Kazakistan'da Tüketime Sunulan Shubatın Bazı Kimyasal ve Mikrobiyolojik Özelliklerinin Araştırılması

Year 2023, Volume: 13 Issue: 1, 76 - 83, 01.07.2023

Nazym Tokmambetova Meryem Aydemir Atasever

https://doi.org/10.53518/mjavl.1239110

Abstract

Bu çalışmada, Kazakistan’dan temin edilen 60 shubat örneği mikrobiyolojik ve kimyasal açıdan incelenmiştir. Shubat örneklerinde ortalama toplam mezofilik aerobik mikroorganizma sayısı; 8.10±0.35 log kob/ml, toplam psikrofilik aerobik bakteri; 3.41±0.63 log kob/ml, maya-küf; 4.16±0.46 log kob/ml, Lactococcus spp. 6.35±0.44 log kob/ml, Lactobacillus spp. 7.12±0.49 log kob/ml, Staphylococcus-Micrococcus spp. 6.12±0.30 log kob/ml, koliform; 2.75 ±0.43 log kob/ml, Enterococcus spp. 4.82±0.44 log kob/ml olarak bulunmuştur. Konvansiyonel yöntemle izole edilen 32 adet Enterococcus spp. izolatı VITEK 2 sistemi ile tanımlanmıştır. Buna göre 9 izolat (%28) Enterococcus faecalis,10 izolat (%32) Enterococcus durans, 4 izolat (%12) Enterococcus hirae, 9 izolat (%28) ise Enterococcus gallinarium olarak identifiye edilmiştir. Shubat örneklerinde su aktivitesi; 0.9945±0.004, pH; 3.59±1.02, yağ; %2,76±1,16, asitlik (% laktik asit); 0.92±0.30, kurumadde %10.49±2.16, kül; %0.82±0.44, protein; %4.47±1.05 olarak belirlendi. Kazakistan’da satışa sunulan shubatların mikrobiyolojik kalitesinin düşük olmasının, halk sağlığı açısından potansiyel bir tehlike oluşturabileceği belirtilebilir. Bunun yanı sıra geleneksel shubat üretiminde ısıl işlem uygulaması yapılmamasının sağlık açısından önemli bir potansiyel risk oluşturabileceği ve halk sağlığını olumsuz etkileyebileceği kanaatine varılmıştır. Sağlıklı shubat üretimi için bu noktanın dikkate alınması ve üretimde hijyenik koşulların oluşturulmasının önemli olduğu düşünülmektedir. Özellikle shubatın tedavi amaçlı kullanımının da yaygın olduğu gerçeği göz önünde bulundurulduğunda düşük mikrobiyal kaliteli shubat kullanımının oluşturabileceği halk sağlığı sorunları ciddiyetle ele alınmalıdır.

Keywords

Deve sütü, fermente süt ürünleri, shubat, kimyasal kalite

Investigation of Some Chemical and Microbiological Properties of Shubat Consumed in Kazakhstan

Abstract

In this study, 60 shubat samples were examined for microbiological and chemical properties. In shubat samples, mean total microorganism counts were 8.10±0.35 log kob/ml for mesophilic aerobic bacteria, 3.41±0.63 log kob/ml for total psychrophilic aerobic bacteria 4.16±0.46 log kob/ml for yeast-mold, 6.35±0.44 log kob/ml for Lactococcus, 7.12±0.49 log kob/ml for Lactobacillus, 6.12±0.30 log kob/ml for Staphylococcus-Micrococcus, 2.75±0.43 log kob/ml for coliform, 4.82±0.44 log kob/ml for Enterococcus. Thirty two isolates of Enterococcus spp. suspected were identified by the VITEK 2 system. Nine isolates (28%) were identified as Enterococcus faecalis, 10 isolates (32%) Enterococcus durans, 4 isolates (32%) Enterococcus hirae, 9 isolates (28%) Enterococcus gallinarium. Shubat samples had the following chemical properties: water activity; 0.9945±0.004, pH; 3.59±1.02, percent fat; 2.76±1.16, acidity (% lactic acid); 0.92±0.30, percent dry matter; 10.49±2.16, percent ash; 0.82±0.44, percent protein; 4.47±1.05. As a result, it can be stated that the low microbiological quality of the shubat sold in Kazakhstan may constitute a potential hazard for public health. In addition, it has been concluded that there is no application of heat treatment to traditional shubat production, which may constitute a significant potential risk to health and negatively affect public health. It is thought that for healthy shubat production, consideration of this point and creating hygienic conditions in production is important. Due to the widespread use of shubat for therapeutic purposes, public health problems that may arise from the use of low microbial quality shubat should be taken seriously.

Keywords

Camel milk, chemical quality, fermented milk products, shubat

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