Lactic acid bacteria used in the production of fermented foods

Year 2011, Volume: 4 Issue: 1, 42 - 53, 15.04.2011

İlkin Yücel Şengün

Abstract

Variety of fermented foods produced from different raw material and microorganisms, considered as healthy foods with high nutritive value. Traditional fermented foods play an important role in the diets of consumers. Lactic acid bacteria LAB , because of their metabolic characteristics are involved in many fermentation processes of milk, meats, cereals and vegetables. It is possible to produce safe and self stable food products with characteristic flavour and texture with LAB fermentation of foods. This review outlines the general properties, industrial importance and starter culture characteristics of lactic acid bacteria and summarizes the studies carried on the identification of lactic acid bacteria isolated from traditional fermented foods produced in various countries

Keywords

Lactic acid bacteria, Fermentation, Starter culture, Microbiology, Food

Fermente gıdaların üretiminde kullanılan laktik asit bakterileri

Abstract

Besin değeri yüksek ve sağlıklı ürünler olarak değerlendirilen fermente gıdalar, üretimde kullanılan hammadde ve fermentasyonda rol alan mikroorganizmalara bağlı olarak oldukça fazla çeşitlilik göstermektedir. Genellikle geleneksel yöntemlerle üretilmekte olan fermente gıdalar insanların günlük diyetlerinde önemli bir yer tutmaktadır. Sahip oldukları özel metabolik karakteristiklerden dolayı laktik asit bakterileri LAB birçok süt, et, sebze ve hububat ürününün fermentasyonunda önemli rol oynamaktadır. Gıdaların LAB ile fermentasyonu sonucunda karakteristik lezzet ve yapıya sahip güvenli ve raf ömrü uzun ürün eldesi mümkün olmaktadır. Bu derleme çalışmasında, LAB’nin genel özellikleri, endüstriyel önemi ve starter kültür olarak kullanımı konuları incelenmekle birlikte, birçok ülkede geleneksel olarak üretilmekte olan farklı fermente ürünlerin üretiminde yaygın olarak rol alan bu bakteri grubunun tanımlanmasına yönelik yapılmış çalışmalar da özetlenmiştir

Keywords

Laktik asit bakterileri, Fermentasyon, Starter kültür, Mikrobiyoloji, Gıda

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