Ultrases Teknolojisinin Alicyclobacillus acidoterrestris İnaktivasyonu Üzerindeki Etkisi

Abstract

Alicyclobacillus acidoterrestris sporlu, asidofilik ve yüksek ısıl dirence sahip bir bakteridir. Nonpatojen olmasına karşın meyve suyu endüstrisi açısından hedef mikroorganizma kabul edilir. Kalite parametrelerinde istenmeyen etkilere sahiptir ve ekonomik kayıplara neden olmaktadır. A.acidoterrestris inaktivasyonunu sağlamak için kullanılan termal işlemler ise üründe istenmeyen etkilere neden olabilmektedir. Gıda güvenliğinde mikrobiyal inaktivasyonu sağlamak için kullanılan termal işlemlerin olumsuz etkilerine karşın ultrases gibi termal olmayan işlemler besin değerlerine daha az zarar verir ve çevre dostu teknolojilerdir. Ultrases yüksek frekanslı ses dalgaları kullanılarak A.acidoterrestris suşlarının inaktivasyonunu sağlayabilmektedir. Ayrıca ultrasesin, engeller teknolojisi yöntemi ile fiziksel veya kimyasal engeller ile birleştirilmesiyle sinerjistik etki sağlanabilir.

Keywords

• Ultrases
• mikrobiyal inaktivasyon
• gıda güvenliği

Effect of Ultrases Technology on Inactivation of Alicyclobacillus acidoterrestris

Abstract

Alicyclobacillus acidoterrestris is a spore-bearing, acidophilic bacterium with high thermal resistance. Although it is nonpathogenic, it is considered as a target microorganism for fruit juice industry. It has undesirable effects on quality parameters and causes economic losses. Thermal processes used to inactivate A.acidoterrestris can cause undesirable effects on the product. Despite the negative effects of thermal processes used to ensure microbial inactivation in food safety, non-thermal processes such as ultrasound are less damaging to nutritional values and are environmentally friendly technologies. Ultrasound can inactivate A.acidoterrestris strains using high frequency sound waves. In addition, a synergistic effect can be achieved by combining ultrasound with physical or chemical barriers using hurdle technology

Keywords

• Ultrasound
• microbial inactivation
• food safety

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