TY - JOUR T1 - Su Ürünlerinde Halofilik Bakteriler ve Endüstriyel Alanda Kullanımları TT - Halophilic Bacteria Species in Fishery Products and Industrial Applications AU - Kılınç, Berna PY - 2019 DA - December DO - 10.22392/actaquatr.569765 JF - Acta Aquatica Turcica JO - Acta Aquat. Turc. PB - Isparta Uygulamalı Bilimler Üniversitesi WT - DergiPark SN - 2651-5474 SP - 535 EP - 545 VL - 15 IS - 4 LA - tr AB - Suürünlerine tuz ilave edilmesi ürünlerin su aktivitesini düşürmekte bozulmayıgeciktirmektedir. Ancak tuzlanmış, salamura, marine edilmiş, fermente suürünlerinde tuzu seven ve tuza tolerans gösteren halofilik bakterileringelişimine neden olabilmektedir. Bu nedenle işlenmiş su ürünlerinde bozulmayadaha çok tuzu seven ve tuza tolerans gösteren halofilik bakteriler sebepolmaktadır. Halofilik bakterilerin işlenmiş su ürünlerinde gelişimi kalitekaybına neden olabilmektedir ancak tuza toleranslı olan bazı halofilikbakterileri türlerinin fermenteürünlerde gelişimi ürünlerde istenen tat ve aroma gelişimine nedenolabilmektedir. Ayrıca halofilik bakterilerin endüstriyel alanda çok sayıdakullanım alanıda bulunmaktadır. Bu nedenle bu derleme çalışmasında halofilikbakterileri türleri, denizlerden,tuz göllerinden, tuzlardan, tuzlanmışve fermente balık ürünlerinden izole edilen halofilik bakteriler, tuz ve tuzlanmış ve fermente balıkürünleri tüketiminin insan sağlığına etkileri, su ürünlerinde halofilik bakterilerininhibisyonu ve halofilik bakterilerin endüstriyel alanda kullanımları konularındayapılmış çalışmalara değinilmiştir. KW - Su ürünleri KW - halofilik bakteriler KW - kalite N2 - Halofilic bacteria have been divided into different groups according to salt requirements such as halotolerant and extreme halophilesetc. This type of halophilic bacteria such as Halococcus ve Halobacterium can be caused pink spoilage on the surface of the processedsalted fishery products. The growth of halophilic bacteria in processed fishery products can be prevented by using effective methods andcontrol systems. The methods avoiding contamination and growth of bacteria are necessary to be applied such as usage of high quality saltin production, avoidance of temperaturerise in production and storage periods, packaging fishery products, prevention of damage topackage of fishery products in the storage. Extreme halophilic and halotolerant bacteria have some special characteristics when comparedwith other type of microorganisms. 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