MİKROORGANİZMALARA ETKİ EDEN BAŞLICA STRES FAKTÖRLERİ

Mikroorganizmalar bulundukları çevresel koşullar içerisinde ısı, oksijen, asit, safra tuzu ve ozmotikstres gibi çeşitli stres faktörlerine maruz kalmaktadır. Mikroorganizmalar, stres ile karşılaştıklarında canlıkalabilir ve/veya gelişmek için çeşitli fizyolojik adaptasyonlar geçirerek ortam koşullarına adapte olabilirler.Stres yanıt sistemi, mikroorganizmanın çeşidine, uygulanan stresin şiddetine ve mikroorganizmanın bustrese adapte edilip edilmediğine göre değişmektedir. Mikroorganizmaların olumsuz koşullara adaptasyonu,saprofitlerin ve gıda kaynaklı patojenlerin inaktivasyonunda bir sorun olarak ortaya çıkmaktadır. Gıdagüvenliği ve ürünlerin raf ömrü süresi düşünülünce patojenlerin bu özelliklerinin göz ardı edilmemesigerekmektedir. Probiyotik mikroorganizmalarda olduğu gibi yüksek canlılık oranının istendiği ve patojenmikroorganizmaların ortamdan elimine edilmesinin söz konusu olduğu durumlarda adaptasyon veyatolerans geliştirme üzerinde önemle durulması gereken bir konudur. Bu derleme çalışmasında; ısı, ışık,ozmotik stres ve oksidatif stres gibi başlıca stres faktörlerinin mikroorganizmalar üzerine etkisi,mikroorganizmaların bu stres koşullarındaki adaptasyon durumları ve adaptasyon geliştirme mekanizmalarıincelenmiştir

Anahtar Kelimeler:

Stres, adaptasyon, ısı şok proteini (HSP), soğuk şok proteini (CSP), asit toleransyanıtı (ATR), reaktif oksijen türleri (ROS)

FUNDAMENTAL STRESS FACTORS AFFECTING THE MICROORGANISMS

Microorganisms are exposed to various stress factors such as heat, oxygen, acid, bile salts and osmoticstress in the environment. Microorganisms may survive and/or get adapted to the environmental conditionsby the physiological adaptations when they come across to such stress factors. Stress response systemvaries according to the type of microorganisms, stress intensity applied to microorganisms and whetherthey can be adapted to this stress. The adaptation of microorganism to the negative conditions poses aproblem for inactivation of saprophytes and foodborne pathogens. Considering food safety and shelf lifeof products, it is required not to ignore these characteristics of pathogens. As in probiotic microorganisms,when high vitality ratio is required and when it comes to eliminating pathogen microorganisms fromthe environment, focus should be on adaptation or tolerance development. In this review, the mainstress factors such as heat, acid, osmotic and oxidative stresses on microorganisms, adaptation conditionsof microorganisms under these stress conditions and mechanisms of adaptation are discussed in thelight of the relevant literature

Keywords:

Stress, adaptation, heat shock protein (HSP), cold shock protein (CSP), acid toleranceresponse (ATR), reactive oxygen species (ROS),

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