Otlu Peynir Üretiminde Kullanılan Salamura Otların Bazı Kimyasal ve Mikrobiyolojik Özellikleri
Küçük Resim Yok
Tarih
2012
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, otlu peynir üretiminde kullanılan salamura otların bazı kimyasal ve mikrobiyolojik özellikleri belirlenmiştir. Bu amaçla Allium spp.,(sirmo) Mentha spp. (yabani nane), Chaerophyllum spp. (mendo), Hippomarathrum spp. (çahşır) ve Heracleum spp. (sov) türlerine ait, sade veya karışım halindeki 21 adet salamura ot örneği analiz edilmiştir. Örneklerin titrasyon asitliği, tuz ve pH değerleri belirlenmiş ayrıca aerobik koloni sayısı, mayaküf, laktobasil, laktokok, toplam anaerobik mikroorganizma sayımlarının yanı sıra koliform grup mikroorganizma, E. coli, Staphyloccus aureus ve Clostridium spp. sayımları da yapılmıştır. Analiz sonuçlarına göre örneklerin ortalama tuz oranı %7.46, asitlik % 0.75 ve pH 4.03 olarak belirlenmiştir. Mikrobiyolojik sayım sonuçlarına göre örneklerin aerobik koloni sayısı, toplam anaerobik bakteri, laktobasil, laktokok ve maya-küf ortalamaları sırasıyla 6.20, 4.74, 6.05, 5.68 ve 4.83 log kob/g olarak belirlenmiş; örneklerden 10 tanesi S. aureus (ortalama 3.34 log kob/g), 2 tanesi Clostridium spp. (ortalama 2.17 log kob/g) ve 1 tanesi ise hem koliform hem de E. coli analizlerinde pozitif sonuç vermiştir.
The present study was conducted to determine some chemical and microbiological properties of brined herbs used for traditional herby cheese production in Turkey. Brined herb samples (21 in total) of the herbs Allium spp. (wild garlic), Mentha spp. (wild mint), Chaerophyllum spp., Hippomarathrum spp. and Heracleum spp. (hogweed) in unmixed or mixed form were analyzed. In addition to the microbiological counts of the samples such as Staphyloccus aureus, Clostridium spp. and E. coli, salt content, titratable acidity, and pH of brined herbs were determined. Results indicated that the mean salt content, acidity and pH were 7.46%, 0.75 % and 4.03, respectively. The logarithmic counts of total aerobic mesophilic bacteria, total anaerobic bacteria, lactobacilli, lactococci, and yeast-moulds in the herb samples were 6.20, 4.74, 6.05, 5.68, and 4.83 cfu/g, respectively. Of 21 samples, 10 samples were identified positive for S. aureus (mean value 3.34 log cfu/g) whereas 2 for Clostridium spp. (mean value 2.17 log cfu/g) and one for both coliforms and E. coli.
The present study was conducted to determine some chemical and microbiological properties of brined herbs used for traditional herby cheese production in Turkey. Brined herb samples (21 in total) of the herbs Allium spp. (wild garlic), Mentha spp. (wild mint), Chaerophyllum spp., Hippomarathrum spp. and Heracleum spp. (hogweed) in unmixed or mixed form were analyzed. In addition to the microbiological counts of the samples such as Staphyloccus aureus, Clostridium spp. and E. coli, salt content, titratable acidity, and pH of brined herbs were determined. Results indicated that the mean salt content, acidity and pH were 7.46%, 0.75 % and 4.03, respectively. The logarithmic counts of total aerobic mesophilic bacteria, total anaerobic bacteria, lactobacilli, lactococci, and yeast-moulds in the herb samples were 6.20, 4.74, 6.05, 5.68, and 4.83 cfu/g, respectively. Of 21 samples, 10 samples were identified positive for S. aureus (mean value 3.34 log cfu/g) whereas 2 for Clostridium spp. (mean value 2.17 log cfu/g) and one for both coliforms and E. coli.
Açıklama
Anahtar Kelimeler
Ziraat Mühendisliği, Biyoloji, Gıda Bilimi ve Teknolojisi, Biyoteknoloji ve Uygulamalı Mikrobiyoloji
Kaynak
Akademik Gıda
WoS Q Değeri
Scopus Q Değeri
Cilt
10
Sayı
1
