Extension of Shelf Life of Dairy Products by Biopreservation: Protective Cultures (Turkish with English Abstract)

Abstract

Protective cultures are food-grade bacteria, which may or may not be strains naturally present in the foods. They are selected for their ability to grow in a product and inhibit a pathogen or undesired microorganism rather than to deliver a desired texture and flavour profile as in fermentation, or health benefits of probiotics. Protective cultures inhibit undesirable microorganisms through the production of low molecular mass compounds, such as organic acids, carbon dioxide, diacetyl, hydrogen peroxide and bacteriocins. This article describes the using possibilities of protective cultures in dairy products with their advantages and limitations. We reviewed previously published data and present new findings that relate to their usage potential for dairy products.

Keywords

• Dairy foods, Food preservation, Protective culture   

Süt ve Süt Ürünlerinin Raf Ömürlerinin Biyolojik Koruma ile Uzatılması: Koruyucu Kültürler

Abstract

Koruyucu kültürler gıdalarda doğal olarak bulunabilen ya da bulunmayan gıda üretiminde kullanıma uygun bakterilerdir. Söz konusu kültürler fermantasyonda istenilen doku ve lezzet profilini sağlama ya da probiyotik olan türlerin sağlığa yararları etkilerinden daha çok bir ürün içinde gelişme kabiliyeti ve patojen ya da istenmeyen baterileri inhibe etme potansiyellerine göre seçilmektedirler. Koruyucu kültürler, ürettikleri organik asitler, karbondioksit, diasetil, hidrojen peroksit ve bakteriyosinler gibi düşük moleküler ağırlıklı bileşikler sayesinde istenmeyen mikroorganizmaları inhibe etmektedirler. Bu makale, koruyucu kültürlerin süt ve ürünlerinde kullanım olanaklarını avantajları ve sınırlamaları ile anlatmaktadır. Çalışmada daha önce yayınlanmış veriler derlenmiş ve söz konusu kültürlerin süt ve ürünlerinde kullanım olanakları ile ilişkili yeni bulgular verilmiştir.

Keywords

• Süt ve Süt Ürünleri, Gıda muhafaza, Koruyucu kültür

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