Carnobacterium maltaromaticum ve Peynir Olgunlaşmasında Önemi

Year 2016, Volume: 20 Issue: 1, 62 - 70, 20.04.2016

Nural Karagözlü , Cem Karagözlü

Abstract

Carnobacterium türleri Gram pozitif, katalaz negatif çubuk şeklinde heterofermantatif, 0°C’de üreyebilen, 45°C’de üreyemeyen bakterilerdir. Önceleri Lactobacillus cinsi içinde sınıflandırılmıştır. Özellikle vakumlu veya modifiye atmosferde paketlenmiş balık ve et ürünlerindeki bozulmadan sorumlu tutulmuş; ancak Fransız tipi bazı peynirlerdeki varlığı da dikkat çekmiştir. C.maltaromaticum, lösinin katabolizmasından 3-metilbutanal üretimine bağlı olarak peynirlerde maltımsı ve çikolatamsı bir aroma oluşturmaktadır. Aynı zamanda organizmanın ürettiği bakteriyosinlerin Listeria monocytogenes gibi bazı gıda kaynaklı patojenler ve bozulma yapan bazı mikroorganizmalar üzerine inhibitif etkilerinin olduğu saptanmıştır. Son yıllarda bu organizmanın, süt ürünlerinde organoleptik özelliklerin geliştirilmesi ve sağlık üzerine etkilerinin arttırılması amacıyla “starter olmayan laktik asit bakterisi” olarak kullanımı konuları araştırıcıların ilgisini çekmektedir. Organizma özellikle peynir olgunlaşmasında diğer laktik asit bakterileri ile rekabet etmeden gelişebilmektedir. Bu derlemede Carnobacterium maltaromaticum’un taksonomisi, ekolojisi, peynir olgunlaşmasında önemi ve gıda güvenliği açısından organizmanın kullanımı konusunda bilgiler yer almaktadır.

Keywords

Carnobacterium; Carnobacterium maltaromaticum; Listeria monocytogenes; Peynir; Gıda güvenliği

References

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