GIDA KAYNAKLI ENTEROKOKLARIN POTANSİYEL RİSK FAKTÖRLERİ

Enterokoklar insan ve hayvan sindirim sisteminin yanı sıra çevresel kaynaklardan da izole edilebilen laktik asit bakterileridir (LAB). Enterokoklar farklı sıcaklık ve pH derecelerine dayanıklı olmalarının yanında ekstrem tuz konsantrasyonunda da gelişebilme yeteneklerinden dolayı fermente gıdalardan yüksek sıklıkla izole edilirler. Enterokoklar sahip oldukları çeşitli teknolojik özellikleri sayesinde geleneksel fermente gıdaların tipik tat ve aromasının geliştirilmesinde uzun yıllardır yaygın olarak kullanılmakta ayrıca ürünlerin raf ömrünün uzatılmasına da katkı sağlamaktadırlar. Çeşitli yararlı özelliklere sahip olmalarına rağmen enterokoklar, artan antibiyotik direnci, çeşitli hastalıklara sebep olan virülens faktörlere sahip olmaları, biyofilm ve biyojen amin üretme özellikleri nedeniyle insan sağlığı açısından ciddi risk oluşturmaktadırlar. Bu derlemede enterokokların antibiyotik direnç mekanizmaları, çeşitli virülens faktörleri ile biyofilm ve biyojen amin üretme özellikleri irdelenmeye çalışılmıştır. 

POTENTIAL RISK FACTORS OF FOOD ORIGINATED ENTEROCOCCI

Enterocooci are lactic acid bacteria (LAB), isolated from human and animal digestive tract in addition environmental sources. Enterococci are often isolated from fermented foods because of resistant to different temperature and pH and also ability of growing at extreme salt concentration. Enterococci have been used in traditional fermented food products to improve their typical taste and aroma due to various technological properties for many years. They also contribute to increase of product’s shelf life. Although enterococci have various useful properties, they pose serious risk factors for human health due to incresing antibiotic resistance, to pose virulence factors that cause various diseases, production properties of biofilm and biogenic amines. In this review mechanism of antibiotic resistance, various virulence factors, biofilm and biogenic amine production properties of enterococci were attempted to be examined.

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Kaynak Göster

Bibtex @derleme { gida288928, journal = {Gıda}, issn = {1300-3070}, eissn = {1309-6273}, address = {}, publisher = {Gıda Teknolojisi Derneği}, year = {2017}, volume = {42}, pages = {8 - 19}, doi = {}, title = {GIDA KAYNAKLI ENTEROKOKLARIN POTANSİYEL RİSK FAKTÖRLERİ}, key = {cite}, author = {Akpınar Kankaya, Didem and Özden Tuncer, Banu and Tuncer, Yasin} }
APA Akpınar Kankaya, D , Özden Tuncer, B , Tuncer, Y . (2017). GIDA KAYNAKLI ENTEROKOKLARIN POTANSİYEL RİSK FAKTÖRLERİ . Gıda , 42 (1) , 8-19 .
MLA Akpınar Kankaya, D , Özden Tuncer, B , Tuncer, Y . "GIDA KAYNAKLI ENTEROKOKLARIN POTANSİYEL RİSK FAKTÖRLERİ" . Gıda 42 (2017 ): 8-19 <
Chicago Akpınar Kankaya, D , Özden Tuncer, B , Tuncer, Y . "GIDA KAYNAKLI ENTEROKOKLARIN POTANSİYEL RİSK FAKTÖRLERİ". Gıda 42 (2017 ): 8-19
RIS TY - JOUR T1 - GIDA KAYNAKLI ENTEROKOKLARIN POTANSİYEL RİSK FAKTÖRLERİ AU - Didem Akpınar Kankaya , Banu Özden Tuncer , Yasin Tuncer Y1 - 2017 PY - 2017 N1 - DO - T2 - Gıda JF - Journal JO - JOR SP - 8 EP - 19 VL - 42 IS - 1 SN - 1300-3070-1309-6273 M3 - UR - Y2 - 2016 ER -
EndNote %0 Gıda GIDA KAYNAKLI ENTEROKOKLARIN POTANSİYEL RİSK FAKTÖRLERİ %A Didem Akpınar Kankaya , Banu Özden Tuncer , Yasin Tuncer %T GIDA KAYNAKLI ENTEROKOKLARIN POTANSİYEL RİSK FAKTÖRLERİ %D 2017 %J Gıda %P 1300-3070-1309-6273 %V 42 %N 1 %R %U
ISNAD Akpınar Kankaya, Didem , Özden Tuncer, Banu , Tuncer, Yasin . "GIDA KAYNAKLI ENTEROKOKLARIN POTANSİYEL RİSK FAKTÖRLERİ". Gıda 42 / 1 (Şubat 2017): 8-19 .
AMA Akpınar Kankaya D , Özden Tuncer B , Tuncer Y . GIDA KAYNAKLI ENTEROKOKLARIN POTANSİYEL RİSK FAKTÖRLERİ. GIDA. 2017; 42(1): 8-19.
Vancouver Akpınar Kankaya D , Özden Tuncer B , Tuncer Y . GIDA KAYNAKLI ENTEROKOKLARIN POTANSİYEL RİSK FAKTÖRLERİ. Gıda. 2017; 42(1): 8-19.