HALOFİLİK LAKTİK ASİT BAKTERİLERİ VE GIDA SANAYİSİNDE KULLANIM ALANLARI

Year 2015, Volume: 40 Issue: 6, 349 - 356, 01.12.2015

Seda Tahtacı Gülden Başyiğit Kılıç

Abstract

Halofilik laktik asit bakterileri (HLAB), gelişmeleri için tuza gereksinim duyan, yüksek tuz konsantrasyonunu(>%18) tolere edebilen veya tuz-seven bakteriler olarak tanımlanmaktadır. HLAB, tuz içeriği yüksekfermente gıdalarda görülen baskın mikroorganizmalardır. Özellikle Tetragenococcus ve Pediococcustürlerinin fermantasyonda önemli rol oynadıkları bilinmektedir. Yapılan çalışmalarda Tetragenococcushalophilus, Tetragenococcus muriaticus, Pediococcus pentosaceus ve Lactobacillus plantarum türleriyaygın olarak tespit edilmiştir. HLAB, başlatıcı kültür olabilme, aroma bileşenleri ve organik asit üretebilmeözelliklerinden dolayı gıda endüstrisinde önemli yere sahiptir. Bu bakteriler tarafından üretilen laktikasit ve asetik asit gibi organik asitler patojen mikroorganizmaların gelişmesini inhibe ederek üründebozulmayı azaltır, aynı zamanda lezzet gelişimine katkıda bulunur. Ayrıca bu mikroorganizmalartarafından üretilen β-karoten, poli-β-hidroksialkonat, ekzopolisakkaritler, enzimler, ektoin ve gliserolgibi belli özel bileşikler endüstride kullanılmaktadır. Bu derleme çalışmasında gıda sanayisinde önemliyere sahip olan HLAB hakkında bilgi verilmiş, bu bakterilerin üretimde kullanılmalarına yönelik yapılmışçalışmalardan örnekler sunulmuştur

Keywords

Halofilik laktik asit bakterileri, tuz, ürün geliştirme

HALOPHILIC LACTIC ACID BACTERIA AND THEIR APPLICATION IN THE FOOD INDUSTRY

Abstract

Halophilic lactic acid bacteria (HLAB) are microorganisms that can live in high salt concentrations(>18%) and they are described as salt-loving bacteria. HLAB are dominant bacteria in the fermentedfoods contain higher salt. Especially Tetragenococcus and Pediococcus species play important role inthe fermantation. Tetragenococcus halophilus, Tetragenococcus muriaticus, Pediococcus pentosaceusand Lactobacillus plantarum species have been commonly determined in previous studies. HLAB aresignificant in food industry due to produce flavoring components, organic acid and to be starter culture.Organic acids such as lactic acid and acetic acid produced by these bacteria reduce spoilage of productsby inhibiting pathogenic microorganisms, and also contribute to development of flavor. In addition tothese features, certain specific compounds as β-carotene, poly-β-hidroxyalconate, exopolysaccharides,enzymes, ectoine and glycerol are used in industry. In this review, information is given about HLABand previous studies in this area were reviewed

Keywords

Halophilic lactic acid bacteria, salt, product development

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