Furkan DEMİRGÜL, Osman SAĞDIÇ

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Laktik Starter Kültür Üretim Teknolojisi

Starter kültür, fermantasyon sürecini hızlandırıp yönlendirerek istenen özelliklerde fermente gıda üretmek amacıyla hammaddeye katılan mikroorganizma kültürü olarak tanımlanabilir. Fermente gıda üretiminde en çok kullanılan mikroorganizmalar laktik asit bakterileridir. Laktik asit bakterilerinin starter kültür olarak kullanılabilmeleri için endüstriyel özellikleri iyi belirlenmelidir. Laktik asit bakterilerinin bakteriyofajlara duyarlılıkları, asit ve aroma bileşikleri oluşturma kabiliyetleri, bakteriyosin üretme potansiyelleri gibi endüstriyel öneme sahip özelliklerinin ayrıntılı olarak araştırılması gerekmektedir. Ticari starter kültür üretiminde kullanılan yöntemler üretim ve kalite açısından çok önemlidir. Piyasada satılan kültürler; üretim yöntemlerine bağlı olarak sıvı, toz (püskürterek kurutulmuş ve dondurarak kurutulmuş) ve dondurulmuş kültürler olmak üzere 3 temel formda üretilmektedir. Bu çalışmanın amacı starter kültürlerin seçim kriterleri ile üretim teknolojileri hakkındaki mevcut literatürü tarayarak bu alanda yapılacak olan çalışmalara katkı sağlamaktır

Lactic Starter Culture Production Technology

Starter culture can be defined as the microorganism culture that is added to the raw material in order to accelerate and manipulate the fermentation process to produce fermented food that had desired characteristics. The most commonly used microorganisms in fermented food production are lactic acid bacteria. The industrial properties of lactic acid bacteria must be well determined so that they can be used as starter cultures. The ability of lactic acid bacteria to susceptibility to bacteriophages, their ability to form acid and aroma compounds, and their potential to produce bacteriocin should be investigated in detail. The methods used in commercial starter culture production are very important in terms of production and quality. Cultures sold in the market; are produced in 3 basic forms as liquid, powder (spray-dried and freeze-dried) and frozen cultures depending on the production methods. The aim of this study is to contribute to the studies to be done on this field by searching the available literature on production technologies and selection criteria of starter cultures
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Avrupa Bilim ve Teknoloji Dergisi-Cover
  • Yayın Aralığı: Yılda 4 Sayı
  • Başlangıç: 2013
  • Yayıncı: Osman Sağdıç
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