Eritme Peynirinde Bazı Patojen Bakteriler Üzerine Farklı Baharatların İnhibisyon Etkisi
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Dosyalar
Tarih
2015
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Namık Kemal Üniversitesi, Ziraat Fakültesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, bazı baharatların eritme peyniri içerisinde seçilmiş bazı patojen bakteriler üzerine inhibisyon etkisi araştırılmıştır. Eritme peyniri içerisine ağırlıkça % 1' lik ve %3' lük kekik, nane, anason, dereotu ve sarımsak tozu baharatları ilave edilirken, bakteri kültürü olarak liyofilize Staphylococcus aureus (ATCC 25923) ve Escherichia coli (ATCC 25922) enjektör ile 1 ml (106 - 107 kob/ml) inoküle edilmiş ve kontaminasyonu engellemek amacıyla açılan delik parafin ile kapatılmıştır. Numuneler + 4 °C depo koşullarında 90 gün boyunca muhafaza edilmiş ve değişik periyodlarda mikrobiyolojik analizler yapılarak numune içerisindeki mikrobiyolojik değişim tespit edilmiştir. 90 günlük periyod sonucunda yapılan analizlere göre, S.aureus bakterisi üzerine en etkili baharat çeşitlerinin nane(%3) ve dereotu olduğu, E.coli bakterisi üzerinde ise kullanılan bütün baharat çeşitlerinin etkili olduğu belirlenmiştir. Kekik ve nane (%3 oranında) bitkilerinin, eritme peyniri içerisindeki bakteriyi üç ay sonunda 106 kob/g dan <3 seviyesine kadar indirgediği ve en iyi sonucu verdiği tespit edilmiştir.
Inhibition effect of some spices on some pathogen bacteria selected within the processed cheese was determined in this study. While thyme, mint, aniseed, dill and garlic powder were added as 1% and 3% by weight into the processed cheese, 1 ml (106 - 107 kob/ml) of Staphylococcus aureus (ATCC 25923) and Escherichia coli (ATCC 25922) was inoculated through injector as pathogen microorganism lyophilized bacteria culture and opened hole was closed through paraffin in order to prevent the contamination. Samples were stored at + 4 °C warehouse conditions for 90 days and microbiological change was determined within the sample by performing the microbiological analyzes in the various periods. As a result of performed analyzes at the end of 90 days period, it was determined that the most effective spice kinds on S. aureus bacteria was mint (3%) and dill plant; and all spices used were effective on E.coli bacteria. It was determined that thyme and mint (at the rate of 3%) plants reduced the bacteria in the processed cheese from 106 kob/g to <3 at the end of three months and provided the best result.
Inhibition effect of some spices on some pathogen bacteria selected within the processed cheese was determined in this study. While thyme, mint, aniseed, dill and garlic powder were added as 1% and 3% by weight into the processed cheese, 1 ml (106 - 107 kob/ml) of Staphylococcus aureus (ATCC 25923) and Escherichia coli (ATCC 25922) was inoculated through injector as pathogen microorganism lyophilized bacteria culture and opened hole was closed through paraffin in order to prevent the contamination. Samples were stored at + 4 °C warehouse conditions for 90 days and microbiological change was determined within the sample by performing the microbiological analyzes in the various periods. As a result of performed analyzes at the end of 90 days period, it was determined that the most effective spice kinds on S. aureus bacteria was mint (3%) and dill plant; and all spices used were effective on E.coli bacteria. It was determined that thyme and mint (at the rate of 3%) plants reduced the bacteria in the processed cheese from 106 kob/g to <3 at the end of three months and provided the best result.
Açıklama
Anahtar Kelimeler
Eritme peyniri, kekik, nane, anoson, dereotu, sarımsak tozu, S. aureus, E. coli, Processed cheese, Thyme, Mint, Dill, Garlic powder, Aniseed
Kaynak
Tekirdağ Ziraat Fakültesi Dergisi
WoS Q Değeri
N/A
Scopus Q Değeri
Cilt
12
Sayı
3
