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BIODIVERSITY OF PSEUDOMONAS, SPOILAGE CHARACTERISTICS, BIOFILM PRODUCTION, AND QUORUM SENSING SYSTEM IN MEAT AND MEAT PRODUCTS

Year 2024, , 607 - 623, 14.08.2024

Yasemin Şefika Küçükata , Hasan Yetim , Banu Metin

https://doi.org/10.15237/gida.GD24036

Abstract

The contamination of food by spoilage microorganisms and/or pathogens is a concern in the food industry. Pseudomonas species, Gram-negative, aerobic, and psychrotrophic bacteria, can develop in food products stored at low temperatures. The species causing spoilage in raw meat include Pseudomonas fragi, Pseudomonas fluorescens, Pseudomonas putida, and Pseudomonas lundensis. Psychrotrophic pseudomonads cause bad odors, off-tastes, discoloration, and mucus production in raw meat stored under refrigeration and aerobic conditions. Some Pseudomonas species that develop in meats stored at low temperatures are strong biofilm producers. The spoilage activities of pseudomonads are linked to a cell-to-cell communication system known as quorum sensing (QS). The QS system is responsible for encoding genes related to pathogenicity by sensing population density through molecules produced under adverse conditions. Understanding the spoilage mechanisms of pseudomonads in meat is important for inhibiting their development. Research on the QS system of meat pseudomonads is limited. This review discusses the biodiversity, spoilage properties, biofilm formation abilities, and QS effects of Pseudomonas species on meat spoilage.

Keywords

biofilm meat pseudomonas quorum sensing

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ET VE ET ÜRÜNLERİNDE PSEUDOMONAS BİYOÇEŞİTLİLİĞİ, BOZUCU ÖZELLİKLERİ, BİYOFİLM ÜRETİMİ VE ÇOĞUNLUK ALGILAMA (QUORUM SENSING) SİSTEMİ

Year 2024, , 607 - 623, 14.08.2024

Yasemin Şefika Küçükata , Hasan Yetim , Banu Metin

https://doi.org/10.15237/gida.GD24036

Abstract

Bozulma yapan mikroorganizmalar ve/veya patojenler gıda endüstrisinde bir endişe kaynağıdır. Pseudomonas türleri, düşük sıcaklıklarda depolanan gıda ürünlerinde gelişebilen, Gram negatif, aerobik ve psikrotrofik bakterilerdir. Çiğ ette bozulmaya sebebiyet veren türler arasında Pseudomonas fragi, Pseudomonas fluorescens, Pseudomonas putida ve Pseudomonas lundensis sayılmaktadır. Ette kötü koku, tat, renk bozulması ve mukus üretimine sebep olan psikrotrof pseudomonadlar, buzdolabı sıcaklıklarında ve aerobik şartlarda saklanan çiğ et için sorun teşkil etmektedir. Düşük sıcaklıklarda saklanan etlerde gelişen bazı Pseudomonas türleri güçlü biyofilm üreticileridir. Pseudomonadların bozulma faaliyetleri, çoğunluk algılama (Quorum Sensing, QS) olarak bilinen hücreler arası iletişim sistemi ile ilişkilidir. QS sistemi, bakterilerin olumsuz koşullara maruz kaldıklarında ürettikleri moleküller aracılığıyla çoğunluklarını algılayarak patojenite ile ilgili genlerin kodlanmasından sorumludur. Pseudomonadların ette bozulma yapma mekanizmasının anlaşılması, gelişimlerinin engellenebilmesi için önemlidir. Et pseudomonadlarının QS sistemi hakkındaki araştırmalar oldukça sınırlıdır. Bu derleme çalışmasında et pseudomonadlarının biyoçeşitliliği, bozucu özellikleri, biyofilm oluşturma yetenekleri ve QS sistemlerinin, etin bozulma süreçleri üzerindeki etkileri tartışılmıştır.

Keywords

biyofilm et pseudomonas çoğunluk algılama (quorum sensing)

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There are 87 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering, Meat Technology, Food Microbiology
Journal Section Articles
Authors

Yasemin Şefika Küçükata 0000-0002-2316-1507

Hasan Yetim 0000-0002-5388-5856

Banu Metin 0000-0002-3203-0058

Publication Date August 14, 2024
Submission Date March 28, 2024
Acceptance Date June 12, 2024
Published in Issue Year 2024

Cite

APA Küçükata, Y. Ş., Yetim, H., & Metin, B. (2024). ET VE ET ÜRÜNLERİNDE PSEUDOMONAS BİYOÇEŞİTLİLİĞİ, BOZUCU ÖZELLİKLERİ, BİYOFİLM ÜRETİMİ VE ÇOĞUNLUK ALGILAMA (QUORUM SENSING) SİSTEMİ. Gıda, 49(4), 607-623. https://doi.org/10.15237/gida.GD24036
AMA Küçükata YŞ, Yetim H, Metin B. ET VE ET ÜRÜNLERİNDE PSEUDOMONAS BİYOÇEŞİTLİLİĞİ, BOZUCU ÖZELLİKLERİ, BİYOFİLM ÜRETİMİ VE ÇOĞUNLUK ALGILAMA (QUORUM SENSING) SİSTEMİ. GIDA. August 2024;49(4):607-623. doi:10.15237/gida.GD24036
Chicago Küçükata, Yasemin Şefika, Hasan Yetim, and Banu Metin. “ET VE ET ÜRÜNLERİNDE PSEUDOMONAS BİYOÇEŞİTLİLİĞİ, BOZUCU ÖZELLİKLERİ, BİYOFİLM ÜRETİMİ VE ÇOĞUNLUK ALGILAMA (QUORUM SENSING) SİSTEMİ”. Gıda 49, no. 4 (August 2024): 607-23. https://doi.org/10.15237/gida.GD24036.
EndNote Küçükata YŞ, Yetim H, Metin B (August 1, 2024) ET VE ET ÜRÜNLERİNDE PSEUDOMONAS BİYOÇEŞİTLİLİĞİ, BOZUCU ÖZELLİKLERİ, BİYOFİLM ÜRETİMİ VE ÇOĞUNLUK ALGILAMA (QUORUM SENSING) SİSTEMİ. Gıda 49 4 607–623.
IEEE Y. Ş. Küçükata, H. Yetim, and B. Metin, “ET VE ET ÜRÜNLERİNDE PSEUDOMONAS BİYOÇEŞİTLİLİĞİ, BOZUCU ÖZELLİKLERİ, BİYOFİLM ÜRETİMİ VE ÇOĞUNLUK ALGILAMA (QUORUM SENSING) SİSTEMİ”, GIDA, vol. 49, no. 4, pp. 607–623, 2024, doi: 10.15237/gida.GD24036.
ISNAD Küçükata, Yasemin Şefika et al. “ET VE ET ÜRÜNLERİNDE PSEUDOMONAS BİYOÇEŞİTLİLİĞİ, BOZUCU ÖZELLİKLERİ, BİYOFİLM ÜRETİMİ VE ÇOĞUNLUK ALGILAMA (QUORUM SENSING) SİSTEMİ”. Gıda 49/4 (August 2024), 607-623. https://doi.org/10.15237/gida.GD24036.
JAMA Küçükata YŞ, Yetim H, Metin B. ET VE ET ÜRÜNLERİNDE PSEUDOMONAS BİYOÇEŞİTLİLİĞİ, BOZUCU ÖZELLİKLERİ, BİYOFİLM ÜRETİMİ VE ÇOĞUNLUK ALGILAMA (QUORUM SENSING) SİSTEMİ. GIDA. 2024;49:607–623.
MLA Küçükata, Yasemin Şefika et al. “ET VE ET ÜRÜNLERİNDE PSEUDOMONAS BİYOÇEŞİTLİLİĞİ, BOZUCU ÖZELLİKLERİ, BİYOFİLM ÜRETİMİ VE ÇOĞUNLUK ALGILAMA (QUORUM SENSING) SİSTEMİ”. Gıda, vol. 49, no. 4, 2024, pp. 607-23, doi:10.15237/gida.GD24036.
Vancouver Küçükata YŞ, Yetim H, Metin B. ET VE ET ÜRÜNLERİNDE PSEUDOMONAS BİYOÇEŞİTLİLİĞİ, BOZUCU ÖZELLİKLERİ, BİYOFİLM ÜRETİMİ VE ÇOĞUNLUK ALGILAMA (QUORUM SENSING) SİSTEMİ. GIDA. 2024;49(4):607-23.

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