Gıdalarda Bozulmaya Neden Olan Mikroorganizmalar
Özet
Bu bölümde gıdalar da mikrobiyal bozulmanın nasıl gerçekleştiği açıklanmıştır. Mikrobiyal bozulma ya canlı mikroorganizmaların gıdalardaki besin maddelerini kullanarak hızlı şekilde gelişmeleri sonucu veya parçalanan ya da ölen mikroorganizmalardan salınan enzimlerin besin maddelerini parçalaması sonucu oluşturdukları metabolik ürünlerle gıdaların koku, tat ve dokularında oluşan ve insan tüketimi açısından kabul edilemez değişimler olarak tarif edilir. Bu bozulmalar gıdalarda kötü kokuşmuş koku, renkte solma, kararma, lekeler, paketli gıdalarda gaz oluşumu, şişme, ürün yüzeylerinde görülebilecek yapışkanımsı, sümüksü sıvılar, pıhtılaşma, jelleşme şeklinde olabilir. Mikroorganizmaların gıdalarda bozulmalara yol açmasında birçok faktör etkilidir. Bu faktörler, mikroorganizma türleri, mikroorganizma sayısı ve baskın mikroorganizmaların gıdalarda varlığı şeklinde sıralanabilir. Mikrobiyal bozulmalarda üzerinde durulması gereken önemli diğer bir konuda gıdalardaki farklı besinlerin varlığı, miktarı ve bunların hangi şekilde mikroorganizmalar tarafından değerlendirildiğidir. Karbonhidrat, protein ve lipit gibi besin maddelerinin mikroorganizmalar tarafından hidrolize edildiğinde oluşan farklı metabolitler ve bu metabolitlerin farklı gıdalarda sebep olduğu duyusal (koku, tat, doku ve renk) değişiklikler detaylı bir şekilde ela alınmıştır. Son olarak, gıdalarda bozulmalardan sorumlu olan mikroorganizmalar; bakteri (spor oluşturmayan ve oluşturan), maya ve küflerin özellikleri ve bu mikroorganizmaların gıdalarda sebep oldukları bozulmalara örnekleri ile yer verilmiştir.
Referanslar
Adams, M. R., & Moss, M. O. (2008). Food Microbiology (3rd ed.). RSC.
Botha, A., & Botes, A. (2014). Mucor. In C. A. Batt & M. Lou Tortorello (Eds.), Encyclopedia of Food Microbiology (Second Edition) (Second Edition, pp. 834–840). Academic Press.
Bullerman, L. B. (2003). SPOILAGE | Fungi in Food – An Overview. In B. Caballero (Ed.), Encyclopedia of Food Sciences and Nutrition (Second Edition, pp. 5511–5522). Academic Press.
Chavan, R. S., Chavan, S. R., Khedkar, C. D., & Jana, A. H. (2011). UHT Milk Processing and Effect of Plasmin Activity on Shelf Life: A Review. Comprehensive Reviews in Food Science and Food Safety, 10, 251–268.
de Melo Pereira, G., Maske, B., de Carvalho Neto, D., Karp, S., De Dea Lindner, J., Martin, J., de Oliveira Hosken, B., & Soccol, C. (2022). What Is Candida Doing in My Food? A Review and Safety Alert on Its Use as Starter Cultures in Fermented Foods. Microorganisms, 10(9), 1855.
Garnier, L., Valence, F., & Mounier, J. (2017). Diversity and Control of Spoilage Fungi in Dairy Products: An Update. Microorganisms, 5(3), 42.
Gram, L., Ravn, L., Rasch, M., Bruhn, J. B., Christensen, A. B., & Givskov, M. (2002). Food spoilage—interactions between food spoilage bacteria. International Journal of Food Microbiology, 78(1), 79–97.
Howell, K. (2016). Spoilage: Yeast Spoilage of Food and Beverages. In B. Caballero, P. M. Finglas, & F. Toldrá (Eds.), Encyclopedia of Food and Health (pp. 113–117). Academic Press.
Jay, J. M., Loessner, M. J., & Golden, D. A. (2005). Modern Food Microbiology (7th ed.). Springer.
Johnson, E. A., & Echavarri-Erasun, C. (2011). Chapter 3 - Yeast Biotechnology. In C. P. Kurtzman, J. W. Fell, & T. Boekhout (Eds.), The Yeasts (Fifth Edition) (Fifth Edition, pp. 21–44). Elsevier.
Krisch, J., Chandrasekaran, M., Kadaikunnan, S., Alharbi, N. S., & Vágvölgyi, C. (2016). Latest about Spoilage by Yeasts: Focus on the Deterioration of Beverages and Other Plant-Derived Products. Journal of Food Protection, 79(5), 825–829.
Kumar, H., Franzetti, L., Kaushal, A., & Kumar, D. (2019). Pseudomonas fluorescens: a potential food spoiler and challenges and advances in its detection. In Annals of Microbiology (Vol. 69, Issue 9, pp. 873–883). Springer Verlag.
Lorenzo, J. M., Munekata, P. E., Dominguez, R., Pateiro, M., Saraiva, J. A., & Franco, D. (2018). Chapter 3 - Main Groups of Microorganisms of Relevance for Food Safety and Stability: General Aspects and Overall Description. In F. J. Barba, A. S. Sant’Ana, V. Orlien, & M. Koubaa (Eds.), Innovative Technologies for Food Preservation (pp. 53–107). Academic Press.
Ray, B. (2003). Fundamental Food Microbiology (3rd ed.). CRC Press.
Sybren de Hoog, G., & Smith, M. Th. (2011). Chapter 91 - Geotrichum Link: Fries (1832). In C. P. Kurtzman, J. W. Fell, & T. Boekhout (Eds.), The Yeasts (Fifth Edition) (Fifth Edition, pp. 1279–1286). Elsevier.
Walker, G. M. (2000). Yeast Physiology and Biotechnology. Wiley.
Yeeh, Y. (1999). RHODOTORULA. In R. K. Robinson (Ed.), Encyclopedia of Food Microbiology (pp. 1900–1905). Elsevier.
Referanslar
Adams, M. R., & Moss, M. O. (2008). Food Microbiology (3rd ed.). RSC.
Botha, A., & Botes, A. (2014). Mucor. In C. A. Batt & M. Lou Tortorello (Eds.), Encyclopedia of Food Microbiology (Second Edition) (Second Edition, pp. 834–840). Academic Press.
Bullerman, L. B. (2003). SPOILAGE | Fungi in Food – An Overview. In B. Caballero (Ed.), Encyclopedia of Food Sciences and Nutrition (Second Edition, pp. 5511–5522). Academic Press.
Chavan, R. S., Chavan, S. R., Khedkar, C. D., & Jana, A. H. (2011). UHT Milk Processing and Effect of Plasmin Activity on Shelf Life: A Review. Comprehensive Reviews in Food Science and Food Safety, 10, 251–268.
de Melo Pereira, G., Maske, B., de Carvalho Neto, D., Karp, S., De Dea Lindner, J., Martin, J., de Oliveira Hosken, B., & Soccol, C. (2022). What Is Candida Doing in My Food? A Review and Safety Alert on Its Use as Starter Cultures in Fermented Foods. Microorganisms, 10(9), 1855.
Garnier, L., Valence, F., & Mounier, J. (2017). Diversity and Control of Spoilage Fungi in Dairy Products: An Update. Microorganisms, 5(3), 42.
Gram, L., Ravn, L., Rasch, M., Bruhn, J. B., Christensen, A. B., & Givskov, M. (2002). Food spoilage—interactions between food spoilage bacteria. International Journal of Food Microbiology, 78(1), 79–97.
Howell, K. (2016). Spoilage: Yeast Spoilage of Food and Beverages. In B. Caballero, P. M. Finglas, & F. Toldrá (Eds.), Encyclopedia of Food and Health (pp. 113–117). Academic Press.
Jay, J. M., Loessner, M. J., & Golden, D. A. (2005). Modern Food Microbiology (7th ed.). Springer.
Johnson, E. A., & Echavarri-Erasun, C. (2011). Chapter 3 - Yeast Biotechnology. In C. P. Kurtzman, J. W. Fell, & T. Boekhout (Eds.), The Yeasts (Fifth Edition) (Fifth Edition, pp. 21–44). Elsevier.
Krisch, J., Chandrasekaran, M., Kadaikunnan, S., Alharbi, N. S., & Vágvölgyi, C. (2016). Latest about Spoilage by Yeasts: Focus on the Deterioration of Beverages and Other Plant-Derived Products. Journal of Food Protection, 79(5), 825–829.
Kumar, H., Franzetti, L., Kaushal, A., & Kumar, D. (2019). Pseudomonas fluorescens: a potential food spoiler and challenges and advances in its detection. In Annals of Microbiology (Vol. 69, Issue 9, pp. 873–883). Springer Verlag.
Lorenzo, J. M., Munekata, P. E., Dominguez, R., Pateiro, M., Saraiva, J. A., & Franco, D. (2018). Chapter 3 - Main Groups of Microorganisms of Relevance for Food Safety and Stability: General Aspects and Overall Description. In F. J. Barba, A. S. Sant’Ana, V. Orlien, & M. Koubaa (Eds.), Innovative Technologies for Food Preservation (pp. 53–107). Academic Press.
Ray, B. (2003). Fundamental Food Microbiology (3rd ed.). CRC Press.
Sybren de Hoog, G., & Smith, M. Th. (2011). Chapter 91 - Geotrichum Link: Fries (1832). In C. P. Kurtzman, J. W. Fell, & T. Boekhout (Eds.), The Yeasts (Fifth Edition) (Fifth Edition, pp. 1279–1286). Elsevier.
Walker, G. M. (2000). Yeast Physiology and Biotechnology. Wiley.
Yeeh, Y. (1999). RHODOTORULA. In R. K. Robinson (Ed.), Encyclopedia of Food Microbiology (pp. 1900–1905). Elsevier.
