Özer KINIK, Harun KESENKAŞ, Oğuz GÜRSOY, Necati AKBULUT

Extension of shelf life of dairy products by biopreservation: protective cultures

Koruyucu kültürler gıdalarda doğal olarak bulunabilen yada bulunmayan gıda üretiminde kullanıma uygun bakterilerdir. Söz konusu kültürler fermantasyonda istenilen doku ve lezzet profilini sağlama ya da probiyotik olan türlerin sağlığa yararları etkilerinden daha çok bir ürün içinde gelişme kabiliyeti ve patojen ya da istenmeyen baterileri inhibe etme potansiyellerine göre seçilmektedirler. Koruyucu kültürler, ürettikleri organik asitler, karbondioksit, diasetil, hidrojen peroksit ve bakteriyosinler gibi düşük moleküler ağırlıklı bileşikler sayesinde istenmeyen mikroorganizmaları inhibe etmektedirler. Bu makale, koruyucu kültürlerin süt ve ürünlerinde kullanım olanaklarını avantajları ve sınırlamaları ile anlatmaktadır. Çalışmada daha önce yayınlanmış veriler derlenmiş ve söz konusu kültürlerin süt ve ürünlerinde kullanım olanakları ile ilişkili yeni bulgular verilmiştir.

Süt ve süt ürünlerinin raf ömürlerinin biyolojik koruma ile uzatılması : koruyucu kültürler

Protective cultures are food-grade bacteria, which may or may not be strains naturally present in the foods. They are selected for their ability to grow in a product and inhibit a pathogen or undesired microorganism rather than to deliver a desired texture and flavour profile as in fermentation, or health benefits of probiotics. Protective cultures inhibit undesirable microorganisms through the production of low molecular mass compounds, such as organic acids, carbon dioxide, diacetyl, hydrogen peroxide and bacteriocins. This article describes the using possibilities of protective cultures in dairy products with their advantages and limitations. We reviewed previously published data and present new findings that relate to their usage potential for dairy products.

PDF

___

1. Anonymous, 1998. Extending shelf life in dairy foods. Innovations in Dairy. Published by Dairy Management Inc.,USA, 6p.
2. Rodgers, S., 2001. Preserving non-fermented refrigerated foods with microbial cultures. Trends in Food Sci. & Technol.12: 276-284.
3. Holzapfel, W.H., R. Geisen and U. Schillinger, 1995. Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. Int. J. Food Microbiol. 24: 343-362.
4. Soomro, A.H., T. Masud and K. Anwaar, 2002. Role of lactic acid bacteria (LAB) in food preservation and human health. Pak.J. Nutr. 1(1): 20-24.
5. Chen, H. and D.G. Hoover, 2003. Bacteriocins and their food applications. Comprehensive Reviews in Food Sci. and Food Safety 2: 82-99.
6. Hugas, M., 1998. Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products. Meat Sci.49 S1: 139-150.
7. Rodgers, S., K. Kailasapathy, J. Cox and P. Peiris, 2002. Bacteriocin production by protective cultures. Food Service Technol. 2: 59-68.
8. Rodgers, S., 2003. Potential applications of protective cultures in cook-chill catering. Food Control 14: 35-42. 9. Devlieghere, F., L. Vermeiren and J. Debevere, 2004. New preservation technologies: possibilities and limitations. Int. Dairy J. 14(4): 273-285.
10. Schillinger, U., R. Geisen and W.H. Holzapfel, 1996. Potential of antagonistic microorganisms and bacteriocins for the biological preservation of foods. Trends in Food Sci. & Technol. 7(5): 158-164.
11. O'sullivan, L, R.P. Ross, and C. Hill, 2002. Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality. Biochimie 84(5-6): 593-604.
12. Leroy, F. and D. Vuyst, 2004. Lactic acid bacteria as functional starter cultures for the food fermentation industry Trends in Food Sci. & Technol. 15 (2): 67-78.
13. Caplice, E. and G.F. Fitzgerald, 1999. Food fermentations: role of microorganisms in food production and preservation. Int. J. Food Microbiol. 50:131-149.
14. Helander, I.M., A. von Wright and T-M. Mattila-Sandholm, 1997.Potential of lactic acid bacteria and novel antimicrobials against Gram-negative bacteria. Trends in Food Sci. & Technol. 8:146-150.
15. Barefoot, S.F. and C.G. Nettles, 1993. Antibiosis Revisited: Bacteriocins produced by dairy starter cultures. J. Dairy Sci. 76: 2366-2379.
16. Brul, S. and P. Coote, 1999. Preservative Agents in Foods Mode of Action and Microbial Resistance Mechanisms. Int. Journal of Food Microbiology, 50, Issues 1-2,15, Pages 1-17.
17. Schnurer, J. and J. Magnusson, 2005. Antifungal lactic acid bacteria as biopreservatives. Trends in Food Sci. & Technol. 22:1-9.
18. Holtzel, A., M.G. Ganzle, G.J. Nicholson, W.P. Hammes and G. Jung, 2000. The first Low Molecular Weight Antibiotic from Lactic Acid Bacteria:Reutericyclin, A New Tetramic Acid. Angew. Chem. Int. Ed., 39, No: 15, 2766-2768.
19. Ganzle, M.G. and R.F. Vogel, 2003. Studies on the mode of action of reutericyclin. Appl. Environ. Microbiol. 69(2): 1305-1307.
20. Ganzle, M.G., 2004. Reutericyclin: biological activity, mode of action, and potential applications. Appl. Microbiol. Biotechnol. 64: 326-332.
21. Cleveland, J., T.J. Montville, I.F. Nes and M.L. Chikindas, 2001. Bacteriocins: safe, natural antimicrobials for food preservation. Int. J. Food Microbiol. 7.1:1-20.
22. Salih, M.A. and W.E. Sandine, 1990. Inhibitory effects of Microgard™ on yoghurt and Cottage cheese spoilage organisms. J. Dairy Sci. 73: 887-893.
23. Al-Zoreky, N., J.W. Ayres and W.E. Sandine, 1991. Antimicrobial activity of Microgard™ against food spoilage and pathogenic microorganisms. J. Dairy Sci. 74: 758-763.
24. Holo, H., T. Faye, D.A. Brede, T. Nilsen, I. Odegard, T. Langsrud, J. Brendehaug and I.F., Nes, 2002. Bacteriocins of propionic acid bacteria. Lait 82: 59-68.
25. Kitiş, F.Y.E., A. Sofu and M. Gürel, 2004. Use of propionic acid bacteria in dairy products. Int. Dairy Congress, 24-28. May 2004, İsparta, Turkey, Book of Proceedings, 139-143p.
26. Suomalainen, T.H. and A.M. Mayra-Makinen, 1999.Propionic acid bacteria as protective cultures in fermented milks and breads. Lait 79(1): 165-174.
27. Glass, K.A., B. Prasad, J.H. Schlyter, H.E. Uljas, N.Y. Farkye and J.B. Luchansky, 1995. Effects of acid type and ALTA™ 2341 on Listeria monocytogenes in a Queso Blanco type of cheese. J. Food Prot. 58:737-741.