NDEKLER

1. BLM
GIDA MKROBYOLOJS
1.1 GR.......................................................................................................................................1
1.2 GIDA KAYNAKLI MKROORGANZMALAR .................................................................2
1.2.1 Bakteriler...................................................................................................................2
1.2.2 Mayalar......................................................................................................................4
1.2.3 Kfler..........................................................................................................................4
1.2.4 Algler..........................................................................................................................5
1.2.5 Virsler.......................................................................................................................6
1.3 MKROORGANZMALARIN ANALZ YNTEMLER ..................................................7
1.4 MKROORGANZMALARIN SINIFLANDIRILMASI VE SMLENDRLMES.........8
1.5 MiKROBYAL GELME KNET ...................................................................................9
1.6 MKROORGANZMA GELMESN ETKLEYEN FAKTRLER ............................ 10
1.7 MKROORGANZMALARIN GIDA ENDSTRSNDE KULLANIM ALANLARI. 12
1.8 SONU ............................................................................................................................... 14
KAYNAKLAR ............................................................................................................................ 15
2. BLM
BYOKMYA VE MOLEKLER BYOLOJ
2.1 GR.................................................................................................................................... 20
2.2 NKLEK ASTLER............................................................................................................ 20
2.2.1 DNA Yap ve Fonksiyonu................................................................................. 23
2.2.2 RNA Yap ve Fonksiyonu ................................................................................. 25
2.2.2.1 Mesenger (haberci) RNA (mRNA) ................................................ 25
2.2.2.2 Ribosomal RNA (rRNA)..................................................................... 26
2.2.2.3 Transfer RNA (tRNA) ......................................................................... 26
2.3 KARBONHDRATLAR...................................................................................................... 27
2.3.1 Monosakkaritler (Basit ekerler)................................................................... 29
2.3.2 Disakkaritler......................................................................................................... 30
2.3.3 Polisakkaritler...................................................................................................... 30
2.3.3.1 Niasta................................................................................................... 31
2.3.3.2 Glikojen................................................................................................. 31
2.3.3.3 Selloz................................................................................................... 31
2.4 LPDLER............................................................................................................................. 32
2.4.1 Ya Asitleri ........................................................................................................... 32
2.4.1.1 Doymu yalar ................................................................................... 33
2.4.1.2 Doymam yalar .............................................................................. 33
2.4.2 Triailgliseroller (Yalar) ................................................................................. 34
VII

2.4.3 Mumlar.................................................................................................................. 34
2.4.4 Dier Lipid Bileenleri...................................................................................... 34
2.4.4.1 Lipoproteinler .................................................................................... 34
2.4.4.2 Steroidler.............................................................................................. 35
2.5 PROTENLER ..................................................................................................................... 35
2.5.1 Proteinlerin Yapsal zellikleri...................................................................... 35
2.5.2 Amino Asitler...................................................................................................... 36
2.5.3 Peptidler ve Proteinler .................................................................................... 38
2.5.3.1 Proteinin kincil Yaps ..................................................................... 40
2.5.3.2 ncl ve Drdncl Protein Yaplar..................................... 41
2.6 ENZMLER.......................................................................................................................... 43
2.6.1 RNA Yapl Enzimler (Katalitik RNAlar veya Ribozimler) ..................... 44
2.6.2 Enzim retiminde Rekombinant DNA Teknolojisi ................................ 44
KAYNAKLAR ............................................................................................................................ 45
3. BLM
MOLEKLER BYOLOJK YNTEMLER
3.1 GR..................................................................................................................................... 49
3.2 POLMERAZ ZNCR REAKSYONU (PZR).................................................................. 51
3.2.1 Gerek Zamanl Polimeraz Zincir Reaksiyonu (GZ - PZR) (Real Time
Polymerase Chain Reaction: RT-PCR).......................................................... 54
3.3 DNA DZ ANALZ .......................................................................................................... 56
3.4 16S rDNA METODU (KLONLAMADZ PZR VE DNA DZ ANALZ .............. 58
3.5 DENATRE GRADYENT JEL ELEKTROFOREZ (DGJE) (DENATURING
GRADIENT GEL ELECTROPHORESIS: DGGE)....................................................... 61
3.6 FISH (FLUORESCENCE in situ HYBRIDISATION) TEKN .................................. 63
3.7 2D-JEL ELEKTROFOREZ YNTEM ........................................................................... 64
3.8 GIDA ANALZLERNDE MOLEKLER BYOLOJK YNTEMLERN KULLANIM
ALANLARI ........................................................................................................................ 65
KAYNAKLAR ............................................................................................................................ 66
4. BLM
GIDA ENDSTRSNDE FERMENTASYON TEKNOLOJLER
4.1 GR.................................................................................................................................... 71
4.2 ENDSTRYEL NEME SAHP MKROORGANZMALARIN ZOLASYONU,
MUHAFAZASI VE GELTRLMES ........................................................................... 72
4.2.1 zolasyon ................................................................................................................. 72
4.2.2 zolasyon Aamalar ............................................................................................ 73
4.2.3 zole Edilen Mikroorganizmalarn Saklanmas........................................... 74
4.2.3.1 Dk Scaklklarda Saklama ........................................................... 74
VIII

4.2.3.2 Dehidrasyon ile Saklama .................................................................. 74

4.2.4 Mikroorganizmalarn zelliklerinin Gelitirilmesi .................................... 74
4.2.4.1 Mikroorganizmalarn Ynlendirilmi Evrim Yntemi ile
Gelitirilmesi ...................................................................................... 75
4.3 BESYER FORMULASYONU VE GELTRLMES ................................................... 77
4.3.1 statistiksel Deney Desenleri............................................................................ 80
4.4 STERLZASYON............................................................................................................... 81
4.4.1 lm Kinetii ........................................................................................................ 82
4.4.2. Sterilizasyonu Etkileyen Faktrler ve Farkl Sterilizasyon Teknikleri 83
4.5 BYOREAKTR TASARIMI VE KONTROLU ............................................................... 84
4.5.1 Biyoreaktr eitleri............................................................................................ 85
4.5.2 Biyoreaktr Tasarm ........................................................................................... 88
4.5.3 Proses Deikenlerinin lm in Kullanlan Sensrler..................... 89
4.6 SAFLATIRMA PROSES ................................................................................................ 91
4.7 GIDA ENDSTRSNDE FERMENTASYON UYGULAMALARI ......................... 94
4.7.1 Mayalar ve Gda Endstrisinde Kullanm Alanlar..................................... 95
4.7.2 Aminoasit retimi................................................................................................ 96
4.7.3 Organik Asit retimi ........................................................................................... 98
KAYNAKLAR ..........................................................................................................................101
5. BLM
ENZMLERN GIDA ENDSTRSNDE UYGULAMA ALANLARI
5.1 GR..................................................................................................................................105
5.2 ENZMLERN RETM..................................................................................................107
5.2.1 Mikrobiyal Enzimler .........................................................................................108
5.2.2 Tutuklanm Enzimler......................................................................................110
5.2.3 Genetik Mhendislii Teknikleri le Enzim Elde Edilmesi...................112
5.3 GIDA ENDSTRSNDE KULLANILAN ENZMLER................................................113
5.3.1 Karbohidrazlar ...................................................................................................114
5.3.2 Proteazlar.............................................................................................................116
5.3.3 Lipazlar .................................................................................................................118
5.3.4 Oksidoredktazlar ............................................................................................119
5.3.4.1 Fenolaz...................................................................................................120
5.3.4.2 Peroksidaz.............................................................................................120
5.3.4.3 Katalaz....................................................................................................121
5.3.4.4 Lipoksigenaz........................................................................................121
5.3.4.5 Dehidrojenaz .......................................................................................122
5.4. GIDA ENDSTRSNDE ENZMLERN UYGULAMA ALANLARI......................123
5.4.1 Deirmencilik ve Tahl rnleri...................................................................123
5.4.2 Niasta, eker ve uruplar ............................................................................125
IX

5.4.3 St rnleri.........................................................................................................126
5.4.4 Meyve ve Sebze Suyu leme........................................................................128
5.4.5 arap retimi......................................................................................................130
5.4.6 Bira retimi .........................................................................................................131
5.4.7 Et ve Balk rnleri ...........................................................................................131
5.4.8 Gda Analizleri....................................................................................................132
5.5 SONU .............................................................................................................................133
KAYNAKLAR ..........................................................................................................................134
6. BLM
EKMEK MAYASI RETIMI
6.1 GR VE TARHE .........................................................................................................139
6.2 Saccharomyces cerevisiae ..........................................................................................140
6.3 EKMEK MAYASININ BESN GEREKSNMLER.......................................................142
6.3.1 Ekmek Mayas retiminde Etkili Dier Faktrler ...................................144
6.4 EKMEK MAYASI RETM PROSES ...........................................................................145
6.4.1 Fermentasyon Kademeleri ............................................................................145
6.4.2 Proses Kontrol....................................................................................................146
6.4.3 Separasyon ve Maya St Eldesi.................................................................147
6.4.4 Kurutma Prosesi ................................................................................................147
6.5 ATIK SU ARITIM YNTEMLER ..................................................................................150
6.6 GELECEE YNELK BEKLENTLER..........................................................................150
6.7 DNYA VE TRKYEDEK EKMEK MAYASI RETM .........................................152
KAYNAKLAR ..........................................................................................................................153
7. BLM
FERMENTE ET RNLER
7.1 GR..................................................................................................................................157
7.2 FERMENTE RN ETLER .....................................................................................158
7.3 HAMMADDE...................................................................................................................160
7.4 KATKI MADDELER .......................................................................................................161
7.5 RETM TEKNOLOJLER.............................................................................................164
7.6 MKROFLORA .................................................................................................................168
7.7 BYOKMYASAL VE MKROBYOLOJK DEMLER...........................................174
7.7.1 Asit Oluumu......................................................................................................175
7.7.2 Renk Oluumu....................................................................................................178
7.7.3 Aroma ve Lezzet Geliimi...............................................................................179
7.8 STARTER KLTRLER ..................................................................................................183
7.8.1 Laktik Asit Bakterileri .......................................................................................186
7.8.2 Katalaz Pozitif Koklar .......................................................................................187
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7.8.3 Maya ve Kfler ...................................................................................................189

7.9 SONU .............................................................................................................................189
KAYNAKLAR ..........................................................................................................................190
8. BLM
FERMENTE ST RNLER, PROBYOTK ORGANZMALAR VE PEYNR
8.1 GR..................................................................................................................................198
8.2 FERMENTE ST RNLERNN SINIFLANDIRILMASI ........................................199
8.3 LAKTK AST BAKTERLERNN TAKSONOMS.....................................................201
8.3.1 Lactococcus spp.................................................................................................201
8.3.2 Streptococcus spp. ............................................................................................203
8.3.3 Lactobacillus spp...............................................................................................204
8.3.4 Leuconostoc spp. ...............................................................................................206
8.3.5 Enterococcus spp...............................................................................................206
8.4 LAKTK AST BAKTERLERNN METABOLZMASI................................................207
8.4.1 Karbonhidrat Metabolizmas........................................................................207
8.4.2 Sitrat Metabolizmas........................................................................................211
8.4.3 Aroma Bileenleri Sentezi ..............................................................................212
8.4.3.1 Asetaldehit retimi...........................................................................213
8.4.3.1.1 Glukozdan Asetaldehit retimi.................................215
8.4.3.1.2 Treoninden Asetaldehit retimi ...............................215
8.4.3.1.3 Nkleik Asitlerden Asetaldehit retimi..................216
8.4.3.2 Asetat ve Asetolaktat retimi .......................................................216
8.4.4 Polisakkarit retimi..........................................................................................217
8.4.5 Bakteriyosin retimi ........................................................................................218
8.5 PROBYOTK BAKTERLER VE PROBYOTK ST RNLER .........................220
8.5.1 Probiyotik Bakterilerin Taksonomik, Morfolojik ve Fizyolojik
zellikleri............................................................................................................220
8.5.1.1 Bifidobacterium spp. .........................................................................220
8.5.1.2 Lactobacillus acidophilus .................................................................221
8.5.1.3 Probiyotik Bakterilerin Terapatik Etki Mekanizmalar .....222
8.5.1.4 Probiyotik Bakterilerin Seim Kriterleri......................................225
8.5.1.5 Prebiyotik Madde lavesi.................................................................227
8.5.1.6 Mikrokapslasyon Uygulamas.....................................................228
8.5.1.7 Oksijen Geirimi Snrlandrlm Ambalaj
Materyali
Kullanm.............................................................................................228
8.5.1.8 ki Aamal Fermentasyon ..............................................................229
8.6 PEYNR RETM............................................................................................................229
8.6.1 Olgunlatrma ve Olgunlama Sresinin Ksaltlmasnda Yararlanlan
Teknikler .............................................................................................................234
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8.6.2 Peynir Teknolojisinde Son Gelimeler.......................................................236

KAYNAKLAR ..........................................................................................................................237
9. BLM
FERMENTE BTKSEL RNLER
9.1 GR..................................................................................................................................242
9.2 SOFRALIK ZEYTNLER..................................................................................................242
9.2.1 Sofralk Yeil Zeytin retimi..........................................................................243
9.2.1.1 spanyol Yntemi...............................................................................243
9.2.1.2 izme ve Krma Yeil Zeytin...........................................................245
9.2.1.3 Dolgulu Zeytin....................................................................................245
9.2.2 Sofralk Siyah Zeytin retimi ........................................................................246
9.2.2.1 Salamura Yntemi.............................................................................246
9.2.2.2 Sele (Kuru Tuzlama) Zeytini ...........................................................247
9.2.2.3 Dier Sofralk Siyah Zeytin retim Yntemleri.......................248
9.3 TURULAR.......................................................................................................................248
9.3.1 Hyar Turusu......................................................................................................248
9.3.2 Hyar Turusu Benzeri rnlerin retimi..................................................251
9.3.3 Lahana Turusu .................................................................................................251
9.4 ALGAM SUYU ..............................................................................................................252
9.4.1 Geleneksel Yntem..........................................................................................253
9.4.2 Dorudan algam Suyu retimi .................................................................254
9.5 SRKE .................................................................................................................................255
9.5.1 Etil Alkol Fermentasyonu...............................................................................256
9.5.2 Asetik Asit Bakterileri.......................................................................................256
9.5.3 Sirke retim Yntemleri.................................................................................257
9.5.3.1 Yava Yntem .....................................................................................257
9.5.3.2 abuk Yntem....................................................................................257
9.5.3.3 Derin Kltr (submers / submerged) Yntemi ...............258
9.5.4 Asetik Asit Fermentasyonu Sonras Uygulanan lemler...................259
9.6 TARHANA........................................................................................................................259
9.6.1 Dorudan Tarhana retim Yntemi..........................................................260
9.6.2 Eki Hamur Yntemi ........................................................................................261
9.7 BOZA.................................................................................................................................262
9.8 SOYA RNLER............................................................................................................263
9.8.1 Soya Sosu.............................................................................................................264
9.8.2 Tempe...................................................................................................................266
9.8.3 Dier Soya rnleri..........................................................................................267
9.9 AY, KAHVE VE KAKAO ..............................................................................................268
9.9.1 ay .........................................................................................................................268
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9.9.2 Kahve.....................................................................................................................269
9.9.3 Kakao.....................................................................................................................271
KAYNAKLAR ..........................................................................................................................272
10. BLM
FERMENTE ALKOLL ECEKLER
10.1 GR ...............................................................................................................................279
10.2 DNYADA ALKOLL ECEKLER .........................................................................280
10.3 RETM TEKNKLER ..................................................................................................281
10.3.1 arap ...................................................................................................................281
10.3.1.1 araplk zmler .............................................................................281
10.3.1.2 Fermentasyon ..................................................................................282
10.3.1.3 Malolaktik Fermentasyon ............................................................286
10.3.1.4 arap retiminde Rol Oynayan
Mikroorganizmalar ...288
10.3.2 Meyve araplar...............................................................................................289
10.3.3 Bira.......................................................................................................................294
10.3.3.1 Malt retimi ......................................................................................295
10.3.3.2 Bira retimi .......................................................................................295
10.3.3.2.1 rann Elde Edilmesi ......................................................296
10.3.3.2.2 Fermentasyon ve Dinlendirme...................................298
10.3.3.2.3 Birann Szlmesi, ielenmesi ve Pastrizasyonu299
10.3.4 Damtk Alkoll ecekler.............................................................................300
10.3.4.1 Eskitilen Damtk Alkoll ecekler............................................300
10.3.4.1.1 Konyak (Cognac)..............................................................300
10.3.4.1.2 Viski (Whisky / Whiskey) .........................................301
10.3.4.1.3 Rom (Rum) .........................................................................302
10.3.4.2 Eskitilmeyen Damtk Alkoll ecekler ...................................303
10.3.4.2.1 Rak .......................................................................................303
10.3.4.2.2 Cin (Gin) ..............................................................................304
10.3.4.2.3 Votka (Vodka)....................................................................305
KAYNAKLAR ..........................................................................................................................306
11. BLM
GIDA ENDSTRSNDE ATIK YNETM VE YAN RNLERN
DEERLENDRLMES
11.1 GR ...............................................................................................................................309
11.2 ATIK KARAKTERZASYONU .....................................................................................311
11.2.1 Atksular.............................................................................................................311
11.2.2 Kat Atklar.........................................................................................................316
11.2.3 Tehlikeli Atklar................................................................................................321
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11.3 ATIK YNETM............................................................................................................321

11.3.1 Gda Endstrisinde Atk Azaltm Stratejileri..........................................322
11.3.2 Atklarn Deerlendirilmesi.........................................................................323
11.3.2.1 Atksu Geri Kazanm ..................................................................323
11.3.2.2 Yan rnlerin Geri Kazanm...................................................324
11.3.3 Atk Giderimi ....................................................................................................326
11.3.3.1 Kat Atklarn Bertaraf................................................................327
11.3.3.2 Atksularn Artlmas..................................................................329
11.3.3.3 eitli Gda Sektrlerinde Atksu Artma Uygulamalar.333
11.3.3.3.1 Atksu Artlmasnda Yaygn Olarak Kullanlan
Artma Stratejileri ......................................................333
11.3.3.3.2 Zeytinya Endstrisinde Atksu Artm..............335
11.3.3.3.3 Et Endstrisinde Atksu Artm ...............................336
11.3.3.3.4 St Endstrisinde Atksu Artm.............................336
11.3.3.3.5 eker Endstrisinde Atksu Artm ........................337
11.4 SONU...........................................................................................................................337
KAYNAKLAR ..........................................................................................................................338
12. BLM
YALARDA BYOTEKNOLOJK UYGULAMALAR VE YAPILANDIRILMI
YALAR
12.1 GR ...............................................................................................................................343
12.2 YAPILANDIRILMI YALARIN RETMNDE KULLANILAN YA ASTLER344
12.2.1 Ksa Zincirli Ya Asitleri (KSZYA) ...............................................................345
12.2.2 Orta Zincirli Ya Asitleri (OZYA) ................................................................346
12.2.3 Omega-3 Ya Asitleri ....................................................................................348
12.2.4 Omega-6 Ya Asitleri ....................................................................................348
12.2.5 Omega-9 Ya Asitleri ....................................................................................348
12.2.6 Konjuge Linoleik Asit (KLA).........................................................................349
12.2.7 Uzun Zincirli Doymu Ya Asitleri............................................................349
12.3 YAPILANDIRILMI YALARIN SENTEZ...............................................................349
12.3.1 Kimyasal Sentez ..............................................................................................349
12.3.2 Enzimatik Sentez ............................................................................................351
12.3.2.1 Enzimatik Sentezi ve rn Verimini Etkileyen Faktrler.355
12.3.2.2 Kimyasal ve Enzimatik Sentezin Kyaslanmas..........................358
12.3.3 Mikrobiyal Sentez...........................................................................................359
12.3.4 Biyolojik Yntemler .......................................................................................361
12.4 YAPILANDIRILMI YALARIN SINIFLANDIRILMASI........................................363
12.4.1 Tbbi ve Nutrasetik Uygulamalarda Kullanlan Yaplandrlm
Yalar ...............................................................................................................364

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12.4.1.1. Bebek Mamalar..................................................................................364

12.4.1.2. Enteral ve Parenteral Beslenme....................................................365
12.4.1.3 Kalorisi Azaltlm Yalar ..................................................................365
12.4.1.4 Zenginletirilmi Yalar....................................................................366
12.4.2 Kullanm Asndan Fonksiyonel Yaplandrlm Yalar ..................367
12.4.2.1 Gda Uygulamalar in Plastik Yalar ..........................................367
12.4.2.2. Kakao Ya kameleri.........................................................................367
12.4.2.3 Kzartma Yalar...................................................................................369
12.5 GELECEKLE LGL ALIMALAR............................................................................369
KAYNAKLAR ..........................................................................................................................370
13. BLM
AROMA BYOTEKNOLOJS
13.1 GR ...............................................................................................................................375
13.2 MKROBYAL YOLLA AROMA MADDELERNN RETM..........................377
13.2.1 Fermentasyon Yoluyla retim...................................................................378
13.2.2 Biyodnm Yoluyla retim....................................................................382
13.3 ENZMATK YOLLA AROMA MADDELERNN RETM..................................387
13.4 SONU...........................................................................................................................389
KAYNAKLAR ..........................................................................................................................390
14. BLM
BTK BYOTEKNOLOJS
14.1 GR ...............................................................................................................................393
14.2 BTKLERN YAAMIMIZDAK NEM VE TANIMLAR ......................................394
14.3 BTK DOKU KLTRLER.........................................................................................397
14.3.1 Besiyeri Bileenleri .........................................................................................399
14.4 BTKLERE GEN AKTARIM YNTEMLER..............................................................403
14.4.1 Dolayl Yntemler ..........................................................................................404
14.4.1.1 Gen Aktarmnda Kullanlan Vektrler.....................................406
14.4.2 Dolaysz Yntemler........................................................................................408
14.4.2.1 Biyolistik .............................................................................................408
14.4.2.2 Elektroporasyon ..............................................................................409
14.4.2.3 Mikroenjeksiyon..............................................................................409
14.5 BTK GENOM PROJELER VE GENOMK ALIMALAR...................................410
14.6 BTK BYOTEKNOLOJS UYGULAMALARI VE SORUNLAR...........................412
14.7 SONU...........................................................................................................................412
KAYNAKLAR ..........................................................................................................................413

XV

15. BLM
GENETK MODFYE GIDALAR
15.1 GR ...............................................................................................................................415
15.2 REKOMBNANT DNA TEKNOLOJS ......................................................................417
15.3 GIDA ENDSTRSNDE REK DNA TEKNOLOJS UYGULAMALARI..............418
15.3.1 Bitkilerde Genetik Modifikasyon Uygulamalar...................................418
15.3.1.1 Herbisitlere ve Bitki Zararllarna Direnli Bitki retimi ....420
15.3.1.2 leme Kalitesinin Artrlmas.....................................................420
15.3.1.3 Besin Deerinin Artrlmas.........................................................421
15.3.1.4 la, Hormon ve A retimi.........................................................422
15.3.2 Genetik Modifiye Mikroorganizmalar .....................................................424
15.3.2.1 Gda Katk Maddeleri ve Gda ngrediyenleri Eldesi......425
15.3.2.2 Enzim retimi ve zelliklerinin Gelitirilmesi.......................426
15.3.2.3 Starter Kltrlerin zelliklerinin Gelitirilmesi .....................429
15.3.3 Hayvanlarda Genetik Modifikasyon Uygulamalar.............................429
15.4 GENETK MODFYE GIDALAR LE LGL TARTIMALAR...........................431
15.4.1 Biyogvenlik ....................................................................................................432
15.4.2 Dini ve Kltrel Kayglar...............................................................................435
15.4.3 Sosyo-Ekonomik ve Etik Kayglar..............................................................435
15.5 YASAL DZENLEMER................................................................................................436
15.5.1 Uluslararas Dzenlemeler..........................................................................436
15.5.2 lkemizdeki Mevcut Dzenlemeler ........................................................442
15.6 SONU...........................................................................................................................443
KAYNAKLAR ..........................................................................................................................443
16. BLM
GIDA BYOPREZERVASYONU
16.1 GR ...............................................................................................................................447
16.2 BAKTERYOSNLER .....................................................................................................449
16.2.1 Nisin ....................................................................................................................451
16.2.1.1 Biyosentezi ........................................................................................451
16.2.1.2 Yapsal zellikleri ............................................................................452
16.2.1.3 Antimikrobiyal Mekanizma .........................................................452
16.2.1.4 Yap-Fonksiyon likisi ...................................................................453
16.2.2 Pediyosin...........................................................................................................454
16.2.2.1 Biyosentezi ........................................................................................454
16.2.2.2 Yapsal zellikleri ............................................................................454
16.2.2.3 Antimikrobiyal Mekanizma .........................................................455
16.2.2.4 Yap-Fonksiyon likisi ...................................................................456
16.2.3 Biyosentezi Etkileyen Faktrler .................................................................457
XVI

16.2.4 Gda Ortamndaki Etkinlik ...........................................................................458

16.2.5 Gda Uygulamalar .........................................................................................458
16.2.6 Hedef Mikroorganizmada Diren Geliimi............................................463
16.3 KORUYUCU KLTRLER ..........................................................................................465
16.3.1 Bakteriyosin reten Kltrler.....................................................................465
16.3.2 Bakteriyosin retmeyen Kltrler............................................................466
16.3.3 Gda Ortamndaki Etkinlik ...........................................................................466
16.3.4 Gda Uygulamalar .........................................................................................467
16.4 GNCEL ALIMALAR..............................................................................................468
16.4.1 Yeni Bakteriyosinler.......................................................................................469
16.4.2 Heterolog Bakteriyosin retimi.................................................................472
16.4.3 Engeller Teknolojisi Uygulamalar............................................................476
16.5 SONU...........................................................................................................................478
KAYNAKLAR ..........................................................................................................................479
DZN........................................................................................................................................485

XVII