Türkçe

Abstract

Food fermentation is an ancient technique achieved through the use of microorganisms, and nowadays, many people rely on fermented foods as a staple in their diets. Developments in the food industry have increased the demand for packaged and processed foods. However, the use of chemical preservatives and other traditional barriers has challenged food scientists to produce healthier and safer food. In this context, bacteriocins have garnered attention as natural biopreservatives in preventing food spoilage and combating pathogenic bacteria. Various types of bacteriocins, especially those used in diverse foods like cheese, meat, and dairy products, have the potential to control microbial growth. Particularly, nisin has proven effective against pathogens such as Listeria and Staphylococcus, contributing to the safety and quality enhancement of food products. The potential of bacteriocins in the food industry provides a significant area for research and application to improve safety and quality.

Keywords: Food fermentation, bacteriocins, food ındustry and biopreservaties