Bakteriyosinler: Sınıflandırılmaları, Etki Mekanizmaları ve Gıda Muhafazasında Kullanımları

Year 2022, Volume: 20 Issue: 2, 194 - 198, 27.07.2022

Cesur Mehenktaş

https://doi.org/10.24323/akademik-gida.1149889

Abstract

Bakteriyosinler çeşitli bakteri türleri tarafından üretilen ve diğer mikroorganizmalar üzerinde inhibe edici veya öldürücü etki gösteren peptitlerdir. Sahip oldukları bu etkiler nedeniyle, bakteriyosinler gıda muhafazasında da kullanılmaktadır. Bu derlemede, bakteriyosin üreten bakteri türleri, bakteriyosinlerin sınıflandırılması, etki mekanizmaları, laktik asit bakterilerinin ürettiği bakteriyosinler ve bakteriyosinlerin gıda muhafazasında kullanımı konuları ele alınmıştır.

Keywords

Bakteriyosinler, Laktik asit bakterileri, Gıda muhafazası

Bacteriocins: Their Classification, Mechanisms of Action and Use in Food Preservation

Abstract

Bacteriocins are peptides produced by various bacteria species and having inhibitory or killing effect on other microorganisms. Because of these effects, bacteriocins are also used in food preservation. In this review, bacteria species producing bacteriocins, classification of bacteriocins, their mechanisms of action, bacteriocins produced by lactic acid bacteria and use of bacteriocins in food preservation were discussed.

Keywords

Bacteriocins, Lactic acid bacteria, Food preservation

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