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Laktik Asit Fermentasyonunda Fenolik Bileşikler ve Önemi

Year 2011, Volume: 1 Issue: 1, 51 - 64, 01.06.2011

Abstract

References

  • Alberto, M.R., Farias, M.E. and Manca de Nadra, M.C. 2001. Effect of gallic acid and catechin on Lactobacillus hilgardii 5w growth and metabolism of organic compounds. Journal of Agricultural and Food Chemistry, 49: 4359–4363.
  • Alberto, M.R., Arena, M.E. and Manca de Nadra, M.C. 2007. Putrescine production from agmatine by Lactobacillus hilgardii: effect of phenolic compounds. Food Control, 18: 898- 903.
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  • Akbaş, L.G. 2006. Değişik turşularda biyojen amin miktarları üzerine araştırma. Yüksek Lisans Tezi, Ankara Üniversitesi Fen Bilimleri Enstitüsü, 96 s.
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  • Aktan, N. ve Kalkan, H. 1999. Sofralık zeytin teknolojisi. Ege Üniversitesi Basımevi, İzmir 122 s.
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  • Arvanitoyannis, I.S., Ladas, D. and Mavromatis, A. 2006. Wine waste treatment methodology. International Journal of Food Science and Technology 41: 1117–1151.
  • Ayhan, K., Kolsarıcı, N. and Özkan, G.A. 1999. The effects of a starter culture on the formation of biogenic amines in turkish soudjoucks. Meat Science 53:183-188.
  • Ayhan, K. and Durlu-Özkaya, F. 2007. Biogenic amines in foods. Chapter 5. ( In: Metabolism and Applications of Lactic Acid Bacteria). 87-113. ISBN: 978-81-308-0203-9. Ed: Barbaros ÖZER (Research Signpost Publishing, Kerala-India). 201 page.
  • Ayhan, K., Durlu-Özkaya, F. ve Tunail, N. 2005. Commercially important characteristics of Turkish origin domestic strains of S. thermophilus and L. delbrueckii subsp. bulgaricus. International Journal of Dairy Technology, 58(3): 150-157.
  • Bayrak, A. 2006. Gıda Aromaları, Bölüm 3. Aroma Kimyası (133-134). Baran Ofset, Ankara 497 sayfa. ISBN: 9966-5476-0-3.
  • Blika, P.S., Stamatelatou, K., Kornaros, M. and Lyberatos, G. 2009. Anaerobıc digestion of olive mill wastewater. Global NEST Journal, 11(3): 364-372.
  • Campos, F. M., Couto, J.A. and Hogg, T.A. 2003. Influence of phenolic acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii. Journal of Applied Microbiology, 94: 167–174.
  • Canbaş, A. ve Fenercioğlu, H. 1984. Şalgam suyu üzerinde bir araştırma. Gıda 9(5): 299-286.
  • Candogan, K., Wardlaw, F.B. and Acton, J.C. 2009. Effect of starter culture on proteolytic changes during processing of fermented beef sausages. Food Chemistry, 116(3): 731-737.
  • Cavin, J.F., Andioc,V., Etievant, P.X. and Divies, C. 1993. Ability of wine lactic acid bacteria to metabolize phenol carboxylic acids. American Journal of Enology and Viticulture, 44: 76-80.
  • Cavin, J.F., Barthelmebs, L., Guzzo, J., Van Beeumen, J., Samyn, B., Travers, J.F. and Divies, C. 1997. Purification and characterization of an inducible p-coumaric acid decarboxylase from Lactobacillus plantarum. FEMS Microbiology Letters, 147: 291-295. Chatonnet, P., Dubourdieu, D. and Boidron, Brettanomyces/Dekkera sp. yeasts and lactic acid bacteria on the ethlphenol content of red wines. American Journal of Enology and Viticulture, 46: 463-468. influence of
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  • Çon, A. ve Gökalp, H. 2000. Laktik asit bakterilerinin antimikrobiyal metabolitleri ve etki şekilleri. Türk Mikrobiyoloji Cemiyeti Dergisi, 30: 180–190.
  • Cosansu, S. ve Ayhan, K. 2002. Fermente ürünler ve mikrobiyolojik bozulmaları. Gıda Teknolojisi Derneği Yayın No: 27, 33 sayfa.
  • Cosansu, S., Kuleasan, H., Ayhan, K. and Materon, L. 2007. Antimicrobial activity and protein profiles of Pediococcus spp. isolated from Turkish sucuk. Journal of Food Processing and Preservation, 31: 190-200.
  • Cosansu, S., Geornaras, I., Ayhan, K. and Sofos, J.N. 2010. Control of Listeria monocytogenes by bacteriocin-producing Pediococcus acidilactici 13 and its antimicrobial substance in a dry fermented sausage sucuk and in turkey breast. Journal of Food and Nutrition Research, 49(4): 206-214.
  • Couto, J.A., Campos, F.M., Figueiredo, A.R. and How, T.A. 2006. Ability of lactic acid bacteria to produce volatile phenols. American Journal of Enology and Viticulture, 57: 166-171.
  • Curiel, J.A., Rodríguez, H., Landete, J.M., De las Rivas, B. and Muñoz, R. 2010. Ability of Lactobacillus brevis strains to degrade food phenolic acids. Food Chemistry, 120: 225-229.
  • Daeschel, M.A. and Fleming, H.P. 1984. Selection of lactic acid bacteria for use in vegetable fermentations. Food Microbiology, 1:303-313.
  • De las rivas, B., Rodriguez, H., Curiel, J.A., Landete, J.M. and Munoz, R. 2009. Molecular screening of wine lactic acid bacteria degrading hydroxycinnamic acids. Journal of Agriculturel Food Chemistry, 5: 490–494.
  • Di Cagno, R., Surico, R.F., Paradiso, A., De Angelis, M., Salmon, J.-C., Buchin, S., De Gara, L. and Gobbetti, M. 2009. Effect of autochtonous lactic acid bacteria starters on healthpromoting and sensory properties of tomato juices. International Journal of Food Microbiology, 128: 473–483.
  • Dinçer, E., Kıvanç, M. ve Karaca, H. 2010. Biyokoruyucu olarak laktik asit bakterileri ve bakteriyosinler. Gıda, 35(1): 55-62.
  • du Toit, M., Engelbrecht, L., Lerm, E. and Krieger-Weber, S. 2010. Lactobacillus: the next generation of malolactic fermentation starter cultures—an overview. Food Bioprocess Technology, doi: 10.1007/s11947-010-0448-8.
  • Durlu-Özkaya, F. 2001. Salamura beyaz peynirden izole edilen bazı laktokok, enterokok ve laktobasil suşlarının proteolitik aktivite, bakteriyosin etkenliği ve biyojen amin oluşumu açısından karşılaştırılması. Ankara Üniversitesi Fen Bilimleri Enstitüsü Doktora Tezi. Ankara. 134 s.
  • Durlu-Özkaya, F., Xanthopoulos, V., Tunail, N. and Litopoulou-Tzanetaki, E. 2001. Technologically important properties of lactic acid bacteria isolates from Beyaz cheese made from raw ewes' milk. Journal of Applied Microbiology, 91: 861-870.
  • Ercolini, D., Villani, F., Aponte, M. and Mauriello, G. 2006. Fluorescence in situ hybridisation of Lactobacillus plantarum group on olives to be used in natural fermentations. International Journal of Food Microbiology 112: 291–296.
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Laktik Asit Fermentasyonunda Fenolik Bileşikler ve Önemi

Year 2011, Volume: 1 Issue: 1, 51 - 64, 01.06.2011

Abstract

Laktik asit bakterilerinin (LAB) insan sağlığı üzerine pek çok yararının olduğu ve yıllardır fermente ürünlerin üretiminde güvenli kabul edilerek (GRAS-generally recognized as safe) kullanıldığı bilinmektedir. Özellikle doğal olarak hammaddede varolan ya da ticari olarak starter kültür katkısıyla üretilen fermente ürünlerdeki laktik asit bakterileri fermentasyon sırasında son ürün olarak laktik asit üretebilmektedir. Laktik asit bakterileri ürünün güvenliğini, besinsel değerini, duyusal özelliklerini ve raf ömrünü korumak ve/veya geliştirmek için basit ve değerli bir biyoteknolojik uygulama olarak kabul edilmektedir. Diğer yandan, fenolik bileşiklerin aroma üzerinde önemli katkılarının olduğu ve maya yada LAB gibi mikroorganizmaların metabolizmaları sonucunda oluşabildiği bilinmektedir. Fenolik bileşikler ile laktik asit bakterileri arasındaki ilişki günümüzde dikkat çeken bir konudur. Bu ilişki LAB‘nin fenolik bileşikleri parçalayabilme özelliği ile ya da fenolik bileşiklerin bakteriyel gelişim üzerinde olumlu-olumsuz etkileri şeklinde olmak üzere farklı şekillerde ortaya çıkabilmektedir. Bu derleme makalede, laktik asit bakterileri ve fermentasyonları, fenolik bileşikler ve LAB ile fenolik bileşikler arasındaki ilişki tartışılmaya çalışılmıştır

References

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  • Alberto, M.R., Arena, M.E. and Manca de Nadra, M.C. 2007. Putrescine production from agmatine by Lactobacillus hilgardii: effect of phenolic compounds. Food Control, 18: 898- 903.
  • Altuntaş, E.G., Ayhan, K., Okcu, G.,Erkanlı, K., Balcı, M.H. ve Sonakın, S.S. 2010a. Çiğ süt ve peynir örneklerinden izole edilen laktik asit bakterilerinin antimikrobiyel aktiviteleri. Gıda 35(3): 197-203.
  • Altuntas, E.G., Cosansu, S. and Ayhan, K. 2010b. Some growth parameters and antimicrobial activity of a bacteriocin producing strain Pediococcus sp. 13. International Journal of Food Microbiology, 141(1-2): 28-31.
  • Akbaş, L.G. 2006. Değişik turşularda biyojen amin miktarları üzerine araştırma. Yüksek Lisans Tezi, Ankara Üniversitesi Fen Bilimleri Enstitüsü, 96 s.
  • Akçelik, M. ve Ayhan, K. 1992. Laktik asit bakterilerinin tedavi edici rolü. Biyoteknoloji Haber Bülteni, 5:2-3.
  • Aktan, N. ve Kalkan, H. 1999. Sofralık zeytin teknolojisi. Ege Üniversitesi Basımevi, İzmir 122 s.
  • Arvanitoyannis, I.S. and Kassaveti, A. 2007. Current and potential uses of composted olive oil waste. International Journal of Food Science and Technology 42: 281–295.
  • Arvanitoyannis, I.S., Ladas, D. and Mavromatis, A. 2006. Wine waste treatment methodology. International Journal of Food Science and Technology 41: 1117–1151.
  • Ayhan, K., Kolsarıcı, N. and Özkan, G.A. 1999. The effects of a starter culture on the formation of biogenic amines in turkish soudjoucks. Meat Science 53:183-188.
  • Ayhan, K. and Durlu-Özkaya, F. 2007. Biogenic amines in foods. Chapter 5. ( In: Metabolism and Applications of Lactic Acid Bacteria). 87-113. ISBN: 978-81-308-0203-9. Ed: Barbaros ÖZER (Research Signpost Publishing, Kerala-India). 201 page.
  • Ayhan, K., Durlu-Özkaya, F. ve Tunail, N. 2005. Commercially important characteristics of Turkish origin domestic strains of S. thermophilus and L. delbrueckii subsp. bulgaricus. International Journal of Dairy Technology, 58(3): 150-157.
  • Bayrak, A. 2006. Gıda Aromaları, Bölüm 3. Aroma Kimyası (133-134). Baran Ofset, Ankara 497 sayfa. ISBN: 9966-5476-0-3.
  • Blika, P.S., Stamatelatou, K., Kornaros, M. and Lyberatos, G. 2009. Anaerobıc digestion of olive mill wastewater. Global NEST Journal, 11(3): 364-372.
  • Campos, F. M., Couto, J.A. and Hogg, T.A. 2003. Influence of phenolic acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii. Journal of Applied Microbiology, 94: 167–174.
  • Canbaş, A. ve Fenercioğlu, H. 1984. Şalgam suyu üzerinde bir araştırma. Gıda 9(5): 299-286.
  • Candogan, K., Wardlaw, F.B. and Acton, J.C. 2009. Effect of starter culture on proteolytic changes during processing of fermented beef sausages. Food Chemistry, 116(3): 731-737.
  • Cavin, J.F., Andioc,V., Etievant, P.X. and Divies, C. 1993. Ability of wine lactic acid bacteria to metabolize phenol carboxylic acids. American Journal of Enology and Viticulture, 44: 76-80.
  • Cavin, J.F., Barthelmebs, L., Guzzo, J., Van Beeumen, J., Samyn, B., Travers, J.F. and Divies, C. 1997. Purification and characterization of an inducible p-coumaric acid decarboxylase from Lactobacillus plantarum. FEMS Microbiology Letters, 147: 291-295. Chatonnet, P., Dubourdieu, D. and Boidron, Brettanomyces/Dekkera sp. yeasts and lactic acid bacteria on the ethlphenol content of red wines. American Journal of Enology and Viticulture, 46: 463-468. influence of
  • Cintas, L.M., Casaus, P., Fernandez, M.F. and Hernandez, P.E. 1998. Comparative antimicrobial activity of enterocin L50, pediocin PA-1, nisin A and lactocin S against spoilage and foodborne pathogenic bacteria. Food Microbiology, 15: 289-298.
  • Çon, A. ve Gökalp, H. 2000. Laktik asit bakterilerinin antimikrobiyal metabolitleri ve etki şekilleri. Türk Mikrobiyoloji Cemiyeti Dergisi, 30: 180–190.
  • Cosansu, S. ve Ayhan, K. 2002. Fermente ürünler ve mikrobiyolojik bozulmaları. Gıda Teknolojisi Derneği Yayın No: 27, 33 sayfa.
  • Cosansu, S., Kuleasan, H., Ayhan, K. and Materon, L. 2007. Antimicrobial activity and protein profiles of Pediococcus spp. isolated from Turkish sucuk. Journal of Food Processing and Preservation, 31: 190-200.
  • Cosansu, S., Geornaras, I., Ayhan, K. and Sofos, J.N. 2010. Control of Listeria monocytogenes by bacteriocin-producing Pediococcus acidilactici 13 and its antimicrobial substance in a dry fermented sausage sucuk and in turkey breast. Journal of Food and Nutrition Research, 49(4): 206-214.
  • Couto, J.A., Campos, F.M., Figueiredo, A.R. and How, T.A. 2006. Ability of lactic acid bacteria to produce volatile phenols. American Journal of Enology and Viticulture, 57: 166-171.
  • Curiel, J.A., Rodríguez, H., Landete, J.M., De las Rivas, B. and Muñoz, R. 2010. Ability of Lactobacillus brevis strains to degrade food phenolic acids. Food Chemistry, 120: 225-229.
  • Daeschel, M.A. and Fleming, H.P. 1984. Selection of lactic acid bacteria for use in vegetable fermentations. Food Microbiology, 1:303-313.
  • De las rivas, B., Rodriguez, H., Curiel, J.A., Landete, J.M. and Munoz, R. 2009. Molecular screening of wine lactic acid bacteria degrading hydroxycinnamic acids. Journal of Agriculturel Food Chemistry, 5: 490–494.
  • Di Cagno, R., Surico, R.F., Paradiso, A., De Angelis, M., Salmon, J.-C., Buchin, S., De Gara, L. and Gobbetti, M. 2009. Effect of autochtonous lactic acid bacteria starters on healthpromoting and sensory properties of tomato juices. International Journal of Food Microbiology, 128: 473–483.
  • Dinçer, E., Kıvanç, M. ve Karaca, H. 2010. Biyokoruyucu olarak laktik asit bakterileri ve bakteriyosinler. Gıda, 35(1): 55-62.
  • du Toit, M., Engelbrecht, L., Lerm, E. and Krieger-Weber, S. 2010. Lactobacillus: the next generation of malolactic fermentation starter cultures—an overview. Food Bioprocess Technology, doi: 10.1007/s11947-010-0448-8.
  • Durlu-Özkaya, F. 2001. Salamura beyaz peynirden izole edilen bazı laktokok, enterokok ve laktobasil suşlarının proteolitik aktivite, bakteriyosin etkenliği ve biyojen amin oluşumu açısından karşılaştırılması. Ankara Üniversitesi Fen Bilimleri Enstitüsü Doktora Tezi. Ankara. 134 s.
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There are 74 citations in total.

Details

Primary Language Turkish
Journal Section Review Articles
Authors

Gözde Okcu This is me

Evrim GÜNEŞ Altuntaş This is me

Kamuran Ayhan This is me

Publication Date June 1, 2011
Submission Date March 1, 2015
Published in Issue Year 2011 Volume: 1 Issue: 1

Cite

APA Okcu, G., Altuntaş, E. G., & Ayhan, K. (2011). Laktik Asit Fermentasyonunda Fenolik Bileşikler ve Önemi. Ordu Üniversitesi Bilim Ve Teknoloji Dergisi, 1(1), 51-64.