Lactic Acid Bacteria as Biopreservative and Bacteriocins (Turkish with English Abstract)

Öz

Nowadays, emerging interest of consumers for the natural and chemical additive free products influencing health in a positive aspect, leads to an increase in studies about the subject. In this sense, lactic acid bacteria which are mostly used in processing of milk, meat, and vegetable products, attracted attention especially due to their metabolic properties such as producing bacteriocins. In this review, bacteriocin production of lactic acid bacteria and possibilities of its use in different food is discussed.

Anahtar Kelimeler

• Bacteriocin, biopreservative lactic acid bacteria

Biyokoruyucu Olarak Laktik Asit Bakterileri

Öz

Günümüzde tüketicilerin kimyasal katkı maddesi içermeyen, doğal ve sağlığı olumlu yönde etkileyen özelliklere sahip ürünlere karşı ilgisinin artmış olması bu konuda yapılan çalışmalara hız kazandırmıştır. Bu bağlamda, süt, et ve sebzelerden yapılan ürünlerde sıklıkla kullanılan laktik asit bakterileri, özellikle bakteriyosin üretimi gibi metabolik özellikleri nedeniyle dikkatleri üzerine çekmiştir. Bu derlemede laktik asit bakterilerinin özellikle bakteriyosin üretimleri ve çeşitli gıdalarda kullanım olanakları üzerinde durulmaya çalışılmıştır.

Anahtar Kelimeler

• Bakteriyosin, gıda koruyucuları, laktik asit bakterileri　　

Kaynakça

1. Mead PS, Slutsker L, Dietez V, McCaig LF, Bresee JF, Shapiro C, Griffin PM, Tauxe RV. 1999. Food related illness and death in the United States. J Infect Dis, 5 (5): 607-625.
2. Ross RP, Morgan S, Hill C. 2002. Preservation and fermentation: past, present and future. Int J Food Microbiol, 79: 3-16.
3. Soomro AH, Anwaar M, Anwar K. 2002. Role of Lactic Acid Bacteria (LAB) in Food Preservation and Human Health. Pak J Nutr, 1 (1): 20-24.
4. Holzapfel WH, Geisen R, Schillinger U. 1995. Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. Int J Food Microbiol, 24: 343-362.
5. El-Ziney MG, Debevere J, Jakobsen M. 2000. Reuterin. In: Natural Food Antimicrobial Systems, Naidu AS (chief ed), CRC Press, London, pp. 567-587.
6. Holtzel A, Ganzle MG, Nicholson GJ, Hammes WP, Jung G. 2000. The first low molecular weight antibiotic from lactic acid bacteria: reutericyclin, a new tetramic acid. Angew Chem Int Ed, 39: 2766-2768.
7. Magnusson J, Schnürer J. 2001. Lactobacillus coryniformis subsp. coryniformis strain Si3 produces a broadspectrum proteinaceous antifungal compound. App Environ Microbiol, 67: 1-5.
8. Visser R, Holzapfel WH, Bezuidenhout JJ, Kotze JM. 1986. Antagonism of Lactic Acid Bacteria against Phytopathogenic Bacteria. App Environ Microbiol, 52 (3): 552555.

9. Klein G, Pack A, Bonaparte C, Reuter G. 1998. Taxonomy and physiology of probiotic lactic acid baceria. Int J Food Microbiol, 41: 103-125.
10. Christensen JE, Dudley EG, Pederson JA, Steele J.L. 1999. Peptidases and amino acid catabolism in lactic acid bacteria. Anton Leeuw, 76: 217-246.
11. Beasley S. 2004. Isolation, identification and exploitation of lactic acid bacteria from human and animal microbiota. Academic Dissertation in Microbiology, University of Helsinki, Faculty of Agriculture and Forestry Sciences, Finland 120 p.
12. Madigan MT, Martinko JM, Brock TD. 2006. Brock Biology Of Microorganisms, 11nd Edition, Pearson Prentice Hall, New York, 1056 p.
13. Lewus CB, Kaiser A, Montville TJ. 1991. Inhibition of Food-Borne Bacterial Pathogens by Bacteriosins from Lactic Acid Bacteria Isolated from Meat. App Environ Microbiol, 57 (6): 1683-1688.
14. Bruno MEC. and Montville TJ. 1993. Common Mechanistic Action of Bacteriosins from Lactic Acid Bacteria. App Environ Microbiol, 59 (9): 3003-3010.
15. Bromberg R, Moreno I, Zaganini CL, Delboni RR, Oliveira J. 2004. Isolation of bacteriosin-Producing Lactic Acid Bacteri from Meat Products and Its Spectrum of Inhibitory Activity. Brazi J Microbiol, 35: 137-144.
16. Piard JC, Desmazeaud M. 1992. Inhibiting factors produced by lactic acid bacteria. 2. Bacteriosins and other antibacterial substances. Lait, 72: 113-142.
17. Thomas LV, Wimpenny JWT. 1996. Investigation of the effect of combined variations in temperature, pH and NaCl concentration on nisin inhibition of Listeria monocytogenes and Staphylococcus aureus. App Environ Microbiol, 62: 2006-2012.
18. Messi P, Bondi M, Sabia C, Batini R, Manicardi G. 2001. Detection and preliminary characterization of a bacteriocin (plantaricin 35d) produced by a Lactobacillus plantarum strain. Int J Food Microbiol, 64: 193-198.
19. Schillinger U. and Lücke FK. 1989. Antibacterial Activity of Lactobacillus sake Isolated from Meat. App Environ Microbiol, 55 (8): 1901-1906.
20. Gàlvez A, Abriouel H, Lòpez RL, Omar NB. 2007. Bacteriocin-based strategies for food biopreservation. Int J Food Microbiol, 120: 51-70.
21. Thomas LV. and Delves B. 2005. Nisin. In: Antimicrobials in Food. Davidson P.M. Sofos JN, Branen AL. (chief eds), Taylor & Francis Group, New York, pp. 237-275.
22. Klaenhammer TR. 1993. Genetics of bacteriocins produced by lactic acid bacteria. FEMS Microbiol, 12: 39-86.
23. Nes IF, Diep DB, Havarstein LS, Brurberg MB, Eijsink V, Holo H. 1996. Biosynthesis of bacteriocins in lactic acid bacteria. Anton Leeuw, 70: 113-128.
24. Eijsink VGH, Skeie M, Middelhoven PH, Brurberg MB, Nes IF. 1998. Comparative Studies of Class IIa Bacteriocins of Lactic Acid Bacteria. App Environ Microbiol, 64 (9): 3275-3281.
25. Caplice E. and Fitzgerald GF. 1999. Food fermentations: role of microorganisms in food production and preservation. Int J Food Microbiol, 50: 131-149.
26. Zhu WM, Liu W, Wu DQ. 2000. Isolation and characterization of a new bacteriocin from Lactobacillus gasseri KT7. J App Microbiol, 88: 877-886.
27. Riley MA. and Chavan MA. 2007. Bacteriocins Ecology and Evolution. Springer, New York, 149 p.
28. Heng NCK. and Tagg JR. 2006. What’s in a name? Class distinction for bacteriocins. Nature Reviews Microbiology. www.nature.com/nrmicro/journal.(22.08.2008).
29. Jay JM, 1996. Modern Food Microbiology, Chapman and Hall, New York, 815 p.
30. Smit G, Vlieg JH, Smit BA, Ayad EHE. 2002. Fermentative formation of flavour compounds by lactlc acid bacteria. Aust J Dairy Technol, 57 (2): 61-68.
31. Devlieghere F, Vermeiren L, Debevere J. 2004. New preservation technologies: possibilities and limitations. Int Dairy J, 14: 273-285.
32. Cogan TM, Hill C. 1993. Cheese starters cultures. In. Cheese: Chemistry, Physics and Microbiology, Fox PF. (chief ed), Chapman and Hall, London, pp. 193-255.
33. Dinsmore PK, Klaenhammer TR. 1995. Bacteriophage resistance in Lactococcus. Mol Biotechnol, 4: 297-314.
34. Garvey P, Fitzgerald GF, Hill C. 1995. Cloning and DNA Sequence Analysis of two abortive infection phage resistance determinants from the lactococcal plasmid pNP40, App Environ Microbiol, 61: 4321-4328.
35. Topisirovic L, Kojic M, Firad D, Golic N, Strahinic I, Lozo J. 2006. Potential of lactic acid bacteria isolated from specific natural niches in food production and preservation. Int J Food Microbiol, 112: 230-235.
36. Deegan LH, Cotter PD, Hill C, Ross P. 2006. Bacteriocins: Biological tools for bio-preservation and shelf-life extension. Int Dairy J, 16: 1058-1071.
37. Akgün S. 1995. Beyaz peynir üretiminde Lactobacillus sake’nin starter kültür olarak kullanılması. Ank Üniv Vet Fak Derg, 42: 271-279.
38. Hayaloğlu AA, Güven M, Fox PF, McSweeney LH. 2005. Influence of Starters on Chemical, Biochemical, and Sensory Changes in Turkish White-Brined Cheese During Ripening. J Dairy Sci, 88 (10): 3460-3474.
39. Başyiğit Kılıç G, Kuleaşan H, Eralp İ, Karahan AG. 2009. Manufacture of Turkish Beyaz cheese added with probiotic strains. Food Sci Technol, 42: 1003-1008.
40. Kasımoğlu A, Göncüoğlu M, Akgün S. 2004. Probiotic white cheese with Lactobacillus acidophilus. Int Dairy J, 14: 1067-1073.
41. Hugas M, Garriga M, Aymerich MT, Monfort JM. 1993. Biochemical characterization of lactobacilli from dry fermented sausages. Int J Food Microbiol, 18: 107-113.
42. Foegeding PM, Thomas AB, Pilkington DH, Klaenhammer TR. 1992. Enhanced control of Listeria monocytogenes by in situ produced pediocin during dry fermented sausage production. App Environ Microbiol, 58: 884890.
43. Hugas M, Garriga M, Aymerich MT, Monfort JM. 1995. Inhibition of Listeria in dry fermented sausages by the bacteriocinogenic Lactobacillus sake CTC494. App Bacteriol, 79: 322-330.
44. Drosinos EF, Paramithiotis S, Kolovos G, Tsikouras I, Metaxopoulos I. 2007. Phenotipic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in Southern Greece. Food Microbiol, 24, 260-270.
45. Rodgers S. 2004. Novel approaches in controlling safety of cook-chill meals. Trends Food Sci Tech, 15: 366372.
46. Kaban G, Kaya M. 2006. Effect of starter culture on growth of Staphylococcus aureus in sucuk. Food Control, 17: 797-801.
47. Bozkurt H, Erkmen O. 2002. Effects of starter cultures and additives on the quality of Turkish style sausage (sucuk). Meat Science, 61: 149-156.
48. Allende A, Tomas-Barberan FA, Gil MI. 2006. Minimal processing for healthy traditional foods. Trends Food Sci Tech, 17: 513-519.
49. Buckenhuskes HJ. 1997. Fermented vegetables. In: Food Microbiology: Fundamentals and Frontiers, Doyle MP, Beuchat LR, Montville TJ (chief eds), ASM Press, Washington DC, pp. 595-609.
50. Vescovo M, Torriani S, Oris C, Macchiarolo F, Scolari G. 1996. Application of antimicrobial producing lactic acid bacteria to control pathogens in ready-to-use vegetables. J App Bacteriol, 81: 113-119.
51. Settanni L. and Corsetti A. 2008. Application of bacteriocins in vegetable food biopreservation. Int J Food Microbiol, 121: 123-138.
52. Rodgers S, 2001. Preserving non-fermented refrigerated foods with microbial cultures, Trends Food Sci Tech, 12: 276-284.
53. Todorov SD. and Dicks LMT. 2005. Characterization of bacteriocins produced by lactic acid bacteria isolated from spoiled black olives. J. Basic Microbiol, 45 (4): 312-322.
54. Başyiğit G, Kuleaşan H, Karahan AG. 2006. Viability of human-derived probiotic labtobacilli in ice cream produced with sucrose and aspartame. J Ind Microbiol Biotechnol, 33: 796-800.