Bacteriocin and Bacteriophage Applications in Foods Preservation (Turkish with English Abstract)

Yıl 2010, Cilt: 35 Sayı: 6, 461 - 467, 01.12.2010

A. Kemal Seçkin Emrah Baladura

Öz

Advances in food technology with traditional methods of food preservation used by many of the alternative use of new technologies are on the agenda. Methods use in the food protection such as sterilization, freezing, drying as well as the use of bacteriocin and bacteriophage also extend food storage and enhance security recently. Bacteriocin and bacteriophages have been widely recognized as natural food biopreservatives. Significant works about the use of bacteriophage in food preservation have been studied for five years. This review provides an overview of the current and foreseen applications of bacteriocin and bacteriophages along the food chain and highlights research topics tried to address in the future.

Anahtar Kelimeler

Biopreservation, bacteriocins, bacteriophages

Gıdaların Muhafazasında Bakteriyosin ve Bakteriyofaj Uygulamaları

Öz

Gıda teknolojisindeki gelişmeler ile birlikte gıdaların korunmasında kullanılan klasik yöntemlerin yanında birçok alternatif yeni teknolojilerin kullanımı gündemdedir. Gıdaların korunması alanında yapılan çalışmalarla yeni doğal antimikrobiyel bileşiklerin kullanılması son yıllarda gittikçe önem kazanmaktadır. Gıdaların korunmasında kullanılan sterilizasyon, dondurma, kurutma gibi bilinen yöntemlerin yanı sıra bakteriyosin ve bakteriyofajların kullanımıyla da gıda maddelerinin depolama süresi uzatılmakta ve güvenliği arttırılmaktadır. Bakteriyosin ve bakteriyofajlar doğal gıda biyokoruyucular olarak tanınmaktadır. Son beş yıldır bakteriyofajların gıda muhafazasında kullanımı konusunda da önemli çalışmalar yapılmaktadır. Derlemede gıda zinciri boyunca bakteriyosin ve bakteriyofajların mevcut ve önceden bilinen uygulamalarına genel bir bakış yapılırken gelecekteki araştırma konularına da değinilmeye çalışılmıştır.

Anahtar Kelimeler

Biyokoruma, bakteriyosinler, bakteriyofajlar   

Kaynakça

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