Makedonya şaraplarından mololoaktif fermentasyonu (mlf ) gerçekleştiren laktik asit bakteri (lab) suşlarına etkili olabilecek bakteriosin türü inhibitörleri üretibilen lab suşlarının izalasyonu, karekterizasyonu ve bu bakteriosinlerin mlf 'nin durdurulmasında, gıda kaynaklı patojenlerin inhibisyonunda ve yüksek hidrostatik basınç prosesinde kullanılması

Date

2011-06-01

Author

Bozoğlu, Faruk
Alpas, Hami

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Bu projede Makedonya’ da üretilen şaraplardan malo laktik fermentasyonda (MLF) aktif o larak yer alan laktik asit bakterileri (LAB) çeşitli üretim merkezlerinden alınan şaraplardan izol e edilmiş ve bu izolatların MLF’ da aktif olan LAB izolatları üzerindeki inhibisyon etkileri karşılaştırılmıştır. En geniş inhibisyon etkisine sahip suşlardan elde edilen ve aktif madde olarak nitelendirilen izolatların diğer LAB bakterileri üzerine olan aktiviteleri, seçilen patoj en ve şarap fermentasyonunda etkili olan diğer mikroflora üzerine etkisi, stabilitesi ve gıda sanayinde kullanılan yüksek sıvı basınç (YSB) sisteminde etkinliği arttırılması üzerine çalışmalar yapılmıştır. Yapılan çalışmalar da aktif maddenin bakteriosidal et kisinin olmadığı , fakat LAB üzerinde bakteriostatik bir etki gösterdiği saptanmıştır. Aktif maddenin soğutmalı sıvı ortamda ve liy ofilize edilerek saklanmasında aktivitesini koruduğu; fakat YSB ortamında (200 MP a/ 25C ) aktivitesini kaybettiği gözlenmiştir.

Subject Keywords

makedonya şarapları, maloloaktik fermentasyon, laktik asit bakteri suşları, yüksek hidrostatik basınç

URI

https://hdl.handle.net/11511/95785

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Department of Food Engineering, Project and Design

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Citation Formats

F. Bozoğlu and H. Alpas, “Makedonya şaraplarından mololoaktif fermentasyonu (mlf ) gerçekleştiren laktik asit bakteri (lab) suşlarına etkili olabilecek bakteriosin türü inhibitörleri üretibilen lab suşlarının izalasyonu, karekterizasyonu ve bu bakteriosinlerin mlf ’nin durdurulmasında, gıda kaynaklı patojenlerin inhibisyonunda ve yüksek hidrostatik basınç prosesinde kullanılması,” 2011. Accessed: 00, 2022. [Online]. Available: https://hdl.handle.net/11511/95785.