Heat-Resistant Moulds in Fruits and Fruit-Containing Products

Yıl 2024, Cilt: 15 Sayı: Özel Sayı, 138 - 150, 30.12.2024

Elif Doğan , Nükhet Nilüfer Demirel Zorba

https://doi.org/10.30708/mantar.1566840

Öz

Heat-Resistant Moulds (HRM) are defined as microorganisms that can survive thermal processes applied to foods due to their ascospores and can develop during storage. The most significant feature that makes these moulds important in the food industry is their ability to reactivate during thermal processes like pasteurisation, thermisation, and other processes involving low oxygen and high pressure, as well as being present in the sexual phase. The most common HRMs include Byssochlamys spp., Neosartorya (Aspergillus) spp., Talaromyces spp., Eupenicillium spp., Hamigera spp., and Thermoascus spp. The primary source of HRMs is soil and fruits that come into contact with the soil. Especially strawberries, raspberries, grapes, apples, blueberries, and blackberries are among the most frequently studied products in the literature. In addition, HRMs have been isolated from and identified in various processed products such as fruit juices, baby food, puree-jams, marmalades, dairy products, and olives using different methods. Enzymes and mycotoxins synthesized by HRMs not only spoil food, causing economic losses, but also pose a hidden risk to public health. Therefore, the quality of raw materials, storage conditions, food hygiene practices, proper temperature pasteurisation, and the use of preservatives gain importance. This review aims to provide an additional perspective to the literature on the nomenclature of HRMs, their heat resistance, commonly found species in foods, metabolites produced by HRMs, and detection and prevention methods.

Anahtar Kelimeler

HRM, Ascospore, Food, Fruit, Heat resistance, Mould

Etik Beyan

The abstract of this article was published at the 4th International Euroasian Mycolgy Congress, but the full text has not been published elsewhere. The article has not yet been submitted to another journal for publication. All authors have personally and actively participated in the writing and preparation of this article.

Destekleyen Kurum

Çanakkale Onsekiz mart University

Proje Numarası

FYL-2024-4779

Teşekkür

This article was prepared as part of the thesis of Master's Student Elif Doğan. We would like to thank Çanakkale Onsekiz Mart University Scientific Research Projects Commission, which supported the thesis with the project numbered FYL-2024-4779, for their contributions.

Meyve ve Meyve İçeren Ürünlerde Isıya Dirençli Küfler

Öz

Isıya Dirençli Küfler (HRM), askosporları sayesinde gıdalara uygulanan ısısal işlemlere dayanabilen ve depolama sırasında gelişebilen mikroorganizmalar olarak tanımlanmaktadır. Bu küfleri gıda endüstrisinde önemli kılan en önemli özellik, pastörizasyon, termizasyon gibi ısıl işlemler ile düşük oksijen ve yüksek basınç içeren diğer işlemler sırasında yeniden aktif hale gelmeleri ve seksüel fazda bulunmalarıdır. En yaygın HRM'ler arasında Byssochlamys spp., Neosartorya (Aspergillus) spp., Talaromyces spp., Eupenicillium spp., Hamigera spp. ve Thermoascus spp. bulunmaktadır. HRM'lerin ana kaynağı toprak ve toprakla temas eden meyvelerdir. Özellikle çilek, ahududu, üzüm, elma, yaban mersini ve böğürtlen literatürde en sık incelenen ürünler arasındadır. Ayrıca HRM'ler, farklı yöntemler kullanılarak meyve suları, bebek maması, püre-reçel, marmelat, süt ürünleri ve zeytin gibi çeşitli işlenmiş ürünlerden izole edilmiş ve tanımlanmıştır. HRM'ler tarafından sentezlenen enzimler ve mikotoksinler, yalnızca gıdayı bozmakla kalmayıp ekonomik kayıplara da neden olmakta ve ayrıca halk sağlığı için gizli bir risk oluşturmaktadır. Bu nedenle ham maddelerin kalitesi, depolama koşulları, gıda hijyeni uygulamaları, uygun sıcaklıkta pastörizasyon ve koruyucu madde kullanımı önem kazanmaktadır. Bu derlemenin amacı, HRM'lerin isimlendirilmesi, ısı direnci, gıdalarda yaygın olarak bulunan türler, HRM'ler tarafından üretilen metabolitler ve tespit ve önleme yöntemleri konularında literatüre ek bir bakış açısı sağlamaktır.

Anahtar Kelimeler

HRM, Askospor, Gıda, Meyve, Isıl direnç, Küf

Etik Beyan

Bu makalenin abstractı 4. Uluslararası Euroasian Mycolgy kongresinde yayınlanmış olup tam metni başka yerde yayımlanmamıştır Makale halihazırda yayımlanmak üzere başka bir dergiye sunulmamıştır.Tüm yazarlar, şahsen ve aktif olarak bu makalenin yazımına ve hazırlanmasına katılmışlardır

Destekleyen Kurum

Çanakkale Onsekiz Mart University

Proje Numarası

FYL-2024-4779

Teşekkür

Bu makale Yüksek Lisans Öğrencisi Elif Doğan'ın tezi kapsamında hazırlanmıştır. Tezi FYL-2024-4779 No'lu proje ile destekleyen Çanakkale Onsekiz Mart Üniversitesi Bilimsel Araştırma Projeler Komisyonuna katkılarından dolayı teşekkür ederiz

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