Engeller teknolojisinde bakteriyosinlerin kullanımı

Gıdaların muhafazasında tek bir yöntemin kullanımı yerine birden fazla yöntemin birlikte kullanımının daha iyi sonuçlar verdiği bilinmektedir. Engeller teknolojisi olarak adlandırılan bu teknik, birçok muhafaza yöntemini bünyesinde barındırmaktadır. Engeller teknolojisinde antimikrobiyal maddelerin kullanımı da mümkündür. Bakteriler tarafından üretilen ve gıdalarda özellikle Gram pozitif bakterilere karşı inhibitör etkileri bulunan bakteriyosinlerin bu amaçla kullanımı üzerinde yoğunlaşan çalışmalar bulunmaktadır. Bakteriyosinlerin antibiyotikler ile benzer oldukları düşünülse de gıdalarda antibiyotik kullanımının sınırlı olması ve bakteriyosinlerin insan vücudunda parçalanabilen bileşikler olması bu antimikrobiyal peptitleri daha avantajlı kılmaktadır. Birçok bakteri türü bakteriyosin üretme yeteneğinde olup, ürettikleri bakteriyosinler daha çok yakın türlerine karşı antimikrobiyal etki göstermektedir. Bakteriyosinlerin doğal biyokoruyucu olmalarından dolayı üzerlerinde pek çok çalışma yapılmasını sağlamıştır. Ancak gıdaların raf ömrünü uzatmak amacıyla kullanılan bakteriyosinler, genellikle sadece Gram pozitif bakterilere karşı inhibitör etki gösterebilmektedirler. Bu durum Gram negatif patojenlerin inhibisyonu için sorun teşkil etse de, aslında gıdalarda Gram negatif patojenlerin inhibisyonunda bakteri hücrelerinin parçalanmasını, koruyucu tabaka olan dış membranın kısmen bozulmasını sağlayacak diğer engeller ya da uygulamalar ile birlikte kullanılabilirler. Birçok bakteriyosin diğer kimyasal koruyucuları, doğal fenolik bileşikleri ve diğer antimikrobiyal proteinleri de içeren antimikrobiyal maddelerle kombine halde kullanıldığında destekleyici ya da sinerjetik etki gösterebilmektedir. Bu uygulama şekli ya da farklı bakteriyosinlerin birlikte kullanımı dirençli mikroorganizmalara karşı etkili bir inhibisyon ortaya koyabilmektedir. Bakteriyosinlerin yüksek basınç uygulaması gibi fiziksel uygulamalar ile kombinasyonu gıda muhafazasında oldukça iyi sonuçlar sunabilmektedir. Bu güne kadar daha çok bakteriyosinlerin ortam pHsını düşüren bileşiklerle veya etilen dramin tetraasetik asit (EDTA) benzeri kimyasallarla birlikte kullanımları denenmiştir. Bu derlemede, bakteriyosinlerin diğer koruyucu sistemlerle birlikte kullanımı, başka bir deyişle engeller sistemi kapsamındaki farklı kullanımları özetlenmeye çalışılmıştır.

Usage of bacteriocins in hurdle technology

It is known that instead of using a single method for food preservation, use of multiple methods provides better results. These multiple methods are known as hurdle technology and incorporate many preservation methods. In hurdle technology it is also possible to use antimicrobial agents. There is some research focusing on usage of bacteriocins which are produced by bacteria and have inhibitor effect against especially Gram positive bacteria for this purpose. Although it is thought bacteriocins are similar to antibiotics, because of usage of antibiotics in foods is limited and bacteriocins are degradable compounds in the human body makes the bacteriocins more advantageous. Many bacterial species produce bacteriocins, that often have an antimicrobial effect on closely related organisms. These compounds have been extensively studied because of being natural biopreservatives. Even when bacteriocins have been used to extend shelf-life of foods, in general they only show inhibitor effect against Gram positive bacteria. Though this is a problem for the inhibition of Gram negative pathogens, actually, bacteriocins can also be applied for the inactivation of Gram negative pathogens in foods in combination with other hurdles or treatments to induce cell damage and partial disorganization of the outer membrane protective layer. Several bacteriocins show additive or synergistic effects when used in combination with other antimicrobial agents, including chemical preservatives, natural phenolic compounds, as well as other antimicrobial proteins. This method, as well as the combined use of different bacteriocins can show an effective inhibition against resistance microorganisms. The combination of bacteriocins and physical treatments like high pressure processing also offer good results for more effective preservation of foods. To date, mostly using bacteriocins with the agents reducing the pH of the media or chemicals such as EDTA (ethylene diamine tetraacetic acid) are tested. In this review, different usage of the bacteriocins, in other words different usage of bacteriocins within the scope of hurdle technology have tried to summarize.

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