Determination of some microbiological properties of dough leaves for borek production sold in yufka workshops in center of Tekirdag Province

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dc.authoridCOSKUN, Fatma/0000-0001-8889-363X
dc.contributor.authorCoskun, F.
dc.date.accessioned2024-10-29T18:00:03Z
dc.date.available2024-10-29T18:00:03Z
dc.date.issued2007
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractThe 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.
dc.identifier.endpage310
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue3en_US
dc.identifier.startpage307
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14917
dc.identifier.volume4
dc.identifier.wosWOS:000453144500008
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.language.isotr
dc.publisherUniv Namik Kemal
dc.relation.ispartofJournal of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectYufka
dc.subjectmicrobiological characteristics
dc.titleDetermination of some microbiological properties of dough leaves for borek production sold in yufka workshops in center of Tekirdag Province
dc.typeArticle

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