TY  - JOUR
T1  - Bacterial Biofilms:  Formation, Properties and Its Prevention in Food Industry
TT  - Bakteriyel Biyofilmler: Gida İşletmelerinde Oluşumu, Özellikleri ve Önlenmesi
AU  - Ulusoy, Beyza
AU  - Chırkena, Kefyalew
AU  - Hecer, Canan
PY  - 2019
DA  - July
JF  - Aydın Gastronomy
JO  - A-GASTRO
PB  - İstanbul Aydın Üniversitesi
WT  - DergiPark
SN  - 2528-9411
SP  - 87
EP  - 100
VL  - 3
IS  - 2
LA  - en
AB  - Biofilms are communities of microorganisms that are able to attach toeach other and to any surfaces by bacterial adherence. The ability of bacterialbiofilms to attach to each other and surfaces makes them to get advantages suchas protection from harsh environmental situation, increasing availability ofnutrients for growth, increasing binding of water molecules, reducing thepossibility of dehydration and transferring of genetic materials. They arecharacterized by the production of an excessive network of highly hydratedextracellular polymeric substances facilitating the initial bacterialattachment to a surface, formation of micro colony and biofilm structure. Thebiofilms formation on the food contact surface, in particular caused by differentpathogens such as Pseudomonas, Enterococcus species, Listeriamonocytogenes, Staphylococcus aureus, Escherichia coli and Salmonella species,causes contamination of foods. The consequences of this situation always becomethe fundamental problem of food safety, hygiene and quality. 
KW  - Biofilms
KW  - food industry
KW  - adherence
KW  - food
KW  - microorganisms
N2  - Biyofilmler, bakteriyal aderans (adezyon, tutunma) suretiyle birbirine ve herhangi bir yüzeye bağlanabilen mikroorganizma topluluklarıdır. Bakteriyel biyofilmlerin birbirine ve yüzeylere yapışma kabiliyetleri, zorlu çevresel koşullardan korunma, büyüme için besinlerin kullanılabilirliğinin arttırılması, su moleküllerinin bağlanmasının arttırılması, dehidrasyon olasılığının azaltılması ve genetik malzemelerin aktarılması gibi avantajlar elde etmelerini sağlar. Bakteriyel biyofilmler, bir yüzeye ilk bakteri yapışmasını, mikro koloni ve biyofilm yapısının oluşumunu kolaylaştıran, yüksek oranda hidratlanmış hücre dışı polimerik maddeler ağının üretimi ile karakterize edilirler. Gıda temas yüzeyinde, özellikle Pseudomonas, Enterococcus türleri, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli ve Salmonella türleri gibi farklı patojenler nedeniyle biyofilm oluşumu gıdaların bulaşmasına neden olmaktadır. Bu durumun sonuçları her zaman gıda güvenliği, gıda hijyeni ve gıda kalitesinin temel sorunu olarak karşımıza çıkmaktadır.
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UR  - https://dergipark.org.tr/tr/pub/aydingas/issue//597572
L1  - https://dergipark.org.tr/tr/download/article-file/771945
ER  -