Gıdalarda Mikrobiyal Gelişimi Etkileyen Faktörler
Özet
Bölüm 5, gıdalarda mikrobiyal gelişimi etkileyen faktörleri ele alarak, bunların gıda kalitesi ve güvenliği üzerindeki doğrudan etkisini vurgulamaktadır. Mikrobiyal gelişim, fermantasyon gibi arzu edilen süreçlere veya gıda bozulması ve gıda kaynaklı hastalıklar gibi istenmeyen sonuçlara yol açabilir. Bu faktörlerin anlaşılması ve kontrol altına alınması, gıda muhafazası ve işlenmesinde kritik önem taşımaktadır. Mikrobiyal gelişimi etkileyen faktörler, içsel faktörler (örneğin, su aktivitesi, pH, besin içeriği), dışsal faktörler (örneğin, depolama koşulları), dolaylı faktörler (örneğin, mikrobiyal etkileşimler), işleme faktörleri (örneğin, ısıtma, soğutma) ve bunların kombinasyonları (çoklu engeller) olarak kategorize edilmiştir. Bu bölüm, her bir faktörün mikrobiyal gelişme üzerindeki etkilerini ayrıntılı olarak ele alırken, mikrobiyal gelişimin izlenmesi ve kontrol edilmesi yöntemlerine de değinmektedir. Bu faktörlerin etkileşimlerine vurgu yaparak, gıda sistemlerinde mikrobiyal gelişimi yönetmek için kapsamlı bir yaklaşım sunulmaktadır.
Referanslar
Rolfe MD, Rice CJ, Lucchini S, et al. Lag phase is a distinct growth phase that prepares bacteria for exponential growth and involves transient metal accumulation. Journal of Bacteriology. 2012;194(3):686-701.
Behl M, Thakar S, Ghai H, et al. Chapter 21 - Fundamentals of fermentation technology. In: Bhatt AK, Bhatia RK, Bhalla TC, editors. Basic Biotechniques for Bioprocess and Bioentrepreneurship: Academic Press; 2023. p. 313-328.
Grijseels S, Nielsen JC, Nielsen J, et al. Physiological characterization of secondary metabolite producing Penicillium cell factories. Fungal Biology and Biotechnology. 2017;4:8.
Gonzalez JM, Aranda B. Microbial growth under limiting conditions-future perspectives. Microorganisms. 2023;11(7):1641.
Serra CR, Earl AM, Barbosa TM, et al. Sporulation during growth in a gut isolate of Bacillus subtilis. Journal of Bacteriology. 2014;196(23):4184-4196.
López D, Vlamakis H, Kolter R. Biofilms. Cold Spring Harbor Perspectives in Biology. 2010;2(7):a000398.
Kivisaar M. Stationary phase mutagenesis: mechanisms that accelerate adaptation of microbial populations under environmental stress. Environmental Microbiology. 2003;5(10):814-827.
Ray B, Bhunia A. Fundamental food microbiology. Fifth edition ed. Boca Raton: CRC Press; 2014.
Pitt JI, Hocking AD. Fungi and food spoilage. Cham: Springer International Publishing; 2022.
Vyas A, Freitas AV, Ralston ZA, et al. Fission yeast Schizosaccharomyces pombe: A unicellular "micromammal" model organism. Current Protocols. 2021;1(6):e151.
Jones EW, Derrick J, Nisbet RM, et al. First-passage-time statistics of growing microbial populations carry an imprint of initial conditions. Scientific Reports. 2023;13(1):21340.
Gibson B, Wilson DJ, Feil E, et al. The distribution of bacterial doubling times in the wild. Proceedings of the Royal Society B: Biological Sciences. 2018;285:20180789.
Pätzold L, Brausch A-C, Bielefeld E-L, et al. Impact of the histidine-containing phosphocarrier protein hpr on carbon metabolism and virulence in Staphylococcus aureus. Microorganisms. 2021;9(3):466.
Sharpe ME, Hauser PM, Sharpe RG, et al. Bacillus subtilis cell cycle as studied by fluorescence microscopy: constancy of cell length at initiation of DNA replication and evidence for active nucleoid partitioning. Journal of Bacteriology. 1998;180(3):547-555.
Ulitzur S. Vibrio parahaemolyticus and Vibrio alginolyticus: Short generation-time marine bacteria. Microbial Ecology. 1974;1(1):127-135.
Śliżewska K, Chlebicz-Wójcik A. Growth kinetics of probiotic Lactobacillus strains in the alternative, cost-efficient semi-solid fermentation medium. Biology (Basel). 2020;9(12):423.
Salari R, Salari R. Investigation of the best Saccharomyces cerevisiae growth condition. Electronic Physician. 2017;9(1):3592-3597.
Lane MM, Morrissey JP. Kluyveromyces marxianus: A yeast emerging from its sister's shadow. Fungal Biology Reviews. 2010;24(1):17-26.
Zhang X, Jiang X, Hao Z, et al. Advances in online methods for monitoring microbial growth. Biosensors and Bioelectronics. 2019;126:433-447.
Bhat R, Paliyath G. Progress in food preservation. Noida: John Wiley & Sons; 2012.
Ajoku G, Oduola M. Kinetic model of pH effect on bioremediation of crude petroleum contaminated soil. 1. Model development. American Journal of Chemical Engineering. 2013;1(1):6-10.
Jay JM, Loessner MJ, Golden DA. Modern food microbiology. United States of America: Springer Science & Business Media; 2008.
Chenlo F, Moreira R, Pereira G, et al. Viscosities of aqueous solutions of sucrose and sodium chloride of interest in osmotic dehydration processes. Journal of Food Engineering. 2002;54(4):347-352.
Kinderlerer JL. Chrysosporium species, potential spoilage organisms of chocolate. Journal of Applied Microbiology 1997;83(6):771-778.
Čadež N, Fülöp L, Dlauchy D, et al. Zygosaccharomyces favi sp. nov., an obligate osmophilic yeast species from bee bread and honey. Antonie van Leeuwenhoek. 2015;107(3):645-654.
Rojo MC, Arroyo López FN, Lerena MC, et al. Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media. Food Control. 2015;50:349-355.
Wu T, Yang F, Jiao T, et al. Effects of dietary oregano essential oil on cecal microorganisms and muscle fatty acids of Luhua chickens. Animals. 2022;12(22):3215.
Sarsan S, Pandiyan A, Rodhe AV, et al. Synergistic interactions among microbial communities. In: Singh RP, Manchanda G, Bhattacharjee K, et al., editors. Microbes in Microbial Communities: Ecological and Applied Perspectives. Singapore: Springer Singapore; 2021. p. 1-37.
Bankole AO, Irondi EA, Awoyale W, et al. Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits. Frontiers in Nutrition. 2023;10:1257439.
McClure PJ, Cole MB, Smelt JPPM. Effects of water activity and pH on growth of Clostridium botulinum. Journal of Applied Bacteriology. 1994;76(S23):105S-114S.
Referanslar
Rolfe MD, Rice CJ, Lucchini S, et al. Lag phase is a distinct growth phase that prepares bacteria for exponential growth and involves transient metal accumulation. Journal of Bacteriology. 2012;194(3):686-701.
Behl M, Thakar S, Ghai H, et al. Chapter 21 - Fundamentals of fermentation technology. In: Bhatt AK, Bhatia RK, Bhalla TC, editors. Basic Biotechniques for Bioprocess and Bioentrepreneurship: Academic Press; 2023. p. 313-328.
Grijseels S, Nielsen JC, Nielsen J, et al. Physiological characterization of secondary metabolite producing Penicillium cell factories. Fungal Biology and Biotechnology. 2017;4:8.
Gonzalez JM, Aranda B. Microbial growth under limiting conditions-future perspectives. Microorganisms. 2023;11(7):1641.
Serra CR, Earl AM, Barbosa TM, et al. Sporulation during growth in a gut isolate of Bacillus subtilis. Journal of Bacteriology. 2014;196(23):4184-4196.
López D, Vlamakis H, Kolter R. Biofilms. Cold Spring Harbor Perspectives in Biology. 2010;2(7):a000398.
Kivisaar M. Stationary phase mutagenesis: mechanisms that accelerate adaptation of microbial populations under environmental stress. Environmental Microbiology. 2003;5(10):814-827.
Ray B, Bhunia A. Fundamental food microbiology. Fifth edition ed. Boca Raton: CRC Press; 2014.
Pitt JI, Hocking AD. Fungi and food spoilage. Cham: Springer International Publishing; 2022.
Vyas A, Freitas AV, Ralston ZA, et al. Fission yeast Schizosaccharomyces pombe: A unicellular "micromammal" model organism. Current Protocols. 2021;1(6):e151.
Jones EW, Derrick J, Nisbet RM, et al. First-passage-time statistics of growing microbial populations carry an imprint of initial conditions. Scientific Reports. 2023;13(1):21340.
Gibson B, Wilson DJ, Feil E, et al. The distribution of bacterial doubling times in the wild. Proceedings of the Royal Society B: Biological Sciences. 2018;285:20180789.
Pätzold L, Brausch A-C, Bielefeld E-L, et al. Impact of the histidine-containing phosphocarrier protein hpr on carbon metabolism and virulence in Staphylococcus aureus. Microorganisms. 2021;9(3):466.
Sharpe ME, Hauser PM, Sharpe RG, et al. Bacillus subtilis cell cycle as studied by fluorescence microscopy: constancy of cell length at initiation of DNA replication and evidence for active nucleoid partitioning. Journal of Bacteriology. 1998;180(3):547-555.
Ulitzur S. Vibrio parahaemolyticus and Vibrio alginolyticus: Short generation-time marine bacteria. Microbial Ecology. 1974;1(1):127-135.
Śliżewska K, Chlebicz-Wójcik A. Growth kinetics of probiotic Lactobacillus strains in the alternative, cost-efficient semi-solid fermentation medium. Biology (Basel). 2020;9(12):423.
Salari R, Salari R. Investigation of the best Saccharomyces cerevisiae growth condition. Electronic Physician. 2017;9(1):3592-3597.
Lane MM, Morrissey JP. Kluyveromyces marxianus: A yeast emerging from its sister's shadow. Fungal Biology Reviews. 2010;24(1):17-26.
Zhang X, Jiang X, Hao Z, et al. Advances in online methods for monitoring microbial growth. Biosensors and Bioelectronics. 2019;126:433-447.
Bhat R, Paliyath G. Progress in food preservation. Noida: John Wiley & Sons; 2012.
Ajoku G, Oduola M. Kinetic model of pH effect on bioremediation of crude petroleum contaminated soil. 1. Model development. American Journal of Chemical Engineering. 2013;1(1):6-10.
Jay JM, Loessner MJ, Golden DA. Modern food microbiology. United States of America: Springer Science & Business Media; 2008.
Chenlo F, Moreira R, Pereira G, et al. Viscosities of aqueous solutions of sucrose and sodium chloride of interest in osmotic dehydration processes. Journal of Food Engineering. 2002;54(4):347-352.
Kinderlerer JL. Chrysosporium species, potential spoilage organisms of chocolate. Journal of Applied Microbiology 1997;83(6):771-778.
Čadež N, Fülöp L, Dlauchy D, et al. Zygosaccharomyces favi sp. nov., an obligate osmophilic yeast species from bee bread and honey. Antonie van Leeuwenhoek. 2015;107(3):645-654.
Rojo MC, Arroyo López FN, Lerena MC, et al. Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media. Food Control. 2015;50:349-355.
Wu T, Yang F, Jiao T, et al. Effects of dietary oregano essential oil on cecal microorganisms and muscle fatty acids of Luhua chickens. Animals. 2022;12(22):3215.
Sarsan S, Pandiyan A, Rodhe AV, et al. Synergistic interactions among microbial communities. In: Singh RP, Manchanda G, Bhattacharjee K, et al., editors. Microbes in Microbial Communities: Ecological and Applied Perspectives. Singapore: Springer Singapore; 2021. p. 1-37.
Bankole AO, Irondi EA, Awoyale W, et al. Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits. Frontiers in Nutrition. 2023;10:1257439.
McClure PJ, Cole MB, Smelt JPPM. Effects of water activity and pH on growth of Clostridium botulinum. Journal of Applied Bacteriology. 1994;76(S23):105S-114S.
