Evaluation of the Growth of some Pathogen Bacteria in Fruit Yoghurts

Year 2016, Volume: 27 Issue: 3, 153 - 160, 20.12.2016

Ufuk Kamber

Abstract

In this
study, five groups were established by preparing strawberry, peach, apricot,
banana and plain yogurts and, by inoculating
E. coli, S. aureus, and B. cereus strains during the starter culture
addition phase of every group, the effects of pathogen bacteria on the fruit
yogurts were investigated. At the end of 30 days of storage of prepared fruit
yogurts, the acidity (LA) varied between 0.79 and 1.49; while the lowest
initial acidity was found in apricot-added yogurt, the lowest acidity at the
end of storage period was found in strawberry-added yogurt as 1.49 and the
difference was found to be statistically significant (p<0.05). Again, the pH values varied between 3.80 and 4.62; the
lowest initial pH was found in peach-added yogurt with 4.16 and the lowest pH
at the end of storage period was found in banana-added yogurt with the value of
3.91, while the difference was statistically significant (p<0.05). It was observed that the fruit
varieties in yogurts played role in growth of pathogens, and they had inhibitory
effect on S. aureus between 57.2 and
67.8%, B. cereus between 16.6 and
45.9%, and E. coli between 12.8 and
26.4%. While all of the pathogens were degraded in strawberry-added yogurt by
17.9-67.8%, E. coli didn’t negatively
affect the growth in peach-added yogurt and
B. cereus was degraded by 23.5% and
S. aureus by 58.9%. The degradation was 12.8-64.1% effective on all of the
pathogens in apricot-added yogurts. In banana-added yogurt, while the E. coli growth was not affected
negatively, it was determined that B.
cereus was degraded by 45.9% and S.
aureus by 63.8%. With high acidity and low pH levels caused due to of fruit
in yoghurt, the fruit yogurts have found to have inhibitory effect on S. aureus and B. cereus and E. coli
pathogens.

Keywords

Pathogen Bacteria, Fruit Yoghurt, Growth

Meyveli Yoğurtlarda Bazı Patojen Bakterilerin Gelişimlerinin İncelenmesi

Abstract

Bu
çalışma da çilekli, şeftalili, kayısılı, muzlu ve sade yoğurtlar hazırlanarak,
beş grup oluşturulmuş ve her bir gruba starter kültür ilavesi aşamasında E.coli, S.aureus, B.cereus suşları
inoküle edilerek, meyveli yoğurtların patojen bakteriler üzerindeki etkisi
araştırılmıştır. Hazırlanan meyveli yoğurtlarda 30 günlük muhafaza süresinin
sonunda; asitlik (LA) 0.79-1.49 arasında değişmiş en düşük başlangıç asitliği
kaysılı yoğurt iken muhafaza sonunda 1.49 ile çilekli yoğurt olmuştur ve
aralarındaki farklılık istatistiksel olarak anlamlı bulunmuştur (p<0.05).
Yine  pH değerleri de 3.80 ile 4.62 arasında
değişmiş ve 4.16 ile en düşük başlangıç pH’sı şeftalili yoğurt iken depolama
süresi sonunda en düşük 3.91 pH ile muzlu yoğurtta olmuş ve yoğurtlar arasında istatistiksel
açıdan da fark oluştuğu tespit edilmiştir (p<0.05). Yoğurtlardaki meyve çeşitlerinin
patojenlerin gelişimi üzerinde etkili olduğu, S.aureus üzerine % 57.2-67.8 arasında, B.cereus üzerine % 6.6-45.9 arasında ve E.coli üzerine % 12.8-26.4 arasında 
inhibitör etkilerinin olduğu görülmüştür. Çilekli yoğurta tüm
pataojenler % 17.9-67.8 arasında yıkımlanırken, şeftalili yoğurtta E.coli gelişimi olumsuz etkilenmemiş, B.cereus % 23.5 ve S.aureus % 58.9 oranında yıkımlanmıştır. Kaysılı yoğurtta yıkımlanma
tüm patojenlerde % 12.8-64.1 arasında olmuştur. Muzlu yoğurtta da yine E.coli gelişimi olumsuz etkilenmezken B.cereus % 45.9 ve S.aureus % 63.8 oranında yıkımlandığı tespit edilmiştir. Meyveli
yoğurtlarda meyvelerden kaynaklanan yüksek asitlik ve düşük pH değerleriyle
yoğurtlar içerisindeki başta S.aureus olmak
üzere B.cereus ve E.coli patojenleri üzerine inhibitör
etkili oldukları tespit edilmiştir.

Keywords

Meyveli yoğurt, Patojen bakteri, Gelişim

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