SIĞIR LAKTOFERRİNİN ÇİĞ SÜTÜN MİKROBİYOLOJİK ÖZELLİKLERİNE ETKİSİ

Sütler elde edilme şekline göre kontaminasyona gayet açık bir gıda maddesidir. Aynı zamanda içerdikleri besin bileşenleri yönünden ise mikrobiyolojik olarak çok hızlı bozulabilen bir üründür. Gerek mevzuatlar yönünden gerekse bilinçli tüketim yönünden çiğ sütlerin işletmelerde işlemeye alınma sürecine kadar çok fazla müdahele edilememektedir. Bu nedenle çiğ sütlerde başta Pseudomonas spp. olmak üzere Koliformlar ve Laktik asit bakterilerin çoğalması nedeniyle gerek üründe gerekse teknolojide çeşitli sıkıntılar ortaya çıkabilmektedir. Çalışmamızda doğal bir inhibitör madde olan laktoferrin ilavesi ile soğuk zincirde tutulan çiğ sütlerin mikrobiyolojik özelliklerine etkisi incelenmiştir. Çalışma neticesinde laktoferrinin laktik asit bakterleri üzerine önemli düzeyde (p <0.05) inhibe edici bir etkisi görülmemiştir. Ancak Pseudomonas spp. ve Koliform bakterilerin çoğalmalarını engelleyerek önemli düzeyde (p <0.05) antibakteriyel etki göstermiştir. Laktoferrin konsantrasyonu arttıkça antimikrobiyal etki de önemli düzeyde artmıştır. Bu durum laktoferrinin sıvı gıdaların soğuk sistemlerde doğal bir antimikrobiyal ajan olarak kullanılabileceğini göstermiştir.

Anahtar Kelimeler:

Çiğ süt, Laktoferrin, Pseudomonas spp., Koliform, Laktik asit bakteri

THE EFFECT OF BOVINE LACTOFERRIN ON THE MICROBIOLOGICAL PROPERTIES OF RAW MILK

Milk is a foodstuff that is very open to contamination depending on the way it is obtained. Also, it is a microbiologically perishable product in terms of the nutritional components it contains. Regarding both regulations and consumer awareness, it cannot be intervened substantially until the process of raw milk in the dairy farms. Therefore, due to the proliferation of Coliforms, especially Pseudomonas spp. and lactic acid bacteria, various problems may arise in both product and technology. The present study aimed to investigate the effect of lactoferrin, a natural inhibitor, on the microbiological properties of raw milk kept in the cold chain. As a result of the study, no inhibitory effect of lactoferrin on lactic acid bacteria was observed. However, it showed a significant antibacterial effect by inhibiting the growth of Pseudomonas spp. and Coliform (P<0.05). As the lactoferrin concentration increased, the antimicrobial effect increased significantly. This showed that lactoferrin can be used as a natural antimicrobial agent in cold systems of liquid foods.

Keywords:

Raw milk, Lactoferrin, Pseudomonas spp., Coliform, Lactic acid bacteria,

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