Kaşar Peynirine Uygulanan Midye Kabuğu Tozu Çözeltisinin Listeria monocytogenes Gelişimi Üzerine Etkisi

Yıl 2020, , 339 - 346, 31.12.2020

Sümeyye Erol Arzu Cagrı Mehmetoglu

https://doi.org/10.24323/akademik-gida.850813

Öz

L. monocytogenes peynirlerde bulunan bir patojen olarak insan sağlığı için bir tehdit unsurudur. Bu çalışma ile midye kabuğu tozu (MKT) uygulanmasının Kaşar peynirinde L. monocytogenes üremesine karşı antimikrobiyal etkisi araştırılmıştır. Bu amaçla, L. monocytogenes (5 log kob/g) bulaştırılan peynir yüzeylerine daha sonra farklı konsantrasyonlardaki (%0, 0.5, 1.0, 1.5) MKT çözeltisi uygulanmıştır. Peynirler vakumlanıp 4°C’de depolanmıştır. Depolanmanın her 7 ve 14 gününde örneklerde sırasıyla mikrobiyolojik ve kimyasal analizler yapılmıştır. MKT’nin uygulanması L. monocytogenes ve küf üremesini engellerken maya ve laktik asit bakterilerinin üremesini etkilememiştir. MKK uygulaması örneklerin pH’sı, rengi ve kimyasal özelliklerine etki etmemiştir (p<0.05) fakat kül içeriğinde artışa neden olmuştur (p<0.05). Sonuçlar, peynirde MKT’nin L. monocytogenes ve küflenme problemini azaltmak için kullanılabilirliğini göstermiştir.

Anahtar Kelimeler

Listeria monocytogenes, Midye kabuğu tozu, Kaşar peyniri

Effect of Scallop-Shell Powder Suspension Treatment on Listeria monocytogenes Growth on Kashar Cheese

Öz

High occurrence of Listeria monocytogenes in cheeses is an important risk for human health. The present work aims to investigate antibacterial effect of scallop-shell powder (SSP) on L. monocytogenes on Kashar cheese. Cheese samples were immersed into 0, 0.5, 1.0 or 1.5% of SSP suspensions. After drying, the surface of cheese samples was inoculated with L. monocytogenes (5 log cfu/g). Following drying for 2 h, each sample was individually vacuum-packed and stored at 4C for 28 days. The microbiological and chemical properties of samples were determined at every 7 and 14 days of storage, respectively. Application of SSP solution (%) significantly inhibited the growth of L. monocytogenes and mold but not yeast or lactic acid bacteria. Treatment of SSP did not affect the pH value, color and chemical properties (p>0.05) but increased the ash contents of cheese samples (p<0.05). The results suggested that SSP treatment could be used to reduce risk of L. monocytogenes contamination on Kashar cheese.

Anahtar Kelimeler

Listeria monocytogenes, Scallop-shell powder, Kashar cheese

Kaynakça

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