Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar İle İnhibisyonu

Sibel ÖZÇAKMAK, (Ondokuz Mayıs Üniversitesi, Terme Meslek Yüksek Okulu, Gıda Teknolojisi Programı, Samsun, Türkiye)
Muhammet DERVİŞOĞLU (Ondokuz Mayıs Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Samsun, Türkiye)
GIDA
1 0
Yıl: 2011 Cilt: 36 Sayı: 3 Sayfa Aralığı: 177 - 184 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar İle İnhibisyonu

Öz:
Küf kontaminasyonu önemli kalite problemlerine ve peynir üreticilerine ekonomik kayıplara neden olmaktadır. Peynirlerden yaygın olarak izole edilen kontamine küf türleri Penicillium commune, P. verrucosum, P. roqueforti, P. palitans, Aspergillus flavus ve Geotrichum candidum olarak belirlenmiştir. Sorbik asit veya bunların tuzları, bozulma etmeni küflerin önlenmesi için peynir yüzeylerine uygulanmaktadır. Bazı sentetik gıda katkılarının kullanımıyla ilgili gıda endüstrisi ve mevzuatı oluşturan kuruluşlar tarafından getirilen kısıtlamalar doğal antimikrobiyel bileflikler üzerine araştırmaların doğmasına neden olmuştur. Bitki ve baharat, gıdaların mikrobiyolojik güvenliğini sağlayan etkili bileşiklere sahiptir. Salvia officinalis (ada çay›), Laurus nobilis (defne), Cinnamomum zeylanicum (tarç›n), Thymus vulgaris (kekik), Cymbopogon citratus (limon otu), Origanum vulgare (keklik otu) esansiyel ya¤lar›, bozulma etmeni küf floras›n› inhibe edebilmiştir. Thymol ve karanfil esansiyel ya¤lar›n›n Çedar peynirinde P. citrinum, Kaflar peynirinde A. flavus; zeytin yaprağı ekstraklarının, Tulum peynirinde A. niger, P. citrinum ve P. roqueforti, beyaz peynirde Mucor rocemosus’un gelişimini inhibe edebildiği bildirilmiştir.
Anahtar Kelime: küfler uçucu yağlar Penicillium citrinum tarçın zeytin yemeklik baharatlar peynir bitki özütü mikrobiyal bulaşıklık gıda bulaşıklılığı adaçayı gıda güvenirliği Penicillium roquefortii Çedar peyniri karanfil yapraklar baharatlar beyaz peynir

Konular: Gıda Bilimi ve Teknolojisi

The Inhıbıtıon Of Contamınated Molds By Some Essentıal Oıls In Cheeses

Öz:
Mould contamination causes significant quality problems and economical consequences for the cheese producers. The contaminated fungi strains isolated from cheeses have been commonly determined as Penicillium commune, P. verrucosum, P. roqueforti, P. palitans, Aspergillus flavus and Geotrichum candidum. Sorbic acid or its salts are applied on surface of cheeses for inhibiting spoilage moulds. Restrictions imposed by the food industry and regulatory agencies on the use of some synthetic food additives have led to search for natural antimicrobial compounds. Herbs and spices have effective compounds to ensure microbiological safety of foods. Salvia officinalis (sage), Laurus nobilis (laurel), Cinnamomum zeylanicum (cinnamon), Thymus vulgaris (thyme), Cymbopogon citratus (lemon grass), Origanum vulgare (oregano) essential oils (Eos) could inhibit the spoilage mould flora in cheeses. It has been reported that Eos of thymol and clove inhibit the growth of P. citrinum in Cheddar cheese and A. flavus in Kashar cheese; olive leaf extracts inhibit the growth of A. niger, P. citrinum, P. roqueforti in Tulum cheese and Mucor racemosus in White cheese.
Anahtar Kelime: leaves spices white cheese moulds essential oils Penicillium citrinum cinnamon olives culinary herbs cheeses plant extracts microbial contamination food contamination sage food safety Penicillium roquefortii Cheddar cheese cloves

Konular: Gıda Bilimi ve Teknolojisi
Belge Türü: Makale Makale Türü: Derleme Erişim Türü: Erişime Açık
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APA özçakmak s, DERVİŞOĞLU M (2011). Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar İle İnhibisyonu. , 177 - 184.
Chicago özçakmak sibel,DERVİŞOĞLU Muhammet Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar İle İnhibisyonu. (2011): 177 - 184.
MLA özçakmak sibel,DERVİŞOĞLU Muhammet Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar İle İnhibisyonu. , 2011, ss.177 - 184.
AMA özçakmak s,DERVİŞOĞLU M Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar İle İnhibisyonu. . 2011; 177 - 184.
Vancouver özçakmak s,DERVİŞOĞLU M Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar İle İnhibisyonu. . 2011; 177 - 184.
IEEE özçakmak s,DERVİŞOĞLU M "Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar İle İnhibisyonu." , ss.177 - 184, 2011.
ISNAD özçakmak, sibel - DERVİŞOĞLU, Muhammet. "Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar İle İnhibisyonu". (2011), 177-184.
APA özçakmak s, DERVİŞOĞLU M (2011). Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar İle İnhibisyonu. GIDA, 36(3), 177 - 184.
Chicago özçakmak sibel,DERVİŞOĞLU Muhammet Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar İle İnhibisyonu. GIDA 36, no.3 (2011): 177 - 184.
MLA özçakmak sibel,DERVİŞOĞLU Muhammet Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar İle İnhibisyonu. GIDA, vol.36, no.3, 2011, ss.177 - 184.
AMA özçakmak s,DERVİŞOĞLU M Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar İle İnhibisyonu. GIDA. 2011; 36(3): 177 - 184.
Vancouver özçakmak s,DERVİŞOĞLU M Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar İle İnhibisyonu. GIDA. 2011; 36(3): 177 - 184.
IEEE özçakmak s,DERVİŞOĞLU M "Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar İle İnhibisyonu." GIDA, 36, ss.177 - 184, 2011.
ISNAD özçakmak, sibel - DERVİŞOĞLU, Muhammet. "Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar İle İnhibisyonu". GIDA 36/3 (2011), 177-184.
Sayfa Oluşturulma Tarihi
07-05-2024 11:47

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