Nisin Applications in Seafood

Year 2020, Volume: 30 Issue: 3, 639 - 651, 30.09.2020

Yılmaz Uçar

https://doi.org/10.29133/yyutbd.726727

Cited By: 4

Abstract

Food preservation has been seen as an important problem not only in seafood but also all foods throughout human history. This situation has led to the development of many traditional preservation methods in different parts of the world to keep the food at levels that can be consumed for a long time. Today, with the development of communication technologies and urbanization, the food industry is growing day by day. Despite this growth in the food industry, deterioration and food poisoning caused by the microorganism effect can be observed. Due to the negative effects of synthetic preservatives on food and human health, the development of antibiotic-resistant strains, and the negative perceptions of consumers towards synthetic preservatives, they created a demand for more "natural" and "minimally processed" foods, and interest in natural antimicrobial agents increased. In recent years, many researchers have been applying nisin, a natural bacteriocin, to prevent pathogens associated with food production. Nisin is an agent discovered before penicillin and shows antimicrobial activity against a wide range of gram-positive bacteria (vegetative cells and spores). It can also be useful against some gram-negative bacteria when used with other preservatives. Nisin is widely used in nearly 50 countries and commercial applications that are "generally recognized as safe (GRAS)" approved by the Food and Agriculture Organization/World Health Organization and the European Union. Nisin is listed as a bio preservative component with the E234 code. In this review, the possibilities of nisin using as a natural preservative are evaluated in the seafood sector.

Keywords

Antimicrobial, Nisin, Seafood

Su Ürünlerinde Nisin Uygulamaları

Abstract

Gıdaların muhafazası sadece balık etinde değil tüm gıdalar için insanlık tarihi boyunca önemli bir sorun olarak görülmüştür. Bu durum gıdaların uzun süre tüketilebilir düzeylerde kalabilmesi amacıyla dünyanın farklı bölgelerinde birçok geleneksel muhafaza metotlarının geliştirilmesine yol açmıştır. Günümüzde ise iletişim teknolojilerinin gelişmesi ve kentleşmenin etkisiyle gıda endüstrisi her geçen gün daha da büyümektedir. Gıda endüstrisindeki bu büyümeye rağmen, mikroorganizma etkisiyle oluşan bozulmalar ve gıda zehirlenmeleri gözlenebilmektedir. Sentetik koruyucuların gıda ve insan sağlığı üzerindeki olumsuz etkileri, antibiyotiğe dirençli suşları geliştirmesi ve tüketicilerin sentetik koruyuculara karşı olumsuz algıları nedeniyle daha "doğal" ve "minimum düzeyde işlenmiş" gıdalara yönelik bir talep yaratmış ve doğal antimikrobiyal ajanlara ilgi artmıştır. Son yıllarda pek çok araştırmacı gıda üretimi ile ilgili patojenleri engellemek için doğal bir bakteriyosin olan nisin uygulamaktadır. Nisin, penisilinden önce keşfedilen ve çok çeşitli gram-pozitif bakterilere (vejetatif hücreler ve sporlar) karşı antimikrobiyal aktivite gösteren bir ajandır. Ayrıca diğer koruyucu maddelerle birlikte kullanıldığında bazı gram-negatif bakterilere karşı da yararlı olabilmektedir. Nisin, 50'ye yakın ülkede ve Gıda ve Tarım Örgütü/Dünya Sağlık Örgütü ve Avrupa Birliği tarafından onaylanmış, genellikle güvenli olarak kabul edilen (GRAS; Generally Recognized As Safe) ticari uygulamalarda geniş çapta kullanılmaktadır. Nisin, Avrupa Gıda Katkı Maddesi listesinde E234 kodu ile biyoprezervatif bileşen olarak yer almıştır. Bu derlemede doğal bir koruyucu olan nisinin su ürünleri sektöründe kullanım olanakları değerlendirilmiştir.

Keywords

Nisin, Su ürünleri, Antimikrobiyal

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