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Deniz Ürünlerinde Bakteriyosin Uygulamalarının Clostridium botulinum ve Listeria monocytogenes Üzerine Etkileri

Year 2017, Volume: 10 Issue: 1, 33 - 36, 01.03.2017

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.

References

  • Aasen IM, Moretro T, Katla T, Axelsson L, Storro I. Infuence of complex nutrients, temperature and pH on bacteriocin production by Lactobacillus sakei CCUG 42687. Appl Microbiol Biotech. 2000; 53(2):159-166.
  • Anonymous. http://www.cdc.gov/Features/BeFoo dSafe/; Accessien date: 11.11.2016. Blom H, Katla T, Hagen BF, Axelsson L. A model assay to demonstrate how intrinsic factors affect diffusion of bacteriocins. Int J Food Microbiol. 1997; 38:103-109.
  • Bouttefroy A, Millière JB. Nisin-curvaticin 13 combinations for avoiding the regrowth of bacteriocin resistant cells of Listeria monocytogenes ATCC 15313. Int J Food Microbiol. 2000; 62:65-75.
  • Brurberg MB, Nes IF, Eijsink VGH. Pheromoneinduced production of antimicrobial peptides in Lactobacillus. Mol Microbiol. 1997; 26: 347- 360.
  • Cakli S, Kisla D.Su ürünlerinde mikrobiyal kökenli bozulmalar ve önleme yöntemleri. E U J Fish Aquat Sci. 2003; 20(1-2):239-245.
  • Chen H, Hoover DG.Bacteriocins and their food applications. Compr Rev Food Sci Food Saf. 2003; 2(3):82-100.
  • Cleveland J, Montville TJ, Nes IF, Chikindas ML.Bacteriocins: safe, natural antimicrobials for food preservation. IntJ Food Microbiol. 2001; 71(1):1-20.
  • Cortesi ML, Panebianco A, Giuffrida A, Anastasio A. Innovations in seafood preservation and storage. Vet Res Commun. 2009; 33(1):15-23.
  • Degnan AJ, Kaspar CW, Otwell S, Tamplin ML, Luchansky JB. Evaluation of lactic acid bacterium fermentation products and food grade chemicals to control Listeria monocytogenes in blue crab (Callinectes sapidus) meat. Appl Environ Microbiol. 1994; 60(9):3198-3203.
  • Delves-Broughton J.Nisin as a food preservative. Food Aust. 2005; 57(12):525-527.
  • Eijsink VGH, Skeie M, Middelhoven H, Brurberg MB, Nes IF. Comparative studies of pediocin-like bacteriocins. Appl Environ Microbiol. 1998; 64:3275-3281.
  • Einarsson H, Lauzon HL. Biopreservation of brined shrimp (Pandalus borealis) by bacteriocins from lactic acid bacteria. Appl Environ Microbiol. 1995; 61(2):669-676.
  • Galvez A, Abriouel H, Benomar N, Lucas R. Microbial antagonists to food-borne pathogens and biocontrol. Cur Opin Biotech. 2010; 21(2):142-148.
  • Ganzle MG, Weber S, Hammes WP. Effect of ecological factors on the inhibitory spectrum and activity of bacteriocins. Int J Food Microbiol. 1999; 46(3):207-217.
  • Ghanbari M, Jami M.Lactic Acid Bacteria and Their Bacteriocins: A Promising Approach to Seafood Biopreservation. In: Lactic Acid Bacteria - R & D for Food, Health and Livestock Purposes. 2013; http://cdn.intechopen.com/pdfswm/ 42332.pdf; Accessien date: 11.11.2016.
  • Jamuna M, Babusha ST, Jeevaratnam K.Inhibitory efficacy of nisin and bacteriocins from Lactobacillus isolates against food spoilage and pathogenic organisms in model and food systems. Food Microbiol, 2005; 22(5):449-454.
  • Katla T, Moretro T, Aasen IM, Holck A, Axelsson L, Naterstad K. Inhibition of Listeria monocytogenes in chicken cold cuts by addition of sakacin P and sakacin Pproducing Lactobacillus sakei. Food Microbiol. 2002; 18:431-439.
  • Karthik R, GobalakrishnanS, HussainAJ, Muthezhilan R.Efficacy of bacteriocin from Lactobacillus spp.(AMET 1506) as a biopreservative for seafood's under different storage temperature conditions. J ModBiotechnol. 2013; 2(3):59-63.
  • Kisla D, Unluturk A.Nisinin Antimikrobiyal Etkisi, Taze ve İşlenmiş Balıklarda Kullanımı. E U J Fish Aquat Sci. 2003; 20(3-4):543-550.
  • Nilsson L, Huss HH, Gram L. Inhibition of Listeria monocytogenes on cold smoked salmon by nisin and carbon dioxide atmosphere.Int J Food Microbiol. 1997; 38(2-3):217-227.
  • Nykanen A, Weckman K, Lapvetelainen A. Synergistic inhibition of Listeria monocytogenes on cold-smoked rainbow trout by nisin and sodium lactate. Int J Food Microbiol. 2000; 61(1):63-72.
  • O'Sullivan L, Ross RP, Hill C.Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality. Biochim. 2002; 84(5-6):593-604.
  • Soomro AH, Masud T, Anwaar K. Role of lactic acid bacteria (LAB) in food preservation and human health—A review. Pak J Nut. 2002; 1(1):20-24.
  • Tahiri I, Desbiens M, Benech R, KheadrE, LacroixC, ThibaultS, OuelletD, FlissI.Purification, characterization and amino acid sequencing of divergicin M35: a novel class IIa bacteriocin produced by Carnobacterium divergens M35. Int J Food Microbiol. 2004; 97(2):123-136.

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

Year 2017, Volume: 10 Issue: 1, 33 - 36, 01.03.2017

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.

References

  • Aasen IM, Moretro T, Katla T, Axelsson L, Storro I. Infuence of complex nutrients, temperature and pH on bacteriocin production by Lactobacillus sakei CCUG 42687. Appl Microbiol Biotech. 2000; 53(2):159-166.
  • Anonymous. http://www.cdc.gov/Features/BeFoo dSafe/; Accessien date: 11.11.2016. Blom H, Katla T, Hagen BF, Axelsson L. A model assay to demonstrate how intrinsic factors affect diffusion of bacteriocins. Int J Food Microbiol. 1997; 38:103-109.
  • Bouttefroy A, Millière JB. Nisin-curvaticin 13 combinations for avoiding the regrowth of bacteriocin resistant cells of Listeria monocytogenes ATCC 15313. Int J Food Microbiol. 2000; 62:65-75.
  • Brurberg MB, Nes IF, Eijsink VGH. Pheromoneinduced production of antimicrobial peptides in Lactobacillus. Mol Microbiol. 1997; 26: 347- 360.
  • Cakli S, Kisla D.Su ürünlerinde mikrobiyal kökenli bozulmalar ve önleme yöntemleri. E U J Fish Aquat Sci. 2003; 20(1-2):239-245.
  • Chen H, Hoover DG.Bacteriocins and their food applications. Compr Rev Food Sci Food Saf. 2003; 2(3):82-100.
  • Cleveland J, Montville TJ, Nes IF, Chikindas ML.Bacteriocins: safe, natural antimicrobials for food preservation. IntJ Food Microbiol. 2001; 71(1):1-20.
  • Cortesi ML, Panebianco A, Giuffrida A, Anastasio A. Innovations in seafood preservation and storage. Vet Res Commun. 2009; 33(1):15-23.
  • Degnan AJ, Kaspar CW, Otwell S, Tamplin ML, Luchansky JB. Evaluation of lactic acid bacterium fermentation products and food grade chemicals to control Listeria monocytogenes in blue crab (Callinectes sapidus) meat. Appl Environ Microbiol. 1994; 60(9):3198-3203.
  • Delves-Broughton J.Nisin as a food preservative. Food Aust. 2005; 57(12):525-527.
  • Eijsink VGH, Skeie M, Middelhoven H, Brurberg MB, Nes IF. Comparative studies of pediocin-like bacteriocins. Appl Environ Microbiol. 1998; 64:3275-3281.
  • Einarsson H, Lauzon HL. Biopreservation of brined shrimp (Pandalus borealis) by bacteriocins from lactic acid bacteria. Appl Environ Microbiol. 1995; 61(2):669-676.
  • Galvez A, Abriouel H, Benomar N, Lucas R. Microbial antagonists to food-borne pathogens and biocontrol. Cur Opin Biotech. 2010; 21(2):142-148.
  • Ganzle MG, Weber S, Hammes WP. Effect of ecological factors on the inhibitory spectrum and activity of bacteriocins. Int J Food Microbiol. 1999; 46(3):207-217.
  • Ghanbari M, Jami M.Lactic Acid Bacteria and Their Bacteriocins: A Promising Approach to Seafood Biopreservation. In: Lactic Acid Bacteria - R & D for Food, Health and Livestock Purposes. 2013; http://cdn.intechopen.com/pdfswm/ 42332.pdf; Accessien date: 11.11.2016.
  • Jamuna M, Babusha ST, Jeevaratnam K.Inhibitory efficacy of nisin and bacteriocins from Lactobacillus isolates against food spoilage and pathogenic organisms in model and food systems. Food Microbiol, 2005; 22(5):449-454.
  • Katla T, Moretro T, Aasen IM, Holck A, Axelsson L, Naterstad K. Inhibition of Listeria monocytogenes in chicken cold cuts by addition of sakacin P and sakacin Pproducing Lactobacillus sakei. Food Microbiol. 2002; 18:431-439.
  • Karthik R, GobalakrishnanS, HussainAJ, Muthezhilan R.Efficacy of bacteriocin from Lactobacillus spp.(AMET 1506) as a biopreservative for seafood's under different storage temperature conditions. J ModBiotechnol. 2013; 2(3):59-63.
  • Kisla D, Unluturk A.Nisinin Antimikrobiyal Etkisi, Taze ve İşlenmiş Balıklarda Kullanımı. E U J Fish Aquat Sci. 2003; 20(3-4):543-550.
  • Nilsson L, Huss HH, Gram L. Inhibition of Listeria monocytogenes on cold smoked salmon by nisin and carbon dioxide atmosphere.Int J Food Microbiol. 1997; 38(2-3):217-227.
  • Nykanen A, Weckman K, Lapvetelainen A. Synergistic inhibition of Listeria monocytogenes on cold-smoked rainbow trout by nisin and sodium lactate. Int J Food Microbiol. 2000; 61(1):63-72.
  • O'Sullivan L, Ross RP, Hill C.Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality. Biochim. 2002; 84(5-6):593-604.
  • Soomro AH, Masud T, Anwaar K. Role of lactic acid bacteria (LAB) in food preservation and human health—A review. Pak J Nut. 2002; 1(1):20-24.
  • Tahiri I, Desbiens M, Benech R, KheadrE, LacroixC, ThibaultS, OuelletD, FlissI.Purification, characterization and amino acid sequencing of divergicin M35: a novel class IIa bacteriocin produced by Carnobacterium divergens M35. Int J Food Microbiol. 2004; 97(2):123-136.
There are 24 citations in total.

Details

Journal Section REVIEW
Authors

Bahar Onaran This is me

Bülent Baş This is me

Publication Date March 1, 2017
Acceptance Date December 27, 2016
Published in Issue Year 2017 Volume: 10 Issue: 1

Cite

APA Onaran, B., & Baş, B. (2017). Effects of Bacteriocin Applications For Clostridium botulinum and Listeria monocytogenes in Seafood Products. Kocatepe Veterinary Journal, 10(1), 33-36.
AMA Onaran B, Baş B. Effects of Bacteriocin Applications For Clostridium botulinum and Listeria monocytogenes in Seafood Products. kvj. March 2017;10(1):33-36.
Chicago Onaran, Bahar, and Bülent Baş. “Effects of Bacteriocin Applications For Clostridium Botulinum and Listeria Monocytogenes in Seafood Products”. Kocatepe Veterinary Journal 10, no. 1 (March 2017): 33-36.
EndNote Onaran B, Baş B (March 1, 2017) Effects of Bacteriocin Applications For Clostridium botulinum and Listeria monocytogenes in Seafood Products. Kocatepe Veterinary Journal 10 1 33–36.
IEEE B. Onaran and B. Baş, “Effects of Bacteriocin Applications For Clostridium botulinum and Listeria monocytogenes in Seafood Products”, kvj, vol. 10, no. 1, pp. 33–36, 2017.
ISNAD Onaran, Bahar - Baş, Bülent. “Effects of Bacteriocin Applications For Clostridium Botulinum and Listeria Monocytogenes in Seafood Products”. Kocatepe Veterinary Journal 10/1 (March 2017), 33-36.
JAMA Onaran B, Baş B. Effects of Bacteriocin Applications For Clostridium botulinum and Listeria monocytogenes in Seafood Products. kvj. 2017;10:33–36.
MLA Onaran, Bahar and Bülent Baş. “Effects of Bacteriocin Applications For Clostridium Botulinum and Listeria Monocytogenes in Seafood Products”. Kocatepe Veterinary Journal, vol. 10, no. 1, 2017, pp. 33-36.
Vancouver Onaran B, Baş B. Effects of Bacteriocin Applications For Clostridium botulinum and Listeria monocytogenes in Seafood Products. kvj. 2017;10(1):33-6.

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