New Advances in Food Biotechnology and Bioprocessing

Year 2015, Volume: 2 Issue: 5, 161 - 164, 04.01.2016

Salih Karasu Muhammet Zeki Durak Ömer Said Toker

Abstract

Bioprocess is defined as the process where alive cells themselves or their components are utilized. Bioprocess and biotechnology are two areas that are closely associated with each other and new advances provided by biotechnological methods can be used directly in food bioprocessing. Nano scale sensors that can detect undesirable microorganisms, their toxins or other contaminants have been finding increasing field of application for ensuring food quality control and food safety. Enzymes produced from microorganisms have largely substituted with commercial animal and plant based enzyme preparations. Genetically modified microorganisms have been used increasingly in the production of a number of food additives and ingredients including bacteriocins, enzymes and organic acids. In conclusion, it is thought that developments will be continue in the area of food bioprocessing and biotechnology and they will have larger application fields in the future.

Keywords

Food bioprocessing, biotechnology, nanosensors, recombinant microorganisms

Gıda Biyoteknolojisi ve Biyoproseslerinde Yeni Gelişmeler

Abstract

Canlı hücrelerin kendilerinin ya da onlardan çeşitli yollarla elde edilen komponentlerin kullanıldığı işlemlere biyoproses denilmektedir. Biyoproses ve biyoteknoloji, birbiri ile sıkı ilişkisi olan 2 alan olup biyoteknolojik yöntemlerle sağlanan yenilikler doğrudan gıda biyoproseslerinde uygulanabilmektedir. Arzu edilmeyen mikroorganizmaları, toksinleri ve diğer kontaminantları algılayarak tespit eden nano ölçekteki sensörler gıda kalite kontrolü ve güvenliğinin sağlanmasında gittikçe daha fazla uygulama alanı bulmaktadır. Mikroorganizmalardan üretilen enzimler, günümüzde büyük ölçüde bitkisel ve hayvansal kaynaklardan üretilen ticari enzim preparatlarının yerini almıştır. Mikroorganizmalar, genetik yapıları modifiye edilmesi sayesinde bakteriyosinler, enzimler, organik asitler gibi birçok ticari katkı maddesinin ve gıda bileşeninin üretiminde gittikçe artan oranlarda kullanılmaktadır. Sonuç olarak, gelecekte gıda biyoproseslerinde ve biyoteknolojide gelişmelerin devam edeceği ve daha fazla uygulama alanına sahip olacağı düşünülmektedir. 

Keywords

Gıda biyoprosesi, biyoteknoloji, nanosensörler, rekombinant mikroorganizmalar

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