Gıdalardaki Biyokoruyucu: Nisin (E234)

Fermantasyon gıdaları bozulma etmeni ve hastalık yapıcı mikroorganizmalara karşı korumak için kullanılan en eski geleneksel yöntemdir. Termal uygulamalar, pH ve su aktivitesinin düşürülmesi ve koruyucu katkı maddelerinin ilavesi yaygın kullanılan diğer gıda muhafaza teknikleridir. Koruyucu katkı maddesi olarak çok sayıda antibiyotik ve kimyasal ajan geliştirilmiş olmasına rağmen, bakterilerin kullanılan antibiyotiklere karşı hızla direnç kazanmaları, kimyasal koruyucuların insan sağlığını tehdit edici boyutlarının bulunması ile çeşitli alerjik reaksiyonlara neden olmaları kullanımlarını sınırlayan faktörlerdir. Son yıllarda tüketicilerde gelişen mikrobiyolojik açıdan güvenli ve minimum işlem görmüş gıdalara karşı oluşan talep doğrultusunda toksik veya herhangi bir olumsuz etkisi bulunmayan, Laktik Asit Bakterileri gibi insan tüketimi için güvenli bakteriler tarafından üretilen bakteriyosinler üzerine yapılan çalışmalar yoğunluk kazanmıştır. Yeni nesil antimikrobiyel ajan olarak kabul edilen bakteriyosinlerin koruyucu olarak kullanılmasının gıdaların raf ömrünün uzatılması, kimyasal koruyucuların kullanımının ve bozulma etmeni mikroorganizmaların neden olduğu ekonomik kayıpların azaltılması gibi önemli etkileri bulunmaktadır. FDA tarafından GRAS (Genel Olarak Güvenli) olarak tanımlanan ve E234 koduyla Nisin-koruyucu veya doğal koruyucu olarak gıda katkı maddeleri listesinde yer alan Nisin, ilk olarak 1988 yılında ABDde antibiyotiklerin gıdalarda kullanımının yasaklanmasıyla doğal koruyucu olarak kullanılmıştır. Nisinin günümüzde 50den fazla ülkede süt ve ürünlerinden konserve gıdalara kadar pek çok gıdanın korunmasında başarılı uygulamaları bulunmaktadır.

Biopreservative in Foods: Nisin (E234)

Fermentation is the oldest traditional method in order to protect against spoilage and pathogenic microorganisms. Thermal treatment, pH and water activity lowering and preservative addition other food preservation techniques that are commonly used. Although, as preservatives, many improved antibiotic and chemical agents have been gained, there are some other factors such as rapid resistance to antibiotics used in bacteria, in order to limit their use in food, to be found dimensions of threatening human health of the chemical protection and to cause allergic reactions. Recently, studies on bacteriocins that are produced by the safe bacteria, such as lactic acid bacteria, contain no toxic and adverse effects for human consumption have gained sudden intensity in accordance with the request against consumers in developing microbiologically safe and minimal processed food. There are some important effects using of bacteriocins accepted the new generation of antimicrobial agents as food preservatives such as extension of shelf life, reducing of the use of chemical preservatives and the economic loss caused degradation by microorganisms. Nisin, defined as GRAS (Generally Recognized as Safe) by FDA and named the E234 code 'Nisin-protective' or 'natural protective' located in the food additives list, first used in 1988 as a natural preservative by prohibiting of antibiotics using in food in the US. Nowadays in more than 50 countries, there have been more successful implementation of the nisin protected up the food from milk and dairy products to canned foods many food products

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