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

Year 2006, Volume: 31 Issue: 4, - , 01.08.2006

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.

References

  • Anonymous. 1998. Extending shelf life in dairy foods. innovations in Dairy. Published by Dairy Management Inc.. USA. 6p.
  • Flodgers. S., 2001. Preserving non-fermented refrigerated foods with microbial cultures. Trends in Food Sci. & Technol. 12: 276-284.
  • Holzapiei. W.H.. Fl. Geisen and U. Schilllnger, 1995. Biological preservation ct foods with reference to protective cultures. bacteriocins and food-grade enzymes. Int. J. Food Microbiol. 24: 343—362.
  • Soomro. A.H.. T. Masud and K. Anwaar. 2002. Role of lactic acid bacteria (LAB) in food preservation and human health. Pak. J. Nutr. 1(1): 20-24.
  • Chen. H. and D.G. Hoover, 2003. Bacterioclns and their food applications. Comprehensive Reviews in Food Sci. and Food Safety 2: 82-99.
  • Hugas. M., 1998. Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products. Meat Sci. 49 81: 139—150.
  • T. Rodgers. S., K. Kailasapathy. J. Cox and P. Peiris. 2002. Bacteriocin production by protective cultures. Food Service Technol. 2: 59-68.
  • Rodgers. S.. 2003. Potential applications of protective cultures in cook-chill catering. Food Control 14: 35-42.
  • Devlieghere. F.. L. Vermeiren and J. Debevere, 2004. New preservation technologies: possibilities and limitations. int. Dairy J. 14(4): 273-255.
  • Schillinger. U.. R. Geisen and W.H. Holzapiel. 1996. Potential of antagonistic microorganisms and bacteriooins for the biological preservation of ioods. Trends in Food Sci. & Technol. 7(5): 158-164.
  • O'sullivan. L.. RP. Ross. and G. Hill. 2002. Potential ot bacteriocin-producing lactic acid bacteria for improvements in food safety and quality. Biochirnie 84(5-6): 593-604.
  • Leroy. F. and D. Vuyst. 2004. Lactic acid bacteria as functional starter cultures for the food fermentation industry Trends in Food Sci. & Technol. 15 (2): 67~7B.
  • Capllce. E. and G.F. Fitzgerald. 1999. Food fermentations: role of microorganisms in food production and preservation. Int. J. Food Microbiol. 50: 131-149.
  • Helander. l.M.. A. von Wright and T-M. Manila-Sandholm. 1997.Potential of lactic acid bacteria and novel antimicrobials against Gram-negative bacteria. Trends in Food Sci. & Teclınol. 8: 146-150.
  • Barefoot. S.F. and C.G. Nettles. 1993. Antibiosis Flevlsited: Bacteriocins produced by dairy starter cultures. J. Dairy Sci. 76: 2366-2379.
  • Brul, S. and P. Coote. 1999. Preservative Agents in Foods Mode of Action and Microbial Resistance Mechanisms. Int. Journal of Food Microbiology, 50. Issues 1-2. 15. Pages 1-17.
  • Schnurer. J. and J. Magnusson. 2005. Antlfungal lactic acid bacteria as biopreservatives. Trends in Food Sci. & ' Technol. 22: 1-9.
  • Hoitzel. A.. M.G. Ganzle. G..). Nicholson. WP. Hammes and G. Jung. 2000. The lirst Low Molecular Weight Antibiotic from Lactic Acid BacteriazReutericyclln. A New Tetramic Acid. Angew. Chem. Int. Ed., 39, No: 15. 2766-2768.
  • Ganzle. M.S. and RF. Vogel. 2003. Studies on the mode oi action of reuterlcyclln. Appi. Environ. Microbiol. 69(2): 1305-1307.
  • Ganzle. M.G.. 2004. Reutericyclin: biological activity. mode oi action. and potential applications. Appl. Microbiol. Biotechnol. 64: 326-332.
  • Cleveland. J.. T.J. Montville. l.F. Nes and M.L. Chlkirıdas. 2001. Bacteriocins: safe. natural antimicrobials for food preservation. Int. J. Food Microbiol. 71: 1-20.
  • H.KESENKAŞ - o. GÜRSOY . ü. KINIK . N. AKBULUT 223
  • Salih. MA. and WE. Sandine, 1990. inhibitory eflects of MicrogardTM on yoghurt and Cottage cheese spoilage
  • organisms. J. Dairy Sci. 73: 837—893.
  • AI-Zoreky, N.. J.W. Ayres and W.E. Sandine. 1991. Antimicrobial activity of MicrogardTM against food spoilage and
  • pathogenic microorganisms. J. Dairy Sci. 74: 758-763.
  • Hole. H., T. Faye, D.A. Brede, T. Nilsen, l. Odsgard. T. Langsrud. J. Brendehaug and LP.. Nes. 2002. Bacteriocins of
  • propionic acid bacteria. Lait 82: 59-68.
  • Kitiş. F.Y.E.. A. Sofu and M. Gürel, 2004. Usa of propionic acid bacteria in dairy products. Int. Dairy Congress. 24—28.
  • May 2004, Ispana. Turkey. Book of Proceedings. 139-143p.
  • Suomalainen, T.H. and AM. Mayra-Makinen. 1999.Propionic acid bacteria as protective cultures in fermented milks
  • Glass. K.A., B. Prasad. J.H. Schlyter, HE. Uijas, N.Y. Farkye and JB. Luchansky. 1995. Effects of acid type and
  • ALTATM 2341 on Listeria monocytagenes in a Queso Blanca type of cheese. J. Food Prot. 58: 737—741.

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

Year 2006, Volume: 31 Issue: 4, - , 01.08.2006

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.

References

  • Anonymous. 1998. Extending shelf life in dairy foods. innovations in Dairy. Published by Dairy Management Inc.. USA. 6p.
  • Flodgers. S., 2001. Preserving non-fermented refrigerated foods with microbial cultures. Trends in Food Sci. & Technol. 12: 276-284.
  • Holzapiei. W.H.. Fl. Geisen and U. Schilllnger, 1995. Biological preservation ct foods with reference to protective cultures. bacteriocins and food-grade enzymes. Int. J. Food Microbiol. 24: 343—362.
  • Soomro. A.H.. T. Masud and K. Anwaar. 2002. Role of lactic acid bacteria (LAB) in food preservation and human health. Pak. J. Nutr. 1(1): 20-24.
  • Chen. H. and D.G. Hoover, 2003. Bacterioclns and their food applications. Comprehensive Reviews in Food Sci. and Food Safety 2: 82-99.
  • Hugas. M., 1998. Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products. Meat Sci. 49 81: 139—150.
  • T. Rodgers. S., K. Kailasapathy. J. Cox and P. Peiris. 2002. Bacteriocin production by protective cultures. Food Service Technol. 2: 59-68.
  • Rodgers. S.. 2003. Potential applications of protective cultures in cook-chill catering. Food Control 14: 35-42.
  • Devlieghere. F.. L. Vermeiren and J. Debevere, 2004. New preservation technologies: possibilities and limitations. int. Dairy J. 14(4): 273-255.
  • Schillinger. U.. R. Geisen and W.H. Holzapiel. 1996. Potential of antagonistic microorganisms and bacteriooins for the biological preservation of ioods. Trends in Food Sci. & Technol. 7(5): 158-164.
  • O'sullivan. L.. RP. Ross. and G. Hill. 2002. Potential ot bacteriocin-producing lactic acid bacteria for improvements in food safety and quality. Biochirnie 84(5-6): 593-604.
  • Leroy. F. and D. Vuyst. 2004. Lactic acid bacteria as functional starter cultures for the food fermentation industry Trends in Food Sci. & Technol. 15 (2): 67~7B.
  • Capllce. E. and G.F. Fitzgerald. 1999. Food fermentations: role of microorganisms in food production and preservation. Int. J. Food Microbiol. 50: 131-149.
  • Helander. l.M.. A. von Wright and T-M. Manila-Sandholm. 1997.Potential of lactic acid bacteria and novel antimicrobials against Gram-negative bacteria. Trends in Food Sci. & Teclınol. 8: 146-150.
  • Barefoot. S.F. and C.G. Nettles. 1993. Antibiosis Flevlsited: Bacteriocins produced by dairy starter cultures. J. Dairy Sci. 76: 2366-2379.
  • Brul, S. and P. Coote. 1999. Preservative Agents in Foods Mode of Action and Microbial Resistance Mechanisms. Int. Journal of Food Microbiology, 50. Issues 1-2. 15. Pages 1-17.
  • Schnurer. J. and J. Magnusson. 2005. Antlfungal lactic acid bacteria as biopreservatives. Trends in Food Sci. & ' Technol. 22: 1-9.
  • Hoitzel. A.. M.G. Ganzle. G..). Nicholson. WP. Hammes and G. Jung. 2000. The lirst Low Molecular Weight Antibiotic from Lactic Acid BacteriazReutericyclln. A New Tetramic Acid. Angew. Chem. Int. Ed., 39, No: 15. 2766-2768.
  • Ganzle. M.S. and RF. Vogel. 2003. Studies on the mode oi action of reuterlcyclln. Appi. Environ. Microbiol. 69(2): 1305-1307.
  • Ganzle. M.G.. 2004. Reutericyclin: biological activity. mode oi action. and potential applications. Appl. Microbiol. Biotechnol. 64: 326-332.
  • Cleveland. J.. T.J. Montville. l.F. Nes and M.L. Chlkirıdas. 2001. Bacteriocins: safe. natural antimicrobials for food preservation. Int. J. Food Microbiol. 71: 1-20.
  • H.KESENKAŞ - o. GÜRSOY . ü. KINIK . N. AKBULUT 223
  • Salih. MA. and WE. Sandine, 1990. inhibitory eflects of MicrogardTM on yoghurt and Cottage cheese spoilage
  • organisms. J. Dairy Sci. 73: 837—893.
  • AI-Zoreky, N.. J.W. Ayres and W.E. Sandine. 1991. Antimicrobial activity of MicrogardTM against food spoilage and
  • pathogenic microorganisms. J. Dairy Sci. 74: 758-763.
  • Hole. H., T. Faye, D.A. Brede, T. Nilsen, l. Odsgard. T. Langsrud. J. Brendehaug and LP.. Nes. 2002. Bacteriocins of
  • propionic acid bacteria. Lait 82: 59-68.
  • Kitiş. F.Y.E.. A. Sofu and M. Gürel, 2004. Usa of propionic acid bacteria in dairy products. Int. Dairy Congress. 24—28.
  • May 2004, Ispana. Turkey. Book of Proceedings. 139-143p.
  • Suomalainen, T.H. and AM. Mayra-Makinen. 1999.Propionic acid bacteria as protective cultures in fermented milks
  • Glass. K.A., B. Prasad. J.H. Schlyter, HE. Uijas, N.Y. Farkye and JB. Luchansky. 1995. Effects of acid type and
  • ALTATM 2341 on Listeria monocytagenes in a Queso Blanca type of cheese. J. Food Prot. 58: 737—741.
There are 33 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Harun Kesenkaş This is me

Oğuz Gürsoy

Özer Kınık This is me

Necati Akbulut This is me

Publication Date August 1, 2006
Published in Issue Year 2006 Volume: 31 Issue: 4

Cite

APA Kesenkaş, H. ., Gürsoy, O. ., Kınık, Ö. ., Akbulut, N. . (2006). Süt ve Süt Ürünlerinin Raf Ömürlerinin Biyolojik Koruma ile Uzatılması: Koruyucu Kültürler. Gıda, 31(4).
AMA Kesenkaş H, Gürsoy O, Kınık Ö, Akbulut N. Süt ve Süt Ürünlerinin Raf Ömürlerinin Biyolojik Koruma ile Uzatılması: Koruyucu Kültürler. The Journal of Food. August 2006;31(4).
Chicago Kesenkaş, Harun, Oğuz Gürsoy, Özer Kınık, and Necati Akbulut. “Süt Ve Süt Ürünlerinin Raf Ömürlerinin Biyolojik Koruma Ile Uzatılması: Koruyucu Kültürler”. Gıda 31, no. 4 (August 2006).
EndNote Kesenkaş H, Gürsoy O, Kınık Ö, Akbulut N (August 1, 2006) Süt ve Süt Ürünlerinin Raf Ömürlerinin Biyolojik Koruma ile Uzatılması: Koruyucu Kültürler. Gıda 31 4
IEEE H. . Kesenkaş, O. . Gürsoy, Ö. . Kınık, and N. . Akbulut, “Süt ve Süt Ürünlerinin Raf Ömürlerinin Biyolojik Koruma ile Uzatılması: Koruyucu Kültürler”, The Journal of Food, vol. 31, no. 4, 2006.
ISNAD Kesenkaş, Harun et al. “Süt Ve Süt Ürünlerinin Raf Ömürlerinin Biyolojik Koruma Ile Uzatılması: Koruyucu Kültürler”. Gıda 31/4 (August 2006).
JAMA Kesenkaş H, Gürsoy O, Kınık Ö, Akbulut N. Süt ve Süt Ürünlerinin Raf Ömürlerinin Biyolojik Koruma ile Uzatılması: Koruyucu Kültürler. The Journal of Food. 2006;31.
MLA Kesenkaş, Harun et al. “Süt Ve Süt Ürünlerinin Raf Ömürlerinin Biyolojik Koruma Ile Uzatılması: Koruyucu Kültürler”. Gıda, vol. 31, no. 4, 2006.
Vancouver Kesenkaş H, Gürsoy O, Kınık Ö, Akbulut N. Süt ve Süt Ürünlerinin Raf Ömürlerinin Biyolojik Koruma ile Uzatılması: Koruyucu Kültürler. The Journal of Food. 2006;31(4).

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