Gıdalardaki Önemli Mikroorganizma Grupları

Kübra Eryaşar Örer; Ercan Sarıca

doi:10.37609/akya.3242

Yazarlar

Kübra Eryaşar Örer

https://orcid.org/0000-0002-0565-1289

Ercan Sarıca

https://orcid.org/0000-0002-8269-9403

DOI: https://doi.org/10.37609/akya.3242.c9698

Özet

“Gıdalardaki Önemli Mikroorganizma Grupları” bölümünde genel olarak gıda mikrobiyolojisi açısından önemli olan bakteri, maya, küf ve algler hakkında bilgiler yer almaktadır. Bu kapsamda gıdalarda önemli bazı bakterilerin taksonomisine yer verilmiş ve pek çok bakteri cinsinin genel özelliklerinden kapsamlı bir şekilde bahsedilmiştir. Ayrıca gıdalardaki önemli bakteri grupları (laktik asit bakterileri, propiyonik asit bakterileri, asetik asit bakterileri, bütirik asit bakterileri, sakkarolitik bakteriler, proteolitik bakteriler, lipolitik bakteriler, koliform grup bakteriler, fekal koliformlar ve enterik patojenler) hakkında açıklayıcı bilgiler sunulmuştur. Bu bölümde ayrıca, gıdalarda önemli bazı maya ve küflerin taksonomisine ve bu maya ve küf cinslerinin genel özellikleri hakkında kapsamlı bilgilere yer verilmiştir. Son olarak, gıda ve gıda bileşeni olarak tüketim potansiyelleri açısından gıdalarda önemli bulunan algler, makroalg ve mikroalgler olarak ayrılmış ve her bir grupta yer alan alglerden ve bu alglerin bileşimlerinden bahsedilmiştir.

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