quality and safety. Therefore, microbial risks can
be prevented by using natural preservatives within the concept of hurdle
technology. Nisin is a natural preservative (E234) permitted in food production
and produced by Lactococcus lactis. To
increase the effect of this antimicrobial agent in foods systems, it has been
tested in combinations with different chemical additives and physical
treatments. In this review, the synergistic antimicrobial effect of nisin was
emphasized and it was shown that the adverse effects of various preservation
methods in food systems can be reduced while the antimicrobial activity of
nisin can be increased.

Keywords

Nisin, Synergistic activity, Antimicrobial, Hurdle technology

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