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BAKTERİYOSİNLER VE GIDALARDA KULLANIMI

Year 2017, Volume: 5 Issue: 1, 53 - 65, 06.11.2017
https://doi.org/10.24998/maeusabed.299346

Abstract

Bakteriyosinler
çeşitli bakterilerce sentezlenen, protein yapısında doğal antimikrobiyal
maddelerdir. Daha çok Gram (+) mikroorganizmalar üzerinde etkilidirler.Lactococcus, Lactobacillus, Pediococcus,
Leuconostoc, Staphylococcus ve Enterococcusgibi
birçok mikroorganizma tarafından üretilmelerine rağmen gıdalarda daha çok
laktik asit bakterileri tarafından üretilen bakteriyosinler kullanılmaktadır.
Bakteriyosinlerin yapı ve fonksiyonları, etki mekanizmaları ile gıdalarda
kullanımı üzerine birçok bilgi mevcuttur. Bununla birlikte genetiği
değiştirilmiş ve hibrit bakteriyosinler üzerinde yapılan çalışmalar özellikle
patojen bakterilerin farklı suşlarına yönelik yeni ve kuvvetli
bakteriyosinlerin keşfine olanak sağlamaktadır. Yapılan çalışmalar göz önüne
alındığında bakteriyosin kullanım denemelerinin mikrobiyel bozulma açısından
daha elverişli yapıya sahip olan et ve süt alanında olduğu görülmektedir. Bu
derlemede bakteriyosinler ve gıdalarda kullanımından bahsedilmiştir. 

References

  • 1. Ahmad V, Khan MS, Jamal QMS, Alzohairy MA, Karaawi MA, Siddiqui SD. 2017. Antimicrobial potential of bacteriocins: in therapy, agriculture and food preservation. Int. J. Antimic. Agent 49: 1–11.
  • 2. Avila M, Gadre S, Gaya P, Medina M, Nunez M. 2005. Influence of Bacteriocin-Producing Lactic Culture on Proteolysis and Texture of Hispanico Cheese. Int. Dairy J. 15: 145-153.
  • 3. Bacus JN, Brown WL. 1981. Use of microbial culture; meat products. Food Technol., 35(1): 74-78.
  • 4. Başyiğit G, Karahan AG, Kılıç B. 2007. Fermente et ürünlerinde fonksiyonel starter kültürler ve probiyotikler. Türk Hi. Den. Biyol. Derg. 64(2): 60-69.
  • 5. Benkerroum R, Sandine WE. 1988. Inhibitor Action of Nisin Against Listeria monocytogenes. J. Dairy Science. 71: 3237-3245.
  • 6. Berry ED, Liewen MB, Mandigo RM, Hutkins RW. 1990. Inhibition of Lis. Monocytogenes by Bacteriocin Producing Pediococcus During Manufacture of Fermented Semi-Dry Sousage. J. Food Protect. 53: 194-197.
  • 7. Biler B. 2009. Pediococcus acidilactici pbf suşu tarafından üretilen bakteriyosinin karakterizasyonu ve saflaştırılması. Yüksek Lisans Tezi. Ankara Üniversitesi Fen Bilimleri Enstitüsü. Ankara.
  • 8. Chen H, Hoover DG. 2003. Bacteriosins and their food applications. Compr Rev Food Sci F. 2: 82-100.
  • 9. Cleveland J, Montville TJ, Nes IF, Chikindas ML. 2001. Bacteriocins: Safe, natural antimicrobials for food preservation. Int. J. Food Microbiol. 71: 1-20.
  • 10. Crandall AD, Montville TH. 1993. Inhibition of Clostridium Botulinum Growth and Toxigenesis in a Model Gravy System by Coinoculation with Bacteriocin Producing Lactic Acid Bacteria. J. Food Protect. 56(6): 485-492.7
  • 1. De Vuyst L, Vandamme EJ. 1994. Bacteriocins of Lactic Acid Bacteria. Microbiology Genetics and Applications. Blackie Academic and Professional, London. p. 536.
  • 2. Dellaglio F, Dicks LMT, Torrani S. 1995. The genus Leuconoctoc. The Genera of Lactic Acid Bacteria, 2: 235-279.
  • 3. Doming KJ, Mayer HK, Kneifel W. 2003. Methods used for the isolation, enumeration, characterization and identification of Enterococcus spp. 2.phenoand genotypic criteria. Int. J. Food Microbiol. 88: 165- 188.
  • 4. Eckner FK. 1991. Bacteriocins Bacteriocins and Food Applications. Silliker Laboratories. 6: 1-4.
  • 5. Ennahar S, Sashihara T, Sonomoto K, Ishizaki A. 2000. Class IIa bacteriocins: biosynthesis, structure and activity. FEMS Microbiol. Rev. 24: 85-106.
  • 6. Evren M, Apan M, Tutkun E, Evren S. 2011. Geleneksel Fermente Gıdalarda Bulunan Laktik Asit Bakteriler. Elekt. Mikrobiyol. Derg. TR. 9:11-17.
  • 7. Foegeding PM, Thomas AB, Pilkington DH, Klaenhammer TR. 1992. Enhanced Control of Lis. Monocytogenes by in Situ-produced Pediocin During Dry Fermented Sausage Production. Appl. Environ. Microbiol. 58: 884-890.
  • 8. Galvez A, Lopez RL, Abriouel H. 2008. Application of Bacteriocins in the Control of Foodborne Pathogenic and Spoilage Bacteria. Crit. Rev. Biotechnol. 28: 125-152.
  • 9. Garvie EI. 1986. Genus Pediococcus Claussen 1903. In Bergey’s Manual of Systematic Bacteriology, ed. Sneath, P.H. A., Vol. 2, Williams and Wilkins, Baltimore, p. 1075-1079.
  • 1. Gülgör G, Özçelik F. 2014. Bakteriyosin Üreten Laktik Asit Bakterilerinin Probiyotik Amaçlı Kullanımı. Akademik Gıda 12(1): 63-68.
  • 2. Güneş-Altuntaş E, Ayhan K. 2010. Süt ve Süt Ürünlerinde Bakteriyosinlerin Kullanımı. P Üni. Mü. Bil. Derg.. 16(1): 113-120.
  • 3. Hillier JA, Davidson EB. 1991. Bacteriocins as Food Preservatives. Food Res. Quart. 51: 60-64.
  • 4. Holt JG, Krieg NR, Sneath PHA, Williams ST. 1994. Bergey’s Manual of Determinative Bacteriology, Williams and Wilkins, 9. Edition, USA.
  • 5. Hugas M. 1998. Bactericinogenic Lactic Acid Bacteria for the Biopreservation of Meat and Meat Products. Meat Sci. 49: 139-150.
  • 6. Hugenholtz J, Twigt M, Slomp M, Smith MR. 1995. Development of Nisin-Producing Starters For Gouda Cheese Manufacture. In: International Dairy Lactic acid Bacteria Conference, Palmerston North, New Zealand, 19-23 February 1995, Book of Abstracts, p. 2-4.
  • 7. Kaleli D, Durlu-Ozkaya F. 2000. Gıda Mikrobiyolojisi ve Uygulamaları, 17. Bolum, Genişletilmiş 2. Baskı, Ankara Universitesi Ziraat Fakultesi Gıda Muhendisliği Bolumu Yayını, Sim Matbaası, Ankara, s. 522.
  • 8. Klaenhammer TR. 1993. Genetics of bacteriocins produced by lactic acid bacteria. FEMS (Federation of European Microbiological Societies) Microbiol. Rev. 12: 39-86.
  • 9. Kurt Ş, Zorba Ö. 2005. Bakteriyosinler ve Gıdalarda Kullanım Olanakları. Yüzüncü Yıl Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü, 65080-VAN YYÜ Vet. Fak. Derg, 16(1):77-83.
  • 10. Leroy F, Foulquie Moreno MR, De Vuyst L. 2003. Enterococcus faecium RZS C5, an Interesting Bacterocin Producer to Be Used as a Co-Culture in Food Fermentation. Int. J. of Food Microb. 88: 235-240.
  • 1. Limonet M, Cailliez-Grimal C, Linder M, Revol-Junelles AM, Milliere JB. 2004. Cell envelope analysis of insensitive, susceptible or resistant strains of Leuconostoc and Weissela genus to Leuconostoc mesenteroides FR 52 bacteriocins. FEMS Microbiol. Lett. 241: 49-55.
  • 2. Morgan S, Ross RP, Hill C. 1995. Bacteriolytic Activity Caused by The Presence of a Novel Lactococcal Plasmid Encoding Lactococcins A, B, and M. Appl. Environ. Microbiol. 61: 2995-3001.
  • 3. Naghmouchia K, Kheadra E, Lacroixc C, Flissa I. 2007. Class I/Class IIa bacteriocin cross-resistance phenomenon in Listeria monocytogenes. Food Microbiol. 24: 411-433.
  • 4. Olivera AA, Couto HGS, Barbosa AAT, Carnelossi MAG, Moura TR. 2015. Stability, antimicrobial activity, and effect of nisin on the physico-chemical properties of fruit juices. Int. J.Food Microbiol. 21: 38–43.
  • 5. Osmanağaoğlu Ö. 2003. Behaviour and biological control of bacteriocin-producing Leuconostocs associated with spoilage of vacuum-packaged sucuk. Turk. J. Vet. Anim Sci., 27: 471-480.
  • 6. Parente E, Ricciardi A. 1999. Production, Recovery and Purification of Bacteriocins From Lactic Acid Bacteria. Appl. Microbiol. Biot. 52: 628-638.
  • 7. Ray B, Miller W. 2003. Bacteriocins Other Than Nisin: Pediosin-Like Cystibiotics of lactic Acid Bacteria. Chapter 4 in Natural Antimicrobials for The Minimal Processing of Foods Edited by Sibel Roller. Boca raton, USA, p. 306.
  • 8. Rayman MK, Aris B, Hurst A. 1981. Nisin: a Possible Alternative or Adjunct to Nitrite in the Preservation of Meats. Appl. Environ. Microbiol. 41: 731-734.
  • 9. Serdaroğlu M, Sapancı-Özsümer M. 2000. Et ve Et Ürünlerinde Bakteriosinlerin Önemi. P. Üni. Müh. Fak. Müh. Bil. Derg. 6(2-3): 211-217.
  • 10. Settanni L, Corsetti A. 2008. Application of bacteriocins in vegetable food biopreservation. Int. J Food Microbio. 12: 123-138.
  • 1. Somkuti GA, Steinberg DH. 2003. Pediosin Production by Recombinant Lactic Acid Bacteria. Biotechnol. Letter. 25: 473-477.
  • 2. Şimşek B, Sağdıç O, Karahan AG. 2002. Süt starter kültürleri tarafından üretilen bakteriosinlerin süt teknolojisindeki önemleri. P. Ü. Müh. Fak. Müh. Bil. Derg.. 8(3): 335-341.
  • 3. Trotter M, McAuliffe OE, Fitzgerald GF, Hill C, Ross RP, Coffey A. 2004. Variable bacteriocin production in the commercial starter Lactococcus lactis DPC4275 is liked to the formation of the cointegrate plasmid pMRC02. Appl. Environ. Microbiol., 70: 34-42.
  • 4. Turtell A, Broughton JD. 1998. International Acceptance of Nisin as a Food Preservative. B. IDF. 329: 20-23.
  • 5. Twomey D, Ross RP, Ryan M, Meaney B, Hill C. 2002. Lantibiotics produced by lactic acid bacteria: structure, function and applications. Lactic acid bacteria: genetics, metabolism and applications. eds. Sizezen, R.J., Kok, J., Abee, T. and Schaafsma, G., Kluwer Academic Publishers, Dordrecht, p.165-185.
  • 6. Uylaşer V, Parseker-Yonel S, Savaş-Doğal E. 2008. Doğal antimikrobiyal bir bileşik: Bakteriyosin. Gıda Yem Bil.–Teknol. Derg. 10: 22-30.
  • 7. Ünlütürk A, Turantaş F. 1998. Gıda Mikrobiyolojisi. 605 s. Mengi Tan Basımevi. İzmir.
  • 8. Yıldırım Z, Yıldırım M. 2002. Laktik asit bakterileri tarafından üretilen bakteriyosinlerin genel karakteristikleri. Süt mikrobiyolojisi ve katkı maddeleri, VI. Süt ve Süt ürünleri Tebliğler Kitabı, 247-253.
  • 9. Zottola EA, Yezzi TL, Ajao DB, Roberts KF. 1994. Utilizattion of Cheddar Cheese Containing Nisin as an Antimikrobial Agent in Other Foods. Int. J. Food Microbiol. 24: 227-238.

Bacteriocins and their use in food products

Year 2017, Volume: 5 Issue: 1, 53 - 65, 06.11.2017
https://doi.org/10.24998/maeusabed.299346

Abstract

Bacteriocins synthesized by various bacteria are
natural antimicrobials in protein structure. They are more effective on Gram
(+) microorganisms. Although they are produced by many microorganisms such as
Lactococcus, Lactobacillus, Pediococcus, Leuconostoc, Staphylococcus and
Enterococcus, bacteriocins produced by lactic acid bacteria are mostly used in
foods. There is a great deal of information on the structure, functions, heir
mechanisms of action and use of bacteriocins in food. However, studies on
genetically modified and hybrid bacteriocins have allowed the discovery of new
and potent bacteriocins specifically for different strains of pathogenic
bacteria. With this respect bacteriocin experiments have been generally in meat
and dairy products where can become spoilage easily. Bacteriocins and their use
in food products were reviewed in this paper.

References

  • 1. Ahmad V, Khan MS, Jamal QMS, Alzohairy MA, Karaawi MA, Siddiqui SD. 2017. Antimicrobial potential of bacteriocins: in therapy, agriculture and food preservation. Int. J. Antimic. Agent 49: 1–11.
  • 2. Avila M, Gadre S, Gaya P, Medina M, Nunez M. 2005. Influence of Bacteriocin-Producing Lactic Culture on Proteolysis and Texture of Hispanico Cheese. Int. Dairy J. 15: 145-153.
  • 3. Bacus JN, Brown WL. 1981. Use of microbial culture; meat products. Food Technol., 35(1): 74-78.
  • 4. Başyiğit G, Karahan AG, Kılıç B. 2007. Fermente et ürünlerinde fonksiyonel starter kültürler ve probiyotikler. Türk Hi. Den. Biyol. Derg. 64(2): 60-69.
  • 5. Benkerroum R, Sandine WE. 1988. Inhibitor Action of Nisin Against Listeria monocytogenes. J. Dairy Science. 71: 3237-3245.
  • 6. Berry ED, Liewen MB, Mandigo RM, Hutkins RW. 1990. Inhibition of Lis. Monocytogenes by Bacteriocin Producing Pediococcus During Manufacture of Fermented Semi-Dry Sousage. J. Food Protect. 53: 194-197.
  • 7. Biler B. 2009. Pediococcus acidilactici pbf suşu tarafından üretilen bakteriyosinin karakterizasyonu ve saflaştırılması. Yüksek Lisans Tezi. Ankara Üniversitesi Fen Bilimleri Enstitüsü. Ankara.
  • 8. Chen H, Hoover DG. 2003. Bacteriosins and their food applications. Compr Rev Food Sci F. 2: 82-100.
  • 9. Cleveland J, Montville TJ, Nes IF, Chikindas ML. 2001. Bacteriocins: Safe, natural antimicrobials for food preservation. Int. J. Food Microbiol. 71: 1-20.
  • 10. Crandall AD, Montville TH. 1993. Inhibition of Clostridium Botulinum Growth and Toxigenesis in a Model Gravy System by Coinoculation with Bacteriocin Producing Lactic Acid Bacteria. J. Food Protect. 56(6): 485-492.7
  • 1. De Vuyst L, Vandamme EJ. 1994. Bacteriocins of Lactic Acid Bacteria. Microbiology Genetics and Applications. Blackie Academic and Professional, London. p. 536.
  • 2. Dellaglio F, Dicks LMT, Torrani S. 1995. The genus Leuconoctoc. The Genera of Lactic Acid Bacteria, 2: 235-279.
  • 3. Doming KJ, Mayer HK, Kneifel W. 2003. Methods used for the isolation, enumeration, characterization and identification of Enterococcus spp. 2.phenoand genotypic criteria. Int. J. Food Microbiol. 88: 165- 188.
  • 4. Eckner FK. 1991. Bacteriocins Bacteriocins and Food Applications. Silliker Laboratories. 6: 1-4.
  • 5. Ennahar S, Sashihara T, Sonomoto K, Ishizaki A. 2000. Class IIa bacteriocins: biosynthesis, structure and activity. FEMS Microbiol. Rev. 24: 85-106.
  • 6. Evren M, Apan M, Tutkun E, Evren S. 2011. Geleneksel Fermente Gıdalarda Bulunan Laktik Asit Bakteriler. Elekt. Mikrobiyol. Derg. TR. 9:11-17.
  • 7. Foegeding PM, Thomas AB, Pilkington DH, Klaenhammer TR. 1992. Enhanced Control of Lis. Monocytogenes by in Situ-produced Pediocin During Dry Fermented Sausage Production. Appl. Environ. Microbiol. 58: 884-890.
  • 8. Galvez A, Lopez RL, Abriouel H. 2008. Application of Bacteriocins in the Control of Foodborne Pathogenic and Spoilage Bacteria. Crit. Rev. Biotechnol. 28: 125-152.
  • 9. Garvie EI. 1986. Genus Pediococcus Claussen 1903. In Bergey’s Manual of Systematic Bacteriology, ed. Sneath, P.H. A., Vol. 2, Williams and Wilkins, Baltimore, p. 1075-1079.
  • 1. Gülgör G, Özçelik F. 2014. Bakteriyosin Üreten Laktik Asit Bakterilerinin Probiyotik Amaçlı Kullanımı. Akademik Gıda 12(1): 63-68.
  • 2. Güneş-Altuntaş E, Ayhan K. 2010. Süt ve Süt Ürünlerinde Bakteriyosinlerin Kullanımı. P Üni. Mü. Bil. Derg.. 16(1): 113-120.
  • 3. Hillier JA, Davidson EB. 1991. Bacteriocins as Food Preservatives. Food Res. Quart. 51: 60-64.
  • 4. Holt JG, Krieg NR, Sneath PHA, Williams ST. 1994. Bergey’s Manual of Determinative Bacteriology, Williams and Wilkins, 9. Edition, USA.
  • 5. Hugas M. 1998. Bactericinogenic Lactic Acid Bacteria for the Biopreservation of Meat and Meat Products. Meat Sci. 49: 139-150.
  • 6. Hugenholtz J, Twigt M, Slomp M, Smith MR. 1995. Development of Nisin-Producing Starters For Gouda Cheese Manufacture. In: International Dairy Lactic acid Bacteria Conference, Palmerston North, New Zealand, 19-23 February 1995, Book of Abstracts, p. 2-4.
  • 7. Kaleli D, Durlu-Ozkaya F. 2000. Gıda Mikrobiyolojisi ve Uygulamaları, 17. Bolum, Genişletilmiş 2. Baskı, Ankara Universitesi Ziraat Fakultesi Gıda Muhendisliği Bolumu Yayını, Sim Matbaası, Ankara, s. 522.
  • 8. Klaenhammer TR. 1993. Genetics of bacteriocins produced by lactic acid bacteria. FEMS (Federation of European Microbiological Societies) Microbiol. Rev. 12: 39-86.
  • 9. Kurt Ş, Zorba Ö. 2005. Bakteriyosinler ve Gıdalarda Kullanım Olanakları. Yüzüncü Yıl Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü, 65080-VAN YYÜ Vet. Fak. Derg, 16(1):77-83.
  • 10. Leroy F, Foulquie Moreno MR, De Vuyst L. 2003. Enterococcus faecium RZS C5, an Interesting Bacterocin Producer to Be Used as a Co-Culture in Food Fermentation. Int. J. of Food Microb. 88: 235-240.
  • 1. Limonet M, Cailliez-Grimal C, Linder M, Revol-Junelles AM, Milliere JB. 2004. Cell envelope analysis of insensitive, susceptible or resistant strains of Leuconostoc and Weissela genus to Leuconostoc mesenteroides FR 52 bacteriocins. FEMS Microbiol. Lett. 241: 49-55.
  • 2. Morgan S, Ross RP, Hill C. 1995. Bacteriolytic Activity Caused by The Presence of a Novel Lactococcal Plasmid Encoding Lactococcins A, B, and M. Appl. Environ. Microbiol. 61: 2995-3001.
  • 3. Naghmouchia K, Kheadra E, Lacroixc C, Flissa I. 2007. Class I/Class IIa bacteriocin cross-resistance phenomenon in Listeria monocytogenes. Food Microbiol. 24: 411-433.
  • 4. Olivera AA, Couto HGS, Barbosa AAT, Carnelossi MAG, Moura TR. 2015. Stability, antimicrobial activity, and effect of nisin on the physico-chemical properties of fruit juices. Int. J.Food Microbiol. 21: 38–43.
  • 5. Osmanağaoğlu Ö. 2003. Behaviour and biological control of bacteriocin-producing Leuconostocs associated with spoilage of vacuum-packaged sucuk. Turk. J. Vet. Anim Sci., 27: 471-480.
  • 6. Parente E, Ricciardi A. 1999. Production, Recovery and Purification of Bacteriocins From Lactic Acid Bacteria. Appl. Microbiol. Biot. 52: 628-638.
  • 7. Ray B, Miller W. 2003. Bacteriocins Other Than Nisin: Pediosin-Like Cystibiotics of lactic Acid Bacteria. Chapter 4 in Natural Antimicrobials for The Minimal Processing of Foods Edited by Sibel Roller. Boca raton, USA, p. 306.
  • 8. Rayman MK, Aris B, Hurst A. 1981. Nisin: a Possible Alternative or Adjunct to Nitrite in the Preservation of Meats. Appl. Environ. Microbiol. 41: 731-734.
  • 9. Serdaroğlu M, Sapancı-Özsümer M. 2000. Et ve Et Ürünlerinde Bakteriosinlerin Önemi. P. Üni. Müh. Fak. Müh. Bil. Derg. 6(2-3): 211-217.
  • 10. Settanni L, Corsetti A. 2008. Application of bacteriocins in vegetable food biopreservation. Int. J Food Microbio. 12: 123-138.
  • 1. Somkuti GA, Steinberg DH. 2003. Pediosin Production by Recombinant Lactic Acid Bacteria. Biotechnol. Letter. 25: 473-477.
  • 2. Şimşek B, Sağdıç O, Karahan AG. 2002. Süt starter kültürleri tarafından üretilen bakteriosinlerin süt teknolojisindeki önemleri. P. Ü. Müh. Fak. Müh. Bil. Derg.. 8(3): 335-341.
  • 3. Trotter M, McAuliffe OE, Fitzgerald GF, Hill C, Ross RP, Coffey A. 2004. Variable bacteriocin production in the commercial starter Lactococcus lactis DPC4275 is liked to the formation of the cointegrate plasmid pMRC02. Appl. Environ. Microbiol., 70: 34-42.
  • 4. Turtell A, Broughton JD. 1998. International Acceptance of Nisin as a Food Preservative. B. IDF. 329: 20-23.
  • 5. Twomey D, Ross RP, Ryan M, Meaney B, Hill C. 2002. Lantibiotics produced by lactic acid bacteria: structure, function and applications. Lactic acid bacteria: genetics, metabolism and applications. eds. Sizezen, R.J., Kok, J., Abee, T. and Schaafsma, G., Kluwer Academic Publishers, Dordrecht, p.165-185.
  • 6. Uylaşer V, Parseker-Yonel S, Savaş-Doğal E. 2008. Doğal antimikrobiyal bir bileşik: Bakteriyosin. Gıda Yem Bil.–Teknol. Derg. 10: 22-30.
  • 7. Ünlütürk A, Turantaş F. 1998. Gıda Mikrobiyolojisi. 605 s. Mengi Tan Basımevi. İzmir.
  • 8. Yıldırım Z, Yıldırım M. 2002. Laktik asit bakterileri tarafından üretilen bakteriyosinlerin genel karakteristikleri. Süt mikrobiyolojisi ve katkı maddeleri, VI. Süt ve Süt ürünleri Tebliğler Kitabı, 247-253.
  • 9. Zottola EA, Yezzi TL, Ajao DB, Roberts KF. 1994. Utilizattion of Cheddar Cheese Containing Nisin as an Antimikrobial Agent in Other Foods. Int. J. Food Microbiol. 24: 227-238.
There are 48 citations in total.

Details

Subjects Health Care Administration
Journal Section Review
Authors

Halil Yalçın

Hatice Üstündağ This is me

Publication Date November 6, 2017
Submission Date March 22, 2017
Published in Issue Year 2017 Volume: 5 Issue: 1

Cite

APA Yalçın, H., & Üstündağ, H. (2017). Bacteriocins and their use in food products. Mehmet Akif Ersoy University Journal of Health Sciences Institute, 5(1), 53-65. https://doi.org/10.24998/maeusabed.299346
AMA Yalçın H, Üstündağ H. Bacteriocins and their use in food products. Mehmet Akif Ersoy University Journal of Health Sciences Institute. November 2017;5(1):53-65. doi:10.24998/maeusabed.299346
Chicago Yalçın, Halil, and Hatice Üstündağ. “Bacteriocins and Their Use in Food Products”. Mehmet Akif Ersoy University Journal of Health Sciences Institute 5, no. 1 (November 2017): 53-65. https://doi.org/10.24998/maeusabed.299346.
EndNote Yalçın H, Üstündağ H (November 1, 2017) Bacteriocins and their use in food products. Mehmet Akif Ersoy University Journal of Health Sciences Institute 5 1 53–65.
IEEE H. Yalçın and H. Üstündağ, “Bacteriocins and their use in food products”, Mehmet Akif Ersoy University Journal of Health Sciences Institute, vol. 5, no. 1, pp. 53–65, 2017, doi: 10.24998/maeusabed.299346.
ISNAD Yalçın, Halil - Üstündağ, Hatice. “Bacteriocins and Their Use in Food Products”. Mehmet Akif Ersoy University Journal of Health Sciences Institute 5/1 (November 2017), 53-65. https://doi.org/10.24998/maeusabed.299346.
JAMA Yalçın H, Üstündağ H. Bacteriocins and their use in food products. Mehmet Akif Ersoy University Journal of Health Sciences Institute. 2017;5:53–65.
MLA Yalçın, Halil and Hatice Üstündağ. “Bacteriocins and Their Use in Food Products”. Mehmet Akif Ersoy University Journal of Health Sciences Institute, vol. 5, no. 1, 2017, pp. 53-65, doi:10.24998/maeusabed.299346.
Vancouver Yalçın H, Üstündağ H. Bacteriocins and their use in food products. Mehmet Akif Ersoy University Journal of Health Sciences Institute. 2017;5(1):53-65.