Yıl 2016,
Cilt: 20 Sayı: 1, 62 - 70, 20.04.2016
Öz
Carnobacterium türleri Gram pozitif, katalaz negatif çubuk şeklinde heterofermantatif, 0°C’de üreyebilen, 45°C’de üreyemeyen bakterilerdir. Önceleri Lactobacillus cinsi içinde sınıflandırılmıştır. Özellikle vakumlu veya modifiye atmosferde paketlenmiş balık ve et ürünlerindeki bozulmadan sorumlu tutulmuş; ancak Fransız tipi bazı peynirlerdeki varlığı da dikkat çekmiştir. C.maltaromaticum, lösinin katabolizmasından 3-metilbutanal üretimine bağlı olarak peynirlerde maltımsı ve çikolatamsı bir aroma oluşturmaktadır. Aynı zamanda organizmanın ürettiği bakteriyosinlerin Listeria monocytogenes gibi bazı gıda kaynaklı patojenler ve bozulma yapan bazı mikroorganizmalar üzerine inhibitif etkilerinin olduğu saptanmıştır. Son yıllarda bu organizmanın, süt ürünlerinde organoleptik özelliklerin geliştirilmesi ve sağlık üzerine etkilerinin arttırılması amacıyla “starter olmayan laktik asit bakterisi” olarak kullanımı konuları araştırıcıların ilgisini çekmektedir. Organizma özellikle peynir olgunlaşmasında diğer laktik asit bakterileri ile rekabet etmeden gelişebilmektedir. Bu derlemede Carnobacterium maltaromaticum’un taksonomisi, ekolojisi, peynir olgunlaşmasında önemi ve gıda güvenliği açısından organizmanın kullanımı konusunda bilgiler yer almaktadır.
Anahtar Kelimeler
Carnobacterium; Carnobacterium maltaromaticum; Listeria monocytogenes; Peynir; Gıda güvenliği
Kaynakça
- Afzal, M.I., Jacquet, T., Delaunay, S., Borges, F., Milliere, J.B., Revol-Junelles, A.M., Cailliez, G., 2010. Carnobacterium maltaromaticum: Identification, isolation tools, ecology and technological aspects in dairy products. Food Microbiology, 27: 573579. Afzal., M.I., Delaunay, S., Paris, C., Borges, F., Revol-Junelles, A.M., Cailliez-Grimal, C., 2012. Identification of metabolic pathways involved in the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism by Carnobacterium maltaromaticum LMA 28. International Journal Food Mİcrobiology, 157:332-339. Ahn, C., Stiles, M.E., 1990. Antibacterail activity of lactic acid bacteria isolated from vacuum-packaged meats. Journal of Applied Bacteriology, 69: 302-310. Cailliez-Grimal, C., Edima, H.C., RevolJunelles, A.M., Milliere, J.B., 2007. Short communication: The only Carnobacterium species in French ripened soft cheeses as revealed by polymerase chain reaction detection. Journal of Dairy Science, 90: 11331138.
- Chmelar, D., Matusek, A., Korger, J., Durnova, E., Steffen, M., Chmelarova, E., 2002. Isolation of Carnobacterium piscicola from human pus-case report. Folia Microbiol. 47: 455-457. Collins, M.D., Farrow, J.A.E., Philips, B.A., Ferusu, S., Jones, D., 1987. Classification of Lactobacillus divergens, Carnobacterium piscicola and some catalase-negative, asporogenous, rod-shaped bacteria from poultry in a new genus, Carnobacterium. International Journal of Systematic Bacteriology, 37: 310316. Duffes, F., Leroi, F., Boyaval, P., Dousset, X., 1999. Inhibition of Listeria monocytogenes by Carnobacterium spp. strains in a simulated cold smoked fish system stored at 4°C. International Journal Food Mİcrobiology, 47: 33-42. Edima, H.C., Cailliez-Grimal, C., RevolJunelles, A.M., Linder, M., Milliere, J.B., 2007. A selective enumeration medium for Carnobacterium maltaromaticum. Journal Microbiological Methods, 68: 516-521. Edima, H.C., Cailliez-Grimal, C., RevolJunelles, A.M., Rondags, E., Milliere, J.B., 2008. Short communication: Impact of pH and temperature on the acidifying activity of Carnobacterium maltaromaticum. Journal of Dairy Science, 91: 3806-3813. Gursky, L.J., Martin, N.I., Derksen, D.J., Van Belkum, M.J., Kaur, K., Vederas, J.C., Stiles, M.E., McMullen, L.M., 2006. Production of piscicolin 126 by Carnobacterium maltaromaticum UAL26 is controlled by temperature and induction peptide concentration.
- Karagözlü ve Karagözlü/Harran Tarım ve Gıda Bilimleri Dergisi (2016) 20(1): 62-70
- -
- Archives of Microbiology, 186: 317325. Herbin, S., Mathieu, F., Brule, F., Branlant, C., Lefebvre, G., Lebrihi, A., 1997. Characteristics and genetic determinants of bacteriocin activities produced by Carnobacterium piscicol CP5 isolated from cheese. Current Microbiology, 35: 319-326. Jasniewski, J., Cailliez-Grimal, C., Chevalot, I., Milliere, J.B., Milliere, J.B., 2009. Interactions between two carnobacteriocins Cbn BM1 and Cbn B2 from Carnobacterium maltaromaticum CP5 on target bacteria and Caco-2 cells. Food and Chemical Toxicology, 47: 893-897. Jay, J.M., 1992. Modern Food Microbiology. Chapman and Hall, New York. Leisner, J.J., Hansen, M.A., Larsen, M.H., Hansen, L., Ingmer, H., Sorensen, S.J., 2012. The genome sequence of the lactic acid bacterium, Carnobacterium maltaromaticum ATCC 35586 encodes potential virulance factors. International Journal Food Mİcrobiology, 152: 107-115. Leisner, J.J., Laursen, B.G., Prevost, H., Drider, D., Dalgaard, P., 2007. Carnobacterium positive and negative effects in the environment and in foods. FEMS Microbiol Reviews, 31: 592-613. Masson, F., Talon, R., Montel, M.C., 1996. Histamine and tyramine production by bacteria from meat products. International Journal Food Mİcrobiology, 32: 199-207. Mathieu, F., Michel, M., Lefebvre, G., 1993. Properties of bacteriocin produced by Carnobacterium piscicola CP5. Biotechnology Letters, 15: 587-590.
- Miller, L.A., Morgan, M.E., Libbey, L.M., 1974. Lactobacillus maltaromicus, a new speciees producing a malty aroma. International Journal Systematic Bacteriology, 24: 346-354. Quadri, L.E., Sailer, M., Roy, K.L., Vederas, J.C., Stiles, M.E., 1994. Chemical and genetic characterization of bacteriocins produced by Carnobacterium piscicola LV17B. Journal of Biology and Chemistry, 269: 12204-12211. Schöbitz, R., Suazo, V., Costa, M., Ciampi, L., 2003. Effects of bacteriocin-like inhibitory substance from Carnobacterium piscicola against human and salmon isolates of Listeria monocytogenes. International Journal Food Mİcrobiology, 84: 237-244. Schöbitz, R.P., Bocrquez, P.A., Costa, M.E., Ciampi, L.R., Brito, C.S., 2006. Bacteriocin-like substance production by Carnobacterium piscicola in a continuous system with three culture broths. Study of antagonism against Listeria monocytogenes on vacuum packaged salmon. Brazilian Journal of Microbiology, 37: 52-57. Wan, K., Harmark, J., Davidson, B.E., Hillier, A.J., Gordon, J.B., Wilcock, A., Hickey, M.W., Coventry, M.J., 1997. Inhibition of Listeria monocytogenes by piscicolin 126 in milk and camembert cheese manufactured with a thermophilic starter. Journal of Applied Mİcrobiology. 82: 273-280.
Yıl 2016,
Cilt: 20 Sayı: 1, 62 - 70, 20.04.2016
Öz
Kaynakça
- Afzal, M.I., Jacquet, T., Delaunay, S., Borges, F., Milliere, J.B., Revol-Junelles, A.M., Cailliez, G., 2010. Carnobacterium maltaromaticum: Identification, isolation tools, ecology and technological aspects in dairy products. Food Microbiology, 27: 573579. Afzal., M.I., Delaunay, S., Paris, C., Borges, F., Revol-Junelles, A.M., Cailliez-Grimal, C., 2012. Identification of metabolic pathways involved in the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism by Carnobacterium maltaromaticum LMA 28. International Journal Food Mİcrobiology, 157:332-339. Ahn, C., Stiles, M.E., 1990. Antibacterail activity of lactic acid bacteria isolated from vacuum-packaged meats. Journal of Applied Bacteriology, 69: 302-310. Cailliez-Grimal, C., Edima, H.C., RevolJunelles, A.M., Milliere, J.B., 2007. Short communication: The only Carnobacterium species in French ripened soft cheeses as revealed by polymerase chain reaction detection. Journal of Dairy Science, 90: 11331138.
- Chmelar, D., Matusek, A., Korger, J., Durnova, E., Steffen, M., Chmelarova, E., 2002. Isolation of Carnobacterium piscicola from human pus-case report. Folia Microbiol. 47: 455-457. Collins, M.D., Farrow, J.A.E., Philips, B.A., Ferusu, S., Jones, D., 1987. Classification of Lactobacillus divergens, Carnobacterium piscicola and some catalase-negative, asporogenous, rod-shaped bacteria from poultry in a new genus, Carnobacterium. International Journal of Systematic Bacteriology, 37: 310316. Duffes, F., Leroi, F., Boyaval, P., Dousset, X., 1999. Inhibition of Listeria monocytogenes by Carnobacterium spp. strains in a simulated cold smoked fish system stored at 4°C. International Journal Food Mİcrobiology, 47: 33-42. Edima, H.C., Cailliez-Grimal, C., RevolJunelles, A.M., Linder, M., Milliere, J.B., 2007. A selective enumeration medium for Carnobacterium maltaromaticum. Journal Microbiological Methods, 68: 516-521. Edima, H.C., Cailliez-Grimal, C., RevolJunelles, A.M., Rondags, E., Milliere, J.B., 2008. Short communication: Impact of pH and temperature on the acidifying activity of Carnobacterium maltaromaticum. Journal of Dairy Science, 91: 3806-3813. Gursky, L.J., Martin, N.I., Derksen, D.J., Van Belkum, M.J., Kaur, K., Vederas, J.C., Stiles, M.E., McMullen, L.M., 2006. Production of piscicolin 126 by Carnobacterium maltaromaticum UAL26 is controlled by temperature and induction peptide concentration.
- Karagözlü ve Karagözlü/Harran Tarım ve Gıda Bilimleri Dergisi (2016) 20(1): 62-70
- -
- Archives of Microbiology, 186: 317325. Herbin, S., Mathieu, F., Brule, F., Branlant, C., Lefebvre, G., Lebrihi, A., 1997. Characteristics and genetic determinants of bacteriocin activities produced by Carnobacterium piscicol CP5 isolated from cheese. Current Microbiology, 35: 319-326. Jasniewski, J., Cailliez-Grimal, C., Chevalot, I., Milliere, J.B., Milliere, J.B., 2009. Interactions between two carnobacteriocins Cbn BM1 and Cbn B2 from Carnobacterium maltaromaticum CP5 on target bacteria and Caco-2 cells. Food and Chemical Toxicology, 47: 893-897. Jay, J.M., 1992. Modern Food Microbiology. Chapman and Hall, New York. Leisner, J.J., Hansen, M.A., Larsen, M.H., Hansen, L., Ingmer, H., Sorensen, S.J., 2012. The genome sequence of the lactic acid bacterium, Carnobacterium maltaromaticum ATCC 35586 encodes potential virulance factors. International Journal Food Mİcrobiology, 152: 107-115. Leisner, J.J., Laursen, B.G., Prevost, H., Drider, D., Dalgaard, P., 2007. Carnobacterium positive and negative effects in the environment and in foods. FEMS Microbiol Reviews, 31: 592-613. Masson, F., Talon, R., Montel, M.C., 1996. Histamine and tyramine production by bacteria from meat products. International Journal Food Mİcrobiology, 32: 199-207. Mathieu, F., Michel, M., Lefebvre, G., 1993. Properties of bacteriocin produced by Carnobacterium piscicola CP5. Biotechnology Letters, 15: 587-590.
- Miller, L.A., Morgan, M.E., Libbey, L.M., 1974. Lactobacillus maltaromicus, a new speciees producing a malty aroma. International Journal Systematic Bacteriology, 24: 346-354. Quadri, L.E., Sailer, M., Roy, K.L., Vederas, J.C., Stiles, M.E., 1994. Chemical and genetic characterization of bacteriocins produced by Carnobacterium piscicola LV17B. Journal of Biology and Chemistry, 269: 12204-12211. Schöbitz, R., Suazo, V., Costa, M., Ciampi, L., 2003. Effects of bacteriocin-like inhibitory substance from Carnobacterium piscicola against human and salmon isolates of Listeria monocytogenes. International Journal Food Mİcrobiology, 84: 237-244. Schöbitz, R.P., Bocrquez, P.A., Costa, M.E., Ciampi, L.R., Brito, C.S., 2006. Bacteriocin-like substance production by Carnobacterium piscicola in a continuous system with three culture broths. Study of antagonism against Listeria monocytogenes on vacuum packaged salmon. Brazilian Journal of Microbiology, 37: 52-57. Wan, K., Harmark, J., Davidson, B.E., Hillier, A.J., Gordon, J.B., Wilcock, A., Hickey, M.W., Coventry, M.J., 1997. Inhibition of Listeria monocytogenes by piscicolin 126 in milk and camembert cheese manufactured with a thermophilic starter. Journal of Applied Mİcrobiology. 82: 273-280.
Toplam 6 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Bölüm | Derleme Makaleleri |
| Yazarlar | |
| Yayımlanma Tarihi | 20 Nisan 2016 |
| Gönderilme Tarihi | 19 Nisan 2016 |
| Yayımlandığı Sayı | Yıl 2016 Cilt: 20 Sayı: 1 |
Derginin Tarandığı İndeksler
Harran Tarım ve Gıda Bilimi Dergisi, Creative Commons Atıf –Gayrı Ticari 4.0 Uluslararası (CC BY-NC 4.0) Lisansı ile lisanslanmıştır.