Emine DİNÇER, Merih KIVANÇ, Hülya KARACA

Biyokoruyucu Olarak Laktik Asit Bakterileri

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　　

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

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.

Keywords:

Bacteriocin, biopreservative lactic acid bacteria,

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