Deniz Ürünlerinde Bakteriyosin Uygulamalarının Clostridium botulinum ve Listeria monocytogenes Üzerine Etkileri

Abstract

Günümüzde, gıda kaynaklı hastalıklar artış göstermekte ve güvenilir gıdanın önemi gittikçe daha önemli hale gelen bir halk sağlığı problemi haline gelmektedir. Diğer yandan, deniz ürünleri hem mikrobiyolojik ve hem biyokimyasal bozulma ajanlarına karşı oldukça duyarlı ürünler olmaları nedeniyle deniz ürünlerinin güvenliği ve kalitesini sağlamak, aynı zamanda raf ömrünü uzatmak amacıyla etkin muhafaza teknolojilerinin geliştirilmesi önemlidir. Deniz ürünlerinde kullanılabilecek alternatif gıda muhafaza yöntemlerini arasında, raf ömrünün uzatılması ve hijyenik kalitenin sağlayan, besinsel ve organoleptik açıdan ürünü en az etkileyen biyolojik muhafaza yöntemleri özelikle ilgi çekmektedir. Antibiyotik dirençliliği endişelerinin yanı sıra, tüketicilerin kimyasal koruyuculardan kaynaklanabilecek potansiyel sağlık risklerine olan duyarlılığı dolayısıyla bakteriyosinlere olan ilgi artış göstermiştir. Bakteriyosinler doğal olarak üretildikleri için tüketiciler tarafından daha kolay kabul edilmektedir. Bakteriyosinlerin gıda kaynaklı patojenleri inhibe edici etkisi birçok araştırmacı tarafından çalışılmaktadır. Sonuç olarak, nisin ve sakacin P üzerinde en fazla çalışılan bakteriyosinler olmakla birlikte, curvaticin, carnocin, bavaricin ve divergicin bakteriyosinlerinin de deniz ürünlerinde potansiyel uygulamaları üzerinde çalışılmaktadır. Bu derlemede, bakteriyosinlerin antimikrobiyal ajan olarak deniz ürünleri üzerine uygulamalarının özetlenmesi amaçlanmıştır.

Keywords

• Bakteriyosin,Biyokoruma,Gıda Kaynaklı İnfeksiyonlar,Nisin,Deniz Ürünleri

Effects of Bacteriocin Applications For Clostridium botulinum and Listeria monocytogenes in Seafood Products

Abstract

Food related diseases areon the rise and the safety of food is still an increasingly important public health issue in worldwide. Seafoods are particularly suitable for both microbiological spoilage and biochemical deterioration so it is essential to develop proper strategies to protect these products’ safety, maintain the higher quality and also extend their shelf life. There are number of techniques for protecting the seafoods safety but especially biopreservation is pointed out to maintain the higher quality and minimum effects on nutritional values, extending shelf life and stabilizing the organoleptic properties. With the increasing antibiotic resistance problem and awareness of the risks of chemical preservatives for public health, bacteriocins have attracted a considerable attention. Due to their naturally produced structure, bacteriocins are much more admissible by consumers. The inhibition of the foodborne pathogens by bacteriocins has been studied by several researchers. Eventually, nisin and sakacin P are the most studied bacteriocins, but the other bacteriocins like curvaticin, carnocin, bavaricin, and divergicin also studied for potential applications in seafood products. In this review, it is aimed that to summarize the bacteriocin applications as an antimicrobial agent in seafood products.

Keywords

• Bacteriocin,Biopreservation,Foodborne Infections,Nisin,Seafood

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