TY  - JOUR
T1  - Evaluation of the Growth of some Pathogen Bacteria in Fruit Yoghurts
TT  - Meyveli Yoğurtlarda Bazı Patojen Bakterilerin Gelişimlerinin İncelenmesi
AU  - Kamber, Ufuk
PY  - 2016
DA  - December
Y2  - 2016
JF  - Van Veterinary Journal
JO  - Van Vet J
PB  - Van Yüzüncü Yıl Üniversitesi
WT  - DergiPark
SN  - 2149-3359
SP  - 153
EP  - 160
VL  - 27
IS  - 3
LA  - en
AB  - In thisstudy, five groups were established by preparing strawberry, peach, apricot,banana and plain yogurts and, by inoculatingE. coli, S. aureus, and B. cereus strains during the starter cultureaddition phase of every group, the effects of pathogen bacteria on the fruityogurts were investigated. At the end of 30 days of storage of prepared fruityogurts, the acidity (LA) varied between 0.79 and 1.49; while the lowestinitial acidity was found in apricot-added yogurt, the lowest acidity at theend of storage period was found in strawberry-added yogurt as 1.49 and thedifference was found to be statistically significant (p<0.05). Again, the pH values varied between 3.80 and 4.62; thelowest initial pH was found in peach-added yogurt with 4.16 and the lowest pHat the end of storage period was found in banana-added yogurt with the value of3.91, while the difference was statistically significant (p<0.05). It was observed that the fruitvarieties in yogurts played role in growth of pathogens, and they had inhibitoryeffect on S. aureus between 57.2 and67.8%, B. cereus between 16.6 and45.9%, and E. coli between 12.8 and26.4%. While all of the pathogens were degraded in strawberry-added yogurt by17.9-67.8%, E. coli didn’t negativelyaffect the growth in peach-added yogurt andB. cereus was degraded by 23.5% andS. aureus by 58.9%. The degradation was 12.8-64.1% effective on all of thepathogens in apricot-added yogurts. In banana-added yogurt, while the E. coli growth was not affectednegatively, 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 fruitin yoghurt, the fruit yogurts have found to have inhibitory effect on S. aureus and B. cereus and E. colipathogens.
KW  - Pathogen Bacteria
KW  - Fruit Yoghurt
KW  - Growth
N2  - Buçalışma 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 suşlarıinoküle edilerek, meyveli yoğurtların patojen bakteriler üzerindeki etkisiaraştırılmıştır. Hazırlanan meyveli yoğurtlarda 30 günlük muhafaza süresininsonunda; asitlik (LA) 0.79-1.49 arasında değişmiş en düşük başlangıç asitliğikaysılı yoğurt iken muhafaza sonunda 1.49 ile çilekli yoğurt olmuştur vearalarındaki farklılık istatistiksel olarak anlamlı bulunmuştur (p<0.05).Yine  pH değerleri de 3.80 ile 4.62 arasındadeğişmiş ve 4.16 ile en düşük başlangıç pH’sı şeftalili yoğurt iken depolamasüresi sonunda en düşük 3.91 pH ile muzlu yoğurtta olmuş ve yoğurtlar arasında istatistikselaçıdan da fark oluştuğu tespit edilmiştir (p<0.05). Yoğurtlardaki meyve çeşitlerininpatojenlerin 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 tümpataojenler % 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 yıkımlanmatüm 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. Meyveliyoğurtlarda meyvelerden kaynaklanan yüksek asitlik ve düşük pH değerleriyleyoğurtlar içerisindeki başta S.aureus olmaküzere B.cereus ve E.coli patojenleri üzerine inhibitöretkili oldukları tespit edilmiştir.
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UR  - https://dergipark.org.tr/tr/pub/vanvetj/issue//437698
L1  - https://dergipark.org.tr/tr/download/article-file/495707
ER  -