Fermente Et Ürünlerinde Fonksiyonel Starter Kültürler

Et endüstrisinde starter kültür olarak kullanılan laktik asit bakterileri ile koagülaz negatif stafilokoklar ürün güvenliği ile renk, tekstür ve diğer duyusal özellikler açısından önemli mikroorganizmalardır. Bu mikroorganizmaların bazı suşları klasik starter kültürlerden farklı olarak diğer bazı fonksiyonel özelliklere de sahiptir. Seçilmiş bu suşların fonksiyonel özelliklerinden dolayı fermente et ürünlerinde kullanılmasına yönelik araştırmalar gün geçtikçe artmaktadır. Fonksiyonel starter kültür olarak adlandırılan bu mikroorganizmalar antimikrobiyal ve nutrasötik bileşikler üretme yetenekleri ile ön plana çıkmaktadır. Diğer taraftan et ürünlerinden izole edilen maya ve küflerin de fonksiyonel özelliklere sahip olduğu bildirilmiştir. Bu çalışmada, fonksiyonel kültür olarak adlandırılan bu mikroorganizmaların özellikleri ve fermente et ürünlerinde kullanabilme imkânları derlenmiştir.

Functional Starter Cultures in Fermented Meat Products

Lactic acid bacteria and coagulase negative staphylococci are important starter cultures used in the meat industry to improve the safety and sensorial properties of meat products such as their color and texture. In contrast to classical starter cultures, some strains of these microorganisms have different functional characteristics. Due to their functional properties, studies on the industrial use of these strains have recently increased. These microorganisms, functional starter cultures, are preferred because of their ability to produce antimicrobial and nutraceutical compounds. On the other hand, some molds and yeasts isolated from meat products are reported to have functional properties as well. In this study, the characteristics of these microorganisms called as functional starter cultures and the possibility of their use in fermented meat products are rewieved.

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