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Balık Ürünlerinde Küf Gelişiminin Yarattığı Problemler ve Kontrolüne Yönelik Çözümler

Yıl 2020, Cilt: 6 Sayı: 2, 169 - 178, 27.08.2020

Berna Kılınç

https://doi.org/10.17216/limnofish.584992

Öz

Su ürünlerine uygulanan işleme teknolojileri ile ürünlerin su aktivitesi düşürülmekte, bakteriyal gelişim yavaşlamakta, ürünlerin raf ömürleri uzamaktadır. Su ürünlerine tuz, baharat ilave edilmesi veya ısıl işlem uygulanması gibi işlemler su ürünleri içerisindeki suyu bağlayarak mikroorganizmalar tarafından kullanılabilir suyu azaltmaktadır. Su aktivitesinin düşürülmesi ile bozulma yapan bakterilerin gelişimi giderek azalmakta ancak ortam küflerin gelişimine olanak sağlamaktadır. Bu nedenle işlenmiş balık ürünlerinde küflerin gelişimi problem haline gelebilmektedir. Ayrıca küfler insanlarda hastalıklara da neden olabilmektedir. Bu derleme çalışmasında küfler, bulaşma kaynakları, insanlarda neden olduğu hastalıklar, balık ürünlerinde izole edilen küfler ve küflerin balık ürünlerinde kontrolüne yönelik çözümlere yer verilmiştir. Sonuç olarak; ürünlerin depolanması esnasında gelişen küflerin oluşturdukları mikotoksinlerin kanserojen maddeler olması nedeniyle küf gelişmiş ürünlerin tüketiminin risk oluşturduğu bilinmeli ve tüketilmemelidir. Balık ürünlerinde küf gelişiminin önlenmesi için gereken önlemler alınmalı ve kalite kayıplarının oluşumu engellenmelidir.

Anahtar Kelimeler

Balık ürünleri küfler kontrol metotları

Kaynakça

  • Abliz P, Fukushima K, Takizawa K, Miyaji M, Nishimura K. 2003. Specific oligonucteotide primers for identification of Hortaea werneckii, a causative agent of tinea nigra. Diagn Micr Infec Dis. 46(2):89-93. doi:10.1016/s0732-8893(03)00035-x
  • Adebayo-Tayo BC, Onilude AA, Patrick UG. 2008. Mycofloral of Smoke-Dried Fishes Sold in Uyo, Eastern Nigeria. World Journal of Agricultural Sciences. 4(3):346-350.
  • Ahmed AM, Ismail SA, Abd-El-Rahman H.A.L. 2005. Quantitative, qualitative and toxigenic evaluations of xerophilic mold in traditional egyptian salted fish, Molouha. J of Food Safety. 25:9-18. doi:10.1111/j0149.6085.2005.25546x
  • Amora-Blanco G, Delgado-Adamez J, Martin MJ, Ramirez, R. 2018. Active packaging using an olive leaf extract and high pressure processing for the preservation odf sliced dry-cured shoulders from Iberian pigs. Innov Food Sci Emerg 45:1-9. doi.10.1016/j.ifset.2017.09.017
  • Anater A, Manyes L, Meca G, Ferrer E, Luciano FB, Pimpao CT, Font G. 2016. Mycotoxins and their consequences in aquaculture: A review. Aquaculture. 451:1-10. doi:10.1016/j.aquaculture.2015.08.022
  • Atapattu R, Samarajeewa U. 1990. Fungi associated with dried fish in Sri Lanka. Mycopathologia. 111 (1):55-59. doi:10.1007/BF02277304
  • Banwart GJ. 1989. Basic Food Microbiology. Van Nostrand Reinhold. United States of America. ISBN: 0-442-22120-7
  • Bandh SA, Kamili AN, Ganai BA, Lone BA. 2016. Opportunistic fungi in lake water and fungal infections in associated human population in Dal Lak, Kashmir. Microbial Pathogenesis. 93:105-110. doi:10.1016/j.micpath.2016.01.022
  • Bennett JW, Klich M. 2009. Mycotoxins. Encylopedia of Microbiology (Third Edition), 559-565.
  • Bennett JW, Moore GG. 2015. Mycotoxins. Reference Module in Biomedical Sciences.
  • Beuchat LR. 1987. Food and Beverage Mycology, Second Edition. In. Meats, Poultry and Sefoods. Mold Contamination and Growth. An Avi Book. ISBN: 0-442-21084-1.
  • Bryden WL. 2019. Mycotoxins in the Food Chain and Human Health Implications. Reference Module in Earth Systems and Environmental Sciences. In press.
  • Chen AJ, Hubka V, Frisvad JC, Visagie, CM, Houbraken J, Meijer M, Varga J, Demirel R, Jurjevic Z, Kubatova A, Sklenar F, Zhou YG, Samson RA. 2017. Polyphasic taxonomy of Aspergillus section Aspergillus (formerly Eurotium) and its occurence in indoor environments and food. Stud in Mycol. 88: 37-135. doi:10.1016/j.simyco.2017.07.001
  • Comi G. 2017. Chapter & Spoilage of Meat and Fish. The Microbiological Quality of Food, 179-210. doi:10.1016/B978-0-08-100502-6.00011-X
  • Cousin MA. 2014. Fungi. Classification of the Eukaryotic Ascomycetes. Encyclopedia of Food Microbiology (Second Edition). 35-40.
  • Deschuyffeleer N, Vermeulen A, Daelman J, Castelein E, Eeckhout M, Devlieghere F. 2015. Modelling of the growth/no growth interface of Wallemia sebi and Eurotium herbariorum as a function of pH, aw, and ethanol concentration. International Jounal of Food Microbiol. 192:77-85. doi:10.1016/j.ifoodmicro.2014.09.022
  • Dobson ADW. 2011. Yeast and Molds. Aspergillus flavus. Encylopedia of Dairy Sciences (Second Edition), 785-791.
  • Doe PE, Heruwati E.S. 1988. A Model for the prediction of the microbial spoilage of sun-dried tropical fish. J Food Eng. 8(1):42-72. doi:10.1016/0260-8774(88)90035-0
  • Doe PE. 1998. Fish Drying & Smoking. Production and Quality. London CRC Press LLC 245 s.
  • Dorr P. 2007. Fungi and Fungal Diseases. Comprehensive Medicinal Chemistry II, 7:419-443.
  • Elhassan BT, Wynn SW, Gonzalez MH. 2004. Atypical infections of the hand. Journal of American Society for Surgery of the Hand. 4(1):42-49. Fellows PJ. 2017. Dehydration. Food Processing Technology (Fourth Edition), 661-716 . Fung DYC. 2014. Microbiological Safety of Meat. Yeast and Molds. Encylopedia of Meat Sciences (Second edition), 395-404.
  • Furia TE. 1972. CRC Handbook of Food Additives. ISBN:0-8493-0542-X (Volume 1). CRC Press LLC.
  • Gassem MA. 2019. Microbiological and chemical quality of a traditional salted-fermented fish (Hout- Kasef) product of Jazan Region, Saudi Arabia. Saudi J Biol Sci. 26(1):137-140. doi:10.1016/j.sjbs.2017.04.003
  • Gock MA, Hocking AD, Pitt JI, Poulos PG. 2003. Influence of temperature, water activity and pH on growth of some xerophilic fungi. Int J Food Microbiol. 81(1):11-19. doi:10.1016/S0168-1605(02)00166-6
  • Gudjonsdottir M, Gacutan MD, Mendes AC, Chronakis IS, Jeppersen L, Karlsson AH. 2015. Effects of electrospun chitosan wrapping for dry-ageing of beef, as studied by microbiological, physicochemical and low- field nuclear magnetic resonance analysis. Food Chem, 184: 167-175. doi:10.1016/ j.foodchem.2015.03.088
  • Gupta R, Samuel CT. 1985. Some fungal Infestations of Dried Fishes in Cochin Markets. Fishery Technology. 22:132-134.
  • Hocking AD. 2014. Spoilage Problems. Problems Caused by Fungi. Encyclopedia of Food Microbiology (Second Edition). 471-481.
  • Ikutegbe V, Sikoki F. 2014. Microbiological and biochemical spoilage of smoke-dried fishes sold in West African open markets. Food Chem. 161:332-336. doi:10.1016/j.foodchem.2014.04.032
  • Immaculate K, Sinduja P, Velammal A, Patterson J. 2013. Quality and shelf life status of salted and sun dried fishes of Tuticorin fishing vilages in diffrent seasons. International Food Research Journal. 20(4):1855-1859.
  • Indriati N, Hermana I, Hidayah I, Rahayu ES. 2017. Prevalence of Aflatoxin B1 in Commercial Dried Fish from some regions of Java. Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology. 12(3):107-115. doi:10.15578/squalen.v12i3.290
  • Kılınç B, Çaklı S. 2004. Chemical, microbiological and sensory changes in thawed frozen fillets of sardine (Sardina pilchardus) during marination. Food Chem. 88:275-280. doi: 10.1016/j.foodchem.2004.01.044
  • Leong SL, Petersson OV, Rice T, Hocking AD, Schnürer J. 2011. The extreme xerophilic mould Xeromyces bisporus- Growth and competition at various water activities. Int J Food Microbiol. 145: 57-63. doi: 10.1016/j.ijfoodmicro.2010.11.025
  • Li DW, Yang CS. 2004. Fungal contamination as major contributor to sick building Sydrome. Advances in Applied Microbiology, 55:31-112.
  • Long NNV, Joly C, Dantigny P. 2016. Active packaging with antifungal activities. Int J Food Microbiol. 220: 73-90. doi:10.1016/j.ijfoodmicro.2016.01.001
  • Lianou A, Panagou EZ, Nychas JE. 2016. 1: Microbiological Spoilage of Foods and Beverages. The Stability and Shelf life of Food (Second Edition), 3-42.
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  • Medina-Cordova N, Rosales-Mendoza S, Hernandez-Montiel LG, Angulo C. 2018. The potential use of Debaryomyces hansenii for the biological control of pathogenic fungi in food. Biol Control, 121: 216-222. doi:10.1016/j.biocontrol.2018.03.002
  • Mohamed S, Mo L, Flint S, Palmer J, Fletcher GC. 2012. Effect of water activity and temperature on the germination and growth of Aspergillus tamarii isolated from ‘ Maldive fish’. Int J Food Microbiol. 160(2):119-123. doi:10.1016/j.ijfoodmicro.2012.09.022
  • Money NP. 2016. Chapter 12: Fungi and Biotechnology. The Fungi (Third Edition), 401-424.
  • Montanha FP, Anater A, Burchard JF, Luciano FB, Meca G, Manyes L, Pimpao C.T. 2018. Mycotoxins in dry-cured meats: A review. Food Chem Toxicol. 111:494-502. doi:10.1016/j.fct.2017.12.008
  • Morin-Sardin S, Nodet P, Coton E, Janny JL. 2017. Mucor: A Janus-faced fungal genus with human health impact and industrial applications. Fungal Biology Reviews. 31:12-32. doi:10.1016/j.fbr.2016.11.002
  • Musa H, Kasim FH, Guuny AAN, Gopinath SCB. 2018. Salt-adapted moulds and yeast: Potentials in industrial and environmental biotechnology. Process Biochem. 69:33-34. doi:10.1016/j.procbio.2018.03.026
  • Nazzaro G, Ponziani A, Cavicchini S. 2016. Tinea nigra: A diagnostic pitfall. J Am Acad Dermatol. 75(6): e219-e220. doi:10.1016/j.jaad.2016.03.030
  • Nguefack J, Dongmo JBL, Dakole CD, Leth V, Vismer HF, Torp J, Guemdjom EFN, Mbeffo M, Tamgue O, Fotio D, Zollo PHA, Nkengfack A.E. 2009. Food preservative potential of essential oils and fractions from Cymbopogon citratus, Ocium gratissimum and Thymus vulgaris against mycotoxigenic fungi. Int J Food Microbiol.131(2-3):151-156. doi:10.1016/j.ifoodmicro.2009.02.009
  • Nguyen PA, Strub C, Fontana A, Schorr-Galindo S. 2017. Crop molds and mycotoxins: Alternative management using biocontrol. Biol Control. 104:10-27. doi:10.1016/j.biocontrol.2016.10.004
  • Nuwanthi SGLI, Madage SSK, Hewajulige IGN, Wijesekera RGS. 2016. Comparative study on organoleptic, microbiological and chemical qualities of dried fish, Goldstripe Sardinella (Sardinella gibbosa) with low salt levels and spices. Procedia Food Science. 6: 356-361. doi:10.1016/j.profoo.2016.02.072
  • Orelis-Ribeiro R, Chamnas MA., Ostrensky A, Boeger W.A. 2012. Viability of the etiologic agent of the Lethargic Crab Disease, Exophiala cancerae, during cooking of the mangrove–land crab: Does this traditional dish represent a risk to humans? Food Control. 25(2): 591-593. doi:10.1016/j.foodcont.2011.11.026
  • Padamsee M, Kumar TKA, Riley R, Binder M, Boyd A, Calvo AM., Furukawa K, Hesse C, Hohmann S, James TY, LaButti K, Lapidus A, Lindquist E, Lucas S, Miller K, Shantappa S, Grigoriev IV, Hibbett DS, Mclauglin DJ, Spatafora JV, Aime MC. 2012. The genome of xerotolerant mold Wallemia sebi reveals adaptations to osmatic stress and suggests cryptic sexual reproduction. Fungal Genet Biol. 49:217-226. doi: 10.1016/j.fgb.2012.01.007
  • Park SY, Lee NY, Kim SH, Cho JI, Lee HJ, Ha SD. 2014. Effect of ultraviolet radiation on the reduction of major food spoilage molds and sensory quality of the surface of dried filefish (Stephanolepis cirrhifer) fillets. Food Res Int. 62:1108-1112. doi:10.1016/j.foodres.2014.05.060
  • Panno L, Bruno M, Voyron S, Anastasi A, Gnavi G, Miserere L, Varese G.C. 2013. Diversity, ecological role and potential biotechnological applications of marine fungi associated to segrass Posidonia oceanica. New Biotechnol. 30(6):685-694. doi:10.1016/j.nbt.2013.01.010
  • Patterson J, Ranjitha G. 2009. Qualities of commercially and experimentally sun dried fin fish, Scomberoides tol., African Journal of Food Science, 3(10):299-302.
  • Plascencia-Jatornea M, Susana M, Gomez Y, Velez-Haro JM. 2014. Chapter 8: Aspergillus spp. (Black Mold). Postharvest Decay, 267-286.
  • Rico-Munoz E, Samson RA, Houbraken J. 2018. Mould spoilage of foods and beverages: Using the right methodology. Food Microbiol. In Press. doi:10.1016/j.fm.2018.03.016
  • Ross T, Nichols DS. 2014. Ecology of Bacteria and Fungi in Foods. Influence of avaible water. Encylopedia of Food Microbiology( Second Edition), 587-594.
  • Sahasrabudhe NA, Sankpal NV. 2001. Production of organic acids and metabolits of fungi for food industry. Applied Mycology and Biotechnology. 1:387-425.
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The Problems of Growth of Moulds on Fishery Products and Solutions Accordance with the Control of Moulds on Fishery Products

Yıl 2020, Cilt: 6 Sayı: 2, 169 - 178, 27.08.2020

Berna Kılınç

https://doi.org/10.17216/limnofish.584992

Öz

Su ürünlerine uygulanan işleme teknolojileri ile
ürünlerin su aktivitesi düşürülmekte, bakteriyal gelişim yavaşlamakta,
ürünlerin raf ömürleri uzamaktadır. Su ürünlerine tuz, baharat ilave edilmesi
veya ısıl işlem uygulanması gibi işlemler su ürünleri içerisindeki suyu
bağlayarak mikroorganizmalar tarafından kullanılabilir suyu azaltmaktadır. Su aktivitesinin
düşürülmesiyle bozulma yapan bakterilerin gelişimi giderek azalmakta ancak ortam
küflerin gelişimine olanak sağlamaktadır. Bu nedenle işlenmiş balık ürünlerinde
küflerin gelişimi problem haline gelebilmektedir. Ayrıca küfler insanlarda
hastalıklara da neden olabilmektedir. Bu derleme çalışmasında küfler, bulaşma
kaynakları, insanlarda neden olduğu hastalıklar, balık ürünlerinde izole edilen
küfler ve küflerin balık ürünlerinde kontrolüne yönelik çözümlere yer
verilmiştir. Sonuç olarak;  ürünlerin depolanması esnasında gelişen küflerin
oluşturdukları mikotoksinlerin kanserojen maddeler olması nedeniyle küf
gelişmiş ürünlerin tüketiminin risk oluşturduğu bilinmeli ve tüketilmemelidir.
Balık ürünlerinde küf gelişiminin önlenmesi için gereken önlemler alınmalı ve
kalite kayıplarının oluşumu engellenmelidir. 

Anahtar Kelimeler

Fishery products

Kaynakça

  • Abliz P, Fukushima K, Takizawa K, Miyaji M, Nishimura K. 2003. Specific oligonucteotide primers for identification of Hortaea werneckii, a causative agent of tinea nigra. Diagn Micr Infec Dis. 46(2):89-93. doi:10.1016/s0732-8893(03)00035-x
  • Adebayo-Tayo BC, Onilude AA, Patrick UG. 2008. Mycofloral of Smoke-Dried Fishes Sold in Uyo, Eastern Nigeria. World Journal of Agricultural Sciences. 4(3):346-350.
  • Ahmed AM, Ismail SA, Abd-El-Rahman H.A.L. 2005. Quantitative, qualitative and toxigenic evaluations of xerophilic mold in traditional egyptian salted fish, Molouha. J of Food Safety. 25:9-18. doi:10.1111/j0149.6085.2005.25546x
  • Amora-Blanco G, Delgado-Adamez J, Martin MJ, Ramirez, R. 2018. Active packaging using an olive leaf extract and high pressure processing for the preservation odf sliced dry-cured shoulders from Iberian pigs. Innov Food Sci Emerg 45:1-9. doi.10.1016/j.ifset.2017.09.017
  • Anater A, Manyes L, Meca G, Ferrer E, Luciano FB, Pimpao CT, Font G. 2016. Mycotoxins and their consequences in aquaculture: A review. Aquaculture. 451:1-10. doi:10.1016/j.aquaculture.2015.08.022
  • Atapattu R, Samarajeewa U. 1990. Fungi associated with dried fish in Sri Lanka. Mycopathologia. 111 (1):55-59. doi:10.1007/BF02277304
  • Banwart GJ. 1989. Basic Food Microbiology. Van Nostrand Reinhold. United States of America. ISBN: 0-442-22120-7
  • Bandh SA, Kamili AN, Ganai BA, Lone BA. 2016. Opportunistic fungi in lake water and fungal infections in associated human population in Dal Lak, Kashmir. Microbial Pathogenesis. 93:105-110. doi:10.1016/j.micpath.2016.01.022
  • Bennett JW, Klich M. 2009. Mycotoxins. Encylopedia of Microbiology (Third Edition), 559-565.
  • Bennett JW, Moore GG. 2015. Mycotoxins. Reference Module in Biomedical Sciences.
  • Beuchat LR. 1987. Food and Beverage Mycology, Second Edition. In. Meats, Poultry and Sefoods. Mold Contamination and Growth. An Avi Book. ISBN: 0-442-21084-1.
  • Bryden WL. 2019. Mycotoxins in the Food Chain and Human Health Implications. Reference Module in Earth Systems and Environmental Sciences. In press.
  • Chen AJ, Hubka V, Frisvad JC, Visagie, CM, Houbraken J, Meijer M, Varga J, Demirel R, Jurjevic Z, Kubatova A, Sklenar F, Zhou YG, Samson RA. 2017. Polyphasic taxonomy of Aspergillus section Aspergillus (formerly Eurotium) and its occurence in indoor environments and food. Stud in Mycol. 88: 37-135. doi:10.1016/j.simyco.2017.07.001
  • Comi G. 2017. Chapter & Spoilage of Meat and Fish. The Microbiological Quality of Food, 179-210. doi:10.1016/B978-0-08-100502-6.00011-X
  • Cousin MA. 2014. Fungi. Classification of the Eukaryotic Ascomycetes. Encyclopedia of Food Microbiology (Second Edition). 35-40.
  • Deschuyffeleer N, Vermeulen A, Daelman J, Castelein E, Eeckhout M, Devlieghere F. 2015. Modelling of the growth/no growth interface of Wallemia sebi and Eurotium herbariorum as a function of pH, aw, and ethanol concentration. International Jounal of Food Microbiol. 192:77-85. doi:10.1016/j.ifoodmicro.2014.09.022
  • Dobson ADW. 2011. Yeast and Molds. Aspergillus flavus. Encylopedia of Dairy Sciences (Second Edition), 785-791.
  • Doe PE, Heruwati E.S. 1988. A Model for the prediction of the microbial spoilage of sun-dried tropical fish. J Food Eng. 8(1):42-72. doi:10.1016/0260-8774(88)90035-0
  • Doe PE. 1998. Fish Drying & Smoking. Production and Quality. London CRC Press LLC 245 s.
  • Dorr P. 2007. Fungi and Fungal Diseases. Comprehensive Medicinal Chemistry II, 7:419-443.
  • Elhassan BT, Wynn SW, Gonzalez MH. 2004. Atypical infections of the hand. Journal of American Society for Surgery of the Hand. 4(1):42-49. Fellows PJ. 2017. Dehydration. Food Processing Technology (Fourth Edition), 661-716 . Fung DYC. 2014. Microbiological Safety of Meat. Yeast and Molds. Encylopedia of Meat Sciences (Second edition), 395-404.
  • Furia TE. 1972. CRC Handbook of Food Additives. ISBN:0-8493-0542-X (Volume 1). CRC Press LLC.
  • Gassem MA. 2019. Microbiological and chemical quality of a traditional salted-fermented fish (Hout- Kasef) product of Jazan Region, Saudi Arabia. Saudi J Biol Sci. 26(1):137-140. doi:10.1016/j.sjbs.2017.04.003
  • Gock MA, Hocking AD, Pitt JI, Poulos PG. 2003. Influence of temperature, water activity and pH on growth of some xerophilic fungi. Int J Food Microbiol. 81(1):11-19. doi:10.1016/S0168-1605(02)00166-6
  • Gudjonsdottir M, Gacutan MD, Mendes AC, Chronakis IS, Jeppersen L, Karlsson AH. 2015. Effects of electrospun chitosan wrapping for dry-ageing of beef, as studied by microbiological, physicochemical and low- field nuclear magnetic resonance analysis. Food Chem, 184: 167-175. doi:10.1016/ j.foodchem.2015.03.088
  • Gupta R, Samuel CT. 1985. Some fungal Infestations of Dried Fishes in Cochin Markets. Fishery Technology. 22:132-134.
  • Hocking AD. 2014. Spoilage Problems. Problems Caused by Fungi. Encyclopedia of Food Microbiology (Second Edition). 471-481.
  • Ikutegbe V, Sikoki F. 2014. Microbiological and biochemical spoilage of smoke-dried fishes sold in West African open markets. Food Chem. 161:332-336. doi:10.1016/j.foodchem.2014.04.032
  • Immaculate K, Sinduja P, Velammal A, Patterson J. 2013. Quality and shelf life status of salted and sun dried fishes of Tuticorin fishing vilages in diffrent seasons. International Food Research Journal. 20(4):1855-1859.
  • Indriati N, Hermana I, Hidayah I, Rahayu ES. 2017. Prevalence of Aflatoxin B1 in Commercial Dried Fish from some regions of Java. Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology. 12(3):107-115. doi:10.15578/squalen.v12i3.290
  • Kılınç B, Çaklı S. 2004. Chemical, microbiological and sensory changes in thawed frozen fillets of sardine (Sardina pilchardus) during marination. Food Chem. 88:275-280. doi: 10.1016/j.foodchem.2004.01.044
  • Leong SL, Petersson OV, Rice T, Hocking AD, Schnürer J. 2011. The extreme xerophilic mould Xeromyces bisporus- Growth and competition at various water activities. Int J Food Microbiol. 145: 57-63. doi: 10.1016/j.ijfoodmicro.2010.11.025
  • Li DW, Yang CS. 2004. Fungal contamination as major contributor to sick building Sydrome. Advances in Applied Microbiology, 55:31-112.
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  • Matan N. 2012. Antimicrobial activity of edible film incorporated with essential oils to preserve dried fish (Decapterus maruadsi). International Food Research Journal. 19(4):1733-1738.
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  • Mohamed S, Mo L, Flint S, Palmer J, Fletcher GC. 2012. Effect of water activity and temperature on the germination and growth of Aspergillus tamarii isolated from ‘ Maldive fish’. Int J Food Microbiol. 160(2):119-123. doi:10.1016/j.ijfoodmicro.2012.09.022
  • Money NP. 2016. Chapter 12: Fungi and Biotechnology. The Fungi (Third Edition), 401-424.
  • Montanha FP, Anater A, Burchard JF, Luciano FB, Meca G, Manyes L, Pimpao C.T. 2018. Mycotoxins in dry-cured meats: A review. Food Chem Toxicol. 111:494-502. doi:10.1016/j.fct.2017.12.008
  • Morin-Sardin S, Nodet P, Coton E, Janny JL. 2017. Mucor: A Janus-faced fungal genus with human health impact and industrial applications. Fungal Biology Reviews. 31:12-32. doi:10.1016/j.fbr.2016.11.002
  • Musa H, Kasim FH, Guuny AAN, Gopinath SCB. 2018. Salt-adapted moulds and yeast: Potentials in industrial and environmental biotechnology. Process Biochem. 69:33-34. doi:10.1016/j.procbio.2018.03.026
  • Nazzaro G, Ponziani A, Cavicchini S. 2016. Tinea nigra: A diagnostic pitfall. J Am Acad Dermatol. 75(6): e219-e220. doi:10.1016/j.jaad.2016.03.030
  • Nguefack J, Dongmo JBL, Dakole CD, Leth V, Vismer HF, Torp J, Guemdjom EFN, Mbeffo M, Tamgue O, Fotio D, Zollo PHA, Nkengfack A.E. 2009. Food preservative potential of essential oils and fractions from Cymbopogon citratus, Ocium gratissimum and Thymus vulgaris against mycotoxigenic fungi. Int J Food Microbiol.131(2-3):151-156. doi:10.1016/j.ifoodmicro.2009.02.009
  • Nguyen PA, Strub C, Fontana A, Schorr-Galindo S. 2017. Crop molds and mycotoxins: Alternative management using biocontrol. Biol Control. 104:10-27. doi:10.1016/j.biocontrol.2016.10.004
  • Nuwanthi SGLI, Madage SSK, Hewajulige IGN, Wijesekera RGS. 2016. Comparative study on organoleptic, microbiological and chemical qualities of dried fish, Goldstripe Sardinella (Sardinella gibbosa) with low salt levels and spices. Procedia Food Science. 6: 356-361. doi:10.1016/j.profoo.2016.02.072
  • Orelis-Ribeiro R, Chamnas MA., Ostrensky A, Boeger W.A. 2012. Viability of the etiologic agent of the Lethargic Crab Disease, Exophiala cancerae, during cooking of the mangrove–land crab: Does this traditional dish represent a risk to humans? Food Control. 25(2): 591-593. doi:10.1016/j.foodcont.2011.11.026
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  • Zain ME. 2011. Impact of mycotoxins on humans and animals. J Saudi Chem Soc, 15(2):129-144. doi:10.1016/j.jscs.2010.06.006
Toplam 72 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Balıkçılık Yönetimi
Bölüm Derleme
Yazarlar

Berna Kılınç 0000-0002-4663-5082

Yayımlanma Tarihi 27 Ağustos 2020
Yayımlandığı Sayı Yıl 2020Cilt: 6 Sayı: 2

Kaynak Göster

APA Kılınç, B. (2020). Balık Ürünlerinde Küf Gelişiminin Yarattığı Problemler ve Kontrolüne Yönelik Çözümler. Journal of Limnology and Freshwater Fisheries Research, 6(2), 169-178. https://doi.org/10.17216/limnofish.584992