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BIODIVERSITY OF PSEUDOMONAS, SPOILAGE CHARACTERISTICS, BIOFILM PRODUCTION, AND QUORUM SENSING SYSTEM IN MEAT AND MEAT PRODUCTS

Yıl 2024, Cilt: 49 Sayı: 4, 607 - 623

Yasemin Şefika Küçükata Hasan Yetim Banu Metin

https://doi.org/10.15237/gida.GD24036

Öz

The contamination of food by spoilage microorganisms and/or pathogens is a concern in the food industry. Pseudomonas species, Gram-negative, aerobic, and psychrotrophic bacteria, can develop in food products stored at low temperatures. The species causing spoilage in raw meat include Pseudomonas fragi, Pseudomonas fluorescens, Pseudomonas putida, and Pseudomonas lundensis. Psychrotrophic pseudomonads cause bad odors, off-tastes, discoloration, and mucus production in raw meat stored under refrigeration and aerobic conditions. Some Pseudomonas species that develop in meats stored at low temperatures are strong biofilm producers. The spoilage activities of pseudomonads are linked to a cell-to-cell communication system known as quorum sensing (QS). The QS system is responsible for encoding genes related to pathogenicity by sensing population density through molecules produced under adverse conditions. Understanding the spoilage mechanisms of pseudomonads in meat is important for inhibiting their development. Research on the QS system of meat pseudomonads is limited. This review discusses the biodiversity, spoilage properties, biofilm formation abilities, and QS effects of Pseudomonas species on meat spoilage.

Anahtar Kelimeler

biofilm meat pseudomonas quorum sensing

Kaynakça

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ET VE ET ÜRÜNLERİNDE PSEUDOMONAS BİYOÇEŞİTLİLİĞİ, BOZUCU ÖZELLİKLERİ, BİYOFİLM ÜRETİMİ VE ÇOĞUNLUK ALGILAMA (QUORUM SENSING) SİSTEMİ

Yıl 2024, Cilt: 49 Sayı: 4, 607 - 623

Yasemin Şefika Küçükata Hasan Yetim Banu Metin

https://doi.org/10.15237/gida.GD24036

Öz

Bozulma yapan mikroorganizmalar ve/veya patojenler gıda endüstrisinde bir endişe kaynağıdır. Pseudomonas türleri, düşük sıcaklıklarda depolanan gıda ürünlerinde gelişebilen, Gram negatif, aerobik ve psikrotrofik bakterilerdir. Çiğ ette bozulmaya sebebiyet veren türler arasında Pseudomonas fragi, Pseudomonas fluorescens, Pseudomonas putida ve Pseudomonas lundensis sayılmaktadır. Ette kötü koku, tat, renk bozulması ve mukus üretimine sebep olan psikrotrof pseudomonadlar, buzdolabı sıcaklıklarında ve aerobik şartlarda saklanan çiğ et için sorun teşkil etmektedir. Düşük sıcaklıklarda saklanan etlerde gelişen bazı Pseudomonas türleri güçlü biyofilm üreticileridir. Pseudomonadların bozulma faaliyetleri, çoğunluk algılama (Quorum Sensing, QS) olarak bilinen hücreler arası iletişim sistemi ile ilişkilidir. QS sistemi, bakterilerin olumsuz koşullara maruz kaldıklarında ürettikleri moleküller aracılığıyla çoğunluklarını algılayarak patojenite ile ilgili genlerin kodlanmasından sorumludur. Pseudomonadların ette bozulma yapma mekanizmasının anlaşılması, gelişimlerinin engellenebilmesi için önemlidir. Et pseudomonadlarının QS sistemi hakkındaki araştırmalar oldukça sınırlıdır. Bu derleme çalışmasında et pseudomonadlarının biyoçeşitliliği, bozucu özellikleri, biyofilm oluşturma yetenekleri ve QS sistemlerinin, etin bozulma süreçleri üzerindeki etkileri tartışılmıştır.

Anahtar Kelimeler

biyofilm et pseudomonas çoğunluk algılama (quorum sensing)

Kaynakça

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  • Yi, L., Su, G., Hu, G., Peng, Q. (2016). Diversity study of microbial community in bacon using metagenomic analysis. Journal of Food Safety, 37(3), e12334. https://doi.org/10.1111/jfs.12334
  • Yin, L., Zhang, Y., Azi, F., Zhou, J., Liu, X., Dai, Y., Wang, Z., Dong, M., Xia, X. (2022). Inhibition of biofilm formation and quorum sensing by soy isoflavones in Pseudomonas aeruginosa. Food Control, 133, 108629. https://doi.org/10.1016/ j.foodcont.2021.108629
  • Zhang, L., Li, S., Liu, X., Wang, Z., Jiang, M., Wang, R., ... Shen, X. (2020). Sensing of autoinducer-2 by functionally distinct receptors in prokaryotes. Nature communications, 11(1), 1-13.
  • Zhang, W., Mi, X., Zhang, C., Yu, C., Wang, S., Ji, J., Yuan, Y., Wang, L., Liu, W., Jiang, Y. (2023a). Meat-derived Escherichia coli and Pseudomonas fragi manage to co-exist in dual-species biofilms by adjusting gene-regulated competitive strength. Food Microbiology, 109, 104122. https://doi.org/10.1016/j.fm.2022.104122
  • Zhang, Y., Wu, Q., Forsythe, S. J., Liu, C., Chen, N., Li, Y., Zhang, J., Wang, J., Ding, Y. (2023b). The cascade regulation of small RNA and quorum sensing system: Focusing on biofilm formation of foodborne pathogens in food industry. Food Bioscience, 52, 102472. https://doi.org/10.1016/ j.fbio.2023.102472
  • Zhao A, Zhu J, Ye X, Ge Y, Li J. Inhibition of biofilm development and spoilage potential of Shewanella baltica by quorum sensing signal in cell-free supernatant from Pseudomonas fluorescens. Int J Food Microbiol. 2016;230:73-80.
Toplam 87 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği, Et Teknolojisi, Gıda Mikrobiyolojisi
Bölüm Makaleler
Yazarlar

Yasemin Şefika Küçükata 0000-0002-2316-1507

Hasan Yetim 0000-0002-5388-5856

Banu Metin 0000-0002-3203-0058

Yayımlanma Tarihi
Gönderilme Tarihi 28 Mart 2024
Kabul Tarihi 12 Haziran 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 49 Sayı: 4

Kaynak Göster

APA Küçükata, Y. Ş., Yetim, H., & Metin, B. (t.y.). ET VE ET ÜRÜNLERİNDE PSEUDOMONAS BİYOÇEŞİTLİLİĞİ, BOZUCU ÖZELLİKLERİ, BİYOFİLM ÜRETİMİ VE ÇOĞUNLUK ALGILAMA (QUORUM SENSING) SİSTEMİ. Gıda, 49(4), 607-623. https://doi.org/10.15237/gida.GD24036
AMA Küçükata YŞ, Yetim H, Metin B. ET VE ET ÜRÜNLERİNDE PSEUDOMONAS BİYOÇEŞİTLİLİĞİ, BOZUCU ÖZELLİKLERİ, BİYOFİLM ÜRETİMİ VE ÇOĞUNLUK ALGILAMA (QUORUM SENSING) SİSTEMİ. GIDA. 49(4):607-623. doi:10.15237/gida.GD24036
Chicago Küçükata, Yasemin Şefika, Hasan Yetim, ve Banu Metin. “ET VE ET ÜRÜNLERİNDE PSEUDOMONAS BİYOÇEŞİTLİLİĞİ, BOZUCU ÖZELLİKLERİ, BİYOFİLM ÜRETİMİ VE ÇOĞUNLUK ALGILAMA (QUORUM SENSING) SİSTEMİ”. Gıda 49, sy. 4 t.y.: 607-23. https://doi.org/10.15237/gida.GD24036.
EndNote Küçükata YŞ, Yetim H, Metin B ET VE ET ÜRÜNLERİNDE PSEUDOMONAS BİYOÇEŞİTLİLİĞİ, BOZUCU ÖZELLİKLERİ, BİYOFİLM ÜRETİMİ VE ÇOĞUNLUK ALGILAMA (QUORUM SENSING) SİSTEMİ. Gıda 49 4 607–623.
IEEE Y. Ş. Küçükata, H. Yetim, ve B. Metin, “ET VE ET ÜRÜNLERİNDE PSEUDOMONAS BİYOÇEŞİTLİLİĞİ, BOZUCU ÖZELLİKLERİ, BİYOFİLM ÜRETİMİ VE ÇOĞUNLUK ALGILAMA (QUORUM SENSING) SİSTEMİ”, GIDA, c. 49, sy. 4, ss. 607–623, doi: 10.15237/gida.GD24036.
ISNAD Küçükata, Yasemin Şefika vd. “ET VE ET ÜRÜNLERİNDE PSEUDOMONAS BİYOÇEŞİTLİLİĞİ, BOZUCU ÖZELLİKLERİ, BİYOFİLM ÜRETİMİ VE ÇOĞUNLUK ALGILAMA (QUORUM SENSING) SİSTEMİ”. Gıda 49/4 (t.y.), 607-623. https://doi.org/10.15237/gida.GD24036.
JAMA Küçükata YŞ, Yetim H, Metin B. ET VE ET ÜRÜNLERİNDE PSEUDOMONAS BİYOÇEŞİTLİLİĞİ, BOZUCU ÖZELLİKLERİ, BİYOFİLM ÜRETİMİ VE ÇOĞUNLUK ALGILAMA (QUORUM SENSING) SİSTEMİ. GIDA.;49:607–623.
MLA Küçükata, Yasemin Şefika vd. “ET VE ET ÜRÜNLERİNDE PSEUDOMONAS BİYOÇEŞİTLİLİĞİ, BOZUCU ÖZELLİKLERİ, BİYOFİLM ÜRETİMİ VE ÇOĞUNLUK ALGILAMA (QUORUM SENSING) SİSTEMİ”. Gıda, c. 49, sy. 4, ss. 607-23, doi:10.15237/gida.GD24036.
Vancouver Küçükata YŞ, Yetim H, Metin B. ET VE ET ÜRÜNLERİNDE PSEUDOMONAS BİYOÇEŞİTLİLİĞİ, BOZUCU ÖZELLİKLERİ, BİYOFİLM ÜRETİMİ VE ÇOĞUNLUK ALGILAMA (QUORUM SENSING) SİSTEMİ. GIDA. 49(4):607-23.

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