Farklı Sirke Çeşitlerinin Mikroflorası, Biyoaktif Bileşenleri ve Sağlık Üzerine Etkileri

Year 2019, Volume: 17 Issue: 1, 89 - 101, 26.03.2019

İlkin Yücel Şengün , Gülden Kılıç

https://doi.org/10.24323/akademik-gida.544831

Cited By: 9

Abstract

Sirke
çok eski yıllardan bu yana çeşitli gıdalarda aroma verici ve koruyucu madde
olarak kullanılan özel bir üründür. Başta Uzak Doğu ve Avrupa ülkeleri olmak
üzere tüm dünyada farklı hammadde ve üretim yöntemleri kullanılarak çeşitli sirkeler
üretilmektedir. Sirke mikroflorasında ağırlıklı olarak asetik asit bakterileri
ve mayalar yer almakta, ancak bazı küf ve laktik asit bakterisi türleri farklı özel
sirkelerin üretiminde önemli rol alabilmektedir. Sirke, içeriğinde bulunan
organik asitler, fenolik bileşikler, vitaminler, mineraller ve melanoidinler sayesinde
antimikrobiyel, antioksidan, antidiyabetik, antitümör, antikarsinojenik,
antienfeksiyon etkiler başta olmak üzere sağlık üzerine birçok olumlu etki göstermektedir.
Bu derlemede farklı sirke çeşitlerinin mikroflorası, biyoaktif içeriği ve
sağlık üzerine etkileri üzerine son yıllarda yapılan çalışmalar değerlendirilmiştir.

Keywords

Sirke, Mikrobiyoloji, Asetik asit bakterileri, Antioksidan, Sağlık

Microflora, Bioactive Components and Health Effects of Various Kinds of Vinegars

Abstract

Vinegar is a special kind of condiment used as a flavoring
and preservative agent in various foods since ancient times. Many types of
vinegars are produced worldwide, especially in the Far East and European
countries, using different raw materials and production techniques. Vinegar
microflora mainly composed of acetic acid bacteria and yeasts, but some molds
and lactic acid bacteria species can serve an important role in the production
of various special vinegars. Vinegar shows many positive health effects, particularly
antimicrobial, antioxidant, antidiabetic, antitumor, anticarcinogenic, antidiabetic and antiinfection effects,
because of the substances found in vinegar such as organic acids, phenolic
compounds, vitamins, minerals and melanoidins. In this review, recent studies
on microflora, bioactive content and health effects of different kinds of
vinegars are presented.

Keywords

Vinegar, Microbiology, Acetic acid bacteria, Antioxidant, Health

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