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Biberiye Esansiyel Yağı ve Nanoemülsiyonunun Balık Kaynaklı Patojenik ve Bozulma Etmeni Bakteriler Tarafından Üretilen Biyojenik Aminler Üzerine Etkilerinin Incelenmesi

Yıl 2023, Cilt: 26 Sayı: 2, 409 - 423, 30.04.2023

Yılmaz Uçar

https://doi.org/10.18016/ksutarimdoga.vi.1032177

Öz

Biberiye esansiyel yağı ve bunun nanoemülsiyonunun balıkta bozulma etmeni bakteriler (Pseudomonas luteola, Photobacterium damselae, Vibrio vulnificus, Enterococcus faecalis, Serratia liquefaciens ve Proteus mirabilis) ve gıda kaynaklı patojenik bakterilerin (Salmonella Paratyphi A, Staphyllococcus aureus, Klebsiella pneumoniae ve Enterococcus faecalis) gelişimi ve biyojenik amin üretimleri üzerine etkileri histidin dekarboksilaz sıvısında (HDB) HPLC yöntemi kullanılarak incelenmiştir. Ekstrakte edilmiş biberiye esansiyel yağının uçucu bileşenleri GC-MS kullanılarak belirlenmiştir ve elde edilen nanomulsiyonların fiziksel özellikleri (viskozite, termodinamik kararlılık, damlacık boyutu ve yüzey gerilimi) analiz edilmiştir. Gruplar arasında amonyak (AMN) ve biyojenik amin (BA) üretiminde istatistiksel farklılıklar gözlenmiştir (p<0.05). En yüksek histamin (HIS) üretimi, bozucu E. feacalis (188.55 mg/L) suşunda ve en düşük S. Paratyphi A (0.23 mg/L) suşunda gözlenmiştir. Putresin (PUT), kadaverin (CAD), spermidin (SPD) ve 2-feniletilamin (PHEN) gibi hemen hemen tüm diğer BA'ler patojenler ve bozulma grupları tarafından üretilmiştir. P. damselae, HDB'deki en yüksek tiramin (TYR) üreten (22.77-145.58 mg/L) suş olmuştur. P. luteola tarafından HIS üretimi, biberiye nanoemülsiyonu varlığında önemli ölçüde baskılanmıştır (p<0.05). Muamele gruplarının (Tween 80, biberiye esansiyel yağı ve nanoemülsiyonu) etkisi bakteri suşuna ve spesifik amine bağlı olarak değişse de, tüm muamele grupları genel olarak bakteriler tarafından AMN ve BA üretimini azaltmıştır. Sonuç olarak, mevcut çalışma test edilen tüm bakterilerin birden fazla amino asidi dekarboksile etme yeteneğine sahip olduğunu, biberiye esansiyel yağının nanoemülsiyona dönüştürülmüş formunun biyojen amin üretimlerini baskıladığını ve bunun işlenmiş veya paketlenmiş balık veya gıda ürünlerinde alternatif bir antimikrobiyal ajan olarak kullanılabileceğini göstermiştir.

Anahtar Kelimeler

Nanoemülsiyon Biberiye uçucu yağı Biyojenik amin Gıda kaynaklı patojen Bozucu bakteri

Destekleyen Kurum

Ordu Üniversitesi, Bilimsel Araştırma Projeleri Birimi

Proje Numarası

A-2012

Kaynakça

  • Abdollahzadeh E, Rezaei M, Hosseini H 2014. Antibacterial activity of plant es- sential oils and extracts: The role of thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat. Food Control, 35, 177–183.
  • Agatemor C 2009. Antimicrobial activity of aqueous and ethanol extracts of nine Nigerian spices against four food borne bacteria. Electronic Journal of Environmental, Agricultural and Food Chemistry, 8(3), 195-200.
  • Akgül A 1993. Baharat bilimi ve teknolojisi. Gıda Teknolojisi Derneği Yayınları, 15, 111-113.
  • Anderson AK 2008. Biogenic and volatile amine-related qualities of three popular fish species sold at Kuwait fish markets. Food Chemistry, 107(2), 761-767.
  • Aprotosoaie AC, Luca VS, Trifan A, Miron A 2019. Antigenotoxic potential of some dietary non-phenolic phytochemicals. In Studies in Natural Products Chemistry, 60, 223-297.
  • Arnold SH, Brown WD 1978. Histamine toxicity from fish products. In: Advances in Food Research (edited by C. O. Chishester, E. M. Mrak & G. F. Stewart), 113-154. New York:Academic Press.
  • Ayas, D., Ozogul, Y., Ozogul, İ., & Uçar, Y. (2012). The effects of season and sex on fat, fatty acids and protein contents of Sepia officinalis in the northeastern Mediterranean Sea. International Journal of Food Sciences and Nutrition, 63(4), 440-445.
  • Brink BT, Damink C, Joosten HMLJ, Huis Int Velt JHJ 1990. Occurrence and formation of biologically active amine in food. International Journal of Food Microbiology, 11, 73–84.
  • Bunkova L, Bunkab F, Klcovska P, Mrkvickac V, Dolezalova M, Kracmard S 2010. Formation of biogenic amines by Gram-negative bacteria isolated from poultry skin. Food Chemistry, 121, 203– 206.
  • Burne RA, Griswold AR, Jameson-Lee M 2006. Regulation and physiologic significance of the agmatine deiminase system of Streptococcus mutans UA159. Journal of Bacteriology, 188(3), 834-841.
  • Chang SC, Kung HF, Chen HC, Lin CS, Tsai YH 2008. Determination of histamine and bacterial isolation in swordfish fillets (Xiphias gladius) implicated in a food borne poisoning. Food Control, 19:, 16–21.
  • Che Marzuki NH, Wahab RA, Abdul Hamid M 2019. An overview of nanoemulsion: Concepts of development and cosmeceutical applications. Biotechnology and Biotechnological Equipment, 33(1), 779–797.
  • Chen CM, Wei CI, Koburger JA, Marshall MR 1989. Comparison of four agar media for detection of histamine-producing bacteria in tuna. Journal of Food Protection, 52, 808-813.
  • Chu Y, Gao CC, Liu X, Zhang N, Xu T, Feng X, Yang Y, Shen X, Tang, X 2020. Improvement of storage quality of strawberries by pullulan coatings incorporated with cinnamon essential oil nanoemulsion. LWT-Food Science and Technology, 122, 109054.
  • De Las Rivas B, Marcobal A, Carrascosa A, Munoz R 2006. PCR detection of food bacteria producing the biogenic amines histamine, tyramine, putrescine and cadaverine. Journal of Food Protection, 69, 2509– 2514.
  • Dimitrijević SI, Mihajlovski KR, Antonović DG, Milanović-Stevanović MR, Mijin DŽ 2007. A study of the synergistic antilisterial effects of a sub-lethal dose of lactic acid and essential oils from Thymus vulgaris L., Rosmarinus officinalis L. and Origanum vulgare L. Food Chemistry, 104(2), 774-782.
  • Durlu-Ozkaya F, Ayhan K, Vural N 2001. Biogenic amine produced by Enterobacteriaceae isolated from meat products. Meat Science, 58, 163–166.
  • Edmunds WJ, Eitenmiller RR 1975. Effects of storage time and temperature on histamine content and histidine decarboxylase activity of aquatic species. Journal of Food Science, 40, 516-519.
  • Gokdogan S, Ozogul Y, Kuley E, Ozogul F, Kacar C, Ucar Y 2012. The influences of natural zeolite (cliptinolite) on ammonia and biogenic amine formation by foodborne pathogen. Journal of Food Science, 77, 452-457.
  • Kučerová K, Svobodová H, Tůma Š, Ondráčková I, Plocková M 2009. Production of biogenic amines by Enterococci. Czech Journal of Food Science, 2, 50-55.
  • Kuley E, Balikci E, Ozogul I, Gokdogan S, Ozogul F. 2012. Stimulation of cadaverine production by foodborne pathogens in the presence of Lactobacillus, Lactococcus, and Streptococcus spp. Journal of Food Science, 77, 650- 658.
  • Kuley E, Özogul F 2011. Synergistic and antagonistic effect of lactic acid bacteria on tyramine production by food-borne pathogenic bacteria in tyrosine decarboxylase broth. Food Chemistry, 127, 1163–1168.
  • Lahreche, T., Ucar, Y., Kosker, A. R., Hamdi, T. M., & Ozogul, F. (2019). Combined impacts of oregano extract and vacuum packaging on the quality changes of frigate tuna muscles stored at 3±1oC. Veterinary World, 12(1), 155-164. Abstract.
  • López-Sabater EI, Rodríguez-Jerez J, Hernández-Herrero M, Mora-Ventura MT 1996. Incidence of histamine-forming bacteria and histamine content in scombroid fish species from retail markets in the Barcelona area. International Journal of Food Microbiology, 28(3), 411-418.
  • Mao L, Xu D, Yang J, Yuan F, Gao Y, Zhao J 2009. Effect of small and large molecules emulsifiers on the characteristics of beta-carotene nanoemulsions prepared by high pressure homogenization. Food Technology and Biotechnology, 47(3), 336-342.
  • Mason TJ, Wilking JN, Meleson K, Chang CB, Graves SM 2006. Nanoemulsions, formation, structure and physical properties. Journal of Physics Condensed Matter, 18, 635–66.
  • Mehmood T, Ahmad A, Ahmed N, Ahmed Z 2017. Optimization of olive oil based O/W nanoemulsions prepared through ultrasonic homogenization: A response surface methodology approach. Food Chemistry, 229, 790–796.
  • Mitić-Ćulafić D, Žegura B, Nikolić B, Vuković-Gačić B, Knežević-Vukčević J, Filipič M 2009. Protective effect of linalool, myrcene and eucalyptol against t-butyl hydroperoxide induced genotoxicity in bacteria and cultured human cells. Food and Chemical Toxicology, 47(1), 260-266.
  • Moghtader M, Salari H, Farahm A 2013. Evaluation of the antifungal effects of rosemary oil and comparison with synthetic borneol and fungicide on the growth of Aspergillus flavus. Journal of Ecology and the Natural Environment, 3(6), 210-214.
  • Nakajima M 2005. Development of nanotechnology and materials for innovative utilization of biological functions. Proceedings of the 34th United States and Japan Natural Resources (UJNR) Food and Agriculture Panel, Susono, Japan
  • Nielsen CK, Kjems J, Mygind T, Snabe T, Meyer RL 2016. Effects of Tween 80 on growth and biofilm formation in laboratory media. Frontiers in Microbiology, 7, 1878. Niven Jr CF, Jeffrey MB, Corlett Jr DA 1981. Differential plating medium for quantitative detection of histamine-producing bacteria. Applied and Environmental Microbiology, 41(1), 321-322.
  • Nowak A, Kalemba D, Krala L, Piotrowska M, Czyzowska A 2012. The effects of thyme (Thymus vulgaris) and rosemary (Rosmarinus officinalis) essential oils on Brochothrix thermosphacta and on the shelf life of beef packaged in high-oxygen modified atmosphere. Food Microbiology, 32, :212-6.
  • Ordonez JA, Hierro EM, Bruna JM, De La Hoz L 1999. Changes in the components of dry-fermented sausages during ripening. Critical Reviews in Food Science and Nutrition, 39, 329–367.
  • Özogul F, Taylor KDA, Quantick P, Özogul Y 2002. Biogenic amines formation in Atlantic herring (Clupea harengus) stored under modified atmosphere packaging using a rapid HPLC method. International Journal of Food Science and Technology, 37, 515–522.
  • Özogul F 2004. Production of biogenic amines by Morganella morganii, Klebsiella pneumoniae and Hafnia alvei using a rapid HPLC method. European Food Research and Technology, 219, 465–469.
  • Özogul F, Özogul Y 2007. The ability of biogenic amines and ammonia production by single bacterial cultures. European Food Research Technology, 225, 385–394.
  • Özogul F 2011. Effects of specific lactic acid bacteria species on biogenic amine production by foodborne pathogen. International Journal of Food Science and Technology, 46, 478–484.
  • Özogul Y, Yuvka İ, Ucar Y, Durmus M, Kösker AR, Öz M, Özogul F 2017. Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage. LWT, 75, 677-684.
  • Özogul Y, Boğa EK, Akyol I, Durmus M, Ucar Y, Regenstein JM, Köşker AR 2020. Antimicrobial activity of thyme essential oil nanoemulsions on spoilage bacteria of fish and food-borne pathogens. Food Bioscience, 36, 100635.
  • Özogul Y, Özogul F, Kulawik P 2021. The antimicrobial effect of grapefruit peel essential oil and its nanoemulsion on fish spoilage bacteria and food-borne pathogens. LWT, 136, 110362.
  • Özogul Y, El Abed N, Özogul F 2022. Antimicrobial effect of laurel essential oil nanoemulsion on food-borne pathogens and fish spoilage bacteria. Food Chemistry, 368, 130831.
  • Redmond JW, Tseng A 1979. High-pressure liquid chromatographic determination of putrescine, cadaverine, spermidine and spermine. Journal of Chromatography A, 170(2), 479-481.
  • Richa R, Choudhury AR 2020. Exploration of polysaccharide based nanoemulsions for stabilization and entrapment of curcumin. International Journal of Biological Macromolecules, 156, 1287–1296.
  • Seitter M, Geng B, Ertel C 2011. Binding to extracellular matrix proteins and formation of biogenic amines by food-associated coagulase-negative Staphylococci. International Journal of Food Microbiology, 145, 483-7.
  • Shafiq S, Shakeel F, Talegaonkar S, Ahmad FJ, Khar RK, Ali M 2007. Design and development of oral oil in water ramipril nanoemulsion formulation: In vitro and in vivo assessment. Journal of Biomedical Nanotechnology, 3(1), 28-44.
  • Shalaby AR 1996. Significance of biogenic amines to food safety and human health. Food Research International, 29:675e690.
  • Silla Santos MH 1996. Biogenic amines: their importance in foods. International Journal of Food Microbiology, 29, 213e231.
  • Sundararajan B, Moola AK, Vivek K, Kumar BDR 2018. Formulation of nanoemulsion from leaves essential oil of Ocimum basilicum L. and its antibacterial, antioxidant and larvicidal activities (Culex quinquefasciatus). Microbial Pathogenesis, 125, 475–485.
  • Taylor SL 1986. Histamine food poisoning: toxicology and clinical aspects. Critical Reviews Toxicology, 17, 91-128.
  • Uçar Y 2020. Narenciye kabuğu esansiyel yağları kullanılarak hazırlanan mikroenkapsüle balık yağı tozlarının depolama süresince renk ve duyusal değişimleri. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 23(2), 515-526.
  • Yazgan H 2020. Investigation of antimicrobial properties of sage essential oil and its nanoemulsion as antimicrobial agent. LWT, 130, 109669.
  • Yazgan H, Ozogul Y, Kuley E 2019. Antimicrobial influence of nanoemulsified lemon essential oil and pure lemon essential oil on food-borne pathogens and fish spoilage bacteria. International Journal of Food Microbiology, 306, 108266.

Inhibitory Effect of Rosemary Essential Oil and Its Nanoemulsion on The Formation of Biogenic Amines by Food-Borne Pathogens and Fish Spoilage Bacteria in Histidine Decarboxylase Broth

Yıl 2023, Cilt: 26 Sayı: 2, 409 - 423, 30.04.2023

Yılmaz Uçar

https://doi.org/10.18016/ksutarimdoga.vi.1032177

Öz

The effect of nanoemulsions based on essential oil of rosemary and its purified version on the growth of fish spoilage bacteria (Pseudomonas luteola, Photobacterium damselae, Vibrio vulnificus, Enterococcus faecalis, Serratia liquefaciens, and Proteus mirabilis) and food-borne pathogens (Salmonella Paratyphi A, Staphyllococcus aureus, Klebsiella pneumoniae, and Enterococcus faecalis) and their biogenic amine formation were investigated in histidine decarboxylase broth (HDB) using HPLC method. The flavour compounds of extracted rosemary oil were determined using GC-MS. Physical properties of nanoemulsions (viscosity, thermodynamic stability, droplet size, and surface tension) were analysed. Differences in ammonia (AMN) and biogenic amine (BA) production among groups were statistically significant (p<0.05). The highest HIS production was obtained by spoilage E. feacalis (188.55 mg/L) and the lowest by S. Paratyphi A (0.23 mg/L). Almost all other BAs such as PUT, CAD, SPD, and PHEN were formed by pathogens and spoilage groups. P. damselae (22.77-145.58 mg/L) was the main high tyramine producer in HDB. Histamine production by P. luteola was considerably suppressed in the presence of rosemary-based nanoemulsion (p<0.05). Although the effect of treatment groups (Tween 80, rosemary essential oil, and it’s nanoemulsion) varied depending on the bacterial strain and specific amine, all groups generally decreased AMN and BA accumulation by bacteria. Consequently, the results of this current study show that all bacteria tested are capable of decarboxylating more than one amino acid and conversion of rosemary oil into a nanoemulsion supressed biogenic amine production activity and its nano-form can be used as an alternative antimicrobial agent in processed or packaged fish or food products.

Anahtar Kelimeler

Nanoemulsion Rosemary essential oils Biogenic amine Food-borne pathogen Spoilage bacteria

Proje Numarası

A-2012

Kaynakça

  • Abdollahzadeh E, Rezaei M, Hosseini H 2014. Antibacterial activity of plant es- sential oils and extracts: The role of thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat. Food Control, 35, 177–183.
  • Agatemor C 2009. Antimicrobial activity of aqueous and ethanol extracts of nine Nigerian spices against four food borne bacteria. Electronic Journal of Environmental, Agricultural and Food Chemistry, 8(3), 195-200.
  • Akgül A 1993. Baharat bilimi ve teknolojisi. Gıda Teknolojisi Derneği Yayınları, 15, 111-113.
  • Anderson AK 2008. Biogenic and volatile amine-related qualities of three popular fish species sold at Kuwait fish markets. Food Chemistry, 107(2), 761-767.
  • Aprotosoaie AC, Luca VS, Trifan A, Miron A 2019. Antigenotoxic potential of some dietary non-phenolic phytochemicals. In Studies in Natural Products Chemistry, 60, 223-297.
  • Arnold SH, Brown WD 1978. Histamine toxicity from fish products. In: Advances in Food Research (edited by C. O. Chishester, E. M. Mrak & G. F. Stewart), 113-154. New York:Academic Press.
  • Ayas, D., Ozogul, Y., Ozogul, İ., & Uçar, Y. (2012). The effects of season and sex on fat, fatty acids and protein contents of Sepia officinalis in the northeastern Mediterranean Sea. International Journal of Food Sciences and Nutrition, 63(4), 440-445.
  • Brink BT, Damink C, Joosten HMLJ, Huis Int Velt JHJ 1990. Occurrence and formation of biologically active amine in food. International Journal of Food Microbiology, 11, 73–84.
  • Bunkova L, Bunkab F, Klcovska P, Mrkvickac V, Dolezalova M, Kracmard S 2010. Formation of biogenic amines by Gram-negative bacteria isolated from poultry skin. Food Chemistry, 121, 203– 206.
  • Burne RA, Griswold AR, Jameson-Lee M 2006. Regulation and physiologic significance of the agmatine deiminase system of Streptococcus mutans UA159. Journal of Bacteriology, 188(3), 834-841.
  • Chang SC, Kung HF, Chen HC, Lin CS, Tsai YH 2008. Determination of histamine and bacterial isolation in swordfish fillets (Xiphias gladius) implicated in a food borne poisoning. Food Control, 19:, 16–21.
  • Che Marzuki NH, Wahab RA, Abdul Hamid M 2019. An overview of nanoemulsion: Concepts of development and cosmeceutical applications. Biotechnology and Biotechnological Equipment, 33(1), 779–797.
  • Chen CM, Wei CI, Koburger JA, Marshall MR 1989. Comparison of four agar media for detection of histamine-producing bacteria in tuna. Journal of Food Protection, 52, 808-813.
  • Chu Y, Gao CC, Liu X, Zhang N, Xu T, Feng X, Yang Y, Shen X, Tang, X 2020. Improvement of storage quality of strawberries by pullulan coatings incorporated with cinnamon essential oil nanoemulsion. LWT-Food Science and Technology, 122, 109054.
  • De Las Rivas B, Marcobal A, Carrascosa A, Munoz R 2006. PCR detection of food bacteria producing the biogenic amines histamine, tyramine, putrescine and cadaverine. Journal of Food Protection, 69, 2509– 2514.
  • Dimitrijević SI, Mihajlovski KR, Antonović DG, Milanović-Stevanović MR, Mijin DŽ 2007. A study of the synergistic antilisterial effects of a sub-lethal dose of lactic acid and essential oils from Thymus vulgaris L., Rosmarinus officinalis L. and Origanum vulgare L. Food Chemistry, 104(2), 774-782.
  • Durlu-Ozkaya F, Ayhan K, Vural N 2001. Biogenic amine produced by Enterobacteriaceae isolated from meat products. Meat Science, 58, 163–166.
  • Edmunds WJ, Eitenmiller RR 1975. Effects of storage time and temperature on histamine content and histidine decarboxylase activity of aquatic species. Journal of Food Science, 40, 516-519.
  • Gokdogan S, Ozogul Y, Kuley E, Ozogul F, Kacar C, Ucar Y 2012. The influences of natural zeolite (cliptinolite) on ammonia and biogenic amine formation by foodborne pathogen. Journal of Food Science, 77, 452-457.
  • Kučerová K, Svobodová H, Tůma Š, Ondráčková I, Plocková M 2009. Production of biogenic amines by Enterococci. Czech Journal of Food Science, 2, 50-55.
  • Kuley E, Balikci E, Ozogul I, Gokdogan S, Ozogul F. 2012. Stimulation of cadaverine production by foodborne pathogens in the presence of Lactobacillus, Lactococcus, and Streptococcus spp. Journal of Food Science, 77, 650- 658.
  • Kuley E, Özogul F 2011. Synergistic and antagonistic effect of lactic acid bacteria on tyramine production by food-borne pathogenic bacteria in tyrosine decarboxylase broth. Food Chemistry, 127, 1163–1168.
  • Lahreche, T., Ucar, Y., Kosker, A. R., Hamdi, T. M., & Ozogul, F. (2019). Combined impacts of oregano extract and vacuum packaging on the quality changes of frigate tuna muscles stored at 3±1oC. Veterinary World, 12(1), 155-164. Abstract.
  • López-Sabater EI, Rodríguez-Jerez J, Hernández-Herrero M, Mora-Ventura MT 1996. Incidence of histamine-forming bacteria and histamine content in scombroid fish species from retail markets in the Barcelona area. International Journal of Food Microbiology, 28(3), 411-418.
  • Mao L, Xu D, Yang J, Yuan F, Gao Y, Zhao J 2009. Effect of small and large molecules emulsifiers on the characteristics of beta-carotene nanoemulsions prepared by high pressure homogenization. Food Technology and Biotechnology, 47(3), 336-342.
  • Mason TJ, Wilking JN, Meleson K, Chang CB, Graves SM 2006. Nanoemulsions, formation, structure and physical properties. Journal of Physics Condensed Matter, 18, 635–66.
  • Mehmood T, Ahmad A, Ahmed N, Ahmed Z 2017. Optimization of olive oil based O/W nanoemulsions prepared through ultrasonic homogenization: A response surface methodology approach. Food Chemistry, 229, 790–796.
  • Mitić-Ćulafić D, Žegura B, Nikolić B, Vuković-Gačić B, Knežević-Vukčević J, Filipič M 2009. Protective effect of linalool, myrcene and eucalyptol against t-butyl hydroperoxide induced genotoxicity in bacteria and cultured human cells. Food and Chemical Toxicology, 47(1), 260-266.
  • Moghtader M, Salari H, Farahm A 2013. Evaluation of the antifungal effects of rosemary oil and comparison with synthetic borneol and fungicide on the growth of Aspergillus flavus. Journal of Ecology and the Natural Environment, 3(6), 210-214.
  • Nakajima M 2005. Development of nanotechnology and materials for innovative utilization of biological functions. Proceedings of the 34th United States and Japan Natural Resources (UJNR) Food and Agriculture Panel, Susono, Japan
  • Nielsen CK, Kjems J, Mygind T, Snabe T, Meyer RL 2016. Effects of Tween 80 on growth and biofilm formation in laboratory media. Frontiers in Microbiology, 7, 1878. Niven Jr CF, Jeffrey MB, Corlett Jr DA 1981. Differential plating medium for quantitative detection of histamine-producing bacteria. Applied and Environmental Microbiology, 41(1), 321-322.
  • Nowak A, Kalemba D, Krala L, Piotrowska M, Czyzowska A 2012. The effects of thyme (Thymus vulgaris) and rosemary (Rosmarinus officinalis) essential oils on Brochothrix thermosphacta and on the shelf life of beef packaged in high-oxygen modified atmosphere. Food Microbiology, 32, :212-6.
  • Ordonez JA, Hierro EM, Bruna JM, De La Hoz L 1999. Changes in the components of dry-fermented sausages during ripening. Critical Reviews in Food Science and Nutrition, 39, 329–367.
  • Özogul F, Taylor KDA, Quantick P, Özogul Y 2002. Biogenic amines formation in Atlantic herring (Clupea harengus) stored under modified atmosphere packaging using a rapid HPLC method. International Journal of Food Science and Technology, 37, 515–522.
  • Özogul F 2004. Production of biogenic amines by Morganella morganii, Klebsiella pneumoniae and Hafnia alvei using a rapid HPLC method. European Food Research and Technology, 219, 465–469.
  • Özogul F, Özogul Y 2007. The ability of biogenic amines and ammonia production by single bacterial cultures. European Food Research Technology, 225, 385–394.
  • Özogul F 2011. Effects of specific lactic acid bacteria species on biogenic amine production by foodborne pathogen. International Journal of Food Science and Technology, 46, 478–484.
  • Özogul Y, Yuvka İ, Ucar Y, Durmus M, Kösker AR, Öz M, Özogul F 2017. Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage. LWT, 75, 677-684.
  • Özogul Y, Boğa EK, Akyol I, Durmus M, Ucar Y, Regenstein JM, Köşker AR 2020. Antimicrobial activity of thyme essential oil nanoemulsions on spoilage bacteria of fish and food-borne pathogens. Food Bioscience, 36, 100635.
  • Özogul Y, Özogul F, Kulawik P 2021. The antimicrobial effect of grapefruit peel essential oil and its nanoemulsion on fish spoilage bacteria and food-borne pathogens. LWT, 136, 110362.
  • Özogul Y, El Abed N, Özogul F 2022. Antimicrobial effect of laurel essential oil nanoemulsion on food-borne pathogens and fish spoilage bacteria. Food Chemistry, 368, 130831.
  • Redmond JW, Tseng A 1979. High-pressure liquid chromatographic determination of putrescine, cadaverine, spermidine and spermine. Journal of Chromatography A, 170(2), 479-481.
  • Richa R, Choudhury AR 2020. Exploration of polysaccharide based nanoemulsions for stabilization and entrapment of curcumin. International Journal of Biological Macromolecules, 156, 1287–1296.
  • Seitter M, Geng B, Ertel C 2011. Binding to extracellular matrix proteins and formation of biogenic amines by food-associated coagulase-negative Staphylococci. International Journal of Food Microbiology, 145, 483-7.
  • Shafiq S, Shakeel F, Talegaonkar S, Ahmad FJ, Khar RK, Ali M 2007. Design and development of oral oil in water ramipril nanoemulsion formulation: In vitro and in vivo assessment. Journal of Biomedical Nanotechnology, 3(1), 28-44.
  • Shalaby AR 1996. Significance of biogenic amines to food safety and human health. Food Research International, 29:675e690.
  • Silla Santos MH 1996. Biogenic amines: their importance in foods. International Journal of Food Microbiology, 29, 213e231.
  • Sundararajan B, Moola AK, Vivek K, Kumar BDR 2018. Formulation of nanoemulsion from leaves essential oil of Ocimum basilicum L. and its antibacterial, antioxidant and larvicidal activities (Culex quinquefasciatus). Microbial Pathogenesis, 125, 475–485.
  • Taylor SL 1986. Histamine food poisoning: toxicology and clinical aspects. Critical Reviews Toxicology, 17, 91-128.
  • Uçar Y 2020. Narenciye kabuğu esansiyel yağları kullanılarak hazırlanan mikroenkapsüle balık yağı tozlarının depolama süresince renk ve duyusal değişimleri. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 23(2), 515-526.
  • Yazgan H 2020. Investigation of antimicrobial properties of sage essential oil and its nanoemulsion as antimicrobial agent. LWT, 130, 109669.
  • Yazgan H, Ozogul Y, Kuley E 2019. Antimicrobial influence of nanoemulsified lemon essential oil and pure lemon essential oil on food-borne pathogens and fish spoilage bacteria. International Journal of Food Microbiology, 306, 108266.
Toplam 52 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Ziraat, Veterinerlik ve Gıda Bilimleri
Bölüm ARAŞTIRMA MAKALESİ (Research Article)
Yazarlar

Yılmaz Uçar 0000-0002-6770-6652

Proje Numarası A-2012
Yayımlanma Tarihi 30 Nisan 2023
Gönderilme Tarihi 3 Aralık 2021
Kabul Tarihi 18 Mart 2022
Yayımlandığı Sayı Yıl 2023Cilt: 26 Sayı: 2

Kaynak Göster

APA Uçar, Y. (2023). Biberiye Esansiyel Yağı ve Nanoemülsiyonunun Balık Kaynaklı Patojenik ve Bozulma Etmeni Bakteriler Tarafından Üretilen Biyojenik Aminler Üzerine Etkilerinin Incelenmesi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 26(2), 409-423. https://doi.org/10.18016/ksutarimdoga.vi.1032177
 Kapak Resmi İndir

21082



2022-JIF = 0.500

2022-JCI = 0.170

Uluslararası Hakemli Dergi (International Peer Reviewed Journal)

       Dergimiz, herhangi bir başvuru veya yayımlama ücreti almamaktadır. (Free submission and publication)

      Yılda 6 sayı yayınlanır. (Published 6 times a year)


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Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
e-ISSN: 2619-9149