SÜTÜN MİKROBİYOTASI VE BOZULMASINA YOL AÇAN ÖNEMLİ BAKTERİLER

Süt sağımdan başlayarak işleninceye kadar çeşitli ortamlardan, ekipmanlardan ve personelden bulaşan mikroorganizmalar nedeniyle bozulur. Süt mikrobiyotasında laktik asit bakterileri, psikrotrofik Gram negatif bakteriler, Gram pozitif sporlu bakteriler ve patojen bakteriler bulunur. Bu bakteri ve enzimlerin faaliyeti sütün duyusal ve yapısal özelliklerini değiştirerek bozulmasına neden olur. Çiğ süt mikrobiyotası hem sütün hem de süt ürünlerinin kalite ve güvenliğini etkileyen en önemli parametrelerden birisi olup, bir taraftan çiftlik ortamını yansıtırken, diğer taraftan sağım ve işletme koşulları hakkında da fikir verir. Çiğ sütte sıklıkla bulunan ve sütün bozulmasına yol açan en önemli bakteriler Pseudomonas, Acinetobacter, Brevundimonas, Flavobacterium ve bazı koliform üyeleridir. Sütün bozulmasında pastörizasyon öncesi bulaşmaların yanında pastörizasyon sonrası bulaşmalara bağlı mikroorganizma faaliyeti de önemli rol oynar. Özellikle psikrotrofik termofilik karakterdeki Bacillus türleri pastörizasyondan sonra meydana gelen bozulmalardan sorumludur. Bu makalede, sütün mikroorganizmalarla bulaşma yolları, sütte bulunan mikroorganizmaların özellikleri ve sütün bozulmasındaki rolleri konusunda bilgiler sunulmuştur.

Anahtar Kelimeler:

Mikrobiyal Bozulma, Süt, Pseudomonas, Bacillus, Paenibacillus

MILK MICROBIOTA AND ITS IMPORTANT SPOILAGE BACTERIA

Milk spoils due to microorganisms transmitted from environments, equipment and personnel starting from milking to process. Lactic acid bacteria, psychrotrophic Gram negative bacteria, Gram positive spore-forming bacteria and pathogenic bacteria are present in the milk microbiota. The activity of these bacteria and enzymes changes the sensory and structural properties of milk, causing it to spoil. Milk microbiota is one of the most important parameters affecting the quality and safety of both milk and dairy products. Bacteria found in milk that cause milk spoilage are Pseudomonas, Acinetobacter, Brevundimonas, Flavobacterium and some coliform members. Besides contamination before and after pasteurization, microorganism activity also plays an important role in spoiling milk. Especially, Bacillus species with psychrotrophic thermophilic character are responsible for the deterioration that occurs after pasteurization. In this article, information on the ways of contamination of milk with microorganisms, the characteristics of microorganisms as well as their roles in milk spoilage are presented.

Keywords:

Mikrobial Spoilage, Milk, Pseudomonas, Bacillus, Paenibacillus,

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