Year 2020, Volume 30 , Issue 3, Pages 639 - 651 2020-09-30

Su Ürünlerinde Nisin Uygulamaları
Nisin Applications in Seafood

Yılmaz UÇAR [1]


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.

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.

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Primary Language tr
Subjects Agriculture, Multidisciplinary
Published Date Eylül 2020
Journal Section Articles
Authors

Orcid: 0000-0002-6770-6652
Author: Yılmaz UÇAR (Primary Author)
Institution: Çukurova Üniversitesi
Country: Turkey


Dates

Publication Date : September 30, 2020

Bibtex @review { yyutbd726727, journal = {Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi}, issn = {1308-7576}, eissn = {1308-7584}, address = {}, publisher = {Yuzuncu Yil University}, year = {2020}, volume = {30}, pages = {639 - 651}, doi = {10.29133/yyutbd.726727}, title = {Su Ürünlerinde Nisin Uygulamaları}, key = {cite}, author = {Uçar, Yılmaz} }
APA Uçar, Y . (2020). Su Ürünlerinde Nisin Uygulamaları . Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi , 30 (3) , 639-651 . DOI: 10.29133/yyutbd.726727
MLA Uçar, Y . "Su Ürünlerinde Nisin Uygulamaları" . Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi 30 (2020 ): 639-651 <https://dergipark.org.tr/en/pub/yyutbd/issue/56387/726727>
Chicago Uçar, Y . "Su Ürünlerinde Nisin Uygulamaları". Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi 30 (2020 ): 639-651
RIS TY - JOUR T1 - Su Ürünlerinde Nisin Uygulamaları AU - Yılmaz Uçar Y1 - 2020 PY - 2020 N1 - doi: 10.29133/yyutbd.726727 DO - 10.29133/yyutbd.726727 T2 - Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi JF - Journal JO - JOR SP - 639 EP - 651 VL - 30 IS - 3 SN - 1308-7576-1308-7584 M3 - doi: 10.29133/yyutbd.726727 UR - https://doi.org/10.29133/yyutbd.726727 Y2 - 2020 ER -
EndNote %0 Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi Su Ürünlerinde Nisin Uygulamaları %A Yılmaz Uçar %T Su Ürünlerinde Nisin Uygulamaları %D 2020 %J Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi %P 1308-7576-1308-7584 %V 30 %N 3 %R doi: 10.29133/yyutbd.726727 %U 10.29133/yyutbd.726727
ISNAD Uçar, Yılmaz . "Su Ürünlerinde Nisin Uygulamaları". Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi 30 / 3 (September 2020): 639-651 . https://doi.org/10.29133/yyutbd.726727
AMA Uçar Y . Su Ürünlerinde Nisin Uygulamaları. YYÜ TAR BİL DERG. 2020; 30(3): 639-651.
Vancouver Uçar Y . Su Ürünlerinde Nisin Uygulamaları. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi. 2020; 30(3): 639-651.