Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar ile İnhibisyonu

Küf kontaminasyonu önemli kalite problemlerine ve peynir üreticilerine ekonomik kayıplara neden olmaktadır. Peynirlerden yaygın olarak izole edilen kontamine küf türleri Penicillium commune, P. verrucosum, P. roqueforti, P. palitans, Aspergillus flavus ve Geotrichum candidum olarak belirlenmiştir. Sorbik asit veya bunların tuzları, bozulma etmeni küflerin önlenmesi için peynir yüzeylerine uygulanmaktadır. Bazı sentetik gıda katkılarının kullanımıyla ilgili gıda endüstrisi ve mevzuatı oluşturan kuruluşlar tarafından getirilen kısıtlamalar doğal antimikrobiyel bileşikler üzerine araştırmaların doğmasına neden olmuştur. Bitki ve baharat, gıdaların mikrobiyolojik güvenliğini sağlayan etkili bileşiklere sahiptir. Salvia officinalis (ada çayı), Laurus nobilis (defne), Cinnamomum zeylanicum (tarçın), Thymus vulgaris (kekik), Cymbopogon citratus (limon otu), Origanum vulgare (keklik otu) esansiyel yağları, bozulma etmeni küf şorasını inhibe edebilmiştir. Thymol ve karanfil esansiyel yağlarının Çedar peynirinde P. citrinum, Kaşar peynirinde A. flavus; zeytin yaprağı ekstraklarının, Tulum peynirinde A. niger, P. citrinum ve P. roqueforti, beyaz peynirde Mucor rocemosus’un gelişimini inhibe edebildiği bildirilmiştir.

The Inhibition of Contaminated Molds by Some Essential Oils in Cheeses (Turkish with English Abstract)

Mould contamination causes significant quality problems and economical consequences for the cheese producers. The contaminated fungi strains isolated from cheeses have been commonly determined as Penicillium commune, P. verrucosum, P. roqueforti, P. palitans, Aspergillus şavus and Geotrichum candidum. Sorbic acid or its salts are applied on surface of cheeses for inhibiting spoilage moulds. Restrictions imposed by the food industry and regulatory agencies on the use of some synthetic food additives have led to search for natural antimicrobial compounds. Herbs and spices have effective compounds to ensure microbiological safety of foods. Salvia officinalis (sage), Laurus nobilis (laurel), Cinnamomum zeylanicum (cinnamon), Thymus vulgaris (thyme), Cymbopogon citratus (lemon grass), Origanum vulgare (oregano) essential oils (Eos) could inhibit the spoilage mould şora in cheeses. It has been reported that Eos of thymol and clove inhibit the growth of P. citrinum in Cheddar cheese and A. şavus in Kashar cheese; olive leaf extracts inhibit the growth of A. niger, P. citrinum, P. roqueforti in Tulum cheese and Mucor racemosus in White cheese.

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Kaynak Göster

Bibtex @ { gida92338, journal = {Gıda}, issn = {1300-3070}, eissn = {1309-6273}, address = {}, publisher = {Gıda Teknolojisi Derneği}, year = {2011}, volume = {36}, pages = {177 - 184}, doi = {}, title = {Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar ile İnhibisyonu}, key = {cite}, author = {Özçakmak, Sibel and Dervi̇şoğlu, Muhammet} }
APA Özçakmak, S , Dervi̇şoğlu, M . (2011). Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar ile İnhibisyonu . Gıda , 36 (3) , 177-184 .
MLA Özçakmak, S , Dervi̇şoğlu, M . "Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar ile İnhibisyonu" . Gıda 36 (2011 ): 177-184 <
Chicago Özçakmak, S , Dervi̇şoğlu, M . "Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar ile İnhibisyonu". Gıda 36 (2011 ): 177-184
RIS TY - JOUR T1 - Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar ile İnhibisyonu AU - Sibel Özçakmak , Muhammet Dervi̇şoğlu Y1 - 2011 PY - 2011 N1 - DO - T2 - Gıda JF - Journal JO - JOR SP - 177 EP - 184 VL - 36 IS - 3 SN - 1300-3070-1309-6273 M3 - UR - Y2 - 2020 ER -
EndNote %0 Gıda Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar ile İnhibisyonu %A Sibel Özçakmak , Muhammet Dervi̇şoğlu %T Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar ile İnhibisyonu %D 2011 %J Gıda %P 1300-3070-1309-6273 %V 36 %N 3 %R %U
ISNAD Özçakmak, Sibel , Dervi̇şoğlu, Muhammet . "Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar ile İnhibisyonu". Gıda 36 / 3 (Haziran 2011): 177-184 .
AMA Özçakmak S , Dervi̇şoğlu M . Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar ile İnhibisyonu. GIDA. 2011; 36(3): 177-184.
Vancouver Özçakmak S , Dervi̇şoğlu M . Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar ile İnhibisyonu. Gıda. 2011; 36(3): 177-184.