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Lactic Starter Culture Production Technology

Yıl 2017, Cilt: 7 Sayı: 11, 27 - 37, 31.12.2017

Furkan Demirgül Osman Sağdıç

Öz

Starter culture can be defined as the microorganism culture that is added to the raw material in order to accelerate and manipulate the fermentation process to produce fermented food that had desired characteristics. The most commonly used microorganisms in fermented food production are lactic acid bacteria. The industrial properties of lactic acid bacteria must be well determined so that they can be used as starter cultures. The ability of lactic acid bacteria to susceptibility to bacteriophages, their ability to form acid and aroma compounds, and their potential to produce bacteriocin should be investigated in detail. The methods used in commercial starter culture production are very important in terms of production and quality. Cultures sold in the market; are produced in 3 basic forms as liquid, powder (spray-dried and freeze-dried) and frozen cultures depending on the production methods. The aim of this study is to contribute to the studies to be done on this field by searching the available literature on production technologies and selection criteria of starter cultures.

Anahtar Kelimeler

Lactic acid bacteria fermentation starter culture liquid starter culture powder starter culture frozen starter culture

Kaynakça

  • Altieri, C., Ciuffreda, E., Maggio, D.B. ve Sinigaglia, M., 2017. Lactic acid bacteria as starter cultures. Starter cultures in food production, edited, Speranza, B., Bevilacqua, A., Rosaria-Corbo, M., Sinigaglia, M.
  • Ammor, M.S., ve Mayo, B., 2007. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update. Meat Science 76:138–146.
  • Ananta, E., Volkert, M. ve Knorr D., 2005. Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG. International Dairy Journal 15:399–409. Bachmann, H., Pronk, J.T., Kleerebezem, M. ve Teusink, B., 2015. Evolutionary engineering to enhance starter culture performance in food fermentations. Current Opinion in Biotechnology 2015, 32:1–7.
  • Barbosa- Cánovas, G.V., Ortega-Rivas, E., Juliano, P. ve Yan, H., 2005. Food powders: Physical properties, processing, and functionality. New York: Kluwer Academic/Plenum Publishers.
  • Barbour, E.A. ve Priest, F.G., 1986. Lett. Appl. Microhiof., 2:69-71.
  • Berni, J.-F. ve Hennebert, G.L., 1991. Viability and stability of yeast cells and filamentous fungus spores during freeze-drying: Effects of protectants and cooling rates. Mycologia, 83:805–815.
  • Binetti, A.G. ve Reinheimer, J.A., 2000. Thermal and chemical inactivation of indigenous Streptococcus thermophilus bacteriophages isolated from Argentinian dairy plants. J Food Prot 63:509–515.
  • Blandio, A., Al-Aseerı, M.E., Pandıella, S.S., Cantero, D. And Webb, C., 2003. Cereal-Based Fermented Foods And Beverages. Food Research International, 36:527-543.
  • Boza, Y., Barbin, D. ve Scamparini, A.R.P., 2004. Effect of spray drying on the quality of encapsulated cells of Beijerinckia spp. Process Biochemistry, 39:1275–1284.
  • Bruttin, A., Desiere, F., Lucchini, S., Foley, S. ve Brüssow, H., 1997. Characterization of the lysogeny DNA module from the temperate Streptococcus thermophilus bacteriophage Sfi 21. Virology 233:136–148.
  • Brüssow, H. ve Hendrix, R.W., 2002. Phage genomics: Small is beautiful. Cell, 108:13-16.
  • Cal., K. ve Sollohub, K., 2010. Spray drying technique. I: hardware and process parameters. Journal of Pharmaceutical Sciences 99:575–586.
  • Capra , M.L., Quiberoni, A. ve Reinheimer, J., 2004. Thermal and chemical resistance of Lactobacillus casei and Lactobacillus paracasei bacteriophages . Lett Appl Microbiol, 38:499–504.
  • Carminati, D., Giraffa, G., Quiberoni, A., Binetti, A., Suárez ve V., Reinheimer, J., 2010. Advances and Trends in Starter Cultures for Dairy Fermentations. Biotechnology of Lactic Acid Bacteria Novel Applications Edited by Fernanda Mozzi, Raúl R. Raya and Graciela M. Vignolo Blackwell Publishing, p.177-192.
  • Cha´vez, B.E. ve Ledeboer, A.M., 2007. Drying of probiotics: optimization of formulation and process to enhance storage survival. Drying Technology 25:1193–2007.
  • Coffey, A. ve Ross, R.P., 2002. Bacteriophage–resistance systems in dairy starter strains: Molecular analysis to application. Antonie van Leeuwenhoek 82:303–321.
  • Cogan, T.M., Beresford, T.P., Steele, J., Broadbent, J., Shah, N.P. ve Ustunol, Z., 2007. Invited Review: Advances in Starter Cultures and Cultured Foods. Journal of Dairy Science 90:4005–4021. doi:10.3168/jds.2006-765.
  • Corcoran, B., Ross, R.P., Fitzgerald, G.F., Dockery, P. ve Stanton, C., 2006. Enhanced survival of GroESL-overproducing Lactobacillus paracasei NFBC 338 under stressful conditions induced by drying. Applied and Environmental Microbiology 72 5104–5107.
  • Costa, E., Usall, J., Teixido, N., Usall, J., Fons, E., Gimeno, V., Delgado, J., ve Vinas, I., 2002. Survival of Pantoea agglomerans strain CPA-2 in a spray-drying process. Journal of Food Protection 65:185–191.
  • de Antoni, G.L., Perez, P.F., Abraham, A.G. ve Aiion, M.C., 1989. Cryobiology, 26:149-153.
  • Durlu-Özkaya, F., 2001. Salamura Beyaz Peynirden İzole Edilen Bazı Laktokok, Enterokok ve Laktobasil Suslarının Proteolitik Aktivite, Bakteriyosin Etkenligi ve Biyojen Amin Olusumu Açısından Karsılastırılması. Ankara Üniversitesi Fen Bilimleri Enstitüsü, Doktora Tezi.
  • Fu W.Y. ve Etzel M.R., 1995. Spray-drying of Lactococcus lactis ssp. lactis C2 and cellular injury. Journal of Food Science 60 195–200.
  • Gehrke, H.-H., Pralle, K., ve Decker, W.-D., 1992. Freeze-drying of microorganisms-influence of cooling rate on survival. Food Biotechnology, 6:35–49.
  • Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A. ve Saurel, R., 2007. Applications of spray-drying in microencapsulation of food ingredients: an overview. Food Research International, 40:1107-1121.
  • Goula, A.M. ve Adamopoulos, K.G., 2009. A new technique for spray drying orange juice concentrate. Innovative Food Science & Emerging Technologies 11 342–351.
  • Güven, M.N., 2008. Starter Kültür (Saf Kültür) Üretim İşletmesi Dizaynı ve Fizibilite Raporu. Ege Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, 82s, İzmir.
  • Hansen, E.B., 2002. Commercial bacterial starter cultures for fermented foods of the future. International Journal of Food Microbiology 78:119–131.
  • Hansen, E.B., 2014. Starter Cultures: Uses in the Food Industry. Encyclopedia of Food Microbiology, Volume 3. http://dx.doi.org/10.1016/B978-0-12-384730-0.00320-7.
  • Hebert, E.M., Raya, R.R., Tailliez, P. ve Giori, G.S., 2000. Characterization of natural isolates of Lactobacillus strains to be used as starter cultures in dairy fermentation. Int. J. Food Microbiol., Vol. 59; pp. 19-27.
  • Høier, E., Janzen, T., Rattray, F., Sørensen, K., Børsting, M.W., Brockmann, E. ve Johansen, E., 2010. The Production, Application and Action of Lactic Cheese Starter Cultures. Technology of Cheesemaking, Second Edition Edited by Barry A. Law and A.Y. Tamime, p.166-192.
  • Imai, M., ve Kato, M., 1975. .I. Agric. Chenz. Soc. Japan, 49:93-98.
  • Kırmacı, H.A., 2010. Geleneksel Urfa Peynirinde Yer Alan Laktik Asit Bakterilerinin İzolasyonu, Moleküler Karakterizasyonu ve Starter Kültür Olarak Kullanım Olanakları. Harran Üniversitesi, Fen Bilimleri Enstitüsü, Doktora Tezi, 152s., Şanlıurfa.
  • Kim, S.S. ve Bhowmik, S.R., 1990. Survival of lactic acid bacteria during spray drying of plain yoghurt. Journal of Food Science, 55:1008–1010.
  • Korkmaz, A.G., 2011. Yoğurt ve Peynir İçin Starter Kültür Üretimi. Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, 73s., Ankara.
  • Leroy, F. ve Vuyst, D.L., 2004. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends in Food Science & Technology 15:67–78.
  • Masters, K., 1985. Analytical methods and properties of dried dairy products. In Evaporation, Membrane Filtration and Spray-drying in Milk Powder and Cheese Production, p.393403. Hansen R, ed. Vanlose: North European Dairy Journal.
  • Mauriello, G, Aponte, M, Andolfi, R., Moschetti, G. ve Villani, F., 1999. Spraydrying of bacteriocin-producing lactic acid bacteria. Journal of Food Protection 62:773–777.
  • Medina, R., Katz, M., Gonzalez, S. ve Oliver, G., 2001. Characterization Of The Lactic Acid Bacteria İn Ewe’s Milk And Cheese From Northwest Argentina. Journal Of Food Protection 64(4); 559-563.
  • Moineau, S., Borkaev, M., Holler, B.J., Walker, S.A., Kondo, J.K., Vedamuthu, E.R. ve Vandenbergh, P.A., 1996. Isolation ve characterization of lactococcal bacteriophages from cultured buttermilk plants in United States. J Dairy Sci, 79:2104–2111.
  • Moineau, S., Pandian, S. ve Klaenhammer, T.R., 1994. Evolution of a lytic bacteriophage via DNA acquisition from the Lactococcus lactis chromosome . Appl Environ Microbiol 60, 1832–1841.
  • Moineau, S., Tremblay, D. ve Labrie, S., 2002. Phages of lactic acid bacteria: From genomics to industrial applications. ASM News 68, 388–393.
  • Moineau, S., ve Lévesque, C., 2005. Control of bacteriophages in industrial fermentations. In Bacteriophages: Biology and Applications, ed. E. Kutter ve A. Sulakvelidze, 285–296. Boca Raton, FL:CRC Press.
  • Narayanan, N., Roychoudhury, P.K. ve Srivastava, A., 2004. L(+) Lactic Acid Fermentation and its Product Polymerization. Electronic Journal of Biotechnology [Online], 7(2). August 15.
  • Oberman, L., Libudzisz, Z. ve Piatkiewicz, A., 1986. Nahrung, 30:147-154.
  • Özkalp, B., 2006. Doğal Tip Lactococcus Lactıs Suşlarının Endüstriyel Starter Kültür Potansiyellerinin Belirlenmesi. Ankara Üniversitesi, Biyoteknoloji Enstitüsü, Yüksek Lisans Tezi, 101s., Ankara.
  • Papavasiliou, G., Kourkoutas, Y., Rapti, A., Sipsas, V., Soupioni, M. ve Koutinas, A.A., 2008. Production of freeze-dried kefir culture using whey. International Dairy Journal 18:247–254.
  • Peighambardoust, S.H., Golshan Tafti, A. ve Hesari, J., 2011. Application of spray drying for preservation of lactic acid starter cultures: a review. Trends in Food Science & Technology 22: 215-224.
  • Pérez, G., Cardell, E. ve Zárate, V., 2003. Technological Characterization of Lactic Acid Bacteria From Tenerife Cheese. International Journal Of Food Science And Technology, 38; 537-546.
  • Prajapati, J.B., Shah, R.K. ve Dave, J.M., 1987. Survival of Lactobacillus acidophilus in blended-spray dried acidophilus preparations. Australian Journal of Dairy Technology, 42:17-21.
  • Quiberoni, A., Guglielmotti, D.M. ve Reinheimer, J.A., 2003. Inactivation of Lactobacillus delbrueckii bacteriophages by heat ve biocides. Int J Food Microbiol 84, 51–62.
  • Quiberoni, A., Suárez, V.B. ve Reinheimer, J.A., 1998. Inactivation of Lactobacillus helveticus bacteriophages by thermal and chemical treatments. J Food Prot 62:894–898.
  • Riveros, B., Ferrer, J., ve Bo´rquez, R., 2009. Spray drying of a vaginal probiotic strain of Lactobacillus acidophilus. Drying Technology 27:123–132.
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  • Ross, R.P., Galvın, M., Mcaulıffe O., Morgan, S. F., Ryan, M.P., Twomey, D.P., Meaney, W.J. And Hıll, C., 1999. Developing Applications for Lactococcal Bacteriocins. Antonie van Leeuwenhoek, 76:337-346.
  • Santivarangkna, C., Kulozik, U., Foerst, P., 2007. Alternative Drying Processes for the Industrial Preservation of Lactic Acid Starter Cultures. Biotechnol. Prog., 23:302-315.
  • Silva, J., Frexio, R., Gibbs, P. ve Teixeira, P., 2011. Spray-drying for the production of dried cultures. International Journal of Dairy Technology, Vol 64, No 3. Sturino, J., ve Klaenhammer, T., 2004. Bacteriophage defense systems ve strategies for lactic acid bacteria. Adv Appl Microbiol, 56:331–378.
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Laktik Starter Kültür Üretim Teknolojisi

Yıl 2017, Cilt: 7 Sayı: 11, 27 - 37, 31.12.2017

Furkan Demirgül Osman Sağdıç

Öz

Starter kültür, fermantasyon sürecini hızlandırıp yönlendirerek istenen özelliklerde fermente gıda üretmek amacıyla hammaddeye katılan mikroorganizma kültürü olarak tanımlanabilir. Fermente gıda üretiminde en çok kullanılan mikroorganizmalar laktik asit bakterileridir. Laktik asit bakterilerinin starter kültür olarak kullanılabilmeleri için endüstriyel özellikleri iyi belirlenmelidir. Laktik asit bakterilerinin bakteriyofajlara duyarlılıkları, asit ve aroma bileşikleri oluşturma kabiliyetleri, bakteriyosin üretme potansiyelleri gibi endüstriyel öneme sahip özelliklerinin ayrıntılı olarak araştırılması gerekmektedir. Ticari starter kültür üretiminde kullanılan yöntemler üretim ve kalite açısından çok önemlidir. Piyasada satılan kültürler; üretim yöntemlerine bağlı olarak sıvı, toz (püskürterek kurutulmuş ve dondurarak kurutulmuş) ve dondurulmuş kültürler olmak üzere 3 temel formda üretilmektedir. Bu çalışmanın amacı starter kültürlerin seçim kriterleri ile üretim teknolojileri hakkındaki mevcut literatürü tarayarak bu alanda yapılacak olan çalışmalara katkı sağlamaktır.

Anahtar Kelimeler

Laktik asit bakterileri fermantasyon starter kültür sıvı starter kültür toz starter kültür dondurulmuş starter kültür

Kaynakça

  • Altieri, C., Ciuffreda, E., Maggio, D.B. ve Sinigaglia, M., 2017. Lactic acid bacteria as starter cultures. Starter cultures in food production, edited, Speranza, B., Bevilacqua, A., Rosaria-Corbo, M., Sinigaglia, M.
  • Ammor, M.S., ve Mayo, B., 2007. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update. Meat Science 76:138–146.
  • Ananta, E., Volkert, M. ve Knorr D., 2005. Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG. International Dairy Journal 15:399–409. Bachmann, H., Pronk, J.T., Kleerebezem, M. ve Teusink, B., 2015. Evolutionary engineering to enhance starter culture performance in food fermentations. Current Opinion in Biotechnology 2015, 32:1–7.
  • Barbosa- Cánovas, G.V., Ortega-Rivas, E., Juliano, P. ve Yan, H., 2005. Food powders: Physical properties, processing, and functionality. New York: Kluwer Academic/Plenum Publishers.
  • Barbour, E.A. ve Priest, F.G., 1986. Lett. Appl. Microhiof., 2:69-71.
  • Berni, J.-F. ve Hennebert, G.L., 1991. Viability and stability of yeast cells and filamentous fungus spores during freeze-drying: Effects of protectants and cooling rates. Mycologia, 83:805–815.
  • Binetti, A.G. ve Reinheimer, J.A., 2000. Thermal and chemical inactivation of indigenous Streptococcus thermophilus bacteriophages isolated from Argentinian dairy plants. J Food Prot 63:509–515.
  • Blandio, A., Al-Aseerı, M.E., Pandıella, S.S., Cantero, D. And Webb, C., 2003. Cereal-Based Fermented Foods And Beverages. Food Research International, 36:527-543.
  • Boza, Y., Barbin, D. ve Scamparini, A.R.P., 2004. Effect of spray drying on the quality of encapsulated cells of Beijerinckia spp. Process Biochemistry, 39:1275–1284.
  • Bruttin, A., Desiere, F., Lucchini, S., Foley, S. ve Brüssow, H., 1997. Characterization of the lysogeny DNA module from the temperate Streptococcus thermophilus bacteriophage Sfi 21. Virology 233:136–148.
  • Brüssow, H. ve Hendrix, R.W., 2002. Phage genomics: Small is beautiful. Cell, 108:13-16.
  • Cal., K. ve Sollohub, K., 2010. Spray drying technique. I: hardware and process parameters. Journal of Pharmaceutical Sciences 99:575–586.
  • Capra , M.L., Quiberoni, A. ve Reinheimer, J., 2004. Thermal and chemical resistance of Lactobacillus casei and Lactobacillus paracasei bacteriophages . Lett Appl Microbiol, 38:499–504.
  • Carminati, D., Giraffa, G., Quiberoni, A., Binetti, A., Suárez ve V., Reinheimer, J., 2010. Advances and Trends in Starter Cultures for Dairy Fermentations. Biotechnology of Lactic Acid Bacteria Novel Applications Edited by Fernanda Mozzi, Raúl R. Raya and Graciela M. Vignolo Blackwell Publishing, p.177-192.
  • Cha´vez, B.E. ve Ledeboer, A.M., 2007. Drying of probiotics: optimization of formulation and process to enhance storage survival. Drying Technology 25:1193–2007.
  • Coffey, A. ve Ross, R.P., 2002. Bacteriophage–resistance systems in dairy starter strains: Molecular analysis to application. Antonie van Leeuwenhoek 82:303–321.
  • Cogan, T.M., Beresford, T.P., Steele, J., Broadbent, J., Shah, N.P. ve Ustunol, Z., 2007. Invited Review: Advances in Starter Cultures and Cultured Foods. Journal of Dairy Science 90:4005–4021. doi:10.3168/jds.2006-765.
  • Corcoran, B., Ross, R.P., Fitzgerald, G.F., Dockery, P. ve Stanton, C., 2006. Enhanced survival of GroESL-overproducing Lactobacillus paracasei NFBC 338 under stressful conditions induced by drying. Applied and Environmental Microbiology 72 5104–5107.
  • Costa, E., Usall, J., Teixido, N., Usall, J., Fons, E., Gimeno, V., Delgado, J., ve Vinas, I., 2002. Survival of Pantoea agglomerans strain CPA-2 in a spray-drying process. Journal of Food Protection 65:185–191.
  • de Antoni, G.L., Perez, P.F., Abraham, A.G. ve Aiion, M.C., 1989. Cryobiology, 26:149-153.
  • Durlu-Özkaya, F., 2001. Salamura Beyaz Peynirden İzole Edilen Bazı Laktokok, Enterokok ve Laktobasil Suslarının Proteolitik Aktivite, Bakteriyosin Etkenligi ve Biyojen Amin Olusumu Açısından Karsılastırılması. Ankara Üniversitesi Fen Bilimleri Enstitüsü, Doktora Tezi.
  • Fu W.Y. ve Etzel M.R., 1995. Spray-drying of Lactococcus lactis ssp. lactis C2 and cellular injury. Journal of Food Science 60 195–200.
  • Gehrke, H.-H., Pralle, K., ve Decker, W.-D., 1992. Freeze-drying of microorganisms-influence of cooling rate on survival. Food Biotechnology, 6:35–49.
  • Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A. ve Saurel, R., 2007. Applications of spray-drying in microencapsulation of food ingredients: an overview. Food Research International, 40:1107-1121.
  • Goula, A.M. ve Adamopoulos, K.G., 2009. A new technique for spray drying orange juice concentrate. Innovative Food Science & Emerging Technologies 11 342–351.
  • Güven, M.N., 2008. Starter Kültür (Saf Kültür) Üretim İşletmesi Dizaynı ve Fizibilite Raporu. Ege Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, 82s, İzmir.
  • Hansen, E.B., 2002. Commercial bacterial starter cultures for fermented foods of the future. International Journal of Food Microbiology 78:119–131.
  • Hansen, E.B., 2014. Starter Cultures: Uses in the Food Industry. Encyclopedia of Food Microbiology, Volume 3. http://dx.doi.org/10.1016/B978-0-12-384730-0.00320-7.
  • Hebert, E.M., Raya, R.R., Tailliez, P. ve Giori, G.S., 2000. Characterization of natural isolates of Lactobacillus strains to be used as starter cultures in dairy fermentation. Int. J. Food Microbiol., Vol. 59; pp. 19-27.
  • Høier, E., Janzen, T., Rattray, F., Sørensen, K., Børsting, M.W., Brockmann, E. ve Johansen, E., 2010. The Production, Application and Action of Lactic Cheese Starter Cultures. Technology of Cheesemaking, Second Edition Edited by Barry A. Law and A.Y. Tamime, p.166-192.
  • Imai, M., ve Kato, M., 1975. .I. Agric. Chenz. Soc. Japan, 49:93-98.
  • Kırmacı, H.A., 2010. Geleneksel Urfa Peynirinde Yer Alan Laktik Asit Bakterilerinin İzolasyonu, Moleküler Karakterizasyonu ve Starter Kültür Olarak Kullanım Olanakları. Harran Üniversitesi, Fen Bilimleri Enstitüsü, Doktora Tezi, 152s., Şanlıurfa.
  • Kim, S.S. ve Bhowmik, S.R., 1990. Survival of lactic acid bacteria during spray drying of plain yoghurt. Journal of Food Science, 55:1008–1010.
  • Korkmaz, A.G., 2011. Yoğurt ve Peynir İçin Starter Kültür Üretimi. Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, 73s., Ankara.
  • Leroy, F. ve Vuyst, D.L., 2004. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends in Food Science & Technology 15:67–78.
  • Masters, K., 1985. Analytical methods and properties of dried dairy products. In Evaporation, Membrane Filtration and Spray-drying in Milk Powder and Cheese Production, p.393403. Hansen R, ed. Vanlose: North European Dairy Journal.
  • Mauriello, G, Aponte, M, Andolfi, R., Moschetti, G. ve Villani, F., 1999. Spraydrying of bacteriocin-producing lactic acid bacteria. Journal of Food Protection 62:773–777.
  • Medina, R., Katz, M., Gonzalez, S. ve Oliver, G., 2001. Characterization Of The Lactic Acid Bacteria İn Ewe’s Milk And Cheese From Northwest Argentina. Journal Of Food Protection 64(4); 559-563.
  • Moineau, S., Borkaev, M., Holler, B.J., Walker, S.A., Kondo, J.K., Vedamuthu, E.R. ve Vandenbergh, P.A., 1996. Isolation ve characterization of lactococcal bacteriophages from cultured buttermilk plants in United States. J Dairy Sci, 79:2104–2111.
  • Moineau, S., Pandian, S. ve Klaenhammer, T.R., 1994. Evolution of a lytic bacteriophage via DNA acquisition from the Lactococcus lactis chromosome . Appl Environ Microbiol 60, 1832–1841.
  • Moineau, S., Tremblay, D. ve Labrie, S., 2002. Phages of lactic acid bacteria: From genomics to industrial applications. ASM News 68, 388–393.
  • Moineau, S., ve Lévesque, C., 2005. Control of bacteriophages in industrial fermentations. In Bacteriophages: Biology and Applications, ed. E. Kutter ve A. Sulakvelidze, 285–296. Boca Raton, FL:CRC Press.
  • Narayanan, N., Roychoudhury, P.K. ve Srivastava, A., 2004. L(+) Lactic Acid Fermentation and its Product Polymerization. Electronic Journal of Biotechnology [Online], 7(2). August 15.
  • Oberman, L., Libudzisz, Z. ve Piatkiewicz, A., 1986. Nahrung, 30:147-154.
  • Özkalp, B., 2006. Doğal Tip Lactococcus Lactıs Suşlarının Endüstriyel Starter Kültür Potansiyellerinin Belirlenmesi. Ankara Üniversitesi, Biyoteknoloji Enstitüsü, Yüksek Lisans Tezi, 101s., Ankara.
  • Papavasiliou, G., Kourkoutas, Y., Rapti, A., Sipsas, V., Soupioni, M. ve Koutinas, A.A., 2008. Production of freeze-dried kefir culture using whey. International Dairy Journal 18:247–254.
  • Peighambardoust, S.H., Golshan Tafti, A. ve Hesari, J., 2011. Application of spray drying for preservation of lactic acid starter cultures: a review. Trends in Food Science & Technology 22: 215-224.
  • Pérez, G., Cardell, E. ve Zárate, V., 2003. Technological Characterization of Lactic Acid Bacteria From Tenerife Cheese. International Journal Of Food Science And Technology, 38; 537-546.
  • Prajapati, J.B., Shah, R.K. ve Dave, J.M., 1987. Survival of Lactobacillus acidophilus in blended-spray dried acidophilus preparations. Australian Journal of Dairy Technology, 42:17-21.
  • Quiberoni, A., Guglielmotti, D.M. ve Reinheimer, J.A., 2003. Inactivation of Lactobacillus delbrueckii bacteriophages by heat ve biocides. Int J Food Microbiol 84, 51–62.
  • Quiberoni, A., Suárez, V.B. ve Reinheimer, J.A., 1998. Inactivation of Lactobacillus helveticus bacteriophages by thermal and chemical treatments. J Food Prot 62:894–898.
  • Riveros, B., Ferrer, J., ve Bo´rquez, R., 2009. Spray drying of a vaginal probiotic strain of Lactobacillus acidophilus. Drying Technology 27:123–132.
  • Rogers, L.A., 1914. The preparation of dried cultures. The Journal of Infectious Disease, 14:100–123.
  • Ross, R.P., Galvın, M., Mcaulıffe O., Morgan, S. F., Ryan, M.P., Twomey, D.P., Meaney, W.J. And Hıll, C., 1999. Developing Applications for Lactococcal Bacteriocins. Antonie van Leeuwenhoek, 76:337-346.
  • Santivarangkna, C., Kulozik, U., Foerst, P., 2007. Alternative Drying Processes for the Industrial Preservation of Lactic Acid Starter Cultures. Biotechnol. Prog., 23:302-315.
  • Silva, J., Frexio, R., Gibbs, P. ve Teixeira, P., 2011. Spray-drying for the production of dried cultures. International Journal of Dairy Technology, Vol 64, No 3. Sturino, J., ve Klaenhammer, T., 2004. Bacteriophage defense systems ve strategies for lactic acid bacteria. Adv Appl Microbiol, 56:331–378.
  • Suárez, V., Zago, M., Quiberoni, A., Carminati, D., Giraffa, G. ve Reinheimer, J., 2008. Lysogeny in Lactobacillus delbrueckii strains and characterization of two new temperate prolate - headed bacteriophages. J Appl Microbiol 105:1402 – 1411.
  • Şengün, İ., 2016. Starter Kültür Teknolojisi Ders Notları (basılmamış), Ege Üniversitesi Gıda Mühendisliği Bölümü ders notları.
  • Tamime A.Y., 1981. Microbiology of ‘starter cultures’. In Dairy Microbiology, Vol II, p.113. Robinson R K, ed. New York: Pergamon Press.
  • Tamime, A.Y., 1990. Microbiology of starter cultures. In Dairy Microbiology, Vol. 2,2nd ed., R.K., Robinson, ed., Elsevier Applied Science, London. pp.131-201.
  • Tamime, A.Y., 2002. Microbiology of Starter Cultures. Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products, 3rd Edition. Edited by Richard K. Robinson, p261-366.
  • Tamime, A.Y., Skriver, A. ve Nilsson, L.E., 2006. Starter Cultures. Fermented Milks, Edited by Dr Adnan Tamime, p.11-52.
  • Teixeira, P., 1995. Investigation into Sites of Injury and Mechanisms of Repair in Lactic Acid Bacteria Following Spray Drying. PhD thesis. Escola Superior de Biotecnologia, Portugal.
  • Thunell, R.K., 1986. DSS cultures and thermolactic media: aplication in Italian cheese manufacture. pp. 53, In Proc. 23rd Annu. Marschall Products-Miles Laboratories Inc., Mdison, WI.
  • Toyoda, S., Oki, Y. veYoshioka, Y., 1988. Dairy Sci. Abstr., 50,284.
  • Tunail, N. ve Halkman, A.K., 2005. Starter Kültür Teknolojisi Ders Notları (basılmamış), Ankara Üniversitesi Gıda Mühendisliği Bölümü ders notları.
  • Tunail, N., Ayhan, K., Akçelik, M. Durlu-Özkaya, F., Dogan, H.B., Kaleli, D., Tükel, Ç. ve Acar, E., 2002. Yoğurt fabrikalarında faj probleminin çözümüne yönelik araştırmalar. Tübitak/TARP-2106 Nolu Proje.
  • Wang, G. ve Doyle, M.P., 1998. Heat shock response enhances acid tolerance of Escherichia coli O157:H7. Letters in Applied Microbiology, 26:31–34.
  • Whitehead, H.R., ve Cox , G.A., 1935. The occurrence of bacteriophage in cultures of lactic streptococci, a preliminary note. N. Z. J. Sci Technol 16, 319.
  • Yaygın, H. ve Kılıç, S., 1993. Süt Endüstrisinde Saf Kültür, İzmir, 108s.
  • Zamora, L., M., Carretero, C. Ve Pare´s, D., 2006. Comparative survival rates of lactic acid bacteria isolated from blood, following spray-drying an freezedrying. Food Science and Technology International 12:77–84.
Toplam 71 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Furkan Demirgül

Osman Sağdıç

Yayımlanma Tarihi 31 Aralık 2017
Yayımlandığı Sayı Yıl 2017 Cilt: 7 Sayı: 11

Kaynak Göster

APA Demirgül, F., & Sağdıç, O. (2017). Laktik Starter Kültür Üretim Teknolojisi. Avrupa Bilim Ve Teknoloji Dergisi, 7(11), 27-37.
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