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ET VE ET ÜRÜNLERİNDE PSEUDOMONAS BİYOÇEŞİTLİLİĞİ, BOZUCU ÖZELLİKLERİ, BİYOFİLM ÜRETİMİ VE ÇOĞUNLUK ALGILAMA (QUORUM SENSING) SİSTEMİ.

Authors :
KÜÇÜKATA, Yasemin Şefika
YETİM, Hasan
METİN, Banu
Source :
GIDA: The Journal of Food. 2024, Vol. 49 Issue 4, p607-623. 17p.
Publication Year :
2024

Abstract

The contamination of food by spoilage microorganisms and/or pathogens is a concern in the food industry. Pseudomonas species, Gram-negative, aerobic, and psychrotrophic bacteria, can develop in food products stored at low temperatures. The species causing spoilage in raw meat include Pseudomonas fragi, Pseudomonas fluorescens, Pseudomonas putida, and Pseudomonas lundensis. Psychrotrophic pseudomonads cause bad odors, off-tastes, discoloration, and mucus production in raw meat stored under refrigeration and aerobic conditions. Some Pseudomonas species that develop in meats stored at low temperatures are strong biofilm producers. The spoilage activities of pseudomonads are linked to a cell-to-cell communication system known as quorum sensing (QS). The QS system is responsible for encoding genes related to pathogenicity by sensing population density through molecules produced under adverse conditions. Understanding the spoilage mechanisms of pseudomonads in meat is important for inhibiting their development. Research on the QS system of meat pseudomonads is limited. This review discusses the biodiversity, spoilage properties, biofilm formation abilities, and QS effects of Pseudomonas species on meat spoilage. [ABSTRACT FROM AUTHOR]

Details

Language :
Turkish
ISSN :
13003070
Volume :
49
Issue :
4
Database :
Academic Search Index
Journal :
GIDA: The Journal of Food
Publication Type :
Academic Journal
Accession number :
179247822
Full Text :
https://doi.org/10.15237/gida.GD24036