YOĞURT FERMANTASYONU SIRASINDA SALMONELLA ENTERİTİDİS’İN FARKLI İNOKÜLASYON KOŞULLARINDA CANLI KALMA DURUMUNUN ARAŞTIRILMASI

Year 2017, Volume: 42 Issue: 1, 1 - 7, 15.04.2017

Derya Savran A. Kadir Halkman

https://doi.org/10.15237/gida.GD16047

Cited By: 1

Abstract

Yoğurt düşük pH (pH 4.2-4.5) içeriği ile mikrobiyolojik açıdan genellikle
güvenilir gıda olarak düşünülmektedir. Diğer taraftan Salmonella spp. süt ürünleri tüketimi ile ilişkili hastalıkların en sık nedeni
olarak gösterilmektedir. Bu çalışmada geleneksel yoğurt kültürü kullanılarak yapılan yoğurtlarda, Salmonella Enteritidis’in süte fermantasyon öncesi farklı
inokülasyon düzeylerinde bulaştırılması durumunda fermantasyon süresince canlı
kalma durumu araştırılmıştır. Sayım yapılan her aşamada pH ölçümü yapılmıştır. Fermantasyon
sonunda S. Enteritidis sayısı yaklaşık
3; 5 ve 7 log KOB/mL düzeylerinde bulaşma durumları için sırasıyla 2.95;
4.93, 7.05 log KOB/g’dan 3.26; 5.55; 6.98 log KOB/g’a ulaşmıştır. Farklı inokülasyon koşullarında örneklerin
pH değerleri arasında fark görülmemiş (P>0.05),
fermantasyon süresince pH değeri 6.3’ten 4.5’e düşmüştür. Çalışma düşünülenin
aksine, Salmonella’nın yoğurt fermantasyonu
süresince düşük inokülasyon düzeyinde dahi canlılığını sürdürebilmesi
bakımından önem taşımaktadır. 

Keywords

Yoğurt, Salmonella, fermantasyon, canlı kalma

INVESTIGATION of SURVIVAL of SALMONELLA ENTERITIDIS DURING YOGHURT FERMENTATION at DIFFERENT INOCULATION LEVELS

Abstract

Yoghurt has
generally been considered microbiologically safe as a
consequence of low pH (pH
4.2-4.5). On the other hand, Salmonella spp. is reported the most common cause of diseases associated with
consumption of dairy products. In this study, survival of Salmonella Enteritidis at different
inoculation levels during fermentation of yoghurt prepared using traditional
yoghurt cultures was investigated. The pH of the samples was monitored
when the enumeration procedures were carried out. At the end of the
fermentation process, the counts of S. Enteritidis
reached from 2.95; 4.93; 7.05 to 3.26; 5.55; 6.98 log CFU/g for the three
initial inoculum levels (3; 5 and 7 log CFU/mL), respectively. The changes of
pH values were similar for all experiments (P>0.05), and the pH dropped
from 6.3 to 4.5 during the fermentation period. In contrast to common belief, the study showed that this pathogen can survive in milk fermentation process even at low
contamination level.

Keywords

Yoghurt, Salmonella, fermentation, survival

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