Laktik Asit Bakterileri Tarafından Üretilen Antifungal Bileşenler

Maya ve küfler depolanan gıda ve yemlerde bozulmaya neden olan mikroorganizmalar olarak karşımıza çıkmaktadır. Özellikle süt ve et ürünleri, ekmek, meyve suları, reçel ve salça gibi farklı ürünlerde maya ve küfler tat, koku ve dış görünüşte yarattıkları bozulmalar, kalite kayıpları ve ekonomik kayıpların yanı sıra ürettikleri mikotoksinler ile de çeşitli sağlık problemlerine neden olmaktadır. Tüketicilerin fazla işlem görmemiş gıdalara olan talebinin artması ve kimyasal koruyucu maddelerin gıda endüstrisinde kullanımının azaltılması yönündeki talepleri, laktik asit bakterilerinin maya ve küf gelişimi üzerinde biyokoruyucu olarak kullanılmalarıyla ilgili çalışmaların artmasına sebep olmuştur. Lactobacillus plantarum, L. rhamnosus ve L. reuteri başta olmak üzere farklı laktik asit bakterilerinin ürettikleri organik asitler, hidrojen peroksit, reuterin, yağ asitleri, siklik dipeptitler gibi çeşitli antifungal bileşenlerin gıda endüstrisinde biyokoruyucu olarak özellikle Aspergillus, Fusarium, Penicillium ve Candida gibi farklı küf ve mayalar üzerinde kullanılmaları gün geçtikçe yaygınlaşmaktadır. Bu derlemede laktik asit bakterileri tarafından üretilen antifungal bileşenler ve özellikleri açıklanmaya çalışılmıştır.

Anahtar Kelimeler:

Biyokoruma, laktik asit bakterisi, antifungal

Antifungal Components Produced from Lactic Acid Bacteria (Turkish with English Abstract)

Yeast and molds appear to be important spoilage microorganisms in stored food and feed. Yeast and molds create deterioration in taste, smell, appearance of especially milk and meat products, bread, fruit juices, jam and tomato paste and led to quality and economic losses as well as cause a variety of health problems by producing mycotoxins. Increasing consumer demands for non processed food and reduction in chemical preservation in the food industry led to an increase the number of studies related to possible usage of lactic acid bacteria as biopreservatives against yeast and mold growth. The use of lactic acid bacteria in food industry as biopreservative against mold and yeast such as Aspergillus, Fusarium and Candida is becoming widespread because of antifungal components like organic acids, hydogen peroxide, reuterin, fatty acids, cyclic dipeptides produced by different lactic acid bacteria such as Lactobacillus plantarum, L. rhamnosus and L. reuteri. In this review, antifungal components produced by lactic acid bacteria and their properties are explained.

Keywords:

Biopreservation, lactic acid bacteria, antifungal,

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