Aynur Gül KARAHAN, Gülden BAŞYİĞİT, Birol KILIÇ

Fermente et ürünlerinde fonksiyonel starter kültürler ve probiyotikler

Starter kültürlerin et ürünlerine eklenmesinin amaçları; patojenleri inhibe ederek gıda güvenliğini arttırmak, bozulma etmeni olan bakterileri inhibe ederek ürünün raf ömrünü uzatmak, arzu edilen duyusal özellikleri geliştirmek ve sağlık üzerinde olumlu etkilersağlamaktır . Çok uzun zamandan beri laktik asit bakterileri et ürünlerinde starter kültür olarak kullanılmaktadır . Probiyotikler , beslenme üzerindeki etkilerinin yanı sıra, insan sağlığınafaydaları olan canlı mikrobiyal kültürlerdir . Günümüzde probiyotik özellikteki laktik asit bakterilerinin kullanılmasıyla üretilen fonksiyonel gıdalara olan ilgi gün geçtikçe artmaktadır .Bu derlemede, fermente et ürünlerinde standardizasyonu sağlamak ve ürüne fonksiyonel özellikler kazandırmak amacıyla kullanılan starter kültürlerin ve probiyotik bakterilerin üzerinde durulmuş; probiyotik bakterilerin ürün güvenliği ve kalitesine olan etkilerindenbahsedilmiştir .

Functional starter cultures and probiotics in femented meat products

The purposes of addition of starter cultures to meat products are improving food safety by inactivation of pathogens, extension of shelf life via inhibition of spoilage bacteria, development of desirable sensory properties, and beneficial health effects. Lactic acidbacteria have been used as starters in meat products for a long time. Probiotics are live microbial cultures provide beneficial health effects to the consumer beyond basic nutrition. Functional foods produced by lactic acid bacteria having probiotic properties are gettingattention in food industry.In this review starter cultures and probiotics which are used in fermented meat products to provide standardization and to add functional properties has been discussed. Effects of probiotics on food safety and quality are described.

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