Yıl 2016, Cilt 14 , Sayı 3, Sayfalar 293 - 301 2016-09-01

Laktik Asit Bakterilerinde Otoliz ve Peynir Teknolojisindeki Önemi
Autolysis in Lactic Acid Bacteria and Its Importance in Cheese Technology

Ömer ŞİMŞEK [1] , Oğuz GÜRSOY [2] , Selime Hazır DALCA [3] , Yusuf YILMAZ [4]


Laktik asit bakterileri LAB peynir teknolojisinde olgunlaşma için önemli olan proteoliz, lipoliz ve glikoliz gibi biyokimyasal reaksiyonların gerçekleşmesinde kritik bir öneme sahiptir. Tüm bakterilerde olduğu gibi LAB’ler de sahip oldukları peptidoglikan hidrolaz enzimleri ile çeşitli koşullarda hücresel bütünlüklerini kaybederek otolize uğramaktadır. Otoliz sonucunda LAB’lerin hücresel enzimleri açığa çıkmakta ve peynir matriksine salıverilmektedir. Peynir ile ilgili mikroorganizmaların starter ve starter olmayan mikroflora olgunlaşmanın ilk evrelerinde erken otolizi hücre içi mikrobiyal enzimleri substratlarıyla daha kısa sürede buluşturmakta ve bu olay peynirde lezzet bileşiklerinin oluşumunu hızlandırabilmektedir. Dolayısıyla, otoliz peynirlerin olgunlaşma süresini kısaltabilmektedir. Otoliz olgunlaşmayı hızlandırmasının yanı sıra peynir lezzeti üzerine olumlu etkilere de sahiptir. Bu derlemede, LAB’lerde otolizin mekanizması, özellikleri, peynir teknolojisindeki önemi ve peynirlerde starter otolizinin belirlenmesi ile ilgili bilgiler sunulmaktadır
Lactic acid bacteria LAB are critically important in cheese technology because of their role in biochemical reactions such as proteolysis, lipolysis and glycolysis during ripening. Like all bacteria, LAB have been also autolyzed by losing their cellular integrity by their own peptidoglycan hydrolase enzymes. As a result of autolysis, cellular enzymes of LAB are released into the cheese matrix. Intracellular microbial enzymes reach to their substrates in a shorter time period because of the early autolysis of cheese related microorganisms starter and non-starter microflora in the beginning stages of a ripening period. Autolysis may accelerate the formation of flavor compounds; therefore, it can shorten the ripening period of cheese production. In addition to accelerating cheese ripening, autolysis has a positive effect on cheese flavor. In this review, the mechanism and properties of autolysis in LAB, its importance in cheese making technology and the determination of starter autolysis in cheeses are presented
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Birincil Dil tr
Bölüm Research Article
Yazarlar

Yazar: Ömer ŞİMŞEK
Kurum: Pamukkale Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü

Yazar: Oğuz GÜRSOY
Kurum: Mehmet Akif Ersoy Üniversitesi, Mühendislik-Mimarlık Fakültesi, Gıda Mühendisliği Bölümü

Yazar: Selime Hazır DALCA
Kurum: Pamukkale Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü

Yazar: Yusuf YILMAZ
Kurum: Mehmet Akif Ersoy Üniversitesi, Mühendislik-Mimarlık Fakültesi, Gıda Mühendisliği Bölümü

Tarihler

Yayımlanma Tarihi : 1 Eylül 2016

Bibtex @ { akademik-gida763567, journal = {Akademik Gıda}, issn = {1304-7582}, eissn = {2148-015X}, address = {Fevzipaşa Bulv. Çelik İş Merkezi, No: 162, Kat: 3, D:302, Çankaya, İzmir}, publisher = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2016}, volume = {14}, pages = {293 - 301}, doi = {}, title = {Laktik Asit Bakterilerinde Otoliz ve Peynir Teknolojisindeki Önemi}, key = {cite}, author = {Şimşek, Ömer and Gürsoy, Oğuz and Dalca, Selime Hazır and Yılmaz, Yusuf} }
APA Şimşek, Ö , Gürsoy, O , Dalca, S , Yılmaz, Y . (2016). Laktik Asit Bakterilerinde Otoliz ve Peynir Teknolojisindeki Önemi . Akademik Gıda , 14 (3) , 293-301 . Retrieved from https://dergipark.org.tr/tr/pub/akademik-gida/issue/55782/763567
MLA Şimşek, Ö , Gürsoy, O , Dalca, S , Yılmaz, Y . "Laktik Asit Bakterilerinde Otoliz ve Peynir Teknolojisindeki Önemi" . Akademik Gıda 14 (2016 ): 293-301 <https://dergipark.org.tr/tr/pub/akademik-gida/issue/55782/763567>
Chicago Şimşek, Ö , Gürsoy, O , Dalca, S , Yılmaz, Y . "Laktik Asit Bakterilerinde Otoliz ve Peynir Teknolojisindeki Önemi". Akademik Gıda 14 (2016 ): 293-301
RIS TY - JOUR T1 - Laktik Asit Bakterilerinde Otoliz ve Peynir Teknolojisindeki Önemi AU - Ömer Şimşek , Oğuz Gürsoy , Selime Hazır Dalca , Yusuf Yılmaz Y1 - 2016 PY - 2016 N1 - DO - T2 - Akademik Gıda JF - Journal JO - JOR SP - 293 EP - 301 VL - 14 IS - 3 SN - 1304-7582-2148-015X M3 - UR - Y2 - 2021 ER -
EndNote %0 Akademik Gıda Laktik Asit Bakterilerinde Otoliz ve Peynir Teknolojisindeki Önemi %A Ömer Şimşek , Oğuz Gürsoy , Selime Hazır Dalca , Yusuf Yılmaz %T Laktik Asit Bakterilerinde Otoliz ve Peynir Teknolojisindeki Önemi %D 2016 %J Akademik Gıda %P 1304-7582-2148-015X %V 14 %N 3 %R %U
ISNAD Şimşek, Ömer , Gürsoy, Oğuz , Dalca, Selime Hazır , Yılmaz, Yusuf . "Laktik Asit Bakterilerinde Otoliz ve Peynir Teknolojisindeki Önemi". Akademik Gıda 14 / 3 (Eylül 2016): 293-301 .
AMA Şimşek Ö , Gürsoy O , Dalca S , Yılmaz Y . Laktik Asit Bakterilerinde Otoliz ve Peynir Teknolojisindeki Önemi. Akademik Gıda. 2016; 14(3): 293-301.
Vancouver Şimşek Ö , Gürsoy O , Dalca S , Yılmaz Y . Laktik Asit Bakterilerinde Otoliz ve Peynir Teknolojisindeki Önemi. Akademik Gıda. 2016; 14(3): 293-301.
IEEE Ö. Şimşek , O. Gürsoy , S. Dalca ve Y. Yılmaz , "Laktik Asit Bakterilerinde Otoliz ve Peynir Teknolojisindeki Önemi", Akademik Gıda, c. 14, sayı. 3, ss. 293-301, Eyl. 2016