Determination of some microbiological properties of dough leaves for borek production sold in yufka workshops in center of Tekirdag Province
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Date
2007
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Publisher
Univ Namik Kemal
Access Rights
info:eu-repo/semantics/closedAccess
Abstract
The microbiological characteristics of dough leaves for borek production(yufka) sold in yufka workshops in center of Tekirdag Province were determined in this study. 20 yufka samples were used for analysis in the study. Total mesophilic aerobic bacteria and mould counts were changed from 1x10(4) to 8x10(8) (cfu/g) and from 15 to 1,5x10(5) respectively. In six samples, yeast wasn't found, in the rest of the samples, was changed from 10 to 1,5x10(4) cfu/g. While in two samples, coliform bacteria and Staphylococcus aureus weren't found, in the rest of the samples, coliform bacteria and Staphylococcus aureus counts were changed from 10 to 3x10(4) cfu/g and from 3,4x10(2) to 6x10(6) cfu/g respectively. E. coli was determined in four samples. According to analysis, Salmonella wasn't found. As a result, this study showed that studied yufka samples weren't suitable to TS 10445 (The Standart of Dough leaves for borek production) in terms of microbiological properties and they might be dangerous for consumer health.
Description
Keywords
Yufka, microbiological characteristics
Journal or Series
Journal of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisi
WoS Q Value
N/A
Scopus Q Value
Volume
4
Issue
3
