Öz
Recently
increasing diseases, negative progress of human health, forced consumers to
consume natural products. Natural products have been difficult and expensive to
procure, as they are not as abundant as before, and as a result of increasing
demand. In order to meet the increasing demand, mass production has started and
different industrial products are put on the market. Most of these industrial
products are treated with chemicals. Although products treated with chemicals
have advantages such as cheap production, length of storage and ease of use,
they may have harmful effects on health and increase the demand for natural
products in consumers. Therefore, biotechnological methods have recently been
considered as an alternative. It is known that biotechnological methods are
widely used in food industry, health industry, leather and textile production,
animal feed production. More innovative and effective products should be
produced by focusing on each of these applications and utilizing the power of
biology and technology sciences. In order to increase the applicability of
biotechnology and biotechnological methods, which are popular in recent times,
we need to understand and know biotechnology very well. In this review,
bioconversion methods used in the production of some natural substances, which
is one of the application fields of biotechnology, are discussed.
Anahtar Kelimeler
Biotechnology bioconversions natural products biotechnological methods
Kaynakça
- • Ayhan, P. (2009). Novel bioconversion reactions for the syntheses of ahydroxy ketones, Mıddle East Technıcal Unıversıty, The Graduate School Of Natural And Applied Sciences, Ankara.• Ayhan, S. (2015). Bira mayşe atığının lactobacillus pentosus ile biyodönüşümünün laktik asit ve fenolik asitlere etkisi, Ege Üniversitesi, Fen Bilimleri Enstitüsü, İzmir.• Çelik, O. (2009). Ortaöğretim düzeyinde biyoteknoloji öğretiminin etkililiğinin değerlendirilmesi, Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.• Tay, S. (2013). Biyodönüşüm yoluyla doğal muz aroması üretiminde “yerinde ürün kazanımı” tekniğinin kullanımı, İnönü üniversitesi, Fen Bilimleri Enstitüsü, Malatya.• The Convention on Biological Diversity (CBD) (Article 2. Use of Terms). United Nations, (1992). https://www.cbd.int/kb/record/article/6872?RecordType=article Date of access: 21.10.2019.• Vandamme, E.J. (2003). Bioflavours and fragrances via fungi and their enzymes, Fungal Divers 13: 153-166.• Wang Daniel, L. C., Cooney, C. L., Demain, A. L., Dunnill, P., Humphrey, A. E., Lilly, M. D. (1979). Fermentation and enzyme technology, A Wiley- Interscience Puplication John Wiley& Sons, Inc. Canada.• Yılmaztekin, M., Cabaroğlu, T., Erten, H. (2008). Biyoteknolojik yollarla aroma maddeelerinin üretimi, GIDA (2008) 33 (1) : 35-41.
Öz
Kaynakça
- • Ayhan, P. (2009). Novel bioconversion reactions for the syntheses of ahydroxy ketones, Mıddle East Technıcal Unıversıty, The Graduate School Of Natural And Applied Sciences, Ankara.• Ayhan, S. (2015). Bira mayşe atığının lactobacillus pentosus ile biyodönüşümünün laktik asit ve fenolik asitlere etkisi, Ege Üniversitesi, Fen Bilimleri Enstitüsü, İzmir.• Çelik, O. (2009). Ortaöğretim düzeyinde biyoteknoloji öğretiminin etkililiğinin değerlendirilmesi, Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.• Tay, S. (2013). Biyodönüşüm yoluyla doğal muz aroması üretiminde “yerinde ürün kazanımı” tekniğinin kullanımı, İnönü üniversitesi, Fen Bilimleri Enstitüsü, Malatya.• The Convention on Biological Diversity (CBD) (Article 2. Use of Terms). United Nations, (1992). https://www.cbd.int/kb/record/article/6872?RecordType=article Date of access: 21.10.2019.• Vandamme, E.J. (2003). Bioflavours and fragrances via fungi and their enzymes, Fungal Divers 13: 153-166.• Wang Daniel, L. C., Cooney, C. L., Demain, A. L., Dunnill, P., Humphrey, A. E., Lilly, M. D. (1979). Fermentation and enzyme technology, A Wiley- Interscience Puplication John Wiley& Sons, Inc. Canada.• Yılmaztekin, M., Cabaroğlu, T., Erten, H. (2008). Biyoteknolojik yollarla aroma maddeelerinin üretimi, GIDA (2008) 33 (1) : 35-41.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Ziraat, Veterinerlik ve Gıda Bilimleri |
| Bölüm | Review Papers |
| Yazarlar | |
| Yayımlanma Tarihi | 23 Haziran 2020 |
| Gönderilme Tarihi | 20 Kasım 2019 |
| Kabul Tarihi | 11 Ocak 2019 |
| Yayımlandığı Sayı | Yıl 2020 Cilt: 4 Sayı: 1 |
