BibTex RIS Kaynak Göster

Enterococci in Cheese Technology-II: Their Usage as Bioprotective or Probiotic Culture

Yıl 2006, Cilt: 43 Sayı: 3, 91 - 100, 01.09.2006

Öz

Kaynakça

  • Aimutis, W.R., 2001. Challenges in developing effective probiotic functional foods, including scientific and regulatory considerations. Bulletin of the IDF 363: 30- 38.
  • Bayizit, A.A., Yılsay, T.Ö., 2000. Süt ve ürünlerinde bulunan laktik asit bakterilerinin oluşturduğu bakteriosinler. VI. Süt ve Süt Ürünleri Sempozyumu: Süt Mikrobiyolojisi ve Katkı Maddeleri Bildiriler Kitabı, Sayfa: 315-319, Rebel Yayıncılık, İstanbul.
  • Boylston, T.R., Vinderola, C.G., Ghoddusi, H.B., Reinheimer, J.A., 2004. Incorporation of bifidobacteria into cheeses: challenges and rewards, Int Dairy J 14(5): 375-387.
  • Diplock, A.T., Aggett, P.J., Ashwell, M., Bornet, F., Fern, E.B., Roberfroid, M., 1999. Scientific concepts of functional foods in Europe: consensus ducument. Br. J. Nutr. 81: 1-27.
  • FAO/WHO, 2001. Evaluation of health and nutritional properties of powder milk with lactic acid bacteria. Report from FAO/WHO expert consultation. 1-4 Oct., 2001, Cordoba, Argentina.
  • Fonden, R., Mogensen, G., Tanaka, R., Salminen, S., 2000. Effect of culture- containing dairy products on intestinal microflora, human nutrition and health- current knowledge and future perspectives. Bulletin of the IDF 352: 5-23.
  • Franz, C.M.A.P., Holzapfel, W.H., Stiles, M.E., 1999. Enterococci at the crossroads of food safety. Int. J. Food Microbiology, 47: 1-24.
  • Franz, C.M.A.P., Stiles, M.E., Schleifer, K.H., Holzapfel, W.H., 2003. Enterococci in foods-a conundrum for food safety. Int. J. Food Microbiol. 88: 105-122.
  • Garde, S., Gaya, P., Medina, M., Nunez, M., 1997. Acceleration of flavour formation in cheese by a bacteriocinüproducing adjunct lactic culture. Biotechnology Letters 19(10): 1011-1014.
  • Gardiner, G.E., Ross, R.P., Wallace, J.M., Scanlan, F.P., Jagers, P.P.J.M., Fitzgerald, G.F., Collins, J.K., Stanton, C., 1999a. Influence of a probiotic adjunct culture of Enterococcus faecium on the quality of Cheddar cheese. J. Agric. Food Chem., 47: 4907-4916.
  • Gardiner, G.E., Stanton, C., Lynch, P.B., Collins, J.K., Fitzgeralt, G., Ross, R.P., 1999b. Evaluation of Cheddar cheese as a food carrier for delivery of a probiotic strain to the gastrointestinal tract. J. Dairy Science 82: 1379-1387.
  • Gibson, G., 2002. Probiotics: a growth industry. Dairy Ind Int, January 18-20.
  • Giraffa, G., 1995. Enteroccocal bacteriocins: their potential use as anti-Listeria factors in dairy technology. Food Mikrobiol. 12: 551-556.
  • Giraffa, G., Carminati, D., Neviani, E., 1997. Enterococci isolated dairy products: a review of risks and potential technological use. J. Food Prot. 6: 732-738.
  • Giraffa, G., 2003. Functionality of enterococci in dairy products. Int. J. Food Microbiol. 88: 215-222.
  • Gobbetti, M., Corsetti, A., Smacchi, E., Zocchetti, A., De Angelis, M., 1998. Production of Crescenza cheese by incorporation of Bifidobacteria. J. Dairy Sci., 81: 37-47.
  • Godward, G., Sultana, K., Kailasapathy, K., Peiris, P., Arumugaswamy, R., Reynolds, N., 2000. The importance of strain selection on the viability and survival of probiotic bacteria in dairy foods. Milchwissenschaft, 55(8): 441-445.
  • Gomes, A.M.P., Malcata, F.X., 1999. Bifidobacterium spp. and Lactobacillus acidophius: biological, biochemical, technological and therapeutical properties relevant for use as probiotics. Trends in Food Science & Technol. 10: 139-157.
  • Guarner, F., Schaafsma, G.J., 1998. Probiotics, Int J Food Microbiol 39: 237-238.
  • Guslandi, M., 2003. Probiotics for chronic intestinal disorders, Am J Gastroentol 98(3): 520-521.
  • Hirayama, K., Rafter, J., 2000. The role of probiotic bacteria in cancer prevention. Microbes and Infections, 2(6): 681-686.
  • Ishibashi, N., Shimamura, S., 1993. Bifidobacteria: Research and development in Japan. Food Technolohy 46: 126-135.
  • Kavas, G., Kınık, Ö., 2003. Hayvan beslenmesi ve gıda güvenliği açısından enterokoklar. Türk Tarım 152: 30-37.
  • Lund, B., Adamson, I., Edlund, C., 2002. Gastrointestinal transit survival of an Enterococcus faecium probiotic starin administered with or without vancomycin. Int. J. Food Microbiol. 77: 109-115.
  • McNaught, C.E., MacFie, J., 2001. Probiotics in clinical practice: a critical review of the evidence. Nutrition Research 21: 343-353.
  • Oumer, A., Gaya, P, Fernandez-Garsia, E., Mariaca, R., Gadre, S., Medina, M., Nunez, M., 2001. Proteolysis and formation of volatile compounds in cheese manufactured with a bacteriocin-producing adjunct culture. J. Dairy Research 68: 117-1219.
  • Ross, R.P., Fitzgerald, G., Collins, K., Stanton, C., 2002. Cheese delivering biocultures-probiotic cheese. Aust. J. Dairy Technol. 57: 71-78.
  • Saarela, M., Mogensen, G., Fonden, R., Mattö, J., Mattila-Sandholm, T., 2000. Probiotic bacteria: safety, functional and technological properties. Journal of Biotechnology 84: 197-215.
  • Saavedra, L., Taranto, M.P., Sesma, F., Valdez, G.F., 2003. Homemade traditional cheeses for the isolation of probiotic Enterococcus faecium strains. Int. J. Food Microbiol. 88: 241-245.
  • Salminen, S., Deighton, M., Gorbach, S., 1992. Lactic acid bacteria in health and disease. In “Lactic Acid Bacteria”, Edited by S. Salminen and A. von Wright, Marcel Dekker Inc. 270 Madison Avenue, New York, 10016, USA, 442p.
  • Sanders, M.E., in’t Veld, J.H., 1999. Bringing a probiotic-containing functional food to the market: microbiological, product, regulatory and labeling issues. Antonie Van Leuwenhoek 76: 293-315.
  • Sarantinopoulos, P., Kalantzopoulos, G., Tsakalidou, E., 2002. Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese. Int. J. Food Microbiol. 76: 93-105.
  • Stanton, C., Gardiner, G., Lynch, P.B., Collins, J.K., Fitzgerald, G., Ross, R.P., 1998. Probiotic cheese. Int. Dairy Journal, 8: 491-496.
  • Stanton, C., Ross, R.P., 2000. New Probiotic Cheddar Cheese. End of Project Report. ISBN: 1 84170 122 X, ARMIS No. 4266, DPRC No. 29. Irısh Agriculture and Food Development Authorty, Dairy Products Research Centre Teagasc, Moorepark, Fermoy, Co., Cork, Ireland (or via http://www.teagasc.ie/research/reports/dairyproductio/4266/eopr-4266.pdf ).
  • Tuohy, K.M., Probert, H.M., Smejkal, C.W., Gibson, G.R., 2003. Using probiotics and prebiotics to improve gut health. Drug Discovery Today 8(15): 692-700.
  • Vael, C., Goossens, H., 2002. Enterococci as probiotics: Chances and challenges. Presentations: Enterococci in Foods: Functional and Safety Aspects, European Commission Project FAIR-CT97-3078, 30-31 May 2002, Berlin, Germany.
  • Vancanneyt, M., Tsakalidou, E., Kalantzopoulos, G., Holzapfel, W., Dellaglio, F., Cogan, T., De Vuyst, L., Lombardi, A., Kerster, K., Swings, J., 2002. Genotypic characterization of Enterococcus faecalis and Enterococcus faecium strains and correlation with their origin and functional and safety properties. Presentations: Enterococci in Foods: Functional and Safety Aspects, European Commission Project FAIR-CT97-3078, 30-31 May 2002, Berlin, Germany. 100

Peynir Teknolojisinde Enterokoklar –II: Koruyucu ve Probiyotik Kültür Olarak Kullanımları

Yıl 2006, Cilt: 43 Sayı: 3, 91 - 100, 01.09.2006

Öz

Kaynakça

  • Aimutis, W.R., 2001. Challenges in developing effective probiotic functional foods, including scientific and regulatory considerations. Bulletin of the IDF 363: 30- 38.
  • Bayizit, A.A., Yılsay, T.Ö., 2000. Süt ve ürünlerinde bulunan laktik asit bakterilerinin oluşturduğu bakteriosinler. VI. Süt ve Süt Ürünleri Sempozyumu: Süt Mikrobiyolojisi ve Katkı Maddeleri Bildiriler Kitabı, Sayfa: 315-319, Rebel Yayıncılık, İstanbul.
  • Boylston, T.R., Vinderola, C.G., Ghoddusi, H.B., Reinheimer, J.A., 2004. Incorporation of bifidobacteria into cheeses: challenges and rewards, Int Dairy J 14(5): 375-387.
  • Diplock, A.T., Aggett, P.J., Ashwell, M., Bornet, F., Fern, E.B., Roberfroid, M., 1999. Scientific concepts of functional foods in Europe: consensus ducument. Br. J. Nutr. 81: 1-27.
  • FAO/WHO, 2001. Evaluation of health and nutritional properties of powder milk with lactic acid bacteria. Report from FAO/WHO expert consultation. 1-4 Oct., 2001, Cordoba, Argentina.
  • Fonden, R., Mogensen, G., Tanaka, R., Salminen, S., 2000. Effect of culture- containing dairy products on intestinal microflora, human nutrition and health- current knowledge and future perspectives. Bulletin of the IDF 352: 5-23.
  • Franz, C.M.A.P., Holzapfel, W.H., Stiles, M.E., 1999. Enterococci at the crossroads of food safety. Int. J. Food Microbiology, 47: 1-24.
  • Franz, C.M.A.P., Stiles, M.E., Schleifer, K.H., Holzapfel, W.H., 2003. Enterococci in foods-a conundrum for food safety. Int. J. Food Microbiol. 88: 105-122.
  • Garde, S., Gaya, P., Medina, M., Nunez, M., 1997. Acceleration of flavour formation in cheese by a bacteriocinüproducing adjunct lactic culture. Biotechnology Letters 19(10): 1011-1014.
  • Gardiner, G.E., Ross, R.P., Wallace, J.M., Scanlan, F.P., Jagers, P.P.J.M., Fitzgerald, G.F., Collins, J.K., Stanton, C., 1999a. Influence of a probiotic adjunct culture of Enterococcus faecium on the quality of Cheddar cheese. J. Agric. Food Chem., 47: 4907-4916.
  • Gardiner, G.E., Stanton, C., Lynch, P.B., Collins, J.K., Fitzgeralt, G., Ross, R.P., 1999b. Evaluation of Cheddar cheese as a food carrier for delivery of a probiotic strain to the gastrointestinal tract. J. Dairy Science 82: 1379-1387.
  • Gibson, G., 2002. Probiotics: a growth industry. Dairy Ind Int, January 18-20.
  • Giraffa, G., 1995. Enteroccocal bacteriocins: their potential use as anti-Listeria factors in dairy technology. Food Mikrobiol. 12: 551-556.
  • Giraffa, G., Carminati, D., Neviani, E., 1997. Enterococci isolated dairy products: a review of risks and potential technological use. J. Food Prot. 6: 732-738.
  • Giraffa, G., 2003. Functionality of enterococci in dairy products. Int. J. Food Microbiol. 88: 215-222.
  • Gobbetti, M., Corsetti, A., Smacchi, E., Zocchetti, A., De Angelis, M., 1998. Production of Crescenza cheese by incorporation of Bifidobacteria. J. Dairy Sci., 81: 37-47.
  • Godward, G., Sultana, K., Kailasapathy, K., Peiris, P., Arumugaswamy, R., Reynolds, N., 2000. The importance of strain selection on the viability and survival of probiotic bacteria in dairy foods. Milchwissenschaft, 55(8): 441-445.
  • Gomes, A.M.P., Malcata, F.X., 1999. Bifidobacterium spp. and Lactobacillus acidophius: biological, biochemical, technological and therapeutical properties relevant for use as probiotics. Trends in Food Science & Technol. 10: 139-157.
  • Guarner, F., Schaafsma, G.J., 1998. Probiotics, Int J Food Microbiol 39: 237-238.
  • Guslandi, M., 2003. Probiotics for chronic intestinal disorders, Am J Gastroentol 98(3): 520-521.
  • Hirayama, K., Rafter, J., 2000. The role of probiotic bacteria in cancer prevention. Microbes and Infections, 2(6): 681-686.
  • Ishibashi, N., Shimamura, S., 1993. Bifidobacteria: Research and development in Japan. Food Technolohy 46: 126-135.
  • Kavas, G., Kınık, Ö., 2003. Hayvan beslenmesi ve gıda güvenliği açısından enterokoklar. Türk Tarım 152: 30-37.
  • Lund, B., Adamson, I., Edlund, C., 2002. Gastrointestinal transit survival of an Enterococcus faecium probiotic starin administered with or without vancomycin. Int. J. Food Microbiol. 77: 109-115.
  • McNaught, C.E., MacFie, J., 2001. Probiotics in clinical practice: a critical review of the evidence. Nutrition Research 21: 343-353.
  • Oumer, A., Gaya, P, Fernandez-Garsia, E., Mariaca, R., Gadre, S., Medina, M., Nunez, M., 2001. Proteolysis and formation of volatile compounds in cheese manufactured with a bacteriocin-producing adjunct culture. J. Dairy Research 68: 117-1219.
  • Ross, R.P., Fitzgerald, G., Collins, K., Stanton, C., 2002. Cheese delivering biocultures-probiotic cheese. Aust. J. Dairy Technol. 57: 71-78.
  • Saarela, M., Mogensen, G., Fonden, R., Mattö, J., Mattila-Sandholm, T., 2000. Probiotic bacteria: safety, functional and technological properties. Journal of Biotechnology 84: 197-215.
  • Saavedra, L., Taranto, M.P., Sesma, F., Valdez, G.F., 2003. Homemade traditional cheeses for the isolation of probiotic Enterococcus faecium strains. Int. J. Food Microbiol. 88: 241-245.
  • Salminen, S., Deighton, M., Gorbach, S., 1992. Lactic acid bacteria in health and disease. In “Lactic Acid Bacteria”, Edited by S. Salminen and A. von Wright, Marcel Dekker Inc. 270 Madison Avenue, New York, 10016, USA, 442p.
  • Sanders, M.E., in’t Veld, J.H., 1999. Bringing a probiotic-containing functional food to the market: microbiological, product, regulatory and labeling issues. Antonie Van Leuwenhoek 76: 293-315.
  • Sarantinopoulos, P., Kalantzopoulos, G., Tsakalidou, E., 2002. Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese. Int. J. Food Microbiol. 76: 93-105.
  • Stanton, C., Gardiner, G., Lynch, P.B., Collins, J.K., Fitzgerald, G., Ross, R.P., 1998. Probiotic cheese. Int. Dairy Journal, 8: 491-496.
  • Stanton, C., Ross, R.P., 2000. New Probiotic Cheddar Cheese. End of Project Report. ISBN: 1 84170 122 X, ARMIS No. 4266, DPRC No. 29. Irısh Agriculture and Food Development Authorty, Dairy Products Research Centre Teagasc, Moorepark, Fermoy, Co., Cork, Ireland (or via http://www.teagasc.ie/research/reports/dairyproductio/4266/eopr-4266.pdf ).
  • Tuohy, K.M., Probert, H.M., Smejkal, C.W., Gibson, G.R., 2003. Using probiotics and prebiotics to improve gut health. Drug Discovery Today 8(15): 692-700.
  • Vael, C., Goossens, H., 2002. Enterococci as probiotics: Chances and challenges. Presentations: Enterococci in Foods: Functional and Safety Aspects, European Commission Project FAIR-CT97-3078, 30-31 May 2002, Berlin, Germany.
  • Vancanneyt, M., Tsakalidou, E., Kalantzopoulos, G., Holzapfel, W., Dellaglio, F., Cogan, T., De Vuyst, L., Lombardi, A., Kerster, K., Swings, J., 2002. Genotypic characterization of Enterococcus faecalis and Enterococcus faecium strains and correlation with their origin and functional and safety properties. Presentations: Enterococci in Foods: Functional and Safety Aspects, European Commission Project FAIR-CT97-3078, 30-31 May 2002, Berlin, Germany. 100
Toplam 37 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Oğuz Gürsoy

Özer Kınık Bu kişi benim

Yayımlanma Tarihi 1 Eylül 2006
Gönderilme Tarihi 25 Kasım 2015
Yayımlandığı Sayı Yıl 2006 Cilt: 43 Sayı: 3

Kaynak Göster

APA Gürsoy, O., & Kınık, Ö. (2006). Peynir Teknolojisinde Enterokoklar –II: Koruyucu ve Probiyotik Kültür Olarak Kullanımları. Journal of Agriculture Faculty of Ege University, 43(3), 91-100.

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